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You are here: Home / Archives for Low Fat

Low Fat Recipes

Dishes that contain one tablespoon or less of oil / fat per serving. Some are vegetarian; others are not. Meatless or not, they are all tasty!

Clam soup with Ginger and Chilies

Clam Soup with Ginger and Chilies

Ginataang isda: salay ginto wrapped in pechay leaves and p[ressure cooked

Ginataang Isda (Fish in Coconut Milk)

Spicy pompano and green papaya soup

Pompano and Green Papaya Soup

Sometimes called tinolang tahong or sinabawang tahong, gingered mussel soup is the most basic and the most common way of cooking mussels in the Philippines.

Gingered Mussel Soup

For this Sriracha chicken gizzards stir fry, the gizzards are simmered with herbs and spices until tender before they are stir fried with Sriracha sauce, lime juice and honey.

Sriracha Chicken Gizzards Stir Fry

Barbecued balon-balonan ng manok, or chicken gizzards, is a popular street food in the Philippines. Along with barbecued chicken feet, pork ears and isaw (intestines), it is a finger food that goes well with beer. I find them too tough though. So, I did a home-cooked version—definitely tastier and oh, so tender too!

Balon–balonan (Gizzard) Barbecue

Chinese salt baked chicken is known in the Philippines as pinaupong manok (literally, sitting chicken), so called because the chicken is cooked in a bed of salt.

Salt Baked Chicken

Garlicky Mushrooms & Cauliflower With Balsamic Vinaigrette

Garlicky Mushrooms and Cauliflower With Balsamic Vinaigrette

Palitaw is a Filipino rice cake cooked in boiling water, dredged in freshly grated coconut and sprinkled with sugar mixed with toasted sesame seeds.

Palitaw

Cooked Filipino adobo style, I served the string beans and mushrooms adobo with a simple quinoa salad. A meatless meal for my daughter, Sam.

Vegan String Beans and Mushrooms Adobo

Shiitake Fried Rice

Shiitake Fried Rice

Vietnamese-style Steamed Fish Steaks

Vietnamese-style Steamed Fish Steaks

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Sidebar

A Cook’s Diary

Filipino pork adobo

The Truth About Filipino Adobo

Standardize the cooking of adobo and sinigang? Oh, come on.

Policy makers ought to remember that our cuisine is part of our identity as a nation and not something to be tweaked, and its evolution repressed, to appeal to the bland palate of the white man.

More →The Truth About Filipino Adobo

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