"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Sunday, August 16, 2015

Spicy Tuyo Pasta

I've been battling with my pasta craving for quite a while now. Blame it to gluten!
Glad I happened to pass by at Healthy Option's shop at MOA the other day, and grabbed a pack of gluten-free pasta. And voila! a delightful merienda of Tuyo pasta on a Sunday afternoon is served.
It's a good thing also have a bottle of gourmet tuyo in your pantry.

I used gluten free pasta, but a regular pasta is ok if you don't have gluten allergy (lucky you!).This pasta dish is so simple and easy to prepare. Here's how...


250 gms spaghetti noodles, cooked
about 1/2 jar of flaked tuyo (dried herring fish)
5 cloves garlic, minced
6 pcs tomatoes, seeded and finely chopped
about 1/4 cup sliced black olives
about 3/4 cup olive oil, or as needed
fresh basil leaves, as needed
fresh parsley, as needed
salt, to taste
black round pepper, to taste

How to prepare:
> Heat pan with about 2 tbsp olive oil.Keep the heat low. Saute garlic until brown. Add tuyo.
> Add tomatoes, olives and herbs.
> Stir in about 1/2 cup to 3/4 cup olive oil.
> Season with salt and pepper.
> Add in the cooked noodles. Mix well.
>  Serve. This makes about  6 servings.

* You can also add capers, and other herbs like oregano,if available.

Pinoy Kitchenette : Spicy Pasta Tuyo

Sunday, November 16, 2014

Filipino Pork Asado

Easy Pork Asado
This Pork Asado recipe is a simple one. This is a version that does not require you to cook a big cut of pork then to be sliced when serving. This recipe uses cubed pork, but still has the delicious the sweet and salty flavor of asado.


1 kilo pork, cubes
2 potatoes, sliced
1 carrot, sliced
1/8 cup soy sauce
3 tbsp atsuete oil
2 pcs star anise
ground pepper, to taste
salt, to taste
2 tbsp sugar
3 cloves garlic,minced
1 onion, chopped
oil, for frying the potatoes and carrots
1 cup water

1/8 cup soysauce
4 tbsp calamansi juice

How to prepare:
> Marinate pork cubes in soysauce and calamansi juice mixture for about 15-30 minutes.
> Heat oil in a pan, fry the potatoes and carrots. Set aside.
> Heat atsuete oil in a pan, then saute onions and garlic.
> Add in pork cubes (Do not include the marinate).  Stir and let brown.
> Add soysauce, sugar, star anise, water. Let cook for about 30 minutes, or until the pork is tender.
> Season with salt and ground pepper, to taste.
> Once the meat is cooked and tender, add the potatoes and carrots.
> Serve and garnish with chopped onions (optional).
> This is perfect with hot steamed rice.

And Happy weekend!

Thursday, February 06, 2014

Seafood Sinigang (Fish & Prawns)

Mixed Seafood Sinigang 

If there's one soup dish a Filipino loves, it will always be Sinigang - sour and steaming hot!
This time let's devour on this very tasty, mixed seafood soupy sour dish.

1/2 kilo fish fillet (malasugi, tangigue, maya-maya or any preferred fish na malaman )
1/4 sugpo (prawns)
bunch of kangkong
1 pc med. sized labanos, thinly sliced
3 pcs siling haba
2 pcs tomatoes, chopped
1 onion, chopped
1 thumbsized ginger,crushed
about 20 grams of sinigang mix powder
3 cups of water , or you may use hugas bigas if available

How to prepare:
> Let the water boil in a pot. Add the tomatoes, labanos, ginger,  and onions . After about 2 minutes add the fish , sili and the sinigang mix powder. Let cook for about 3 minutes, add prawns. Cook for another 2 minutes. Add Kangkong. Turn off the heat. Serve and enjoy with rice!

Mixed Seafood Sinigang - Fish and Prawns

For other sinigang recipes:  Beef Sinigang, Pork Sinigang , Fish Sinigang

Friday, January 03, 2014

Lechon Paksiw

Lechon Paksiw

If you have left over lechon from media noche like I did, what else would you think you will do with it?
Well, top answer would be Lechon Paksiw!  Ahmm, just so you know, I just bought a kilo of lechon baboy for new year's feast and not the whole roasted pig :)

See that crispy lechon skin? Yum!!!
I want a thick and saucy Lechon Paksiw...
 Bring out your pot, put in together the chopped lechon, add about 1/4 cup of vinegar (more or less as desired), a bottle of Sarsa ni Mang Tomas, bay leaves , chopped onions and garlic, salt and black pepper (to taste), a little sugar, and about a cup of water. Bring to boil, and cook for about 10-15 mins over medium low heat. And so Lechon Paksiw it is!

Have a happy and delicious new year ahead!!! Cheers to 2014!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Saturday, July 13, 2013

Pork Sisig

It's weekend.
It's raining.
Payday? to some, maybe..
But definitely one thing is in my mind and maybe yours, cuddle up and get something to warm you up.
A beer perhaps?
Yes! This is something nice to pair with my irresistible, mouthwatering Pork Sisig.
Definitely irresistible, though fatty and high caloric it may be. Just this once, please! Lol!

Sisig is another delicious Filipino delicacy. Originally from Pampanga and a favorite to many, even to the picky taste of non-filipinos. Once tried, this is what you'll hear them say ----> "Oh,wow! Delicious!"

Sizzling Pork Sisig

Pork Sisig

400 gms pork liempo
350 gms pork ears
150 gms pork liver, chopped
1 cup chopped white onions
3 green chilis,chopped
2 siling labuyo, chopped
1 pcs bay leaf
soy sauce
ground black pepper, to taste
salt, to taste
2-3 eggs
5-6 pcs calamansi
cooking oil


  1. In a pot, cover pork ears and liempo with enough water. Add bay leaf, about 1/2 tsp salt and dash of pepper. Let boil. Cook until tender. This will take about 30 to 45 minutes. When done, remove pork from water. Set aside. Let cool. 
  2. Chop pork ears and liempo into small pieces. Squeeze in about 3-4 calamansi juice. Add a dash of black pepper,  2-3 tbsp of soy sauce. Mix well. Set aside.
  3. In a pan, heat about 1 tbsp of oil, add onions. Add chopped liver. 1 tsp soy sauce. cook for about 5 minutes. Add chopped pork ears and liempo. Stir well. season with salt and pepper. Add half portion of chilis. 
  4. To serve, heat sizzling plate. Brush with butter, scoop in about 2 cups of pork mixture. Add chilis, a teaspoon of mayonaise. Add egg. Serve. Enjoy it sizzling hot!

If you have left over lechon kawali, you may use this instead of pork belly or liempo. It would be more delish. There are of course other variations in making sisig dish - could be chicken, fish, tofu, etc...
For proper use of sizzling plate, click here .

Happy Weekend everyone!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

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