Tired of the greasy and unhealthy chips? Cook this alternative taro chips to have that guilt-free snacks. It’s easy to make, it’s low-carb, and overall a healthier-option for snacking compared to the standard potato chips or crackers. A little backgrounder, Taro is also known as […]
Having access to organic produce in this heavily-industrialized farming world is still a scarcity. I’ve been on a hunt for organic vegetables and livestock here in Cebu, and I am so happy that I was introduced to this community of modern-day food heroes through a […]
This liver gravy is one of Filipino’s favorite dips for the famous lechon. Other than it’s thick and meaty taste, it provides a flavorful mix to the fatty goodness of the lechon meat. It is also used as dips with lechon manok and lechon kawali. And if you have plenty of leftover lechon meat (roasted pig), it is a must-have ingredient to make a lechon paksiw. In the Philippines, it’s locally known as the branded Mang Tomas sauce. It’s a Filipino dipping sauce that you can easily grab from your nearest grocery store.
I’ve always been fascinated on how this saucy and meaty dip is made, but as much as I want to conveniently buy this from my local grocery store, I get a bit worried on the fact that it has preservatives. So with a few trials and errors, I’ve managed to copy this sauce without the preservatives. And if I may add, it’s a great recipe to make for those cheap cuts of liver meat too!
½ kilo pork liver
2 tablespoon ground black pepper
½ cup red onions (chopped)
3 cloves garlic (crushed)
1 tablespoon salt
2 cups of water
¼ cup white vinegar
1/8 cup white sugar
3 tablespoon of vegetable oil
- Prep a pot of boiling water to a pot, then add the liver meat once the water starts to boil. Cook for 3 minutes.
- Remove the liver meat and roughly slice to cubes, then place in a food processer and the garlic ‘til you get the meat into small chunks. Then set aside.
- Using a wok over medium heat, add the vegetable oil, then followed with the onions. Stir until the onions turns translucent.
- Then add the grinded pork liver and water and stir for a minute or two.
- Add the salt, black pepper, and vinegar. Let it boil for 2 minutes without mixing altogether.
- Then mix and add the sugar. Continue to cook for another 2 minutes. Followed by the bread crumbs.
- Stir and cook again for another minute.
- Place the mixture back to the food processer for a minute or until you have your desired consistency.
- Set aside and serve with your favorite pair of meat dish.
For this Mang Tomas recipe, make your meals a complete dish by pairing this with my Lechon Kawali.
Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy […]
Pork Menudo is a Filipino Pork Stew recipe that is easy to make using these basic ingredients of pork, carrots, potatoes, hotdogs and tomato sauce. Influenced by our Spanish heritage it has become a staple dish that is paired with rice. In Spanish, this might […]
If there's any type of dish that the whole world is soooo familiar with, it's fried chicken! There are plenty versions allover the internet for that yumilicious fried chicken recipe. Your mom, your lola (grandmother), your sister, or your entire neighborhood probably has the claimed best recipe for it. However, for my version, this is a crispylicious fried chicken recipe with its chicken meat marinated to get that full flavor with every crispy bite. So I wouldn't say it's the best fried chicken recipe out there, but giving this version of recipe a try is a must if you want to up your fried-chicken-game. :)
1/2 kilo cut chicken
1 liter of cooking oil
1 tablespoon salt
4 cloves of garlic (finely grated) - best if you use 1 tablespoon of garlic powder
2 tablespoon chili powder (optional)
1/2 cup cornstarch
1 tablespoon black pepper
1 teaspoon salt
1. Pat dry the chicken meat.
2. Mix the marinate mixture (salt, garlic, chili powder), then marinate the chicken with the mixture for 20-30 minutes.
3. On a separate container, mix the cornstarch, flour, black pepper, and salt.
4. Whisk the egg in a bowl, then coat the marinated chicken meat to it.
5. Then transfer the egg coated chicken meat to the breading mixture. Make sure to thoroughly coat the chicken with the breading, and dust off any excess coating.
6. Over a medium high heat, cook the chicken for 5 minutes. Remove from the oil and set aside to aerate for 5 minutes.
7. Fry again for another 10 minutes or until the chicken turns golden brown.
8. Serve and enjoy!
Steamed Rice Cebu & Dimsum Break Version This steam rice recipe is a very popular fast food in Cebu. It’s a famous dish of Harbour City and Dimsum Break owned by the same corporation. This steam rice is not your typical boiled rice, in fact, […]
If you’re on the go and need to whip up something delicious without spending hours in the kitchen, a pasta dish is one of the easy meals that you can prepare. Another thing I like about pasta dishes is that you can literally add almost any ingredients to it. Throw in a few veggies and meat, and you set! Ahhh, ain’t life easy right?
This White-Sauce Chicken and Spinach Fettuccine is a hearty and quick-meal that you can prep for your family. It basically is a complete meal already with veggies, protein, and a creamy sauce that kids will surely love. I am not a big fan of thick white sauce pasta, so I made this light white sauce version instead that you can easily whip up in your kitchen. Hope you fellow foodies will like it.
½ cup of all-purpose cream
1 ½ tablespoon grounded black pepper
1 tablespoon Salt
¼ cup of butter
1 cup full cream milk
4 crushed garlic
½ bulb large size white onions
3 cloves of chopped garlic
450grams Fettucine pasta (you can also use spaghetti pasta)
Extra virgin olive oil
½ kilo of spinach
1 ½ liter of water for boiling
½ chicken bouillon cubes (chicken)
- Boil the water, then add a tablespoon of salt and 2 tablespoon of oil, then stir.
- Add the pasta make sure to mix it and let it boil for 5 to 7 minutes or until al-dente.
- Remove the pasta, and set aside the pasta water for later.
- Wipe the chicken meat ‘til dry. Then sprinkle with the pepper and salt. Be generous of the salt and pepper because that will just fall off anyway once we put it in the pan.
- Using searing hot skillet (or any pan will do), add the extra virgin olive oil and place the chicken meat with skin side down. Toss in our garlic. Let it sear for about 2 minutes or until the skin is brown.
- Add the butter, then flip the chicken, and baste it with the oil so it doesn’t dry up. Remove from the pan, set aside and let it rest.
- Remove the excess oil, and add onions and garlic. Add ½ cup of water, then half of a chicken bouillon cubes. Stir until that chicken cube is dissolved.
- Place the chicken back to the sauce, and add the milk and let it cook for about 5 to 7 minutes. Remove the chicken thighs again and set aside.
- Add about 1 cup of the pasta water from earlier. Followed by the all-purpose cream, and spinach. Mix everything until the spinach wilts. Then add the pasta, and mix everything together.
Slice the chicken to bite size pieces. Then top it to the pasta. (Optional: add the cooked crushed garlic from earlier)
- Serve with slices of French bread/baguettes and top each serving with Parmesan cheese. Enjoy!