A unique adobong antigo that dates back from our Philippine history. This variation of adobo have rum and buco juice which will produce an exotic adobo which I’m sure you will love the taste. And with regard to the meat used in this adobo, either chicken or pork can be used or you can combine…
Chicken Curry Pinoy Style
I often overlook this recipe and wondering always what recipe will I post for today? Maybe because I thought I’ve already included this on my recipe collections on this blog. And regarding our recipe for today, chicken curry is I think an adopted dish from our ASEAN neighbors since most of our dishes seldom have…
Ginisang Ampalaya sa Miso
Ginisang ampalaya sa miso is a sauteed bitter melon in miso, a Japanese seasoning made with fermented soy beans with salt and fungus. That is why miso is salty and sour. Miso is used in some Filipino dishes like for example the sinigang. I think miso is a good combination with ampalaya because it counteract the bitter…
Pinsec Frito (Filipino Fried Wonton)
Pinsec prito or pinsec frito is very similar to the popular siomai, the filling and the wanton wrapper. The only difference is the shape of pinsec frito is usually triangular instead of the round shaped siomai. Actually this is the Pinoy version of fried wonton. There can be also differences of ingredients used on the…
Paella Negra (Paellitos Negritos)
Paella Negra is a unique way of cooking paella, using squid instead of chicken, beef or pork. To make this paella more appetizing, you can add other seafoods as well like shrimps, mussels or crabs. Although this is a Spanish cuisine, most of our dishes has a Spanish influence so we come to love a…