published by Filipino Recipes on Sat, 07/05/2014 - 11:54
PATATIM is a Filipino-Chinese dish made out slow cooking of pig’s foreleg (Pata in Filipino language) with soy sauce, pineapple juice, hoisin sauce, sugar, shiitake mushroom, and star anise. It is often garnished with pechay (bok choy).
published by Filipino Recipes on Mon, 06/30/2014 - 10:18
Lechon is a roasted whole pig slowly cooked over charcoal heat. The crispiness of its skin is one of the best features of roasted pig but the flavor and aroma is distinctive for every region or country.
published by Filipino Recipes on Mon, 06/30/2014 - 09:45
Halaan or clam soup is a soup made by boiling clams in water with sautéed ginger, garlic , and onion. It’s appetizing and comforting soup. It goes well with any fried dishes but in can stand alone as a main dish considering that clams’ meat are also tasty.
published by Filipino Recipes on Sun, 04/20/2014 - 11:20
Salted eggs are often made by curing them in a brine solution (salt and water solution). This brine is actually a saturated salt solution having a volume ratio of 1 to 1 ½ cup of salt for every 4 cups of water.