Sinigang na Hipon

Sinigang is a popular Filipino dish that uses tamarind as its base flavor, it can be cooked with meat, fish, shrimp and vegetables. 

2 lbs medium size shrimp
1 medium size eggplant
1 medium size radish
1/4 lb green beans
1 large tomato, cubed
1 large onion, cubes
1 40 grams Knorr tamarind 
salt and ground black pepper to taste
5 cups water

Cooking Direction:
Boil water in a deep pot in high heat. Once it starts boiling add the slices of onion and tomatoes. Add the beans, radish and eggplant. Season with tamarind powder, salt and ground pepper. Reduce heat to medium low. Simmer for few minutes then add the shrimp. Simmer for few more minutes or till the shrimp starts floating then the shrimp is cooked. Remove pot from the heat and serve.

Tuyo, Daing at Pusit

Check out this bunch of dried goodies I got from Iloilo City Central Market. 

Tuyo, Daing and Pusit all fried for breakfast

Pusit, Sinangag at Itlog

Daing, Sinangag at Itlog

Tuyo, Sinangag at Itlog

Sinigang na Pork Ribs

Simple Pork Ribs Sinigang Recipe

3 lbs. pork ribs
1 bundle petchay
1/2 lb. sitaw (long beans), cut 2 inches
1 large eggplant, sliced into bite size
1 onion, sliced in half
2 tablespoon fish sauce
1 pack knorr tamarind sinigang mix
salt and pepper to taste

Cooking Direction:
Boil slices of pork ribs in water. Discard the first boil water. Replace water and continue to boil. When meat is half way cooked add onion. When meat is fully cooked add the slices of sitaw and season with fish sauce. Few minutes after add the knorr sinigang, eggplant and petchay leaves. Season with salt and ground pepper. Remove from heat and serve.

Adobong Atay nang Manok

If you like liver then this recipe is a must try. A simple to cook recipe yet very tasty. 

1 lb chicken liver
1/3 cup vinegar
1/4 cup soy sauce
5-6 garlic cloves, sliced thin
2-3 pieces bay leaf
1/2 teaspoon whole pepper corn
1 tablespoon sugar
1 tablespoon cooking oil

Cooking Direction:
Heat deep pan. Add cooking oil and brown garlic in medium low heat. Add chicken liver, bay leaves and toss. Add vinegar, soy sauce, pepper corn and bay leaves. Simmer for 5 minutes in medium low heat till sauce thickens. 
Remove from heat and serve with steam rice. 

Happy Cooking! 

Red Beans, Langka at Baboy

We don't have access to Kadyos so Red Beans do the work

1 lb red beans
3 lbs pork hock
2 cups of raw jack-fruit, cut into bite size
1 medium size onion, cut into 4
1 tablespoon sinigang mix
salt and ground black pepper to taste

Cooking Direction:
Using a pressure cooker (saves a lot of time) boil pork hocks in 10 cups of water till fully cooked. Remove meat and boil the beans using the same juice/pot. (You can add more water if needed) Once the beans is almost fully cooked add the slices of onion and langka to the pot. Simmer for few minutes till the langka is fully cooked. Add the cooked pork, season with sinigang mix, salt and ground pepper. Simmer for few more minutes, remove from heat and serve.

Happy Cooking!

Suman sa Gata at Manggang Hinog

Sweetened coconut milk flavored sticky rice served with fresh ripe mango. 

1 1/2 cup sticky rice, soaked for 10 minutes in warm water
2 cups coconut milk
1/3 cup sugar
1/2 teaspoon salt

Cooking Direction:
Rinse sticky rice and cook in medium low heat. Once the rice starts to boil reduce the heat to low. Keep stirring to avoid the rice from sticking in the pot. Once the rice is fully cook, remove from heat and set aside.

In a sauce pan mix coconut milk, sugar and salt. Stir well and bring to boil in medium low heat. Once it starts to boil lower the heat to the lowest and continue to simmer for 5 minutes. Remove from heat and set aside.

Place the hot sticky rice on a serving dish. Top the rice with the coconut mixture at serving time. Serve with slices of ripe mango.


Pork Adobo

Pork Belly cooked Adobo Style with Achuete Oil. A must try tasty Adobo recipe

3 lbs pork belly, sliced into cubes
1/3 cups vinegar
1/2 cup soy sauce
6 pieces garlic cloves, sliced thin
1/2 teaspoon whole pepper corn
4 pieces bay leaves
1 tablespoon cooking oil
2 tablespoon white sugar 
1 teaspoon achuete, diluted in 1 tablespoon cooking oil
ground black pepper to taste
enough water for boiling the meat

Cooking Direction:
Using a pressure cooker boil meat in water till almost done. Remove meat from the excess broth. Set meat aside.

Saute garlic in cooking oil. Add the boiled meat and allow the meat to turn golden brown. Pour in the vinegar, soy sauce, whole peppercorn, bay leaves and sugar. Simmer in medium low heat. Season with ground black pepper to taste. Once the sauce starts to thicken pour in the achuete diluted in cooking oil. Simmer for few more minutes. Remove from heat and serve.


Kare-Kare is a traditional Filipino stew in a peanut butter based sauce. 

2 lb oxtail cut into serving size
1 lb tripe, cut into bite size
1 banana heart, cut into 4 and blanched
1 large eggplant, cut into 1 inch thick and blanched
1 bundle sitaw, cut into 2 inches and blanched
1 bundle petchay, trim ends and blanched
1/3 cup rice flour, toasted brown and diluted in 1/2 cup water
1 tablespoon annatto powder, diluted in 2 tablespoon cooking oil
1 1/2 cup peanut butter, diluted in 1/2 cup water
1 tablespoon cooking oil
5 cloves of garlic, minced
1 medium size onion, sliced thin
salt and ground black pepper to taste
sauteed shrimp paste 

Cooking Direction:
Clean oxtail and tripe. Boil over medium heat in water until they are fully cooked  (I used my pressure cooker, a lot faster) Remove meat from the broth, set meat and broth aside. You can always add more water if needed while boiling.

In a large pot saute garlic and onions till caramelized. Add oxtail and tripe.Stir occasionally. Add 5 cups of meat broth and bring to a simmer.
Add annatto, rice flour mixture and peanut butter mixture, stirring well. Season with salt and ground black pepper to taste. (remember not too much on the salt, you will be using some bagoong for dipping or a side dish)
Add blanched vegetables and simmer for another 3 minutes or till vegetables are cooked to your desire.

Serve hot with shrimp paste (bagoong) on the side.


Also known as Cassava Suman and Alupi in Ilonggo. 

A simple recipe and steamed Filipino delicacy that is not to sweet and chewy to bite. 

1 1/2 cup grated cassava, drained
1 cup young coconut, drained
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla (optional)
Banana leaves, cut into 10x10

Cooking Procedure:
Mix cassava, young coconut and sugar in a bowl. Mix well and set aside.

Rise and wipe the banana leaves. Pass the banana leaves one by one over the flame to make it easy to fold. 

Place a piece of banana leaf on a flat surface. Scoop 1 tablespoon and a half on the banana leaf. Wrap tightly and fold both end. 

Arrange on a steamer and steam for an hour. 

Remove from heat. Allow to cool for few minutes and serve. 

With the mixture and measurement you can make around 10-12 pieces of cassava suman.