Umbuyan, tinapa flakes wrapped in pechay leaves

Nov 22

Umbuyan, tinapa flakes wrapped in pechay leaves

Share Umbuyan is tinapa flakes sautéed in olive oil and wrapped in pechay leaves . Its origins in Manila is found in the place where Andres Bonifacio was born. When I looked for the definition of “Umbuyan”, I could only see “fish smoking house worker”, Tinapa is smoked fish so I understand the rationale behind the name of the...

Read More

Fresh Smoked Fish Spring Rolls

Sep 07

Fresh Smoked Fish Spring Rolls

Share One of my favorite dish at Sentro 1771 is Fresh Smoked Fish Spring Rolls. I am delighted that Vicky-Rose Pacheco from Sentro shared this recipe of fresh lumpia made of tinapang bangus, salted egg, mustasa, onions and tomato during a demo at the Maya Kitchen. It is the smoked tinapa that gives the tasty flavor of this all-time favorite lumpia. You...

Read More

Tom Yam Goong Soup (Hot and Sour Prawn Soup)

Jul 10

http://pinoyfoodblog.com/wp-content/uploads/2013/07/Tom-Yum-Goong.jpg

Share One of my favorite Thai dish is this sour hot soup called Tom Yam. I love the sour taste , the aromatic coriander flavor and the spices. During my last Bangkok trip, I bought packets of Tom Yum paste just so I can cook this dish. I have always wanted to cook this dish from scratch. The opportunity came when renowned chef J. Gamboa of Cirkulo...

Read More

Crab Omelet or Tortang Alimasag

Jun 03

http://pinoyfoodblog.com/wp-content/uploads/2009/07/crab-omelet.jpg

Share Crab Omelet is one my favorite omelet dish. With crab meat available in the groceries, it’s easier to prepare now. My mom used to prepare this by boiling the crabs and flaking the crab meat. The top shell is saved for filling in the crab meat. Anyway, this recipe is just plain crab omelet or tortang alimasag. A very simple dish. Ingredients 1...

Read More

Ukoy, Okoy or Shrimp Fritters

Jan 08

http://pinoyfoodblog.com/wp-content/uploads/2009/06/ukoy.jpg

Share There are many ways to cook ukoy. In Vigan, ukoy like the one above is prepared from a mixture of galapong (sticky rice with water), shrimps, onions, spring onions and salt to taste. One has to prepare galapong first but I prefer to use rice flour . (You can prepare galapong though) Ingredients 1 cup small fresh shrimps 1 cup rice flour (or...

Read More

How to Cook Singapore Chilli Crab

Aug 29

http://pinoyfoodblog.com/wp-content/uploads/2009/07/singapore-chilli-crab.jpg

Share Tsiju Culinary Arts shared this Singapore Chilli Crab recipe which is one of the most popular dish in Singapore hawker centers. It is sometimes known as Singapore’s unofficial “national dish” which had its humble beginnings in the country itself. In the 1950s, Madam Cher Yam Tian had a hawker stall right on the seashore, and she spent her time...

Read More

Kilawin na Isda or Kinilaw

Jul 21

http://pinoyfoodblog.com/wp-content/uploads/2008/08/kilawin.jpg

Share Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. One can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in...

Read More

Grilled Prawns in Herbed Arugula Pasta

Jul 10

http://pinoyfoodblog.com/wp-content/uploads/2012/07/grilled-prawns-in-herbed-arugula-pasta.jpg

Share Pasta is usually easy to prepare. Here’s the twist here. You will need to make your own pasta but of course you can skip that part and just buy pasta ribbons. I first learned to make homemade pasta when my mom bought a pasta maker. I have had it with me for many years until Ondoy damaged my small Kitchen appliances . You might want to experiment...

Read More

Lapu-Lapu (Grouper) Escabeche (Sweet and Sour Sauce)

Jun 24

http://pinoyfoodblog.com/wp-content/uploads/2008/08/lapu-lapu.jpg

Share The lapu-lapu is always a special dish. Childhood memories of our family dinner involves a feast of lapu-lapu topped with sweet and sour sauce known escabeche. Escabeche has a slight ginger taste to it unlike the Chinese version of sweet and sour sauce. I am not sure if this is a Cebuano version of the sweet and sour sauce because I have not...

Read More

Rellenong Bangus (Stuffed Milkfish)

May 26

http://pinoyfoodblog.com/wp-content/uploads/2010/04/bangus_relleno.jpg

Share Dagupan City once promoted 100 ways to cook Bangus but for me the best Bangus dish is still Rellenong Bangus (or Relyenong Bangus)> Here’s the recipe I use. Ingredients I medium sized Bangus (more or less 800 gramns) 1 Tablespoon soy sauce 3 teaspoons Calamansi juice 1/8 teaspoon Pepper Dash of Salt 1/4 cup water 2 Tablespoons cooking oil 2...

Read More

Switch to our mobile site