Linarang has been a staple sour fish soup dish around Metro Cebu. Cooked in large woks in Larangan (sidewalk cafeterias) all across the metro. When there’s a large wok of steamy larang displayed, you are guaranteed that people are lining up to order and indulge …
Rice has been a staple of the Filipino diet. Not a meal is served without it. This time I want to take the humble rice to another level using the simplest of ingredients. Most specially at these trying times where a looming uncertainty unfolds and …
Dairy-Free Coconut Milk Fettuccine
With all the pasta recipes online, I bet you are bound to find a recipe that you love to cook. My version comes with using the simplest of Pinoy ingredients. No need to stress on finding Italian or western ingredients for this dish because you can easily find it in your suking palengke.
You might be wondering if the combo of coconut milk (gata) can work with pasta, what more if you add chicken gizzard. But let me assure you that it works! So before you do your typical tomato-based pasta dish, give this a try and enjoy a different take on a new “Filipino” pasta.
500 grams of your chosen pasta (for this dish I use a spinach Fettuccine)
1 medium-size onion – chopped
4 cloves of garlic – chopped
Chicken gizzard cut into half – ¼ kilo
Ground beef – ¼ kilo
Coconut milk (for thicker sauce opt for coconut cream instead) – 2 cups
Water (for sauce) – 1 ½ cup
String beans/batong (cut into 2 inches in length) – ¼ kilo
Salt to taste
- In a large pot, fill it with ¾ water and boil. Then add 3 tablespoons of vegetable oil and 1 tablespoon of salt. Stir for a few seconds.
- Add the pasta and let it cook for 10-15 minutes or depending on the package instructions. Make sure to check on the pasta and stir it from time to time to avoid the pasta from sticking together.
- Once the pasta is cooked, drain and drizzle your choice of cooking oil (vegetable oil or olive oil) into the pasta. Set aside.
- Using a large pan over low medium heat, drizzle 2 tablespoons of oil. Add the onions and saute it for about a minute or until the onions turn translucent in color. Then add the garlic, continue to saute for 30 seconds.
- Add the gizzard and stir until the meat turns white, then add the water. Stir for a few seconds and allow the water to reduce.
- Once the water has reduced, add the ground beef and stir until the ground beef turns white. Add salt to taste.
- Add the beans, and sautee for another minute.
- Then add the coconut milk and let it boil for a maximum of 3 minutes. Since we are using coconut milk, it’s crucial to not let the gata cook for too long so the oil from the milk will not be released with the heat. It will also keep the gata milky. Add more salt if need be.
- Toss in the pasta with your sauce mixture and mix for another minute.
- Serve and enjoy!
Dabong, labong, also known as bamboo shoots. It's delicious, healthy, and so darn hard to find! And in most cases, you are usually buying it from a tin can from your favorite grocery store. In this video, I will show you how you can easily prepare bamboo shoots from scratch, and by scratch I mean buying fresh labong or dabong from your farmer's market.
Now a bit of tip, when it comes to buying bamboo shoots, its not just grabbing the trunk from a typical bamboo. Ask the vendor if they are selling YOUNG bamboo shoots.
- Cut the bottom part of the bamboo root (about 1 inch from the bottom)
- Peel off the layers 'til you reach the white soft part.
- Cut the root in thin slices for faster cooking time. Optional, if you want a large piece of the shoots, just cut them diagonally in half.
- Boil a large pot of water, once boiling, add a tablespoon of salt.
- Add the bamboo shoots in the boiling water, cook for 20 to 30 minutes, or until the bamboo shoots is no longer bitter and has enough crunch.
- Drain the water out, and let it cool.
- Store in containers and place it in your fridge/freezer for future use.
As a Filipino or Asian who’s heavy on rice eating, going for a healthy diet without the rice is a struggle. I’ve had many attempts to cut down rice, and it was a struggle for me as I always looked for that grain-like texture on …
Hummus also known is a Houmus is a Middle Eastern dip or spread paired with Pita bread. Plenty of health watchers have been consuming this dip for the reasons that its ingredients are sooooo healthy! For starters, you have the chickpeas/garbanzo beans which is rich in iron, protein, folate, and calcium to name a few. The oil used is also extra virgin olive oil which we all know is a healthy oil to have in your dishes.
I’ve been obsessed with HUMMUS! Since I started my journey to stay fit and healthy, I’ve been whipping up this creamy and healthy dip. Garbanzo beans or chickpeas are a known ingredient in Filipino cuisine, but most of the time it’s added to saucy tomato-based dishes. Thank God to our Middle Eastern friends, Hummus has made it to international waters, and to the palates of Filipinos.
Another thing that I like about this dip is it’s a healthy indulgence! Skip your fave mayo and all, because this right here will be your next staple dip. Pair it with veggie sticks, crackers, or the standard Pita bread to make it a full Middle Eastern palate experience. I also have a Pita/Nan bread recipe by the way which you can check here.
One thing I noticed about making hummus is finding a crucial ingredient which is the Tahini Paste. Basically, it’s a blended roasted sesame paste that looks like your standard peanut butter. And since it’s rather difficult to find that here in Cebu, Philippines, I found a great alternative for it without sacrificing its authentic Hummus taste.
Now if you’re on a keto diet, I’ve read articles that you can still enjoy this dip despite chickpeas/garbanzos as a not-so keto-friendly ingredient. The key is moderation peeps (although I doubt you can control yourself once you take a sample of this heaven!) Ideally, two or three tablespoons per serving with veggie sticks will keep you on your keto state. Enough of my mumbling and promotion of this dish, below is how you can get started!
4 cups cooked Garbanzo/chickpeas – cooked and with skin removed.
1 cup extra virgin olive oil (divided into 2 portions)
¼ cup of water
2 tablespoon cashew butter (an alternative is 1 ½ tablespoon peanut butter)
3 tablespoon sesame oil
1 lemon – squeezed
1 tablespoon rock salt
2-4 cloves of garlic – chopped (Depends on how garlicky you want it. I forgot to add this to my vid)
1. For uncooked chickpeas/garbanzo beans, soak it overnight with regular water. Then boil for 45 minutes to 1 hour, or until soft enough for mashing.
(If you’re using canned chickpeas/garbanzo beans, remove the water from the can. Thoroughly strain with running water to remove any tin can smell. Set aside)
2. Using a food processor with its grinder attachment, add all the ingredients and the first half of the extra virgin olive oil. Another option is to use a blender.
3. Blend over high speed for 3 minutes. Check the mixture again for desired taste. If the garbanzo beans are a bit thick, slowly add water to thin the mixture.
4. Mix again until you have a fluffy and smooth texture.
5. Remove from the mixer and place in a glass container with a lid. Store in the fridge and enjoy when you feel like having a “dip” with this delish Hummus!
Scoop a few tablespoons of the Hummus and create a circle in the middle. Drizzle a bit of extra virgin olive oil on the center, then finished with a sprinkle of cumin, paprika, or coriander powder.
Also, here's a video of how you can easily make Pita bread at home to pair with this Hummus dip.
It hasn’t been a long time since I discovered the flavors of the Mang Inasal Chicken. There’s too many branches of this restaurant that I never thought of trying it out because I had the assumption that it was just another tasteless grilled chicken. Not …