"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".

Monday, July 25, 2011

Pakbet with Lechon Kawali

Pakbet or Pinakbet is another native Filipino mixed-vegetables dish. There are also variations in cooking this, but they say the most delicious one, is the aunthentic Pakbet Ilocano of  Ilocos where the dish originated.
My recipe version is the Pakbet tagalog, this one done with sauteeing first, and has tomatoes in it. But basically, the main engredients are the same - all  fresh vegetables such as kalabasa sitaw , talong , ampalaya, and okra. And with Bagoong included as seasoning.
Everytime I order this dish in our local restaurants, I would always have it paired with lechon kawali (crispy pan-fried roasted porkbelly).
So in this recipe, I did not include pork meat strips in cooking Pinakbet, instead I made my own lechon kawali, and make this as toppings to the Pinakbet. Sarap!


1 bunch sitaw (string beans), cut about  3 inches each
8 pcs okra, cut in half
1 large talong (eggplant), sliced
1 medium-sized ampalaya (bitter melon), seeded and sliced
1/4 kilo kalabasa (squash), chopped
2 ripe tomatoes, chopped
1 thumbsized ginger, crushed
4 tsp bagoong
1 onion, chopped
3 cloves garlic, minced
2 tbsp cooking oil
1 cup  meat broth ( i used the broth where I boiled the pork belly for the lechon kawali)

for the lechon kawali:
1/2 kilo pork belly, cut in 2 lengthwise
1 tsp salt
1/2 tsp paprika
oil, for deep frying


For the lechon kawali:

Boil water in a pot. Season the pork(except the skin part) with half of the seasoning (salt and paprika). Drop the meat in the boiling water.Cover.Cook in low heat for about 20 minutes. Remove the meat from the pot, then rub the meat sides (just the meat part not the porkskin)with the rest of salt and paprika. In a separate pan, deep fry the meat.Cook until golden brown and crisp. Chop.Set aside.
For the pinakbet:
  • Heat oil in pan. Saute ginger, onions, garlic and tomatoes.
  • Add bagoong, then the meat broth. Boil.
  • Add the kalabasa and okra, cook for 2 minutes.
  • Then add the sitaw, talong and ampalaya. Cover. Simmer for 3 minutes.
  • Adjust the taste.Add salt if needed.
  • Then cook for another 3-5 minutes, or until the vegetables are tender.
  • Serve in plate, topped with the lechon kawali. Enjoy!

Saturday, July 23, 2011

Nestle Cookbook give-away contest by Security Blanket

I'm excited to join this contest giveaway by Purple Plum Fairy of Security Blanket.
What's the prize? A limited Edition Cookbook from Nestle's Centennial Celebration.
I want to have a copy of this. I'm hoping to win this.

To my fellow food bloggers, if you're interested, you too can join. Click here for the contest mechanics.

Happy blogging!

Friday, July 22, 2011

Ginataang Santol with Bagoong

Ginataang santol might sound irky , just like an out-of-this-world food. You see, this is not a usual dish you serve in every Filipino table (or foreign, may i add?). But in Bicol, we cook almost anything with coconut.

Ginataang Santol with Bagoong topped with Creamy coconut milk and chilis
served in scraped santol halves

Santol is a tropical fruit commonly cultivated in southeast Asia. And Philippines is abundant with this. The ripe fruits may have sweet or sour pulp which can be eaten raw. We also use santol as souring ingredient when cooking sinigang or paksiw dishes. It can be candied or made into marmalade or jam.

The first time I introduced this dish to my husband who is a native Visayan, he didn't knew it was santol when I had him taste it. And when I told him it's Santol, he just couldn't believe it-  the taste was so good! Now why don't you try some...

more chilis if you like it hot!


1 kilo santol (makes about 3 cups grated santol)
100g pork, cut in small pieces (OPTIONAL)
1/3 cup bagoong
3 cups coconut cream
2 cups coconut milk
1 thumbsized ginger, crushed
8 pcs siling haba (finger chilis), chopped
2 pcs siling labuyo (bird's eye chili),  ~ optional
4 tbsp bagoong alamang or salted shrimp fry, or to taste
6 cloves garlic, minced
1 onion, chopped
2 tbsp cooking oil

  • Wash santol. Pat dry. Cut in half, remove the seeds, then scrape the flesh or pulp. 

grated santol pulp/flesh

  • Soak the grated or scraped flesh of santol in a bowl of water with salt, to prevent from darkening and removing the slight bitter taste. Then drain and squeeze dry. Set aside.
grated santol soaked in water with salt

  • Heat oil in pan, saute ginger, onion and garlic,then brown the pork (pork meat is optional). Add the coconut milk and cream. Add bagoong. Bring to boil, while constantly stirring  to avoid curdling.
  • Add the santol and siling labuyo (lessen the chilis if you don't want it too hot). Adjust the taste, add bagoong or salt if preferred.
  • Simmer. Cook for about 15 to 20 minutes, or until oil comes out of the coconut cream.
  • Serve. Garnish with red chilis and cooked coconut cream (optional) . Enjoy!

Tuesday, July 19, 2011

Inihaw na Liempo with Ensaladang Mangga at Talong

"Inihaw na Liempo" or grilled porkbelly is my favorite among grilled meats. I usually do the marination 1 or 2 days before grilling it, and I make my own homemade marinade. Ah the taste is superb! And I want it char-grilled. And whenever I have Inihaw na Liempo, Ensaladang Mangga and Talong goes with it. Grilled Liempo + fresh Veggies = hearty and healthy!

Inihaw na Liempo with Ensaladang Mangga at Talong

What do we need?

1 kilo liempo or pork belly

For the marinade:
  • 6 cloves garlic, crushed
  • 1/8 tsp ground peppercorn
  • 3 tbsp catsup
  • 2 tbsp soy sauce
  • 3 tbsp calamansi juice
  • 2 tbsp vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tbsp hot sauce
Mix all the ingredients in a bowl, then pour over meat. Make sure meat is well coated with the marinate mixture. Cover. Store in fridge overnight (or even 2 days like I do).

For the Ensaladang Mangga at Talong (Green Mango & Eggplant Salad):
  • 1 pc green mango, chopped
  • 2 tomatoes,chopped
  • 1 onion, chopped
  • 3 large eggplants
  • 2 salted eggs 

For the sawsawan (dipping sauce):
  • 2 tbsp vinegar
  • 1 tbsp calamansi
  • 1 pc red eye chili (siling labuyo), chopped
  • 1 tsp chopped onion
  • a pinch of salt
  • a dash of sugar
How to prepare:
  • Prepare the grill. Brush grill with a little oil to prevent meat from sticking in the grill. Be careful when using charcoal-grill, keep the flame low so as not to burn the meat. While grilling, keep basting the meat with the marinade sauce, this will make the meat not dry but juicy. 

  • Eggplants grill fast. when done, set aside to let cool. Then remove the skin of eggplant. Then cut it about 2 inches or as preferred.

  • While you are grilling the meat, you can now start peeling the mangoes. Chop it small. The same goes with the tomatoes and onion. And don't forget the salted eggs! Serve all in a platter including the eggplant.

  • When done grilling,  you may chop it to bite-size, or just serve it as is. Whatever you like.
  • Serve with rice and sawsawan (dip)! Enjoy!

Monday, July 18, 2011

Chicken Liver Adobo

Like i've said from my previous adobo post, Filipino can cook any meat and even vegetables as adobo. We are an Adobo country, so to speak. If you would ask any foreigner what Filipino dish they liked, they'd mostly say it's Adobo ~ particularly referring to Chicken adobo or the Chicken Pork adobo mix.
Now, here's another variant of adobo we like, it's Chicken Liver Adobo. I guess eating liver and innards is an acquired taste. Those who are not used to it will find it disgusting. But i tell you, once you've tried this I bet you will like it's delicious taste. and I have read an article which says chicken liver is packed with Vitamin A, folate, B12, protein and Iron. It is surprisingly low in fat and no carbohydrates. But the not so good part is that it is rich in cholesterol. So to those who are watching their cholesterol level, control yourself ~ or shall I say, brace yourself from scooping some more serving of this delicious dish! *_*
In preparing Chicken Liver Adobo, I always add ginger to remove reeky smell of liver. I like this adobo variant with thick sauce. And even my picky-eater daughter loves this dish. It's Adobo, remember? So who wouldn't like it.

Chicken Liver Adobo


500g fresh chicken liver
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 red onion, chopped
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup water
2 pcs bay leaves
1 tbsp sugar
1 tsp cornstarch - dissolved in 1 tsp water
1/4 tsp whole peppercorn
1/8 to 1/4 tsp freshly ground peppercorn
salt, to taste
2 tbsp cooking oil
1 star anise (optional)

  • Wash then drain chicken livers.Set aside.
  • In a pan, heat oil. Saute ginger, then garlic and onion.
  • Toss in chicken livers.
  • Add soy sauce, vinegar, water,bay leaves, whole peppercorn, sugar and star anise (optional)
  • Cover and simmer for 10 minutes.
  • Adjust the taste, add in salt and ground peppercorn. Pour in the dissolved cornstarch. Simmer for another 5 minutes. If the meat is not pink, then it's cooked.
  • Turn off the heat and let stand for 5 to 10 minutes.
  • Serve with rice. Enjoy!

Saturday, July 16, 2011

Sinanglay na Tilapia

One of the favorite fish dish of Bicolanos is "Sinanglay", wherein fish is wrapped in pechay or mustard leaves and is simmered in rich coconut milk. Tilapia is perfect for this. But I prefer not to wrap with leaves, so my daughter will eat it. Fresh Tilapia is always available in the supermarkets. And cooking Sinanglay is very easy. Here's how...

Sinanglay na Tilapia


2 pcs big tilapia (about 1 kilo)
bunch of pechay
1 1/2 cups coconut milk
2 thumbsized ginger, chopped
4 ripe tomatoes, chopped
8 pcs kamias, chopped
1 onion, chopped
4 cloves garlic, minced
1/4 tsp ground peppercorn
2 siling haba (finger chilis)
2 tsp fish sauce


  • Clean the fish. Remove gills, innards and scales ~ or you may have it removed at the supermarket as you buy it. 
  • Wash the fish. Drain well. Set aside
  • In a bowl, mix together garlic, onion, ginger, kamias, tomatoes, 1/8 tsp ground peppercorn. Insert a spoonful of the mixture inside the slit of the fish (the stomach part) to give a nice flavor to the fish.
  • In a pot, put the pechay leaves. then top it with the rest of the mixture from step 3. Add the finger chilis.
  • Place the fish on top of it. Then pour the coconut milk, fish sauce, and sprinkle the rest of the ground peppercorn.
  • Cover.Cook and simmer over medium heat for about 15 minutes. Adjust the taste, add fish salt if needed.
  • Serve with rice. Enjoy!
Note: You can replace fresh kamias with dried kamias, or if not available you may use 3 tbsps calamansi juice  or   1/4 cup tomato sauce.

Tuesday, July 12, 2011

Pinoy Kitchenette is now on Facebook

Pinoy Kitchenette is now on Facebook!
I've decided to have my own page on facebook, so I could link up all the blogsites I want without flooding my personal account and my friend's account.
But I am having trouble generating the right code for the Facebook Like BOX here in my site. Help!
It's not working..
Finally, after several attempts, I had it right! whew!
Happy blogging Everyone!

Arroz Caldo

It's cold outside. It's not raining but the sky is gloomy. The chilly wind brings a shiver to my skin. Perfect time to just snuggle in bed. I even woke up very late this morning...
Really, times like this all I wanna do is stay in bed or eat ~ eat something warm.
From the list of comfort food, this comes up first in my mind.... Arroz Caldo!

According to Wikipedia, Arroz Caldo is actually a chinese congee that was adapted to the taste of Spanish colonial settlers who patronized chinese restaurants in the Philippines. Thus the spanish name "Arroz Caldo" which means rice broth.

I remember when I was a kid whenever I was sick, I would have this as meal. Rice is cooked with ginger in it which is good for cold or sniffles or an upset stomach. Often, this taste bland, but you can have fish sauce, ground pepper and calamansi as condiments.

Arroz Caldo

2 cups uncooked rice, washed and drained
1/2 kilo chicken, your choice of cut
3 thumbsized ginger, crushed and sliced
6 cloves garlic, minced and chopped
10 cups of water
1 chicken bouillon cube
1 tsp saffron
1/4 tsp fresh ground peppercorn
3-4 tbsp fish sauce
2 tbsp oil
chopped spring onions, for garnishing
hard boiled eggs (optional)


  • In a pot, over low heat roast the garlic until golden brown. Do not burn. We want to achieve a nice golden brown and crisp. Remove the garlic from the pot. Set aside, we will use this for garnishing later.
  • In the same pot, sauté the ginger (with the same oil we've roasted the garlic into).
  • Add the chicken and the bouillon cube. Cook chicken until brown.
  • Add the rice and water, saffron and ground pepper. Cover and cook for about 20 minutes. Stir occasionally to avoid sticking. Season with fish sauce. Add water if needed.
  • When serving, garnish with the roasted garlic and chopped spring onions. Add hard boiled eggs if you like. Serve with calamansi and fish sauce, as preferred.

Friday, July 08, 2011

Pineapple Braised Pork Ribs

Braising is extensively used in Asian cuisines.
Braised meat or vegetables are usually simmered in soy sauce, rice wine and other seasonings.
But instead of the rice wine or cooking wine, I made use of pineapple juice, which added a real nice flavor to the meat. I like making use of pineapple to some of my cooking.
And like any other braised dish, this makes for a great leftover. It's more tasty the day after. Simply put it in an airtight container and store in the freezer, then just reheat. But much as I would want to store some in the fridge, we can't help but to have some more serving until there's none left. 
This braised meat is perfect with hot steaming rice. 

Pineapple Braised Pork Ribs

1 slab/rack of pork ribs, about 1.3kgs
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup brown sugar
1 cup pineapple juice
1/4 tsp ground peppercorn
2 bay leaves
3 star anise
6 cloves garlic, minced
1/2 tsp grated ginger
2 cups water
2 tbsp oil

sesame seeds or leeeks, for garnishing (optional)


  • Cut the spare ribs between the bone. Wash. Drain.Set Aside.
  • In a pan, heat oil. Brown the pork ribs, both sides.
  • Add in garlic and ginger.
  • Put all the ingredients. Lower the heat. Cover.
  • Let simmer for 45minutes to 1 hr or until the meat is tender. Add some water if needed.
  • The minced onions also gives a nice thickness to the sauce. When done cooking, there should be a little sauce left (but my daughter loves the sauce, so she wants more of it).
  • Garnish with spring onions, leaks, sesame seeds ~ whatever you prefer. I added pineapple chunks.
  • This serves 6-8 persons. Enjoy!
Pineapple Braised Pork Ribs

Linked to:  Food Trip Friday, Fun With Food Friday, Petit Chef , Foodista , Fat Camp Friday

Saturday, July 02, 2011

Adobo Chino

Adobo Chino, not your usual Adobo.
This is a Bicolano adobo variant my mother cooks for us. I don't know why it's called Adobo Chino or Adobo Tsino. Maybe it has a chinese influence in it, considering that it's called Chino/Tsino, and the addition of sugar in the dish. And what makes this meat dish more tasty is the fat in it. Yes! you read it right :) you do not remove the pork fat. Not so healthy? I agree.  But that's what makes this Adobo Chino special.
I don't eat this dish more often than I used to when I was younger. I'm a bit health conscious now. But we do have our cravings sometimes, and forgive me I'm giving in this time....  and oh! rice and laing please. :)

Adobo chino

Adobo Chino

1 1/2 kl pork belly (fat included), cut into big chunks
1/2 (to 3/4) cup vinegar
3 pcs laurel leaves
1/2 tsp whole peppercorn
1/4 tsp fresh ground peppercorn
3 tbsp brown sugar
2 tsp salt
1 whole head garlic, peeled and crushed


  • In a pan, combine meat and all the ingredients except sugar. Turn to medium heat. Cover.
  • Bring to boil, stir then lower the heat. Cover and let simmer for 20-30 minutes or until the liquid has evaporated, and pork starts to render oil. You will also notice the garlic has also thickens the liquid. Add in some salt if needed.

  • Gently stir the pork until light brown, keep stirring so it won't stick on the pan.

  • Add sugar into the oil (so you have to push some of the meat into the other side of the pan to make way for the sugar)
keep on stirring... don't burn the sugar.

  • You'll see the sugar starts to melt, but do not burn so keep stirring.
  • Now we coat the meat with the sugar. Again, keep on stirring because the sugar easily burns.
  • Cook for about 10 minutes more.
  • Serve with rice ... and as expected I have it paired with Laing.
Adobo Chino and Laing = best lunch ever!

Tip : I also use the rendered oil from this Adobo in cooking Fried Rice and  oiling  Paksiw na Isda.

Linked to: Food Trip Friday

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