Nilagang Beef Ribs, Nilagang Tadyang ng Baka. To most Pinoy beef ribs are best for nilaga. Beef ribs has the correct balance of meat and bones that is essential to a good nilaga dish. Today my Nilagang Beef Ribs, Nilagang Tadyang ng Baka is made up of course the beef ribs, some bok choy, potatoes and carrots. I decided to slow cook the beef ribs with celery stems in addition to the usual
Monday, October 15, 2018
Pinoy Egg and Tomato Salad
Posted on 5:56 AM by Emelda Hollingshed
Pinoy Egg and Tomato Salad. I am one of the countless Pinoy who loves the egg and tomato salad. It is a salad to the non-Filipino but for most Pinoy the egg and tomato salad is served as a viand to be eaten with a lot of rice. It is full nutrients, it is delicious and of course it is a cheap Pinoy viand when times are lean. The Pinoy Egg and Tomato Salad is a regular fare to most OFW
Chicken Guya Lugaw
Posted on 5:56 AM by Emelda Hollingshed
Chicken Guya Lugaw. Have you tried Lugaw or Arroz Caldo with chicken innards with immature eggs? Today I am sharing you my Chicken Guya Lugaw. If you are from the South of Metro Manila, Alabang in particular South Supermarket at Filinvest Alabang you could find all kinds of farm poultry products like black chicken to native ducks, they are frozen but it is good enough if you live in Metro
Pork Ribs Tinola with Sotanghon and Ampalaya
Posted on 5:56 AM by Emelda Hollingshed
Pork Ribs Tinola with Sotanghon and Ampalaya. This dish was inspired by the Ilocano tinola version where ampalaya is used instead of the usual vegetable tinola ingredients. Similarly sotahnghon is also added to some versions of tinola. Today I used them both on my Pork Ribs Tinola with Sotanghon and Ampalaya. To make the dish firs we need a fresh pork ribs, for this recipe. I used the
Adobong Pusit at Baboy
Posted on 5:56 AM by Emelda Hollingshed
Adobong Pusit at Baboy. I still remember my very first post of Adobong Pusit. It created a lot of discussion on the cooking time of squid or Adobong Pusit. As I mentioned on that post squid should either be cooked in less than 2 minutes or more than 20 minutes. In cooking between, the squid will turn rubbery. Cooked less than 2 minutes and the squid are half cooked and fishy if cooked with
Black Peppered Prawns Pinoy Style
Posted on 5:26 AM by Emelda Hollingshed
Black Peppered Prawns Pinoy Style. I the tradition of Black Peppered Crab I am today sharing a version of Black Peppered Prawns Pinoy Style. I used whole shell on large prawns for this recipe. I wanted to eat the prawns using my hand. Eating with your hands is a Pinoy thing that we really enjoy when eating shelled seafood in our own dining table. Now it you wish to remove the shell of
Tanguigue Steak Paksiw with Eggplant
Posted on 5:26 AM by Emelda Hollingshed
Tanguigue Steak Paksiw with Eggplant. Paksiw na isda is often cooked topped with vegetables usually eggplant. The eggplants are cooked or steamed from the vapors of the cooking liquid of fish paksiw. The vegetables juices dripped and are infused to the paksiw broth adding an additional layer of flavors to the Paksiw na Isda. Our Tanguigue Steak Paksiw with Eggplant post today is my
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