"Kare-Kareng Patang Baboy"

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

Kare-kareng pata ng baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them.The pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat.

It is delicious to eat with bagoong. Once my mom cooked this food, I’m so excited to taste it because she does not cooked this always. It was so delicious co'z she adds some ingredients to make it so special.

Once you eat this food, I guarantee you that you never forget the first time you ate the Kare-Kareng Baboy.   

“Pinakbet or Pakbet”

Pinakbet or pakbet is a popular Ilocano dish of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza.

Pakbet is usually cooked until almost dry and shriveled and the flavors of the vegetables are emphasized and accentuated by bagoong (shrimp paste)

Pakbet  is one of the nutritious dish, because it has a different vegetables that has different vitamins. Pakbet is one of my favorite veggie dish.I love the salty taste of it, also the pork that mixed in the pakbet. It was also delicious when there is many ingredients like pork.It is also easily to cook, so everyone can make a delicious and wonderful taste of pakbet.

  "Pork Pochero"

Pochero is a Spanish influenced Pinoy dish, It is a tomato sauce base dish which is typical with the other Pinoy dish with Spanish sounding name like the menudo, kaldereta, mechado etc. Pochero is a stewed beef, pork or chicken in tomato sauce with chorizo and the must have ingredient saba, plantain banana and of course vegetables like cabbage, green beans and pechay. In addition garbanzos or cheek peas is also added. Our pochero has evolved to countless versions. Some pochero versions also are similar to the usual nilaga or bulalo.

Beef Bulalo or other known as Pochero actually refers to the beef bone marrow which is boiled for hours until the marrow is tapped out from the bone. It is one such a favorite Filipino soup that is perfectly served during cold weather even in warm weather too. The hotter the soup it was made, the best time to serve.

When my brother-in-law cooked this pochero dish, I was surprised because, I dont have any idea what is the taste of that dish.

When I finally taste it, I realized that it is also like the menudo. It has also tomato sauce. It taste like nilagang baboy version, the difference between them is the tomato sauce.

Once you eat the "Pochero dish", I think that we are also have the same comment.

This is one of our famous Sunday dinner in my family.

It is a very delicious recipe that I will recommend to everyone.

“ Native Lechon”

Lechon is arguably one of the favorite specialty foods for the Filipino in and outside of the Philippines. If the sight and a smell of a whole pig roasted to perfection brings pleasure, what more the taste of it? I have tasted many types and variants of Lechon in the Philippines, but last vacation in our province, it was my first time to taste the native Lechon made by Aling Mareng our neighbor.

          In the Philippines, lechón is often served with vinegar, lechon sauce (made out of chicken livers or liver pate combined with vinegar, garlic, and pepper), plum sauce, or other sauces, or with other seasonings or accompaniments. When serving lechon, it is usually well decorated with vegetables in a big plate and an apple is placed on the pig's mouth. Another variation, known as Pritchon, consists of a deep-fried piglet chopped into small pieces and wrapped in pita wedges and served with an array of special sauces.

Inside, read my attempt to described the taste of Aling Mareng’s native Lechon. Crispy inside. Tender and juicy outside. Sounds like in the commercial….hahahaha… I dare you to try Aling Mareng’s native lechon and tell me if you think otherwise.

Filipino Spaghetti

We know that there are many kinds of Spaghetti, like Italian Spaghetti, American, etc. here in Philippines we have also our very own spaghetti that is called “Filipino Style Spaghetti”.

I always eat Spaghetti especially my Mother’s homemade Spaghetti she always cook Filipino Spaghetti especially in occasion like birthdays holidays etc. I really love eating Spaghetti because of unique taste.

Upon tasting the Filipino Spaghetti you will feel the sweetness of the sauce, the meat that they put on it is enough for us to say it is meatiest, because there’s a Filipino’s saying that how will you enjoy your meal if the food that your eating is lack of ingredients so that here in Philippines Pilipino like to put many ingredients in their dish so when they cook they see to it that they have enough ingredients to enjoy it.

Everyone should try to eat Filipino Spaghetti, to see and to taste the sweetness, meatiest, yummiest spaghetti.

"Sweet and Sour Tilapia"

     I just simply love tilapia and I keep looking for new and exciting ways to cook and enjoy it and here is a recipe I guarantee you that your going to love. It’s called Sweet and Sour Tilapia and it’s so delicious.

    Now you want to make three slices down the sides of each tilapia and roll each whole tilapia in a mixture of flour, salt and pepper. You want the fish to be clean with the heads still on for the effect the whole fish will have when you present this wonderful dish at the table. Be sure to roll each tilapia in the flour , salt , and pepper and fry each until golden brown , crunchy and done.

    You will want a pretty platter to serve each of your tilapia on and you will want to be careful removing your fish from the fryer so you don't break it. Lay each whole tilapia on its platter and make the below sauce to pour over each whole tilapia just before you serve it.

    I guarantee you that you will have one of the best tilapia dishes ever in this sweet and sour tilapia. You can garnish your finished dish with lemon zest ,lemon grass and fresh parsley. Serve your sweet and sour tilapia with hot buttered rice or fried rice for a delicious meal.

"Sinampalukang Manok"

The idea of making Sinampalukang Manok was came from the dish Sinigang Baboy, it is for the people who wants chicken so instead of pork they tried to use chicken, and then they finally came up to the Sinampalukang Manok or also known as the “Chicken in Tamarind Soup”.

From the moment that my mother cook the sinampalukang manok I was been amazed about its taste it’s very unique that you can imagine.

my mother cook’s sinampalukang manok especially in fiesta, for dinner etc.

Once you try to eat this you will feel the dueling taste of sourness and sweet of the soup, for every serve of the sinampaluang manok it can be eat by a group, and if you put chili on it, it will be a really delicious food.

I must have said!

That everyone must taste the Sinampalukang Manok to feel the delicious, sourness, and the tenderness of the Sinampalukang Manok.

"Bicol Express"
 

    Bicol Express is pork strips and siling haba (finger chilies) cooked in coconut milk. Very rich. Very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. It was literally exploding with flavor and aroma.

    Sometimes, bagoong steals the true taste of your dish. like Bicol Express with dilaw, coconut oil, lot of chilies and liempo as the main ingredient’s great so long as the spiciness is just right and the coconut milk is thick enough.

    The taste of Bicol express is an unforgettable because it is so very spicy. Bicol Express nowadays has so many variations that just about everyone that has cooked this dish had modified it to their own personal preference. They have to accommodate their level of obsession when it comes to scalding-hot peppers. I have looked at several recipes online about Bicol Express before coming up with my own recipe. Even though this is not the authentic Bicol Express, it’s still very good and it will not put you in a coma, but in order for me to use the original name it does have to have a certain degree of hotness.

    The version of Bicol Express of my mom does not use scalding-hot peppers as a main ingredient, instead she used it as a secondary ingredient. We love hot peppers, but unfortunately my obsession with hot peppers does not quite measure up to the Bicolano’s, so it is a milder version.

    When eating Bicol Express with the right amount of hotness to your liking you can truly enjoy this wonderful dish. You will immediately feel the heat as soon as you introduce it to your taste buds

    A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!