This is the signature dish of the Bicol Province in the Southeastern part of Luzon. A cuisine known for its generous use of hot chili peppers and coconut milk. Reducing the amount of chili peppers will lower the...
This is another signature dish from the Visayas, a group of islands between the main islands of Luzon and Mindanao. It is originated from La Paz, Iloilo City — in the island of Panay. Through the years, Batchoy...
Ingredients :
5 lbs. fully cooked bone in ham
8 cups pineapple juice
2 cups brown sugar
1/2 cup water
Caramelized Pineapple:
1 whole fresh pineapples, peeled and cored, into quarters; cut crosswise into slices...
Try this for a change. This is not your usual adobo or inihaw. It is adobo and inihaw in one dish.
Ingredients :
2 lb. pork liempo (pork belly), sliced—each portion weighing about 100 g
1 cup white vinegar
2...
Ingredients :
1 bunch sitaw (long beans)
1 lb. pork belly, sliced
2 tbsp. vegetable oil
1 head minced garlic
1 medium onion, sliced
1 cup vinegar
1 bay leaf
3/4 cup soy sauce
2-1/2 cup water
salt and pepper,...
Another favorite staple in most Filipino homes, now with a richer and more flavorful sauce with Worcestershire sauce perking up the flavor.
Ingredients :
1 lb. beef brisket, cut into 1-1/2 in.
1 lb. pork liver,...
Ingredients :
2 lb. lean pork
1 head garlic, crushed
1/4 cup vinegar
1 cup water
2 tbsp. soy sauce
salt and pepper, to taste
1 can pineapple tidbits, drained and reserve syrup
(Cooking Conversion Chart)
Cooking...