Frequently misspelled longanisa, the Filipino name comes from the Spanish word longaniza, referring to a type of spicy cold pork sausage.
You can easily buy prepared longganisa. It is tricky to make yourself because you will need a curing agent like potassium nitrate and a lot of things could go wrong. Regardless of whether you make it yourself or buy it from a reputable store, cook the sausage thoroughly to prevent food poisoning. Continue reading “LONGGANISA (Filipino Sausage)”
Leche Flan is the Filipino version of crème caramel, a rich custard dessert with a layer of soft caramel on top. The traditional mold used in the Philippines is an oval-shaped metal baking pan called llanera. These days ceramic ramekins or custard cups are used for convenience.
It takes some luck making it just right so that the leche flan will hold its shape when removed from the mold. This simple recipe sometimes works, sometimes doesn’t. Follow at your own risk.
Continue reading “RECIPE: Leche Flan”
The base for the classic Filipino lechon sauce is atay ng baboy (pork liver).
Mang Tomas is a popular Filipino brand of bottled sauce used for lechon in the Philippines. But you can make your own liver sauce with this easy recipe!
Continue reading “LECHON SAUCE”
Kakang gatâ is the first pressing of coconut milk, thicker than subsequent pressings.
Continue reading “GATÂ”
* This recipe is provided without warranty of any kind.
Please consider it only as a guide.
INGREDIENTS FOR ESCABECHE
one whole fleshy fish
(lapulapu, red snapper, carp or mackerel)
1 tsp salt
1 tsp pepper
some flour to dredge the fish in
1 tsp minced garlic
1 tbsp ginger root, cut into thin strips
1/2 cup sliced onions
1 cup red and green bell peppers, cut into strips
2 tbsp lard or oil
2 cups water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp cornstarch (dissolve in water)
Continue reading “RECIPE: Fish Escabeche”
Palitaw means “to surface” and this refers to the flat oval-shaped pieces of rice dough floating to the top of boiling water once they are cooked. This easy palitaw recipe is for making 20 servings.
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These days in the Philippines, the term mechado is used to refer to any stew (usually beef) with potatoes, tomatoes, bay leaf and soy sauce.
The traditional dish mechado uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them more tender and less dry.
The name mechado from the Spanish mecha meaning “wick.” It is transliterated into native Tagalog as mitsa.
The larded pieces of beef are marinated, browned quickly on all sides in hot oil, and then slowly braised in its marinade with the addition of soup stock until the liquid is reduced to a thick flavorful gravy.
Continue reading “MITSADO”
Biko is a sweet rice delicacy that’s traditionally served on New Year’s Eve. The essential ingredients are malagkit (glutinous or sticky rice), gata (coconut milk) and brown sugar.
BIKO Recipe for 10 servings
Click here for the ingredients and procedure!