Lobster balls and long beans stir fry

Sam likes buying those frozen seafood balls in the grocery -- fish balls, squid balls, shrimp balls, prawn balls, crab balls, lobster balls... I always ask her to choose fish ... (more)


Pork, mushrooms and green beans adobo

How many ways can one cook adobo? Ooohh... let me count the ways... Okay, I give up. Countless ways. With chicken and hard-boiled eggs, as stuffing for burrito, corned beef ... (more)


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 ... (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 ... (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 ... (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 ... (more)


Sinigang na sugpo (prawns in sour soup)

Don't you just love the colors... this dish has everything: color, texture, flavor. It is a soup dish with generous amounts of seafood and vegetables. I cooked it for Sunday's ... (more)