Philippines Archives - myFresha-licious

Philippines

Kare Kare

kare kare It’s a long holiday ahead and my husband and I are currently en route to Malacca, Malaysia.  We’ll let everyone know if the place is worth visiting. For now, I am posting my second kare kare recipe in our blog. I have posted our first kare kare recipe sometime in 2009 (see kare kareng pata).  Pork knuckles were …

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Fish Innards in Bitter Sauce

Fish innards in bitter sauce, in Ilocano pinapaitan nga bagbagis ti lames.  Unlike most people, me included, when we buy fish I have it cleaned by the fish mongers – scaled and gutted by them and not me.  But not our Papa Ambring.  He meticulously, skillfully, and carefully remove the innards of the fish.  He makes sure that …

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Adobong Pusit (Squid in Tangy Black Sauce)

Frederick cooked adobong pusit for supper last night.  He’s feeling better already so he can eat non-soupy dish.Since it’s my husband’s recipe, I can only place the list of ingredients without the measurement since he cooks on a tantya-tantya basis (measurement by estimation only)  According to him, his usage of the condiments and spices is based on the taste of …

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Another attempt at Chicken Inasal

This is a good roasted chicken recipe on it’s own but since my aim is really to cook chicken inasal and have that inasal flavor, then it’s a failure :-(. I tried cooking chicken inasal again the second time around (first recipe can be found here Wanted Chicken Inasal Recipe) yet it still lack the smokey flavor that …

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Champorado

Here’s one of my husband’s favorite food for breakfast- champorado.  Champorado is a sweet chocolate rice porridge that has cocoa powder and glutinuous rice (malagkit) as main ingredients. Champorado  is usually served for breakfast and comes with tuyo (salted dried fish).  But I believe this tradition, champorado +  tuyo, is common among the Tagalog (please correct …

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Traditional Champorado

I have posted a while back my easy and simple champorado recipe (see Champorado ) that is suitable for busy people who doesn’t like to rely on instant food 🙂 I’m posting right now my lola and mama’s tradition champorado recipe. Ingredients : Glutinous rice (malagkit) –  2 cups Coconut milk from 2 brown coconuts Cocoa powder …

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Cooking Close to Home with Inabraw or Dinengdeng

My husband loves to cook dinengdeng or inabraw. And I’d say I love his inabraw.  I call it a detoxifying dish, a welcome “break” from our usual meat, fish, oily, high-calorie, Filipino and non-Filipino dishes that we use to have for dinners.  I can’t say, a break from salty food since dinengdeng / inabraw is very …

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Adobong Itik (Peking Duck in Salty and Tangy Sauce)

I have specific instructions from my husband regarding adobong pato – it must not be sweet, it must be dry but not oil, it must not be salty, and it has to be delicious. Frederick is so finicky and demanding (gggrrr) This is my first time to cook duck.  Back in my hometown in the Philippines, my parents usually cook duck when …

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How to Make Native Cocoa Balls

Native Cocoa Balls When we go for vacation in Tabuk, we don’t just look forward to bonding and getting together with our families but also, we look forward to lots of hot native chocolate drink treat  My in-laws have been making home-made chocolate balls that are similar to the famous Pinoy chocolate tablea, which are the main ingredients …

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