Posted by Nez | Jul 25th, 2010

Dinakdakan II (with pig’s brain)

I have posted a DINAKDAKAN recipe few months ago wherein, I used mayonnaise and some seasonings. When my mom read that post, she suggested me that she will make a DINAKDAKAN with dressed with real pig’s brain as long as I give the credits to her. So this time, it’s my mom’s recipe of the authentic Ilocano cuisine of DINAKDAKAN without the substitute for pig’s brain. DINAKDAKAN (with...

Posted by Nez | Jul 23rd, 2010

Adobong Baboy

ADOBONG BABOY – Filipinos’ all-time favorite dish - cooked in many different ways - considered as Philippine’s National Dish, for me at least - easiest Filipino dish to prepare and cook ADOBONG BABOY (PORK ADOBO) 1 kilo pork belly/pork chop/pork liempo, sliced according to desired size (thin, thick, cube) 1/2 cup soy sauce 2 cups water 6 bay leaves (laurel leaves) 12-15 pieces black...

Posted by Nez | Jul 22nd, 2010

Dinuguan (Pork Blood Stew)

DINUGUAN is a Tagalog term, literally translated as “blooded”, which refers to the Native Filipino dish, full of flavor of pork blood and meat. Though some, do not eat Dinuguan for some religious reasons, most Filipinos crave and fave for this dish, paired with steaming white rice or Puto, a Filipino rice cake. Dinuguan would reflect how Filipinos love cooking and eating exotic dishes like Adobong Paa...

Posted by Nez | Jul 9th, 2010

Ginisang Kalabasa

GINISANG KALABASA is a hearty, hefty, and simple Filipino vegetable dish sautéed in fresh shrimp paste. If you have allergies with shrimp paste or you simply not acquainted with it, you can season the dish with salt as a replacement. Still, you will get almost the same taste of Ginisang Kalabasa. Pinoy vegetable dishes are best paired with a fried fish and steaming white rice and a dip like bagoong with kalamansi...

Posted by Nez | May 28th, 2010

Sinigang na Baboy (Pork in Tamarind Soup)

Even if it’s cloudy outside, summer is still here which makes the weather hot! It is sometimes unpleasant to cook in this very warm temperature. And even a good hot meal or soup in this terrible hot day makes them unpopular. But no Filipino can resist a rich, thick and intense SINIGANG NA BABOY (Pork in Tamarind Soup) despite of the weather condition. Sinigang na Baboy is one of the most wanted Pinoy dish for...

Posted by Nez | May 26th, 2010

Breaded Pork Chops

I got inspired by Tokyo Tokyo’s advertisement, Pork Tonkatsu, which seemingly mouthwatering and satisfying deep-fried pork fillet seasoned with Japanese flavorings. But instead of trying to do a Japanese style Tonkatsu, I cooked the all-time favorite BREADED PORK CHOPS. I love the crispiness of the bread crumbs coating the pork chops with the lemon, salt and pepper seasoning. Nobody will ever go wrong with...

Posted by Nez | May 25th, 2010

Pork Asado

Everybody loves a good cooked meat – roasted, simmered, baked, fried, you name it and everybody enjoys it, provided that herbs and flavor are infused into the strands of meat. One of best way of infusing the flavor into meat yet retaining the tenderness and moisture is to braise the meat. Braising is slowly cooking a slab of pork, cooled, sliced and served with its thickened braising sauce. PORK ASADO is a...

Posted by Nez | Mar 28th, 2010

Pork Cubes Picadillo

Originally, Picadillo is a spicy ground beef favored in South American countries and is cooked with beans and blended with herbs and spices. Because of the love Pinoys have for food, I believe we adopted the original picadillo and modified some ingredients which are available in our country. PINOY PORK PICADILLO often uses ground pork sauteed in garlic, onion and tomatoes. But since I just ran out of ground pork, I...

Posted by Nez | Mar 26th, 2010

Dinakdakan

DINAKDAKAN is a pride of the Ilocano cuisine, most wanted by guys who love the exotic experience of grilled a grilled pig head, face or ear dressed with pig’s brain, that’s right, pig’s brain. Disgusting or interesting? Honestly, I never had that enough courage to try the traditional Dinakdakan. But thankfully, there are now many ways of preparing and cooking Dinakdakan without the brain....

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...