One Pot Classic Chicken Adobo with Atsuete

One Pot Classic Chicken Adobo with AtsueteToday I am sharing a simple recipe of a One Pot Classic Chicken Adobo with Atsuete.It is as simple as putting all the ingredients together.Hindi na kailangan pang igisa at ibabad ang chicken.For color I also added some annatto extract.Ingredients:1 kilo chicken, adobo cut1/2 head garlic, crushed, skin on1-2 tsp. black peppercorns1-2 tsp. cracked black

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Afritadang Baboy at Manok with Kamatis at Skyflakes

Afritadang Baboy at Manok with Kamatis at SkyflakesToday I would like to share my version afritada using pork and chicken combination. This afritada recipe is based on Pork and Chicken Afritada recipe first published on Overseas Pinoy Cooking website.For this afritada version I used fresh seared/fry tomatoes instead of the canned crushed tomatoes.I also used Skyflakes crackers for thickening of

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Chicken Igado, Ilocano Igado recipe

Chicken Igado, Ilocano Igado recipeThis Chicken Igado recipe is and original recipe from Overseas Pinoy Cooking“Some of OPC’s readers are asking if igado can be cooked using chicken instead of the usual pork. Today I tried to cook igado using chicken gizzard, liver, hearth and breast, the result was a great my chicken igado was comparable to the pork igado version.To those who have been asking

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Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy Recipe

Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy RecipeThis  Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy recipe is based from an old post of Overseas Pinoy Cooking website.“Lauya is how they call in Ilocandia a soup dish like boiled pork, beef or any other meat. Lauya is nilaga in Tagalog. Cooking procedure is basically the same on both lauya and nilaga, except for the choice of aromatic

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Balbacua Recipe with Saba, Oxtail Balbacua Soup

Balbacua Recipe with Saba, Oxtail Balbacua SoupTry this innovative Oxtail Balbacua with Saging na Saba Soup Recipe.This is our soupy version of the popular Balbacua , Cow Skin Stew.For this recipe I used oxtail with skin, off course you can use cow knuckles, leg/feet, skin or mascara, whatever is available.Ingredients:1/2 kilo oxtail skin-on or cow knuckles, leg/feet, skin or mascara.4-6 pieces

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Homecooked Bagoong Alamang, Ginisang Bagoong Alamang with Crispy Pork and Kamias

Homecooked Bagoong Alamang, Ginisang Bagoong Alamang with Crispy Pork and KamiasIf you are fed up with commercially available  GINISANG BAGOONG ALAMANG or BAGOONG ALAMANG GISADO, that are overly sweet or overly salty and most of the time it leaves a bad taste or “maangta”?Try this homemade recipe with CRSPY PORK and KAMIAS.“Pwedeng ulam at sawsawan ng manga”Ingedients:1/4 kilo pork belly, sliced

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Tinolang Tahong with Sotanghon and Spinach Recipe

Tinolang Tahong with Sotanghon and Spinach RecipeThis Tinolang Tahong with Sotanghon and Spinach recipe is from an old post from Overseas Pinoy Cooking web site.The recipe is fairly easy but there are things or tips that I would like to share.Allow the mussels to expel sand/dirt and the dirty sea water if the source is questionable. Place the mussels in a big bowl, cover with water and let it sit

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Pork Igado Traditional Version, Classic Ilocano Igado

Pork Igado Traditional Version, Classic Ilocano IgadoThis classic Pork Igado Recipe is our version of the traditional cooking method of Igado.Traditionally Igado uses pork innards in addition to the usual pork meat and liver ingredients.This may be the usual liver, spleen, intestines, heart, kidney, ect.

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