Tabon Tabon. On my recent trip to Iligan City, I cannot help it. I had to visit the Market to find Tabon Tabon. Being a foodie and kinilaw lover at that, I have been waiting all this time to have a firsthand look and personally use the fruit of nut on my kinilaw recipes. Now it is happening, bought 12 pcs of Tabon Tabon from the public market of Iligan City. To my readers who are not
Thursday, October 4, 2018
Pork Adobo with Olives
Posted on 8:58 PM by Emelda Hollingshed
Pork Adobo with Olives. You may have heard thee adobo with olive oil. There was a talk that apparently adobo with olive oil was served to peoples that are on the streets during the EDSA Revolution. I have no firsthand knowledge but that was the talk. The truth is adobo cooked with olive oil is not new. There are recipes out there of adobo with olive oil. Today I made my own version of
Halabos na Hipon sa Sprite with Lemon
Posted on 7:58 PM by Emelda Hollingshed
Halabos na Hipon sa Sprite with Lemon. This Halabos recipe was inspire by a similar dish that I have cooked a couple of years back called Halabos na Hipon sa Royal Tru-Orange. My Halabos na Hipon sa Sprite with Lemon is cooked with sprite instead of Royal Tru-Orange. Yes most Halabos are cooked with either Sprite or 7-Up, now what is so especial about the dish? As I mentioned my Halabos na
Igado with Isaw
Posted on 7:58 PM by Emelda Hollingshed
Igado with Isaw. On all my Igado recipes I had never used isaw. The truth is I grow up with Igado that is made up of lean pork and liver with some chick peas only. Occasionally when if pork heart and kidney are also added if available. All the while I thought that Igado was always cooked the way I know it since there was no other Igado recipe available in the internet when I first shared my
Tidtad, Dinuguan Kapampangan
Posted on 7:33 PM by Emelda Hollingshed
Tidtad, Dinuguan Kapampangan. If you like the Dinuguan of Rasons or Teresitas, soupy with cubes of blood, then you are a Kapampangan or you already know that it is called Tidtad, Dinuguan Kapampangan. To my readers that are not into pig blood, I would like you to skip this post, please check my other recipes on the archives. Today I would like to share my take of Tidtad,
Kalderetang Kambing with Peanut Butter
Posted on 7:33 PM by Emelda Hollingshed
Kalderetang Kambing with Peanut Butter. There are countless ways to cook kaldereta. Today I would like to share my Kalderetang Kambing with Peanut Butter. This recipe is a kalderata dish cooked from scratch, no kaldereta mix. Kambing or goat meat is a sweet meat, it has a gamey taste especially if it is not prepared cooked properly. But once cooked properly you would not even know
Lechon sa Oven Inasal Style
Posted on 7:33 PM by Emelda Hollingshed
Lechon sa Oven Inasal Style. I was looking for an alternative stuffing of my next Lechon sa Oven. I thought this time I use a stuffing similar to Chicken Inasal. Now let me share my latest innovative Lechon sa Oven Inasal Style. The last time I cooked my Lechon sa Oven I had difficulty in chopping the roast pork skins into squares, because it was so crispy the skins break easily with
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