Bangus Belly Steaks or Bangus Bistik (Fish Steak) Recipe

Bangus Belly Steaks or Bangus Bistik is another version of Bistek Tagalog  (Filipino beef steak) , normally beef is the main ingredients for  cooking bistek but in this recipe we will use Bangus Belly (milkfish belly) as the main ingredients. This recipe is seasoned and fried boneless bangus (milkfish) fillets served with a little sauce, lots of onion rings and toasted garlic bits. It is prepared in basically the same way as the traditional bistek except for the garlic bits.

Buko Pandan Salad (Young Coconut with Screwpine Salad) Recipe

Buko Pandan Salad is made of using young coconut and screwpine leaves, locally known as “Pandan”.  Buko Pandan and Buko Salad have similarity in texture and dairy ingredients used. However, the green gelatin which contains the aroma and flavor of the Pandan gives the distinction of the refreshing dessert. This desserts is a very easy and refreshing dessert. It's usually served during family gatherings and celebrations here in the Philippines and it is originated from province of Bohol.

Adobong Kangkong (Water Spinach Adobo) Recipe

Adobong kangkóng is a vegetables dish usually sautéed in cooking oil, onions, garlic, vinegar, and soy sauce.  It is usually served as a side dish and with steamed white rice. This recipe can be used to cook other vegetables as alternative like eggplant, spinach, cabbage, string beans or any other vegetable.

Ginataang Kamansi (Seeded Breadfruit in Coconut Milk) Recipe

Kamansi or Seeded Breadfruit is very closely related to Jackfruit. Both have sharp points on its skin while Rimas has a flatter outer skin. Kamansi has soft seeds and Rimas has no seeds. This is very rich in starch. Kamansi si are believed to be native to Papua New Guinea and possibly Indonesia and the Philippines.

Kilawain or Sisig na Puso ng Saging (Banana Blossom) Recipe

You have heard the myth behind the " Puso ng Saging" the story is when anyone swallowing the sap that falls from banana bud during the blooms of a full moon will bestow one with superpowers. But the myth isn’t necessarily far from fact when it comes to this crimson-colored vegetable. According to according to health and wellness educator Maribel Jane Galang of Manila Adventist Medical Center the puso ng saging is a rich source of energy, micronutrients, and fiber.

Beef Tapa Recipe

Beef Tapa is dried or cured beef similar to beef jerky. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served during breakfast with garlic rice (fried rice), fried egg and achara (pickled papaya strips) or spicy vinegar. Other meats used to make tapa, before meats from wild animals such as carabao, wild boar deer were sundried  and horse's meat.

Spicy Beef Kaldereta Recipe

One of the Filipino dishes served during festival, birthday and other special occasions is the Kaldereta or Caldereta and always available in Filipino restaurants and carenderia along the hi-way especially in Southern Luzon. This is a hearty meat dish using chevon in its name Kaderetang Kambing (using goat meat), beef, pork or even Boneless Bangus (Milkfish). Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers.