PINOY KARE-KARE

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables , stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chcken . It is often eaten with alamang (shrimp paste), sometimes spiced with chili, and sprinkled with calamnsi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of

                                             the dish , oxtail is exclusively used as a meat.

CHICKEN AFRITADA

Afritada - also known as apritada or apritadang - is an easy to make, homestle dish that shows the strong influence of the Philippines' Spanish colonial history. SAvory chicken and the bright flavors of fresh vegetales are bathed in a garlicky tomato sauce over hot rice.

NILAGANG BABOY

Nilagang Baboy or Boiled Pork Bones is one of the most favorite soup in our home – always instantly and distinguished comforting food not only best during the cold but also during the warm weather. Absolutely Nilagang Baboy is not a burdensome and extremely simple as ABC,  no need for a numerous complicated preparations or fancy elaborative cooking. There is no intricate technique in cooking the. The only secret to have the best Nilagang Baboy is getting fresh pork soup bones or pork ribs in the market. Just as what they say, it’s all in the bones. And to get the best from the pork soup bones, it would just take time for the simmering, allowing enough time to let the bones release the homey flavor.

TINOLANG MANOK

Tinolang Manok is considered as a Filipino comfort food. The simplicity of the dish makes it perfect for busy people who would like to make sure that their families are well taken care of by providing nutritious and delicious foods. This only requires simple and cost efficient ingredients.

Fresh ginger, which helps in the treatment of nausea, adds an aromatic and pungent taste to the dish. Chili tops gives a distinct flavor to the dish and separates it from the other chicken soup.

PINAKBET ILOKANO

      The Pinakbet is from the Ilocano word "pinakebbet" meaning "to shrivel" or "shrunk". It is a popular dish from the northern part of the Philippines which has become as popular in other places as well and with their own version. This version is what my parents taught me.

      You can use just about any vegetable in it but the the most commonly used are string beans, bitter gourd, eggplant, okra, winged bean, chili peppers, winged beans, alukon (Aleanthus luzonicus), and malunggay fruits (seed and pulp). When we arrived from our trip, somebody left a bag full of veggies at our door. I was so happy to find chilli peppers, string beans and eggplants. String bean is not easy to find from these parts so I immediately told Rad to buy additional veggies to make pinakbet.

        There are many versions on how to cook pinakbet. Some prefer to sautee the veggies but my parents said that the real pinakbet is to put it all together and to just let it simmer till the veggies shrink.

PORK / CHICKEN ADOBO

There is no special ingredient in Adobo, our national dish, that makes it a very magical treat to every Filipinos at home and abroad. Nor it has classy taste because rich or poor, adobo is there. Whether pork, chicken or seafood, its various incarnations across time, region and style  has   made it an ubiquitous symbol of our passion for good food.