As promised, here is a goat dish that I made with lemon, ginger, vinegar, and cilantro. The Filipino term of this is called “KILAWEN“, pronounced as “kee-lah-when“. My version is more of the minimized version because the authentic dish actually involves goat skin, brain, liver, and some grilling. This goat dish is still good and probably easier to make compare to the authentic version.
INGREDIENTS:
goat roast, 3-5 pounds
fresh ginger (get a big one)
3 cloves of garlic
1 lemon
1/4 cup of vinegar
3 sprigs of scallions, chopped finely
a few sprigs of cilantro, chopped finely
1 spoonful of mayonnaise
1/2 spoon of wasabi mayonnaise
sprinkle of red …read more

After I posted the How To Make Filipino Egg Rolls tutorial, people e-mailed me for more Filipino dishes.
I figured Pork Adobo will be a good recipe to share. I’m sure you’ve seen the adobo seasonings in stores but if you want to learn how to make pork adobo without retorting to that, let me show you a step by step process on how to cook pork adobo which happens to be my favorite Filipino comfort food.
INGREDIENTS :

pork, sliced in chunks
6-7 cloves of garlic, finely chopped
2 thumb-sized ginger, finely chopped
black pepper
3 bay leaves
4 cups of water
1/2 cup (or more) …read more

Ingredients:

5 tbsps vegetable or corn oil
4 tbsps minced garlic
1 2-inch piece ginger, cut crosswise into 1/2-inch thick slices
1 large onion, peeled and diced
1 1/2 cups uncooked rice
10 cups water
1 1/4 kg chicken, cut into bite-sized pieces
1 1/2 tsps fish sauce
1/4 cup finely chopped spring onions
1/4 tsp ground black pepper
Directions:
1. In a stockpot, heat 3 tablespoons of the oil and saute 2 tablespoons of the garlic, the ginger and the onion. The garlic is done when light brown and the onion translucent.
2. Add the rice and saute for 5 minutes then add water. Bring the mixture to a boil, stirring occasionally. …read more

Ingredients:
1/2 kg large shrimps, shelled and deveined
1/2 kg fresh mushrooms, sliced
4 tbsps lard
3 tbsps cornstarch
1/2 tsp powdered ginger
2 tsps soy sauce
salt
Directions:
1. Sprinkle cornstarch, soy sauce and powdered ginger over shrimps. Mix very well.
2. In a skillet, heat lard and stir-fry vegetables. Set aside.
3. Heat remaining oil in skillet and stir-fry shrimps in it for about 3 minutes. Add cooked vegetables to shrimps and combine very well. Add seasoning. Serve hot.
Happy cooking!
Source: Philippine Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Once again, it’s Meat-lovin’ Mondays!
So, do you enjoy eating or cooking with shrimp paste? If you are, then this is the dish to try. Others find bagoong or shrimp paste to be too salty so I suggest you limit your use according to your taste.
Ingredients:
500g pork, cut into cubes
3 cloves garlic chopped
2 onions, chopped
3 tomatoes, chopped
1 small pack bagoong
1 tablespoon of sugar
1 teaspoon vinegar
1 pork broth cube
3 tbsp oil
1/2 cup water
Procedure:
1. Fry the pork until golden brown then set it aside. Saute garlic, onions and tomatoes in oil, then add sugar and vinegar.
2. Simmer for 2 minutes then add the …read more

Welcome to Trouble-free Thursdays!
Pardon my loyalty, but this dish is always a number-one choice of mine when it comes to quick and easy cooking. The recipe below is the version I learned from my mom. Another version I featured before in this blog was Travis’. Have a laugh and watch his cooking demo!
Ingredients:
500g chicken portions/nibbles (and/or 500g pork slices, cubes)
1 tbsp minced garlic
1 tsp black peppercorns
1/2 cup vinegar
2 bay/laurel leaves
1/4 cup soy sauce
Procedure:
1. Boil chicken portions in garlic, peppercorns, vinegar and bay leaves.
2. Once the chicken is tender, remove the broth and set aside. Add the soy sauce to the …read more

If you’re Filipino, this dish definitely rings a bell. Merely saying “Kare-kare” actually gets me into a homesick mood too. And boy, am I glad my mom’s here in New Zealand to cook us our all-time favorite. I’ve never bothered cooking it since I got here as the oxtail takes a long while to become tender. I just don’t have the patience for it, nor do I own a slow cooker.
So for today’s first run of Meat-lovin’ Mondays, I present to you.. Oxtail and Vegetable Peanut Stew:
Ingredients:
2.2 lb oxtail cut into 1 1/2″ lengths
1 pouch Mama Sita’s Peanut Sauce (Kare-kare) …read more

Welcome to Sig-Sats*! The first of many signature dishes I am featuring every Saturday is my mom’s version of the Ilocano favorite, Pinakbet. This is undeniably a popular Filipino dish, with veggies as its main ingredient. And just a word of caution, take it easy on the fish sauce or shrimp paste if you don’t want it to taste too salty.
Ingredients:
2 tbsp cooking oil
3 cloves garlic, diced
1 small onion, peeled and diced
1 tomato, finely chopped
2 tbsp ground pork or pork strips cut into thin slices
3 tbsp fish sauce or shrimp paste
1 cup water
1 small squash or pumpkin, peeled and cubed
few …read more

My mom emailed last week to let us know how they spent All Souls’ Day over the weekend. Nov 02 is observed as a public holiday in the Philippines. It is a Roman Catholic celebration for remembering and praying for the departed. This is the second year that I’ll miss going to the cemetery with my family. The scene would always be like a big picnic reunion where we meet with our relatives to pray for our departed loved ones, eat lunch and catch up. Every year, my mom prepares her much-loved Mechado to the potluck lunch. I have tried …read more

This is one of the simplest Filipino fish dishes you can make, but ooh, so tasty. And quick to make on a busy evening too. Now that it’s warm outside you can fire up the grill, or if you would rather do it in the oven, you certainly can. All you need is
1 fresh tilapia, trimmed and cleaned (gutted and scaled)