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World Class Chefs

  • Elgin G.H. Aguilar

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Chicken Beef Pork Dessert Recipes
HIPON SA TABA NG TALANGKA (Shrimps with Crab Paste Sauce). At the first glance, I thought it was gambas. I was corrected right away by chef Judy and, her answer excited  me. More so, when I tasted the dish. In no time, I grabbed my cell phone to take some few shots before it disappeared. I was totally sold out by its flavor and texture.

Hipon sa Taba ng Talangka (Shrimps in Crab Paste Sauce)

Chef Judy always surprises me with her culinary expertise every time I visit Baguio City. For the past few days, during my stay, her cooking prowess reached to the maximum that I was not able to resist taking some few shots using only my cell phone camera. She prepared her shrimps with crab paste sauce [...]

KINILAW NA GURAYAN. i have been dreaming of having kinilaw na fresh fish.  Preparing them fresh is a breeze. First and foremost, the first has to be deboned , head removed and the entrails, as well.

Kinilaw na Gurayan (Anchovy Sashimi)

I was quite amazed to find out that small fish like gurayan or anchovy are available deboned and clean at the wet market. I did not give a second thought of buying them and prepare them just like mother did before, kinilaw (sashimi-style). So, for the first time here at Ilonggo Living, KINILAW NA GURAYAN.

MENUDO. I choose ground beef this time for the reason that it is less greasy when sauteed in onion and garlic.

Menudo (Beef Stew)

When one is busy during the week, Menudo is one of the easiest dish to cook. Have ground beef or pork and, presto, the rest follows. Did I mention, menudo is also, one of the fastest dish to prepare? And considered by some as comfort food Filipino style! Try it!

AMPALAYA CON KARNE AT HIPON. This delicious and nutritious dish is one of my favorite local vegetable. It may sound atrocious to assume that most Felipinos loves this dish, as well.        dish

Ampalaya con Carne at Hipon

It has been a while since I posted ampalaya or bittermelon. This vegetable is very delicious and, when prepared properly, the experience of having ampalaya con karne is very satisfying. Adding shrimps or fresh hipon makes the dish more exciting especially on a Friday. Have a good weekend everyone!

GINATAAN NGA TILAPIA. This dish, to my

Ginataan nga Tilapia

For the past decade, tilapia has been revived, “crucified”, then revived again! What a pity to this popular fish people love to eat. I, myself, believe that tilapia is good particularly the smaller and darker kind (and fried). Speaking of which tilapia, a fresh water fish can take on any of chef’s whims: paksiw, pinapaputokan, [...]

GINISANG MONGGO. A Filipino favorite, monggo or mong beans can be prepared in so many ways. Depending on the availability of other veggies and sahog (added meat or foodstuff), ginisang monggo can take on different looks and flavor.

Ginisang Monggo with Alugbati

Having a healthy vegetable stew beginning of the year is a good start. And why not? After the season’s holiday binge of meat and super caloric carbs, it is just fitting to purge one-selves with vegetables and fruits. Ginisang Monggo (mong beans) loaded with alugbati is a perfect start! Alugbati or vine spinach, just like [...]

PUTO COCHINTA. This rice flour puto or cake moves away from its usual round, thin-shaped to satisfy one's palate.

Sliced Puto Cuchinta

The festive season still hangs around everywhere. Here in the Philippines, the Christmas celebration extends up to January 6 (three kings). To help celebrate the spirit, I will post another local treat. What’s in my mind is puto cuchinta (kuchinta). Not just the regular round-shaped puto cuchinta but the larger version. Take a look at [...]

PUTO LANSON (Cassava Cake). Some people may not know that puto lanson is made of cassava or kamoteng kahoy (balinghoy). It is a very popular afternoon treat in the region offered by manugtinda. Eaten warm and with margarine to bring out the flavor of the cassava. For Maria and Vicente Cervantes, who painstakingly waited for its recipe, finally I got the chance to post PUTO LANSON RECIPE.

Puto Lanson

For the festive season and by popular requests by my regular readers here at ILONGGO LIVING, Puto Lanson here it is. This local delicacy is so popular and, I might say, it is an authentic treat from my beloved city of Iloilo.

SINIGANG SA BATWAN NA BABOY (sour pork soup). Batwan is so popular in the Western Visayas region. The fruit of a tree is made up mostly of seeds with sour pulp. The degree of sourness of batwan is comparable to that of the green tamarind or

Sinigang sa Batwan na Baboy

Sometimes, one runs out of ingredient necessary for a dish (even with careful planning). And thank goodness, a substitute is around to save the day! Sinigang requires souring agent and, the most popular one is sampaloc (green tamarind), followed by green mango, iba, santol and guava (in descending order). Among Ilonggos, another popular one is [...]

Fried Scallops

I was a bit in a quandary as to how I will prepare fresh scallops I bought at the wet market for 15 pesos per “atado”. I got to get used to buying stuff  by “atado” at the wet market soon. With that cheap price (2 atado for 30 pesos) equivalent to 73 cents Canadian, [...]

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