Skip to main content

Our Dishes

Adobo Dishes

Chicken Adobo (Adobong Manok)
Chicken Braised in Vinegar and Soy Sauce

 Pork Adobo (Adobong Baboy)
Pork Braised in Vinegar and Soy Sauce

 Chicken Pork Adobo (Adobong Manok at Baboy)
Chicken and Pork Braised in Vinegar and Soy Sauce

 Sinigang Dishes

 Sinigang na Baboy (Pork Sinigang)
Pork Boiled in Soured Broth

 Sinigang na Bangus sa Miso
Milkfish Boiled in Soured Broth with Soybean Paste

 Sinigang na Hipon (Shrimp Sinigang)
Shrimp Boiled in Soured Broth

 Other Dishes

 Pork Sisig
Thrice Cooked Pork

Comments

Post a Comment

Popular posts from this blog

The Adobo Chronicles

The word adobo came from the Spanish word adobar which means 'marinade' or 'pickling sauce.' We Filipinos cook this dish as a way to preserve food. Vinegar is one of its main ingredients which preserves the dish because of its acidity. The use of soy sauce as an ingredient was introduced to us by Chinese traders earlier in our history. Many say that the adobo is not complete without the inclusion of bay leaves (dahon ng laurel) and black pepper (paminta). There are countless versions of adobo because of the many ingredients and cooking methods that can be used. Some of the more popular versions are the following: Chicken Adobo (Adobong Manok) – Chicken braised in vinegar and soy sauce. Pork Adobo (Adobong Baboy) – Pork braised in vinegar and soy sauce. Chicken Pork Adobo (Adobong Manok at Baboy) – Combination of chicken and pork braised in vinegar and soy sauce. Adobong Pusit (Squid Adobo) – Squids braised in vinegar and soy sauce. Adobo sa Gata (Adobo i...
Post a Comment
Read more

Pork Sisig (Thrice-Cooked Pork)

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings:              6 servings
Post a Comment
Read more

Chicken Tinola (Tinolang Manok)

Ingredients: cooking oil minced garlic 1 thumb ginger julienned chopped red onion ½ kilogram chicken legs or thighs 2 tablespoons patis black peppercorns water ½ green papaya sliced iodized salt 1 bunch chili leaves with stems removed Cooking Procedure: Saute the ginger, garlic, and onion in cooking oil. Add the chicken then season with patis. Sauté the chicken until light brown. Add the black peppercorns and enough water to cover the chicken. Simmer the chicken until tender. Add the papaya then simmer until tender. Season with salt to desired taste. Let the soup boil then add the chili leaves. Turn off the flame. Number of Servings:              6 servings
Post a Comment
Read more