Filipino Style Pork Barbecue Recipe

Pork Barbecue (BBQ) is typically marinated of pork in special sauce and  speared in bamboo skewers and grilled.

In the Philippines, there are many varieties of barbecue (pork, chicken and fish). Many Filipino's eat barbecue as an appetizer, meal, and snack, this traditional dish is commonly available along the street in the metro and even served in restaurant, bars and food chains.

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.

Chicken Lollipop Recipe (Filipino style) Recipe

Chicken lollipop is an hors d'œuvre or appetizer dish but in the Philippines, it considered as main dish  that is made from the middle (and sometimes inner) segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a batter and deep fried.

Adobong Pusit Recipe (Squid Adobo) Recipe

Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. This dish is versatile and flexible. It is served almost in any occasion, events, gatherings, parties, birthdays, weddings, or just in simple day to day meals of Pinoys, whether they be rich or working class financial status.

Paksiw na Bangus Recipe

Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. In cooking Paksiw you can also use other fish like tuna, tilapia, galunggong or dalagang bukid if Bangus is not available. Every time I cooked Paksiw na bangus, I always included vegetables (eggplant or ampalaya),  because the juices of ampalaya and talong (bitter gourd and eggplant) some how enhance the paksiw flavor of bangus.

Sweet and Sour Fish Fillet (Lapu-lapu) Recipe

Sweet and sour fish is breaded fish in a delicious sweet and sour sauce with an assortment of fruits and vegetables. You can basically use any kind of white fish for this recipe such as tilapia, lapu-lapu, dori and etc. It is always good to try and find nice meaty fillets if possible but in my recipe I used lapu-lapu because this is one of the best tasting fish and is good for recipe.

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.