Mechado is a usual stew served in our dinner table. Traditionally, it is cooked with beef briskets, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to a beef stew, with elements of Filipino ingredients such as patis. I don’t use patis so that’s out of the question. Here is the recipe: 1 kiloRead More
Kare-Kare
Before the ready-mix Kare-kare came into the market, I cooked kare-kare the old fashioned way. Of course, busy homemakers prefer that method. Wikipedia notes that the kare-kare is made from Oxtail, with the skin on and cut into 2-inch lengths, and ox tripe are boiled until tender. Sometimes pieces of ox feet or shins areRead More
Pancit Palabok
Ingredients 1 kilo ulo ng baboy or dila ng baboy, cut up 2 quartered onions 1 laurel leaf 1 tablespoon rock salt 1 tablespoon peppercorn 1/2 kilo shrimp 1/2 kilo squid (with ink sac removed) 1/2 cup achuete 1 cup minced onion hebe or dried shrimps 1/2 kilo ground beef 3/4 cups cornstarch 2 eggsRead More
Fudge Brownies
The all time favorite bar cookies are brownies and not just any brownie recipe. There are three types of brownies which is determined on the baking time. 1. Fudgy Brownies– Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center of the brownieRead More
Pancit Canton Using Olive Oil
Traditonal Pancit canton is a dish that signifies long life, can give you luck and at the same time protect you against coronary heart diseases when sauteed in olive oil. Like I mentioned in the previous Pata Tim recipe, Olive oils contain unsaturated fat that are less oxidized compared to regular cooking oil. Oxidized cholesterolRead More
Chit Kiam Siopao
Another guest post from my sister Lorna is a recipe that made it to the finals during the RFM Corporation’s 25th Anniversary in 1983 is Chit Kiam Siopao. I am copying the recipe “as is” so substitute the ingredients accordingly. If you prefer, Asado Siopao, you can also follow this Asado Siopao Recipe. Dough: 2Read More