Burong Kapampangan (Tag-ilo) Recipe

"Tag-ilo" or "Tagilo" is a local name for Burong Kapampangan's, it is originated in the culinary capital of the Philippines, the province of Pampanga. It is a dipping sauce made from fermented rice and freshwater fish (like mud fish, catfish, tilapia) or shrimp. It is best combined with grilled, roasted or fried fish, fresh mustard and steam or boiled vegetables like okra, eggplant, and ampalaya).

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.

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.

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.

Pinoy Style Homemade Sardines in Tomato Sauce

According to the historian the word Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. In the Philippines has a  local name for this kind of fish, they called it "tamban". While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable.

Fish Fillet Afritada Recipe

Afritada is one of the dishes that stand out in the Philippines cuisine with the tomato sauce based ingredients. This afritada had different variations according to what meat you are using like chicken, pork and beef. But this time, I want to share with you the fish fillet afritada, may be it is sounding new to your ear but the flavor can be satisfy your taste buds.

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.

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.

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.