kare-kare21

Kare-kare

A rich stew of ox tail, face, leg, tripe or all of them together, and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is ... (more)

lobstaer-balls-long-beans-stirfry

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-green-beans-adobo2

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)

adobong-sitaw

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

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-tuyo

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)