How to make: Kilawing gindara

Kilawing gindara

This dish uses a "cooking" method by which meat or seafood is marinated in citrus juices which pickle the seafood or meat and turn it opaque. The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Although tuna is the fish most commonly used for making kilawin … [Read more...]

How to cook: Guinataang paco

Ginataang paco

It seems redundant to call this dish guinataang paco fern considering that paco is the local name for the tender sprouts of vegetable fern. Yet, a lot of recipes on web refer to it that way -- paco fern. It is vegetable fern, an edible fern to be more precise, and we call it paco in the Philippines. Ambulant vendors used to … [Read more...]

How to cook: Adobong kangkong (swamp spinach)

Adobong kangkong (swamp spinach)

There is an older version of adobong kangkong (swamp / water spinach) in the archive of the other blog but it was cooked with chicken gizzards. This version, which went into the kids' school lunchboxes today, has strips of lean pork.If the meat comes from a young animal and is cut correctly, the pork strips are tender … [Read more...]

How to cook: Molo soup for a hot summer night

molo soup

Summer came suddenly. One day it was cool and breezy; the next day, it was scorching hot. The moment summer began, my daughter Sam had been asking for soup everyday. There was a time when hot soup for summer did not make sense to me until my husband pointed out the logic of consuming a lot of liquid during the hot summer … [Read more...]

How to cook: Lumpiang ubod (heart of palm spring rolls)

lumpiang-ubod

The last time I made lumpiang ubod, my firstborn (now 15) was still a baby and we were living at my in-laws'. I had too many excuses for not making lumpiang ubod all these years -- I had no non-stick pan to make those crepe-like wrappers, it was such a hassle going to the market so early in the morning for the ubod choice … [Read more...]

How to cook: Lumpiang labong (bamboo shoots spring rolls)

Lumpiang labong (bamboo shoots spring rolls)

I would have made lumpiang ubod (heart of palm spring rolls) but that entails going to the market very early in the morning when the ubod is fresh and I can still specify which portion I want. But after cooking the kids' packed school lunch, by the time they have left for school, all I want is to crawl back into bed. The … [Read more...]

How to cook: Adobong hito sa gata

adobo-catfish-gata

It's a twice cooked dish. I wish there was some way of ditching the frying part but if you simmer the hito (catfish) directly in the coconut milk, the fish will turn soggy. It's the mistake I've made in the past. The only way to make sure that the fish stays firm is to deep-fry it first so that a crust forms on the surface. … [Read more...]

How to cook: Binukakang dalag (split mudfish)

Binukakang dalag (split mudfish)

In the menu of Bulawan Floating Restaurant in Pililla, it is called crispy dalag. Split-open, the whole mudfish is deep-fried until a crisp golden crust forms on the surface. In a place in Tanay called Kainan sa Tabi ng Lawa (eatery by the lake), the same dish is called binukakang dalag. In much the same way that I cannot … [Read more...]

How to cook: Chicken arroz caldo with premature chicken eggs

chicken-arroz-caldo

Premature chicken eggs? Yes, eggs that have yet to form shells which are still inside the hen. They are sold together with gizzards, livers and egg sacs. If you look closely at the photo, the egg sacs are on the foreground, the premature eggs are at the center, the gizzards and livers are in the background. That's a 12-inch … [Read more...]