Sinigang na tanigue in sampalok is one of the varieties of fish sinigang. Tanigue or Spanish mackerel is perfect for cooking this dish because the meat is so delicious and tender but firm. It also doesn’t have too much fishy taste and odor unlike most salt water fishes. This recipe uses sampalok and miso as…
Pork Pata Balbacua
Pork pata balbacua is a pork version of the famous “balbacua” made from ox feet or ox skin with some beef. The recipe here is a simplified version but you will be surprised how tasty it is even with few ingredients. The main ingredient used in pork pata balbacua is pork hocks or knuckles and…
Pork Bistek
This pork bistek recipe is a variation of the popular bistek tagalog which is made from thin slices of beef marinated in a mixture of soy sauce, calamansi juice (or lemon/lime juice) and spices. Then braised and simmered until tender. The pork version has almost the same ingredients and procedure on cooking the dish. Just…
Tinolang Paa ng Manok (Chicken Feet Tinola)
Do you know that chicken feet is rich in collagen and is good for our joints to prevent arthritis and for our skin to look younger? Not only that, I think this version of tinola using chicken feet is tastier that using chicken meat. Before I had a chance of tasting this dish I was…
Chicken Adobo with Rice Vinegar
What makes this chicken adobo recipe different from the original recipe? of course it is the rice vinegar. Rice vinegar is made from fermented rice or rice wine. It has a milder sweeter taste compared to regular vinegar and makers of this rice vinegar are from China, Japan, Korea and Vietnam. Rice wine is used mainly…