Bangus sisig or Fish Sisig is a Filipino sisig dish, where bangus fish meat is cooked with onion, garlic, calamansi, mayonnaise, soy sauce, butter, chilies, oil, liquid seasoning and chicharon. With the use of fish like milk fish, one can enjoy more unsaturated fats and omega fatty acids which are good for the health. Keep…
The Kamachile, also called the “Camachile fruit”, “Madras Thorn”, or “Manila Tamarind” is a tart yet sweet fruit that looks like a connecting seed pod or thick green caterpillar. Part of the Flowering Pea family, this species has a novel taste eaten raw or added into dishes for a sweet acidic touch. Growing in most…
Chicken Liver Adobo is a Filipino dish made by sautéing chicken liver in a aromatic sauce consist garlic, onions, ginger, soy sauce, vinegar, oyster sauce, pepper, sugar and bay leaves. It is a dish with rich flavours as they are cooked and infused with aromatic flavours of the ingredients of the sauce. What made this…
These tuna balls are a budget friendly delightful appetizer, snack, or main dish that the whole family can enjoy! With the popularity of canned goods due to lockdown recently there are just so many ideal recipes to choose from. One such tasty recipe is these delectable looking tuna balls that are not only yummy but…
Relyenong bangus is a popular Filipino dish where BONELESS fried milkfish is stuffed with savoury filling made with milkfish, soy sauce, calamansi. onion, garlic, carrot, green peas raisins, egg, oyster sauce, salt and pepper. Who wouldn’t want a level up bangus which is boneless and is more delicious, right? Best served with a lot of…
Mango Jelly is a scrumptious dessert where mango cubes and jelly cubes float in a cream made with sugar, cheese, all purpose cream and condensed milk. This sweet and heavenly dessert will make any celebration to its ultimate level, by tickling your guests taste buds. Once served chilled, the mango jelly dessert will make an…
Tablea is the Philippine’s version of raw chocolate used to make the traditional drink called ‘Sikwate’, or ‘tsokolate’ translating to ‘hot chocolate’. The process for making these cocoa balls is to roast, slightly ground till it’s soft enough to mold into round tablets, then fermented. An ingredient made without additives but will still last for…
The Guava (bayabas) comes from the shrub family ‘Myrtaceae’, cultivated in tropical and subtropical regions. This incredibly yummy, low in calories, and loaded with fiber nutrients fruit is oval in shape, has a light yellow or light green skin, with pink to dark red colored flesh. These were traditionally used as a remedy for certain…
Eden Cheese, commonly shortened to ‘Eden’ is a Filipino commercialized cheese brand owned by Mondelēz International, popular throughout the country. This creamy and rich distinctly creamy yellow colored product has been in production since 1981. The brand has created different cheese products from its original block of Eden cheddar, being Eden slices, Eden Melt Sarap,…
Adobong paa ng manok (chicken feet adobo) is a Filipino dish made by cooking Chicken feet in a sauce made with soy sauce, vinegar, garlic, onion, black pepper, sprite, ginger, bay leaves, red chilies and oil. It is best eaten using with your bare hands. If you haven’t tried chicken feet adobo yet, then you’re…
