Dinuguan (Pork Blood Stew) Recipe

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat. Dinuguan is usually served with white rice or a Philippine rice cake called puto.

Chicken Curry Filipino Style Recipe

Chicken curry dish is very familiar in many countries especially in Asia and had their own version on how to prepare and cook. But for me, the Filipino chicken curry is still the best because of aroma and creamy taste of curry and coconut milk. Chicken Curry Filipino style is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Additional vegetables were added and the taste was spiced-up to increase flavor.

Ampalaya Con Carne Recipe

Ampalaya, also known as Bitter Melon, is a crawling vine that grows well in tropical countries, particulary in Philippines. Known for its bitter taste, the Ampalaya is at once a staple ingredient in Filipino and Asian cuisine and a reliable home remedy for various illnesses, particularly diabetes because of its blood sugar-lowering anti-diabetic properties. This dish is a lovely way of serving and eating beef with ampalaya.

Pakbet or Pinakbet Tagalog Recipe

Pakbet tagalog is popular vegetable dish in Philippines, it is made-up of different fresh vegetables, pork, and shrimp paste. Pork is often added for flavor, but it is omitted during meatless days such as on Holy Week. Also this dish is a variation of the popular dish, Pakbet Ilokano, that originated from Northern Luzon specially in the Ilocos Region. Shrimp Paste or "bagoong alamang" in the Philippines is alway available in the market, but in other countries you buy it from the Asian store.

Sinampalukang Manok Recipe

Sinampalukang Manok is one of the popular sour soup in the Philippines. This dish are composed of chicken, vegetables, and tamarind leaves or tamarind blossoms. In northern part of Luzon they add ginger to remove the stench taste of the chicken and give additional aroma taste to the dish.  Some say that sinampalukang manok is just like sinigang dish, the only difference is the used of taramind leaves and blossom. Most of the time I prepared to cook sinampalukang manok than sinigang na manok because of the distinct taste of the tamarind leaves.

Kinilaw na Yellow Fin Tuna Recipe

Kinilaw means to “cook” in vinegar or Ceviche (a similar dish wherein the fish meat is marinated only in citric acid). This is a seafood dish popular in the Philippines as appetizer. Filipino's makes different variety of fish that can be used for making kinilaw. Tuna, tangigue or tanigue (sea bass), talakitok (cavalla) lapu-lapu (grouper) and shrimp are only some of them. I used yellow fin tuna for my kinilaw.