Papaitan or Pinapaitan Recipe

The name Papaitan is derived from the Filipino root word "pait" which means "bitter". This dish is famous is a famous Ilocano soup dish mostly composed of beef or goat innards. The bitter taste of this soup dish comes from the bile, the bitter juice extracted by the liver and stored in the gallbladder to aid digestion. Papaitan popularly served those who love drinking liquor, and one of the specialty in many carinderias and restaurants in the north of the Philippines even in the metro.

Brazo De Mercedes Recipe

Brazo de Mercedes a Spanish word for "Mercedes’ arms" a popular Filipino dessert which is made from a creme-filled log cake made from a sheet of soft meringue with custard filling. This yummy creamy soft cake is easy to prepare and cook and many Filipinos love it like me. =)

Tortang Alimasag (Crab Omelet) Recipe

Tortang Alimasag or Tortang Alimango is a  Filipino style crab omelet. This recipe is made from sauteed crab meat with potatoes and set in the crab shell before pan frying and served with rice and dipped in ketchup. Tortang alimasag dish is very delicious and easy to eat. Preparation in doing this recipe when extracting all the meat from the crabs is very time consuming and everyone knows it is messy. But if you want challenge, why not try this recipe. =)

Beef Pares Recipe

Beef Pares is a meat dish served wit a pair of garlic fried rice and beef soup. The word "pares" is a Filipino word means pair. This delicious recipe is one of the well known foods in neighborhood karenderias, office and school canteens in the metro and always available in Tapsilogan and Pares houses. Beef pares are cubed beef briskets cooked with different spices and tenderized to perfection and garnished with chopped spring onion.

Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish.

Arroz Caldo (Lugaw or Chinese Congee) Recipe

Arroz Caldo is Spanish term means "rice soup"  or Lugaw in Tagalog  or congee for Chinese. Arroz Caldo was adapted to the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines. This dish is usually spiced with safflower and black pepper in place of or in addition to the more traditional ginger and scallion.

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Daing na bangus or Milkfish marinated in vinegar and garlic is very popular Filipino dish. Daing is a manner of preserving fish in preparation of salted and sun-dried. But in this recipe it is simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic then fried before serving. In the Philippines, daing na bangus is readily available in the supermarkets but I still prefer to make it from scratch. It's kinda time consuming especially in deboning the Bangus (milkfish). It is also best to use pork and beef meat in this daing recipe.

Beef Mami (Beef Noodles Soup) Recipe

Beef Mami is a type of Beef Noodle soup that is of Chinese origin. This dish is a very popular served in most Chinese food chain and restaurants in Philippines. Basically Beef Mami is composed of tender beef brisket and egg noodles in hot beef stock. Mami is usually ordered with its sidekick “Siopao” – a steamed bun stuffed with either pork asado or bola-bola and pork barbecue.