Sisig liempo

We still had leftover roasted liempo (pork belly) in the freezer so today Mom decided to make sisig out of it. Here are the ingredients: 1/2 kilo pork belly, roasted on coal and then minced (authentic Capampangan recipe calls for pig’s ears and jowls) 5 pieces chicken liver, boiled then roasted, then minced 1/2 cup…

Caramelized sweet potato chips

It was so hot the other day I was reminded of summers in the Philippines, hanging out on the papag (bamboo bed), enjoying snacks like Apu’s kamote cue. She used to sell them — huge chunks of sweet potatoes, fried and coated them with brown sugar and skewered with thin bamboo sticks. I can’t count…

Fruit cocktail gelatin

One of the ways we used to cool off during summer in the Philippines was by enjoying this refreshing fruit cocktail gelatin my mom used to make. It’s very simple, really. All you need is a can of fruit cocktail and either gelatin bars (agar-agar) or powder. I haven’t had this in years but when…

Recipe: Pata tim (braised pork hocks)

We’ve posted about this dish several times on this blog. There was even a post “fixing” the dish. But I just realized we never really posted a recipe for it (we seem to have done that a lot, shared about food without providing a how-to, LOL!). So here’s how we make pata tim in my…

Recipe: Crab and mussels in coconut milk

Scrumptious seafood. INGREDIENTS 1/2 garlic, crushed 1 onion, sliced 3 slices ginger 2 pieces green chili 1 leek, sliced 2 kilos crab 1 kilo mussels 3 cups coconut milk fish sauce, to taste 2 tbsp oil for sautéing DIRECTIONS Sauté the garlic, onion and ginger. Add the seafood and chili. Pour coconut milk, then simmer…

Recipe: Tropical chicken

There was no recipe in our previous post on tropical chicken so here is our take on it. 1/2 kilo chicken breast cut in small pieces Garlic, crushed Onions, sliced 1/4 cup butter 1/2 cup cream 1 cup cream of mushroom soup base 1 cup corn kernels 1 cup sliced mushrooms 1/2 cup diced carrots…

Recipe: Mango granita

It’s 82 degrees out — perfect time to chill, literally, with a frozen treat. I’ve got ice cream in the freezer but I’m more excited to try the mango granita I made last night. What’s a granita? Think Italian sorbet, except slightly coarser in texture. This is due to the granita being made by hand…

Recipe: Chili paste (sambal)

We had a good harvest of chili peppers so I thought of making sambal (chili paste). The ingredients are: 2 cups chili peppers 2 heads of garlic 2 red onion 1 piece turmeric ginger 4 tbs sugar 2 tsps salt 1 beef cube (optional) Boil chili peppers until soft. Put in food processor together with…

Recipe: Tortang talong

We’ve written about tortang talong a few times on this blog but I just realized we’d never actually shared a recipe for it. What’s tortang talong? It’s basically grilled eggplant soaked in egg batter then fried. Think eggplant parm without the sauce and the cheese. I’ve also seen it referred to as eggplant omelette. My…

Tom yum goong

My Thai adventure continues with tom yum goong. The ingredients are: 5 tbs tom yum paste 1/2 kilo prawns 3 cups coconut milk 3 cups water 1/2 cup mushrooms cilantro chili tomatoes, sliced Mix everything together and bring to a boil. Simmer for 5 minutes. Serve hot. You can replace the tom yum paste with…

Pata tim

  Mom asked me to “rescue” this dish because the pata tim (braised pork hock/knuckles) she cooked yesterday turned out rather bland. This is because she only cooked it in soy sauce and oyster sauce. So today, I added the following ingredients: 1 head of garlic 3 leeks 2 pieces star anise 3 tbsp Chinese…

No fry, no splatter lechon kawali

Lechon kawali, or pan-fried pork, is very easy to make. But it’s also a dish I try NOT to make, on account of the hot oil, the splatter and the tinikling I unavoidably perform in front of the stove. However, I think I’ve figured out a way to avoid the hot oil altogether but still get that just-fried,…