Bistig

We call this bistig in Capampangan and bistek in Filipino. It is a bastardization of beef steak — actually beef chucks marinated and stewed in calamansi juice and soy sauce. INGREDIENTS 3 cloves garlic, crushed 1 big onion, sliced into rings 1 kilo beef, cubed (any cut of beef will do) 1/2 cup calamansi juice…

Fiesta fish

I call it fiesta fish because it is usually served on festive ocassions. It is rather easy to make but looks and tastes delicious. Salt a whole fish (any kind of ocean fish) and steam for 30 minutes. You may opt to put slices of ginger or lemon inside the fish before steaming. After steaming,…

Recipe: Chicken tinola

It’s raining and it’s kinda chilly so, of course, I was totally craving steaming hot chicken tinola. Fortunately, I had the makings of the dish/soup in the fridge. The chicken was originally meant to be made into Buffalo wings, but that can wait. This is one of my favorite dishes, easy to make and quite…

Burong mangga (pickled mangoes)

I bought  a couple of green mangoes but they were way too sour so I decided to pickle them instead.  INGREDIENTS 2 green mangoes, sliced salt sugar 1 can of beer Soak the mangoes overnight in boiled water. Drain the mangoes and then add salt and sugar (1 part salt to 1 part sugar). For…

Recipe: Tortang Sili (stuffed bell pepper)

  We have had a number of posts on tortang talong (eggplant omelette) but I don’t think we have one yet on stuffed bell pepper omelettes. These are more like crabcakes except that we use minced pork instead of crab and encase them in a bell pepper shell for deep-frying. INGREDIENTS FOR THE MEAT FILLING…

Recipe: Vegetable lumpia

Let’s talk about spring rolls. Specifically, these super simple veggie spring rolls. Because I can tell you right now they are so much better than the ones you get with your lunch order from the Chinese restaurant. I’ve seen recipes call for cabbage, mushrooms, bell pepper, etc. In the Philippines, the most common ingredients are…

Avocado toast & cloud eggs

You’re probably looking at this photo and asking “why?” Because I woke up feeling “extra,” LOL! I’m not sure how popular avocado toasts and cloud eggs are in the Philippines; they’re Instagram favorites over here. While avocado toast is touted as a healthier snack option because it has “good” fats (monounsaturated fats), I’m not really…

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…