How to cook: Kare-kare


A rich stew of ox tail, face, leg, tripe or all of them together, and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.Another way to prepare kare-kare is to cook the vegetables separately in the stock in which the meat has … [Read more...]

How to cook: Dinuguan (pork and blood stew)


Dinuguan comes from the root word dugo, or blood. This dish is so named because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork cheeks, lungs and intestines, this version -- made with pork belly, cheeks and liver -- should make the not-too-adventurous less … [Read more...]

How to cook: Korean beef stew*


I’ve often been asked, mostly by Filipinos based abroad who intend to vacation in the country, to suggest restaurants where they can take their families. I’ve shied away from making these recommendations because, in many cases, restaurant food is never consistent. While I may enjoy the food in Restaurant X one Sunday in … [Read more...]

How to cook: Thai chicken curry


Chicken curry is a dish that I grew up with. But the chicken curry of my childhood was just a coconut milk based stew made yellow with curry powder. Homey and really comforting but, well... it lacked fire somehow. Later on, when I learned to cook, I would add combine a teaspoonful of cayenne powder with the curry powder. … [Read more...]

How to cook: Callos, beef tripe and leg stew


I had an old callos recipe. But I had been experimenting and this new one, my third recipe, is definitely much better. I used sun dried tomatoes. Ah, the flavor is just incomparable. Sun dried tomatoes too pricey? There's always good old fresh tomatoes.Whichever kind of tomato you use will be fine -- just don't forget … [Read more...]

How to cook: Pochero with Spicy Eggplant Sauce


This is an updated entry. The Filipino version I grew up with, originally published in 2003, is on page two.Puchero is a Spanish and South American dish and there are so many versions that it's sometimes confusing how to distinguish the puchero from other stews. The common factor is that all puchero dishes are stews. … [Read more...]

How to cook: Stewed monggo (mung beans) with coconut cream

Stewed monggo (mung beans) with coconut cream

In the olden days, monggo (mung beans) is soaked, boiled, mashed then pressed through a strainer to separate the hull. Well, it's 2009 and I have a blender. I don't see why the hull has to be removed when they can be cooked to tenderness just as well as the centers of the beans. I've cooked monggo countless times, I've done … [Read more...]

How to cook: Beef rendang, a savory and spicy stew

Beef rendang, a savory and spicy stew

This is an updated version of my beef rendang recipe.A traditional dish in Malaysia, beef rendang traces its origins from the Minangkabau ethnic group of the highlands of Western Sumatra in Indonesia.Beef rendang is everything that a stew should be. It has a thick and well textured sauce, a warm color and all the … [Read more...]

How to cook: Pork adobo with liver sauce


Note: This is an updated version of a previously published recipe.Adobo -- the dish that singlehandedly brought Filipino cuisine to the attention of the world. A salty, sour and spicy stew, it derives its uniquely strong flavor and heady aroma from the combination of vinegar, soy sauce, garlic, pepper and bay … [Read more...]