Daing Bangus

Daing na Bangus refers to milkfish that is marinated in a mixture composed of vinegar, crushed peppercorn, garlic, and salt. Hot pepper such as cayenne pepper powder can be added to make it spicy. It is usually marinated overnight for best results, and then fried until crispy.

Philippine Food Illustrared: Adobong sawa

Adobong sawa with chicharon balat ng sawa (python skin crackling) from Lamarang Steak & Seafood Restaurant in Cabanatuan City in Nueva Ecija province

Lemongrass tofu and chilli kangkong

“Of all the wonderful food we ate on a recent holiday in Vietnam, the best food was still made by my mother-in-law during the few days we spent in my husband’s family village about four hours south of Ho Chi Minh. Of my favourites of hers is lemongrass tofu. It's beyond simple to prepare, even though I can still never get mine quite as tasty as hers and is basically just two ingredients – tofu and lemongrass. Eaten alongside bowls of steamed rice, chilli greens and a dipping sauce, it makes the perfect light summer meal. Even my meat-loving husband comes back for seconds.”

Linguine Pasta

Linguine Pasta with Clams is a good idea for a quick and easy lunch. I like this pasta dish because it is pleasing to the palate: the flavor is not overwhelming and so delish!

Grilled Lobster

Grilled Lobster Tails are perfect for lunch on a warm summer day. It is quick and easy to make and it is delicious. I love to have grilled lobster tails with a cold glass of lemonade (or Chardonnay, sometimes) – I think that this combination is refreshing.

Rlyenong Tahong

Relyenong Tahong or Stuffed Mussels make a great appetizer. This can also be enjoyed as a main dish with rice and ketchup. The Philippines has a bountiful supply of mussels (and oysters too). These come-in with a lower price compared to other seafood, which makes this an ideal choice for many Filipinos.

Laing: from Gabi

“Laing” (or Natong) is a spicy dish that is Coconut milk (or cream) based with dried taro leaves. This originated from the Philippine’s Bicol region (south most part of Luzon island). Because of its really great taste and budget friendly cost, this dish became well known.

Adobong takway

My mother has been cooking Adobong Takway since I can remember. Takway are taro or gabi root tendrils or shoots. It was a much appreciated pasalubong from a certain relative when she visited us. I did not like takway when I was growing up because of its slimy texture, like saluyot and alugbati, I cringed when there was Adobong Takway on the table.


The preparation of peeling the outer skin of takway is also tedious. Although my mom finds it therapeutic.

Pork adobo

This Filipino braised pork and its rich sauce is great served over jasmine rice!.. Pork in a tasty Adobo sauce is great smothered over white jasmine rice! Read more details and learn how to make it in just few steps! Allrecipes is the No.1 place for recipes, cooking tips, and how-to food videos--all rated and reviewed by home cooks.

Pinangat: Bicol pride

Pinangat

Pinangat makes use of fresh gabi leaves that are shredded into small bits and pieces. The shredded gabi leaves are mixed with all the other ingredients and select spices. The coconut milk is also added before it is neatly wrapped in a bigger gabi leaf tied securely with a small strip of coconut leaf. The bundles are piled up in an earthen pot, locally known as koron, called palayok by the Tagalogs), add some more coconut milk and cook in moderate fire. Yes, aside from the coconut milk added in the wrapped leaves additional coconut milk is needed. The milky texture (kakang gata) in the coconut milk that served as toppings is achieved with the right amount of water, otherwise it would result to heavily diluted (malabnaw) coconut milk. Well, it may appear rigorous but if you prefer the rich and creamy texture you really have to exert more effort in extracting the most from the coconut.

On the other hand, cooking the ordinary laing is more simplified. But I learned as I grew up in the barrio that laing (gulay na apay/natong) can be cooked in other ways. The easiest way is the palú-sag. You just have to mix all the ingredients including the coconut milk then cook them in moderate fire and allow some time for the liquid to evaporate. The other way of cooking the laing is mixing all the ingredients and spices except the gabi leaves and allow a few minutes for them to boil. Constant stirring is needed until the coconut milk thickens. The shredded gabi leaves are then spread with the mixture on the pan and boiled under low fire.

Lauyang Baboy or Pork Nilaga

Lauyang Baboy or Pork Nilaga is translated as boiled pork in Filipino. This is a soup dish commonly served for lunch or dinner on regular days. Nilagang Baboy is eaten with steamed white rice and is best served with patis (fish sauce) and siling labuyo (birds eye chili). If you want to cooked this kind of recipe you have to boil the pork in a few hours, until it will simmer. I can say that the procedure of cooking the pork nilaga is easy, because I already tried to cooked it in home. But you have still you pay attention in cooking or boiling the meat. For the texture and the taste of the recipe will be successful.

Fish fillet

Fish Fillet

A fish fillet, from the French word filet, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrate, they are often said to be "boneless". However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet. The skin present on one side may or may not be stripped from the fillet. Butterfly fillets can be produced by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly.

Lamb Mandi: Traditional Recipe of Yemen

According to my research this recipe is the simple fried fish recipe, it can also be bake instead of fry.  This is also a traditional Yemeni dish from Hadhramaut, Yemen. It is also eate in many other Yemeni cities, such as Sana’s and Aden. It is now very popular in other areas of Arabian Peninsula, where my mother-in-law worked. It is also common in Egypt and Jordan.

The word “mandi” comes from Arabic word nada, meaning “dew” and reflects the moist ’dew’ texture of the meat.  Mandi is usually made from rice, meat (lamb, chicken) and a mixture of spices.  The meat used is usually a oung and small sized lamb to enhance the taste further. 

Shistawook dijaj: Arabian Food

Im so stressed with my blog, I don’t know what a new food I will post because I need 50 post to pass in our project. So as I am searching for new foods and chatting with my mother-in-law a cooked in other country, she shared me about the foods she served. And she gave a picture though e-mail. So this is one of the foods that Arabians eat. A Shistawook dijaj is a tasty grilled breast sandwich, but here in Philippine it is known as Grilled chicken o Inasal na Manok.

Beef Lengua: Tongue of a Cow

Beef Lengua

My first encounter with this food I feel weird because to think of it, it is a tongue of a cow. They say that its okey to eat but who could resist eating a tongue of a cow. Here's the deal with a tongue it is a like exercising your muscle's in your mouth. They say that this food is came from Mexicans, But we are also serving this food especially in our home.

Especially in provinces in Philippine's who are caring a cow, when they have to kill it in the process of living, and to sell the meat of a cow in a market. Sometimes they keep the tongue of a cow for "sumsuman".

Beef Steak: Bistek for Tagalog

Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings. It is one of my favorites, my papa used to cooked this in every special occasions and I like the way it cooked in sweet way, usually the meat is cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuckor round are cooked with moist heat or are mechanically tenderized

Beef Sinina:Halal Food by Cotabatenios

Beef Sinina

One of cotabatenios favorite dishes Beef Sinina is the Maguindanaoans local version of one of the Filipino's favorite beef stew. It is widely available in most restaurants in Cotabato City. Certainly a must eat when visiting Cotabato City or the Maguindanao Province.
According to my research this food is not available on the list of any restaurants in whole philippines, because of the low of its demand. So if ever you want to try this food you have to go and visit some relatives in Cotabato and ask or request to your host to cooked this specialty of them.

Sinina is also a traditional Muslim delicacy that is usually served during festivities or what locals normally call “Kanduli”. Traditionally, made from tenderized goat meat, the recipe found it's way to a "beef", thus "Beef Sinina". It is usually served without vegetables but because of enterprising cooks (specially mothers), vegetables such as carrots and potatoes were added to it.

Tasty Pork Hamonado

Pork Hamonado
Hamonado is a type of Filipino cooking where meat is braised in a mixture of pineapple juice, soy sauce and brown sugar. In pork hamonado, pork leg is simmered for hours in the sweet and tangy liquid until melt-in-your mouth tender. Although a whole leg is generally used, My aunt prefer to used the leg in to two cut piece and hasten cook time. This delectable pork dish is best served with generous helpings of rice. And served in celebration especially in fiestas.Enjoy!

Prawn Cracker

Prawn Cracker

Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from starch and prawn that serve as flavouring. They are a popular snack in parts of Southeast and East Asia. It has a different flavors like shrimp flavor. It is best as a appetizer and served as "sumsuman" in alcoholic drinks.
These are called krupuk udang in Indonesian, prawn crackers inBritish English and shrimp chips or shrimp crackers in American English. They are known as kroepoek (old Indonesian spelling forkrupuk, based on Dutch spelling rules) in Dutch, Krabbenchips (crab chips) in German, chips à la crevette in French and nuvole di drago (dragon clouds) in Italian.

Grilled Squid

Grilled Squid

Grilled stuffed squid or inihaw na rellenong pusit is a dish of marinated squid stuffed with onions and tomato mixture then grilled over live charcoal. Actually you can cooked this squid without putting any stuffing because the marinade is already flavorful. You can use medium size squid if you can’t find large squid which I think is easier to cook because grilling a large squid takes longer and sometimes the stuffing is not well cooked. And as for basting, using a little cooking oil or butter will prevent the squid from becoming too dry while grilling and will also taste better.

Sugpo

Prawn Cracker

Sugpo

One of the most tastiest Filipino seafood dish is prawns in coconut milk or locally known as ginataang sugpo. If prawns are hard to find in the market, you can also use jumbo shrimps but in my opinion, prawns are tastier specially those big black tiger prawns. I have known some fishponds here in Cotabato that are caring some sugpo. They are also big, and have many variety. Also in Lake Cebu.

Ginataang Alimango

 

Ginataang alimasag is another of our many seafood dishes cooked in coconut milk and chilies. I included long beans and calabasa to the pot I made today but other vegetables such as pechay, spinach or eggplant are also common additions. Have plenty of rice ready, folks, and forget the forks and spoons. This scrumptious crab dish is definitely best enjoyed kamayan-style. Let’s eat!