Lechon Sisig

Jan 09

Lechon Sisig

Remember the Lechon Sinigang from our lechon leftovers? Well, this time around, I prepared the Lechon Sisig from leftover lechon head. Please be aware that this dish is high in cholesterol. My Lechon Sisig version is similar to the sisig of Trellis which I first tasted over 30 years ago. Trellis is known to be the first to develop Sisig in Manila. Here is my...

Read More

Sinigang na Lechon

Dec 29

Sinigang na Lechon

Christmas lunch is not complete without a lechon. My husband orders the Lechon Paella from Lydia’s lechon. It is really yummy. Unfortunately , we cannot consume all of it. I normally love Paksiw lechon but this time around, I used the Lechon leftovers for Sinigang na Lechon. You can use your usual sinigang recipe or use the following recipe: Ingredients: 2...

Read More

Paksiw na Pata (Braised Pork)

Nov 16

Paksiw na Pata (Braised Pork)

Paksiw na Pata is a simple Pinoy dish that my husband loves to eat on a regular basis. I add saba to the mixture aside from banana blossoms to add more color to the dull brown colors of the Paksiw. Here is the Paksiw na Pata recipe: Ingredients 1 large pata or pig’s feet (around 1 kilo) 1/2 cup water 1/2 cup vinegar 1/2 head garlic, crushed 1/2 cup soy...

Read More

Two Delectable Ways with Menudo

Oct 23

Two Delectable Ways with Menudo

Menudo has been a mainstay in any Filipino dinner table. This rich dish of cubed pork, liver, potatoes, with a tomato base comes in as many variations as there are ingredients available to the adventurous cook. I am sure each of us have different way of cooking menudo. Chef Jill Sandique shares two exceptional versions of Menudo, by using with my favorite sauce Lea...

Read More

Pistu, a traditional Pampango special occasion dish for breakfast

Sep 27

Pistu, a traditional Pampango  special occasion dish for breakfast

Have you heard of Pistu? I only heard of this Pampango dish when Chef Claude Tayag gave a cooking demo at the Maya Kitchen. I am sure you are familiar with Picadillo or Arroz a la cubana . They are all similar to the Pistu but with a variation. Chef Tayag best describes Pitsu as a traditional Pampango morning special occasion dish. You can also call it an “over...

Read More

Adobo rice, anyone?

Jul 05

Adobo rice, anyone?

There are a 100 ways to cook adobo . Each one of us has our own version. I shared some tips in cooking adobo as well. There is the recipe on adobo flakes, adobong puti and the classic adobo recipe.  Then there is the Adobo rice, the classic fried rice with crispy adobo flakes and sauce shared by XO46 Heritage Bistro, at the Maya Kitchen demo. This is so...

Read More

Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar & sugar.

Jun 03

Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar & sugar.

Remember my Humba recipe? Humba is a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar. My sister has her own Humba version in the US which is basically Americanized. This time, let me share to a Humba recipe from XO46 Heritage Bistro, the brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan, as part of Maya...

Read More

Pork Sausage Pao

Feb 10

Pork Sausage Pao

Soon, we will welcome “The Year of the Sheep”. As we await this auspicious date, let’s prepare Pork Sausage Pao. This recipe is similar to the Pork Asado but what makes this special is the highly aromatic “five spice powder” . All of the five flavors – sour, bitter, sweet, pungent, and salty – are found in five-spice powder....

Read More

Back to School recipe: Pork steak with Honey Mustard Sauce

Jun 09

Back to School recipe: Pork steak with Honey Mustard Sauce

Back to School Recipes with Samsung and Chef Ernest Mommies are now busy attending to the school needs of their kids. I am sure they are also thinking of recipes for their “baon”. Samsung shared this back to school recipe personally prepared by Chef Ernest Gala. A graduate from the Italian Institute for Advanced Culinary and Pastry Arts, Chef Gala...

Read More

Binignit, the Cebuano version of the Ginataan

Apr 18

Binignit, the Cebuano version of the  Ginataan

In my Cebu hometown, Binignit is “traditionally eaten as a snack on Good Friday: Binignit originated from Cebu province. Binignit is a warm root crop and fruit stew consisting of a thick mixture of tubers such as taro, purple yam, sweet potato, as well as bananas, jackfruit, sago, tapioca pearls and sugar, cooked in coconut milk and thickened with milled...

Read More