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.

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.

Tokwa't Baboy (Pork and Tofu) Recipe

Tokwa't Baboy Tokwa't Baboy is a considered as a side dish and an appetizer, many Pinoys like to have tokwa't baboy with beer as their traditional appetizer and others love to have it as side dish to their Arroz Caldo and Goto (Filipino version of rice porridge) This dish is usually made from boiled pork (usually they used either or both pig's ear and pig face part and something pork belly), fried tofu and sauce from soy-sauce  vinegar and other spices that gives life to our Tokwa't Baboy.

Crispy Kangkong (Crispy River Spinach) Recipe

Kangkong or river spinach is a fast-growing creeping herb with succulent hollows stems rooting at the nodes in wet ground. The leaves and stalk may either be green or purplish. It grows well in both wet and dry places. Kangkong contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.

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.

Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is sautéed shrimp in butter with a lot of garlic is basically what this dish is all about. The presence of the lemon soda marinade gives this dish the sweet taste that blends well with the rich flavor of butter and the spice of the garlic.