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...]

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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...]