Suam na Mais or Ginisang Mais with Bangus (Corn Soup with Milkfish) Recipe

"Suam na Mais" is a classic and authentic Filipino style corn soup with creamy freshly grated corn and verdant chili leaves. Suam na mais or ginisang mais traditionally uses a native sticky variety of white corn. To make the dish the corn kernels are grated straight from the cobs.

Sinigang na Maya-maya sa Miso (Snapper Fish in Miso and Taramind Soup) Recipe

Sinigang na Maya-maya sa Miso is another version of sinigang dish soup with additional seasoning, the miso.

Miso is a traditional Japanese seasoning produced by fermenting rice, barley and or soybeans with salt and the fungus.

Pork Binagoongan (Pork with Shrimp Paste) Recipe

Pork Binagoongan is an authentic and simple Filipino recipe made out of tender pork dressed with shrimp paste (bagoong alamang). In this recipe by adding vinegar and sugar, will balance the dominant salty taste of bagoong in the dish.

Ginisang Baguio Beans (Green Beans Saute) Recipe

Ginisang Baguio Beans dish together with the ground beef or pork is very simple to prepare and cook. These delectable green vegetable Baguio beans because they are mostly grown in the Cordilleras provinces like Benguet and Mountain Province, where the temperature is cooler than the lowlands in the Philippines and Baguio City is the most popular destination during the hot summer months which are abundant of green beans.

Pork Ribs Sinigang with Tomato Sauce Recipe

Yes, this is the right name for our recipe today. Pork Sinigang with Tomato Sauce, sound weird but the taste will satisfy your buds.

Preparation in this dish is almost the same in other typical sinigang, the only different is using of tomato sauce instead of ripe raw tomatoes. 

Halayang Ube (Purple Yam Jam) Recipe

Halayang Ube or Purple Yam Jam, is the most popular dessert made from ube. This Filipino recipe is usually served on special occasions like fiestas, Christmas, weddings and birthdays.

The process for this yummy dessert is pretty simple but it does need a bit of patience in mixing on the pan until all the liquid has incorporated into the yam and it’s thick and sticky. The texture is a little chewy and creamy, and the flavor of the ube should stand out.

Seafood Pasta Royale Recipe

Since I am avid fan of pasta, and looking for a new and crazy taste, lol... I accidentally found this recipe in a label of Del Monte product the Seafood Pasta Royale. Because of curiosity, I tried this at home... actually in my girlfriend house. Me and my girlfriend including her family and kapitbahay (neighbors) was amazed in the flavors of seafoods in a creamy tomato sauce.

Try this and 101% that you never regret why you cooked it.

Sardines with Misua and Patola Soup Recipe

Turn canned sardines in tomato sauce to a simple and easy but delicious soup dish.

In this recipe, you can use any brand of sardines as long as it is in a tomato based sauce. And misua is a very thin flour noodles originated from China. Misua can be cooked with beef, pork, egg, and chicken. You can also add some vegetables like upo (bottle gourd) sayote and patola for a healthy dish in just one bowl, but in this dish I used patola for additional flavor.

Nilagang Baboy (Boiled Pork with Vegetables) Recipe

Nilagang Baboy - consider as one of the comfort food of every Filipino family during rainy and cold season. The yummy hot soup taste of the dish from the pork, vegetables and herbs gives more relaxing and enjoyable eating time. This is simple and easy to prepare, it's just boiled the meat into water until tender and add the selected vegetable of your choice.

Ginataang Labong with Saluyot (Bamboo Shoots in Coconut Milk with Jute Leaves) Recipe

Labong or bamboo shoot is commonly use in Asian Cuisine. In Philippines, the most popular dish is ginataáng labóng. There are different versions of ginataang labong according to the availability of  ingredients like pork, crablet, shrimp and sardines.

Saluyot leaves in ginataang labong gives more flavor. It blends the creamy taste of coconut milk.

Sinuglaw Recipe

Sinuglaw dish is a grilled pork belly cut into small pieces and fresh tuna with vinegar and vegetables.The name "sinuglaw" came from the Visayan word "sinugba" meaning grill and "kinilaw" which means to cook by soaking in vinegar and spices.

Pork Tapa Recipe

Pork Tapa is another variety of "tapa", refers to cured meat slices, the meat can be beef, pork or even chicken.  Tapa is usually served during breakfast with fried rice and egg together with "achara" (picked papaya strips) or spicy vinegar.

Ginisang Upo (Sauteed Bottle Gourd) Recipe

Ginisang Upo is one of my favorite vegetable recipe using bottle gourd  or "upo". This simple vegetable can be considered as an everyday food that good source of iron, calcium, phosphorus and vitamin B. This recipe is made of bottle gourd sauteed in garlic, unions, tomatoes and ground pork for additional flavor.

Champurrado Recipe (Sweet Chocolate Rice Porridge)

Champurrado recipe or sweet chocolate rice porridge is a Filipino version to distinguish it from the Mexicans' Champurrado which is a real thick hot chocolate and spice drink. This dish is popular Filipino breakfast or snack specially during cold weather, and often served hot with Tuyo (Salted Dried Fish). This is made from glutinous rice, cocoa powder, sugar and milk to make it creamy.

Bangus Belly in Sinigang sa Bayabas

Bangus Belly na Sinigang sa Bayabas (Stewed Milkfish Belly in Guava)  is one of the variety in cooking sinigang using different souring ingredients like taramind (sampalok), sour apple or cotton fruit (santol) , bilimbi fruit or averrhoa (kamias) and etc.

Procedure in cooking for this recipe is almost the same to other sinigang, the only different is the preparation of the main ingredient. Bangus belly or any fish and meat use in sinigang sa bayabas is by putting salt into meat and leave for about 2 hours to overnight to catch the natural saltiness of the meat and the sweet and sour taste of the guava that gives additional flavor of the dish.

Homemade Pork Tocino Recipe

Tocino is typical meat sliced into thin strips cured in anise wine, annatto, water, salts sugar and saltpeter mixture, stacked in a separate container,and covered and kept refrigerated for about three days to cure.  But the original tocino is marinated only with salt, sugar, and saltpeter.

In Spanish, Tocino is bacon, made from the pork belly, and some other countries in Caribbean, is made from pork fatback and neither cured nor smoked and fried until very crunchy. 

Gotong Batangas (Tripe and Innards Soup) Recipe

Gotong Batangas is simply refers to tripe soup. of course it is originated in the province of Batangas in the southern part of island of Luzon, Philippines. 

Goto ng Batanags is not a typical goto with rice and thick broth (rice porridge). This dish is consist of spicy soup with lots of innards like of tripe, cow’s skin, intestines, liver, tongue, blood and beef simmered and seasoned with onions, garlic, ginger, pepper and salt. 

Adobo Flakes Recipe

Do you have a left over adobo from your previous meal and you do not want to served it again? Why not turn into another dish by creating a little twist with your leftover adobo to a crispy Adobo Flakes.

Adobo flakes is made of toasted adobo using any meat like pork, chicken, beef and even fish. cooking adobo flakes is very simple and you can add toasted garlic for additional flavor to your crunchy and crispy flakes.

Ginataang Kuhol (Escargot in Coconut Milk) Recipe

Ginataang Kuhol is consider as one of the exotic dishes in the Philippines especially in Central and Southern part of island of Luzon because of its main ingredient the Kuhol. Kuhol is a edible snails, or in French call them escargot. The said dish is typically cook in coconut milk, ginger and hot chili pepper.

Several restaurant in the country served Ginataang Kuhol as one of favorite appetizer and fingerfood with cold beer. At home typically served it with hot steamed rice during lunch.