• Lemon Pepper Fish Fillet

    Lemon Pepper Fish Fillet

    I have cooked this lemon pepper fish fillet for so many times, its amazing and its one of our family favourites. With the New Zealand quarantine moving down at level 3 this week, people are just excited to go out and fish again. Yesterday, a friend of ours gave us a freshly caught kahawai fish and I immediately thought of making a lemon pepper fish fillet, making sure that this time, I’d have enough photos and take down the exact ingredient measurements. 🙂 Based on my research, the name fish fillet was derived from the French word “filet” which means a thread or a strip. To make a fillet cut means to slice away the flesh of the fish (lengthwise)…

  • Pancit Sabsab

    Pancit Sabsab

    I was watching an episode of Pinasarap the other day and one particular dish piqued my interest. Pancit Sabsab is a variety of Filipino pancit which is very popular in Taal Batangas. It is sold like a “pan de sal” in the morning where people line up for their takeaway pancit fix. Pancit Sabsab is a noodle dish prepared by stir-frying pancit and sotanghon with meat and vegetables served in a balisungsong or cone-shaped banana leaf. I believe this dish is similar to “Bam-i”, a popular noodle dish in Mindanao prepared exactly the same way but may vary with the meat and vegetables added. This dish is a version I created, inspired by the authentic Pancit Sabsab dish. I must…

  • Biko with buko

    Biko with Buko

    When I was still in college, there was one place I always go to whenever I crave for Biko. It is a small restaurant which specializes in “batchoy“, located in the heart of Valencia City. Surprisingly, people are lining up to get seated in a small, cramped space. And while most of them are there for “batchoy”, I was there for one particular kakanin, the Biko with Buko. Biko with Buko is one of the variants of the Filipino sticky rice cake. It is a delicacy made by cooking white glutinous rice, coating it lightly with “latik”. While the traditional biko requires latik (toasted coconut milk curds) as topping, this recipe is topped with fresh young coconut and latik syrup.…

  • Roasted Pork Belly (Lechon Liempo)

    Roasted Pork Belly (Lechon Liempo)

    Roasted Pork Belly or Lechon Liempo is not only a festive dish to serve on special occasions but it is something that we Filipinos would love to eat even on regular days. With the Lechon business booming in the Philippines, we can just order lechon liempo in an instant, as an ala carte dine-in order or as a quick take-away. Having said that, I confess I already missed eating roasted pork belly specially the ones from Balamban Liempo, Mr. Liempo and Cebu’s Original Lechon Belly (sigghhh). Since there is no way I can have access to them, here in New Zealand, I just have to make my own. This roasted pork belly recipe is very easy to make. It takes…

  • Baked Lemon Pepper Chicken

    Baked Lemon Pepper Chicken

    My life changed when I discovered one handy ingredient in my cooking – my Lemon Pepper Seasoning. This seasoning makes dishes taste like you labored all day in the kitchen, but you actually did not. I use it to make my favorite lemon pepper chicken. It’s an impressive dish that can be the star of the table. Tender juicy meat, with flavors seeping from the skin to the bones.  You will need a 1.5 kilogram chicken. Pat it dry and split it into two. Combine all the seasoning and rub it into the chicken. Gently massage the chicken with the seasoning and place the chicken halves in a tray. I recommend marinating the chicken overnight, but if you don’t have…

  • Maskara Chicharon

    Maskara Chicharon

    “Maskara” is the Filipino term for all the parts of the pig head composed of skin, cheeks,  ears, snout and lower neck. All of these parts can be used to make the popular Filipino dish “pork sisig” or you may try preparing something new out of it like this maskara chicharon recipe. You cannot find “maskara” sold in supermarkets here in New Zealand or in most foreign countries. Pig heads and innards are just thrown away after the pig has been slaughtered because they are considered to be waste products. But here in our farm, our Kiwi neighbors knew that we Filipinos have a recipe for just about every edible part of an animal. So every time they slaughter a…

  • chiffon cake

    Chiffon Cake

    When it comes to cakes, we Filipinos also have our favorites. And I am pretty sure that on top of our cake favorites list is chiffon cake. It is the kind of cake that is commonly served in every occasion apart from chocolate cake, of course 🙂 . Who does not love this light, spongy, sweet cake anyway? Chiffon cake is a tender, moist and light cake made by mixing egg yolks with sugar, flour, baking powder, vegetable oil and salt. Egg whites are then beaten with sugar in a separate bowl and then folded into the cake batter before baking. What is the difference between a chiffon cake and sponge cake? Chiffon cake uses oil which could be anything…

  • Lechon Kawali

    Lechon Kawali

    If you have been following my blog for a while, you might notice I did a few tweaks to my theme and content. I added a new page entitled “start a blog” where I share all the tools and resources that I have used when I started building this blog. If you are someone who wants to start a food blog, then, you might find this post helpful.  So, going back to the recipe… I decided to prepare lechon kawali today, since I was craving for that fried pork goodness – crispy pork skin and tender juicy meat. Lechon Kawali is a Filipino pork dish prepared by boiling pork belly, drying it for a few minutes and then finally deep…

  • chopsuey

    Chop Suey

    Chop Suey is a popular Filipino dish prepared by stir-frying meat and vegetables in a starch-thickened sauce. This vegetable dish is a popular item in restaurant and catering menus.  Chop Suey is a healthy, quick and easy to prepare dish you can whip up in your kitchen for under 30 minutes. How do you cut vegetables for Chop Suey? Vegetables for chop suey should be cut into medium, bite-sized chunks. Vegetables are prone to overcooking if they are cut too small. You can use any vegetable you like but the most common vegetables added to this dish are broccoli, carrots, chayote, green peas, bell peppers, mushrooms, and young corn. How to cook vegetables for Chop Suey There are two ways…

  • Inun-Unan (Fish Stewed in Vinegar)

    Inun-Unan (Fish Stewed in Vinegar)

    Inun-unan is a Filipino dish prepared by simply combining fish and spices in a pot and cooking it in vinegar for just a few minutes. This dish is popular among the Visayan people living in the islands of Visayas and Mindanao. It is our version of “paksiw na isda”. Just like our famous “adobo“, inun-unan is a Filipino dish that speaks a lot about our cuisine. It is a dish utilizing simple ingredients, it is easy to prepare, cooks only for a few minutes and can last long even when its not stored in a refrigerator for days. The vinegar, salt and spices combined acts as the preservative agents to the fish resulting to a longer shelf life.  This Inun-unan’s…

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