Pork barbecue is a fast selling food item. It’s easy to cook and convenient for the hungry customer. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, I told the maid to grill just outside the gate. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:
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Archives for Filipino Food category
One of the most popular Filipino breakfast fare is the Champorado (chocolate rice porridge). The original recipe is made with soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar. Champorado is usually served with a side dish of fried or smoked seasoned meats. I prefer to eat it with danggit (dried fish from Cebu). Childhood memories of eating champorado involved pouring evaporated milk in circles over the bowl of champorado. Just thinking of it makes me feel so warm. I found out about Antonio Pueo’s Double Chocolate champorado mix and it taste just as the original recipe. The “made with real Spanish chocolate” is very true. It’s quite handy to have this champorado mix around during the rainy days.
Chicken Relleno or Stuffed Chicken. Relleno comes from the Spanish word “Rellenar” which means “to stuff. The chicken is stuffed with ground pork, ham, vegetables, hard boiled egg, etc. and then baked. Here is a favorite dish which I want to share with you. The hard part is in the deboning but once you’ve mastered it, stuffing the chicken shouldn’t be too hard.
New Year’s Eve noche buena must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity.
Bam-i is a noche buena dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. It’s sad that my kids don’t really like the combination of the noodles. I think the taste is so tasty and different from the usual pancit guisado. Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added.
Here is my recipe:
Every Christmas, I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.
Here is my Embutido recipe.
I started craving for Majestic Ham when I read Manolo’s twitter which said “Happiness is a Majestic Ham”. After reading his twitter, I have been badgering my husband all day to buy Majestic Ham for me. That evening, he brought slices of Majestic Ham to my utter delight.
I used the ham slices as filling for my pan de sal.
