When the meat is already tender and it still has a lot of water, increase the heat to high allowing the water to evaporate making the patatim saucy and shiny
A combination of my two favorite dishes( binagoongan and hamonado), I tried experimenting it and it came out fine, that is why I want to share it with you
I already shared PataTim recipe before but the verdict is I love Chef Boy version . As I mentioned before Chef Boy Logro is a well- known chef in my country Philippines
Try the Mely's kitchen version of porkbinagoongan, mmmmm really yummy. Frying the pork first makes the taste more delicious because it is crispy outside and juicy inside
Traditional Bicol Express got less meat, more alamang, more siling haba and siling labuyo. This spicy dish is mainly consist of bagoong or balaw (fermented shrimps), coconut milk, garlic, onion, ginger, and of course, red and green chilies
You can add banana blossom for this recipe. I'm glad that at last I can cook my favorite dish, I used pork leg instead of ox tail and tripe, but I will cook the beef version soon, God willing
Marinade the pork ribs in soy sauce, five spice, Worcester Sauce overnight. Add the water and brown sugar then stir and simmer for few minutes until tender
Saute the garlic then add the pork hocks and saute until the pinkish color is gone. Add the soy sauce and peppercorn then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer
Add the soy sauce and tomato sauce then simmer for few minutes, stirring occasionally. Well the menudo is sliced smaller than afritada, then caldereta is bigger than afritada, while mechado has fats and darker in color
Originally from Pampanga and a favorite to many, even to the picky taste of non-filipinos. mayonaise. This is something nice to pair with my irresistible, mouthwatering Pork Sisig
Do not throw the marinade because we will use is for basting while grilling the barbecue. 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
We always want convenience in cooking, so here is a shortcut way of cooking Bicol Express. Add the meat then cover and let simmer until fully cooked over low heat, stirring occasionally
I spent 2 1/2 years of my college life in Baguio a mountain city located in the Northern Part of the Philippines which is a part of the Cordillera Administrative Region and located just beside Ilocos Region, though this city is not a part of the Ilocos Region its cuisine is widely influenced by the neighbouring provinces … Continue reading →
Simple pork dish that you can easily follow, so do not be scared to try this recipe. Saute the garlic until brownish then add the liempo and braised for few minutes over high heat until pinkish color is gone
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
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