I am going to show you the Ilocano way of cooking Igado. Igado is an Ilocano dish made from strips of meat, liver, kidney, heart, and intestines cooked with garlic, onion, bay leaf, capsicum (bell pepper), green peas, potato, carrot, sugar, salt, vinegar, and soy sauce
Here is my easy versionof this recipe and I am proud to say that this is delicious. Caldereta is one of the most popular Filipino food prepared during special occasions or family gatherings
Bagnet is the Ilocano versionof Lechon Kawali. Bagnet. Ilocano Lechon Kawali. The Bagnet or deep fried pork belly with blistered skin is a must-try Ilocano dish
Dinuguan. Dinuguan or blood stew is a favorite dish in the Philippines. Pork Blood Stew. Filipinos in the past have eaten this dish with rice but some enjoy eating it with puto which is a rice cake that has been fermented
The dish is specifically an influence of the Spaniards. The Ilocanos were very much fond of cooking goat meat and so they know the best methods of cooking it
Try the Mely's kitchen versionof pork binagoongan, mmmmm really yummy. 1/2 kilo pork belly2 tablespoons shrimp paste ( be careful with the saltiness of the bagoong that you are going to use)3 cloves garlic1/4 cup lemon or calamansi juice1 onion1/4 cup watersome chilli pepperProcedure
Mechado is one of the popular dishes that originated in Philippines, although it’s a Spanish word which means larded but the fact remained that it’s an original Filipino dish
If the sauce is not thick enough, add slurry (1 tsp of cornstarch dissolve in water) until you reached the desired consistency. 1 tsp of cornstarch dissolve in water
The number of pieces ( if how many sticks) depends on how long or big you want your barbecue, I'm just sharing the result of what I did, to give an idea to those who are planning to start a small business, this one is a good one to start with
Insarabasab, Sarabasab or Ilocano Style Sisig is an Ilocano dish made out of chopped flame grilled pork mixed with chillies, onions, vinegar and other spices
Bicol Express is a filipino dish, mainly in the region of Bicol. This spicy dish is mainly consist of bagoong or balaw (fermented shrimps), coconut milk, garlic, onion, ginger, and of course, red and green chilies
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