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.