Canned tuna is budget-friendly, good for you, and wonderfully versatile. With it you can make multiple delicious recipes. One of my favorite is this simple recipe using canned tuna with mushroom. This recipe is so easy to cook and ready within 7-10 minutes.
Upgrade your canned tuna into a delightful and delicious recipe. This recipe will make the normal canned tuna more flavorful.
Don’t know what to do with left over lechon from recent family gatherings? Then this recipe is for you. This twist version of lechon paksiw uses Oyster Sauce, perfectly sweet and tangy taste that you’ll love matching with steamed rice.
Lechon paksiw is a Filipino-style dish stewed in vinegar with simple ingredients such as garlic, onions, peppercorns, and bay leaves. It’s traditionally made of chopped roasted pork, usually from leftover lechon served the previous day for large parties.
Chicken Halang Halang is a Filipino dish that is popular in Visayas and Mindanao regions in the Philippines. “Halang” literally means chilli hot hence a lot of chillies will be used in this dish. But for those who don’t like it hot, you can always adjust the amount of chillies you want to use. There are several versions of this dish, one of which is with coconut milk, some don’t use coconut milk but has more chillies and ginger, others also cook the dish until it dries out but one thing remains, the dominant taste of ginger and chillies.
For my version, I’ll be using coconut milk to have the creamy flavor and add up shrimp paste (bagoong) and crab fat (aligue) for a very appetizing taste. This dish is guaranteed to tempt you to increase your rice intake, so forget about your diet for a while and satisfy your craving.
Munggo or Mung bean (or even green bean to some) is a seed of Vigna radiata, a plant native to India and Pakistan. Since the plant originated in Asia, it was easy to spread along the nearby countries. This seed became a hit when it reached the Philippines.
Mung bean was used as an ingredient in different desserts and main dishes as well. The most famous Mung bean dish is the “Ginisang Munggo” (Sauteed Mung Bean). This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables. A very healthy and satisfying dish that is friendly on the budget.
Philippine adobo is a Spanish-influenced meat dish consisting of common ingredients like vinegar, garlic, soy sauce and black pepper. Adobo is so popular in Philipiines that you can find so many different versions. People have adapted this dish to their own taste.
Pork adobo is a simple recipe but requires time to make. The typical pork adobo will have have some sauce but in this recipe, I moved away from the conventional way by letting the mixture simmer until the pork meat is tender, and frying the pork until golden brown. Doing this will make the pork so crispy outside but juicy on the inside. This is a dry adobo version that you will love.
Indulge to well known dish of fish tinola (soup). This super easy and delicious salmon soup uses simple ingredients and is ready to eat in just over 15-20 minutes. With a splash of lemon juice, it brings out the flavor together. This delicious dish is considered comfort food for many, but also good with pair of steam rice.
Give this salmon fish soup a try, and you’ll be hooked! The key to any fish soup is in how you flavor the broth. This salmon soup uses a few simple flavor makers that will surprise your taste buds in the best way possible.
Bam-I, or Pancit Bisaya, is a Filipino noodle dish that originated in Central Visayas, part of Philippines. It’s main ingredients consists of two types of noodles – sotanghon and pancit canton. Using different kinds of noodles and mixtures of ingredients gives this dish a remarkable fusion of flavors.
As this dish is versatile, you can combine with variety of vegetables and meat. WIth this recipe, I used chicken, shrimp and basic vegetables. But if you want to go fancy, you can mix it with chinese longanisa and some pork chicharon to add a different kind of twist.