• 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)…

  • 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…

  • 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…

  • bola-bola quesadilla

    Leftover Bola-Bola Quesadilla

    I am a Filipino, but I love quesadillas. On busy weeknights, I like to crumble leftover meatballs or “bola-bola” and warm them with gooey cheese inside a tortilla – hence, the birth of my Bola-bola Quesadilla recipe! Using leftover meatballs will not only help you save money but will also help you cut the meal prep work in half.  For this bola-bola quesadilla recipe, I used my own beef and prawn meatballs recipe and combined it with mozzarella cheese. Instead of using corn tortilla, I used whole grain flour tortillas. They are tasty and easier to find in the supermarket.  What is a Quesadilla? Quesadillas are one of the most popular mexican dish which originated in Northern and Central Mexico. Basically, this…

  • Tinolang Isda

    Tinolang Isda

    My husband loves to go fishing even after a long day at work. He’s had several good catches during the summer and now we still had a few kahawai fish left in our freezer so I decided to make Tinolang Isda out of them.  This Tinolang Isda recipe is really simple. You just need to boil water with spices, let it simmer, add the fish, season and then voila! You’ll have a hearty and healthy fish soup Filipino-style. 🙂 Although I used Kahawai fish to make this soup, you are free to use any fish that you like as long as you stick to the basic spices needed to make this dish. Hope you try this one and enjoy!  …

  • leftover sotanghon spring rolls

    Leftover Sotanghon Spring Rolls

    I was really tired when I came home from work yesterday and as I was searching the fridge, I saw my leftover sotanghon guisado sitting right in the chiller staring back at me. So I thought I’d turn it into something different and exciting for dinner. After a few minutes, the stir-fried noodles turned into spring rolls so I named it leftover sotanghon spring rolls. I recall I had been making thai noodle spring rolls or “por pia sod sai” in the hotel where I had my kitchen training before so that’s where I got this idea. This is the first time that I made sotanghon spring rolls at home and I never expected that it would be a bomb.…

error

Enjoy this blog? Please spread the word :)