Adobong Palos (Eel)

The traditional adobo eel (called palos by the Filipinos) is given a new look and variety when served with the leaves and tender stalks of kangkong (water spinach) and … [Read more...]


Grilled stuffed squids

Succulent tender squid stuffed with chopped tomatoes, onions, garlic, pimientoes and squid heads, then grilled to perfection.To make sure that the squid remains tender … [Read more...]

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Anchovies omelet

There are hundreds of ways of cooking eggs. Try this one. It's good for breakfast, lunch or supper.Anchovies are very salty. And very tasty. They are also quite expensive. … [Read more...]


Guinataang dalag (mudfish)

Dalag (mudfish) and vegetables cooked with gata, the freshly squeezed cream from grated coconut, is a dish rich in flavor, color, texture and aroma.When buying dalag, … [Read more...]


Steamed mussels, spanish style

Perhaps the most common way of cooking mussels in Filipino cuisine is as a soup with a clear broth (recipe is provided in this journal). Next to this are grilled and baked … [Read more...]

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Fish and vegetables stir fry

It was prepared using leftover fish fillet from Maundy Thursday's fried rice and whatever veggies I could find in the fridge.The thing is, odds and ends in the fridge can be … [Read more...]