My version of Steamed Fish Fillet with Garlic
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Lumpiang Bangus
I love lumpiang shanghai --it's the Filipino version of egg rolls or spring rolls. When I didn't know how to cook yet, I favor the lumpia of Meal Stop (Telephone No. 523-1558) in Manila and Luyong's (featured in one of Connie Veneracion's Pinoycook blog entry). When we moved in to our own place, I vowed that I wouldn't buy something that I can prepare in my own kitchen. Among the recipes in my kitchen line-up is that of lumpiang shanghai.
The Best Chicken Adobo Recipe Indeed!
Adobo. Every non-Pinoy with a Pinoy friend has probably tasted this dish. It's a process of cooking meat, usually pork or chicken or both, stewing the meat in vinegar and soy sauce. It's one of those dishes you'd want to prepared in one big batch since it does not spoil easily plus it does taste better when you reheat it.
During the first months of my married life, I've tried (in vain) to cook a decent adobo dish. With absolutely no background in cooking (I couldn't even fry egg decently), I thought it was a relatively simple dish to start cooking with since it contains few and no elaborate ingredients. But boy, I was wrong. My adobo turned out to be too salty, too runny or worse, it turned out to be an asado (braised dish of pork or chicken in sweet, salty sauce)!
Just when I almost gave up on cooking adobo, I came upon this recipe which claimed to be the best adobo recipe ever. Unfortunately, I can't remember where I got this recipe to give the author due credit. Whoever it is, thank you and it is the best adobo recipe indeed!
During the first months of my married life, I've tried (in vain) to cook a decent adobo dish. With absolutely no background in cooking (I couldn't even fry egg decently), I thought it was a relatively simple dish to start cooking with since it contains few and no elaborate ingredients. But boy, I was wrong. My adobo turned out to be too salty, too runny or worse, it turned out to be an asado (braised dish of pork or chicken in sweet, salty sauce)!
Just when I almost gave up on cooking adobo, I came upon this recipe which claimed to be the best adobo recipe ever. Unfortunately, I can't remember where I got this recipe to give the author due credit. Whoever it is, thank you and it is the best adobo recipe indeed!
CHICKEN EMBUTIDO
In my father's hometown in Laguna, there's this particular lady known to make great embutido (steamed meat roll). My paternal grandmother would make sure that she orders from this lady several rolls of embutido enough for us to feast on and there's even more for us to take home. We just store them in the freezer and fry or steam it whenever we want our embutido dose.
Embutido is similar to meatloaf; it is a mixture of ground meat, spices, egg and extenders which is usually day old bread. You can bet that there's always embutido on the table during birthdays, fiestas (town feasts) and other occasions.
Sinigang Na Lechon
Our neighbor gave us a generous amount of lechon (roasted pork) left from their New Year celebration. Like any other person, one dish came to my mind when I had to decide the left-over lechon’s fate—you’re right: Paksiw na Lechon.
