Posted by Nez | Feb 25th, 2010

Beef Salpicao

This BEEF SALPICAO recipe is shared to me by my friend Nerissa during our TGIF gathering. To have the best flavor, the beef needs to be marinated for 4 hours but if you are in a rush, an hour will do. A very tender and comforting dish to satisfy a sudden guest or to bring in a potluck gathering. Try this and you will sure ask for extra rice. BEEF SALPICAO 2 tbsp cooking oil 1/2 kilo beef tenderloin, cut into...

Posted by Nez | Sep 14th, 2009

Ginisang Talong (Sauteed Eggplants in Shrimp Paste)

Talong or Eggplant is very abundant and affordable in the country that most homemakers try to prepare in variety of ways. Talong is very famous ingredient for Pinakbet. It can also be cooked as Tortang Talong, Baked Eggplant and Stuffed Eggplant. Some even used eggplants for pasta dishes. I have bought on a bargain 3 kilos of Talong (eggplant) from the wet market. It cost me only 10 pesos a kilo. Some were cooked...

Posted by Nez | Aug 26th, 2009

Giniling na Baboy (Ground Pork)

Giniling na Baboy (Ground Pork) is one of the traditional Filipino dishes that translates the richness of flavor and color of our Philippine food heritage. The main ingredient of Giniling na Baboy is lean ground pork which is sauteed with striking colors of vegetables like potatoes, carrots, red bell peppers and green peas in rich tomato sauce. Preparation  needs ample time for peeling, slicing and chopping of the...

Posted by Nez | Aug 25th, 2009

Nilagang Baboy (Boiled Pork Bones)

Nilagang Baboy or Boiled Pork Bones is one of the most favorite soup in our home – always instantly and distinguished comforting food not only best during the cold but also during the warm weather. Absolutely Nilagang Baboy is not a burdensome and extremely simple as ABC,  no need for a numerous complicated preparations or fancy elaborative cooking. There is no intricate technique in cooking the. The only...

Posted by Nez | Aug 7th, 2009

Adobong Pata ng Baboy (Pork Hock)

Considered by many Filipinos, Pork Adobo is the country’s national dish. It is a pork cooked in vinegar, garlic and soy sauce. None I guess in the country who has not served this dish even once and no Filipino who has not tasted this dish yet. Adobo extended its variety from pork to Chicken Adobo, Seafood Adobo, Adobong Kambing (goat meat), Beef Adobo and many more and became known across the world. It is...

Posted by Nez | Jul 27th, 2009

Garlic and Pepper Pork

Last weekend, I wanted to prepare something that won’t require me of too much energy for a mind-numbing pre-cooking preparations and too complicated kitchen cooking job. So, I thought of getting the slab of pork out of our fridge, thaw, season it, throw it in my turbo broiler machine, turned the knob on to its timer and just wait for the timer off. A simple to do meal makes dining a feast. You will surely...

Posted by Nez | Jul 16th, 2009

Beef with Bitter Gourd (Beef with Ampalaya)

The Philippine Star front page photo in today’s issue highlighted activist of People for the Ethical Treatment of Animals (PETA). Three women painted their bodies green and posed for an advocacy to go vegetarian during the animal rights campaign activity. Going green is becoming a popular and wise choice for many individuals and families. Vegetarianism is following a diet that is excluding animal products such...

Posted by Nez | Jul 13th, 2009

Bicol Express

Like Baguio, Cebu and Ilocos, Bicol is of the favorite tourist spots of the country. It holds the wonder of the Mayon Volcano (according to news it’s most likely to erupt soon) which is recognized to be the most natural “Perfect Cone” in the world. The region also possess magnificent beaches, historical monuments and locations like Bicol Heroes Trylon, Headless Monument, Liberty Bell, and Cagsawa Ruins....

Posted by Nez | Jul 4th, 2009

Pork in Shrimp Paste (Binagoongang Baboy)

American, Chinese, Asian, Spanish and Arab cuisines strongly shaped the Filipino cuisine profile. These combination of recipes from burgers and pastas of American, noodles and dimsums and Chinese, Kebabs of Arabs, and thick and luscious sauces of Asian contributes to culture of Filipino food. Another feature on our culinary arts, recipes belong to each region of our country. Dagupan City, my hometown, is very...

Posted by Nez | May 28th, 2009

Blissful Eating

Last night, about 9PM – After Royce and I, tired and restless, were done preparing all materials for next day’s delivery for CdD’s Nursing Capping Ceremonies, we decided to have our dinner out with Colby and try the newly opened Tapsi Tummy Resto or try calamares at Matutina’s Restaurant which my youngest sister was bragging how delicious it was. So we jump into the car. While Royce is driving, I remember...