Spicy, herb – y adobong sitaw

The classic adobong sitaw gets more than a superficial facelift with the addition of chili garlic sauce (yes, yes, I am quite addicted to the stuff), egg strips, cilantro and … [Read more...]


Adobong sitaw 2

I have an older recipe for adobong sitaw where I used small cubes of pork belly. This time, I used ground lean pork. Is there much difference? Well, adobo is basically a … [Read more...]


Pinakbet without bagoong

The title of the entry sounds sacrilegious, I know. Pinakbet without bagoong. Well, tough. I am allergic to bagoong (shrimp paste) and even its fish version. In fact, there … [Read more...]

Zemanta Related Posts Thumbnail

Chicken livers and string beans

I like chicken liver more than pork or beef liver. I like the creamy texture when cooked just right. The problem with cooking chicken livers is that because you can't overcook … [Read more...]


Pinakbet (or something like it)

I've always wanted to cook pinakbet--that classic Ilocano dish that is a mainstay in any Filipino buffet. But... I am allergic to bagoong (salted shrimp sauce). And... my kids … [Read more...]


Adobong Sitaw

String beans are added to the basic pork adobo recipe to cook this interesting Filipino dish. Sitaw is one of the many varieties of string beans. They are usually about … [Read more...]