Showing posts from August, 2007

Papaitan Baka, Pinapaitan Baka

Papaitan or Pinapaitan, for those who don’t know is a sampalok and bile flavored stew of tripe and innards. It is either an ox or goat. (baka or kambing). This dish is popular with those who love drinking liquor. It is one of the mainstay dish of restaurants along the h-ways if you have ever traveled up north or Ilocos country. I know a lot of people want to know how to cook this dish. Cooking is fairly simple except that it require a lot of time to get the innards to get cook to tender especially the tripe, not unless you want to use the pressure cooker but you won’t get the same tastiness with slow cooking.

When buying just ask the butcher it is for papaitan and most likely he knows what it is, so he will be giving you a set complete with diluted bile. Here in Abu Dhabi it is the meat shop way of attracting Filipino customers, by selling meat cuts the way Filipinos want. Here are some tips in cooking papaitan. Wash thoroughly. Parboil the innards with garlic and ginger for 15 minutes…

Sinigang na Baka (Spareribs)

Sinigang na Baka (Spareribs). Sinigang one of most well-liked Filipino way of cooking meat, fish and seafood. Tamarind fruit or sampalok is the most used paasim, but actually there are many fruits that are used, bayabas, kamias or even santol.

I like to use gabi or taro root on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables.


1 k. beef spareribs
2 medium size onion, quartered
2 medium size tomato, quartered
1 radish, sliced diagonally
4 gabi (taro root), cubed
2 medium size eggplant, sliced diagonally
1 bundle sitaw, cut into 2″ length
1 bundle kangkong leaves
2 tbsp sampaloc sinigang mix
4 siling haba

Cooking procedure:

Cut beef spareribs into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. Add gabi (taro root), and simmer for 8-10 minutes or until gabi are te…

Pininyahang Manok

Pininyahang Manok, here is my version of pineapple chicken. This dish is one of the favorite at home. I don’t really like the ginataan version. This dish is also easy to prepare, it is just basically sautéing. I am sure for those who have tried it or have had it before like it especially the kids, probably because of sweetness of the pineapple. And it smells good also it makes you really drool. It is normally served on parties, especially on fiesta celebrations.


1 kilo chicken, cut into serving pieces with the bones intact
1 small tin can sliced pineapple, cut into chunks
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
2 red and green bell pepper, sliced
1 small tomato, chopped
1/4 cup patis
1/2 cup evaporated milk
1 cup seven up
salt and pepper
cooking oil

Cooking procedure:

In a bowl marinate chicken with seven up for 20 to 30 minutes before cooking, and drain. In a sauce pan stir fry chicken for 3 to 5 minutes or until colour turns to golden br…

Adobong Pusit

Adobong Pusit, I like to share an easy way to cook adobong pusit, with out worrying of not completely cleaning the inner cavities, taste of uncooked vinegar, needs to saute and ending with a meal of fishy and/or rubbery pusit. The rule in cooking squid is to keep it on heat for not more than 2 minutes or not less than 20 minutes. Cooking it in between makes it rubbery.

Here how to clean a squid:
Pre-clean the squid in running water. Pull out the head and the innards will come out with it. Find the ink sack and hold it from the opening and pull separate from the rest of the innards, keep aside. Remove the tooth which is located at the center of the tentacles. Discard all intestines leaving only the meaty part. Remove the plastic membrane from the body. Rinse the cavity flushing out whatever innards that are left in. Final wash squid and drain. Slice squid body crosswise to your preference size. Cut tentacles in proportion to sliced body.  This adobong pusit do not require any special coo…


Dinengdeng is an Ilocano boiled vegetable with bagoong na isda dish. You can use any native vegetables except kangkong and pechay. No to carrots, cabbage, broccoli or anything Baguio and Western vegetables. Not like the bulanglang and utan which are boiled and seasoned with salt.

Dinedeng is seasoned with bagoong na isda and sweetened with kamote.


2-3 tbsp. bagoong na isda.
1 small size kamote, cubed
1 big bowl of combination but not limited of the following vegetables
kalabasa, cut into wedges
okra, cut into wedges
upo, cut into wedges
ampalaya, cut into wedges
eggplant,cut into wedges
sigarillas,cut into wedges
sitaw. cut into 2” lengths
saluyot tops, leaves
camote tops, leaves
malunggay leaves
squash tops, leaves, flowers
bamboo shoots, sliced, boiled
grilled or fried fish, sliced crosswise

Cooking Procedure:

Dilute bagoong na isda in 1 to 2 cups of water, strain in a sheave and pour solution in a casserole bring to boil and simmer for 3 to 5 minutes, remove all sca…

Kinilaw na Pusit (Cuttlefish)

Kinilaw na Pusit (Cuttlefish). Kinilaw has always been a favorite pulutan for those drinking celebrations. Well the other day, one my flat-mate was celebrating his birthday for the ?nth time so inuman na naman. Yes liquor is available for non muslim here in UAE. You need to have a liquor license to puchase one from the several specialty shops that sell them. One of the dish was kinilaw na pusit (cuttlefish). Sure it was once again the main conversation topic. It is easy to prepare. As describe in the following recipe. In removing the innards be carefull not to break the ink bag, as this will stain the white meat.

The meat was then blanch in boiling water to remove the fishiness, then immediately rinsed in iced water to stop the cooking and to maintain the softness and crunchiness of the pusit meat. The head, tentacles and fins can be cook in separate adobo dish, the ink can also be added should you want your adobong pusit in black sauce.


1 pc. pusit, about 1 kilo piece
2 t…

Tortang Carne Norte

Tortang Carne Norte, Corned Beef Omelet. Various variations of canned corned beef are now available. One such is Purefoods Carne Norte Guisado. These means you can have a corned beef guisado meal with out the hustles of actually cooking/sautéing, all you need to do is heat it strait out from the can.

Or if you love omelet just mix it with beaten eggs, diced potatoes and or mixed vegetables and cooked it the way you want. I want my corned beef omelet thick pan fried here is the method.

2 pcs. 150g. can purefoods carne norte guisado
6 large size eggs, beaten
vegetable oil

Cooking procedure:

Beat eggs in a large bowl, pour in corned beef and mix thoroughly season with salt. Heat oil in frying pan, when it start to smoke lower heat to medium low heat and pour in omelette mixture, pan fry mixture for 3 to 5 minutes or until it solidifies, keep covered, then lower heat to low continue cooking covered for another 5 to 10 minutes for the inner portion of the omelet to be cooke…

Ginisang Ampalaya

Ginisang Ampalaya, I bought these ampalaya (bitter gourd) the other day from my favorite neighborhood Filipino store. It is not the ordinary green colored ampalaya that normaly seen in market. It is so big in size it must have been about sixteen inches in length and two inches in width, color is pale yellowish green. I thought this will make a good ginisa with egg.


1 big size ampalaya, split cut in half seeded and sliced crosswise
100 g. small size shrimp, shelled
100 g. pork, diced
1/2 head garlic, minced
1 medium size onion, chopped
1 big size tomato, chopped
1 small size red bell pepper, sliced julienne
3 pcs. egg, beaten
1/4 c. patis
vegetable oil

Cooking procedure:

In a sauce pan, sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 2-3 minutes. Add in patis and a cup of water simmer for 3-5 minutes. Add ampalaya stir cook for 3-5 minutes or until ampalaya is just cooked. Add egg and stir when egg starts to solidify then add red bell pepper. Serve with ric…

Tinolang Manok sa Papaya

Chicken Tinola, back in the province tinolang manok would be made of native juvenile chicken or chicken hen that start to lay eggs. At least fresh chicken is available here as mentioned in my previous post that will do on my tinola dish tonight. Sometimes chili tops or dahon ng sili is available in one of the neighborhood Asian store but not today, so spring onion and siling pangsinigan would do the trick.

On this recipe I also used lemongrass or tanglad to further enhanced the ginger flavor. I like my tinola with a bit of sweetness. I normally use papaya that is beginning to ripe this give a sweetness flavor of the broth, it’s not available also so a tablespoon of sugar will do the job.


1 k. chicken
2 thumb size ginger, sliced
1 small size papaya, cut into wedges salt
1/2 head garlic, minced cooking oil
1 medium size onion, chopped
3 siling haba
2-3 stalk spring onions or dahon ng sili
1-2 stalk lemongrass
2 tbsps. peppercorns
1/4 c. patis
1 tbsp sugar

Cooking procedure:



Giniling! Who would not know this dish, Filipinos from all walk of life would surely remember, it is a mainstay on most carinderia or turo-turo in any street corner in Metro Manila or at your workplace canteen. It is also available at food courts.


1/2 kilo ground pork or beef, low-fat
1/2 head garlic, crushed, chopped
1 medium size onion, chopped
2 large size tomatoes, diced
2 medium size potatoes, diced
1 large size carrot, diced
1 medium size bell pepper, diced
1/2 cup cornstarch diluted in 1/4 c. water
1/2 cup tomato sauce
1/4 cup raisins
3 pcs. Bay leaf
1/4 cup soy sauce
1/4 cup fish sauce
2 tbsps. sugar
salt and pepper
cooking oil

Cooking Procedure:

In a sauce pan, sauté garlic, onion and tomato. Add ground meat and stir cook for 2-3 minutes or until meat turns to golden brown. Add fish sauce and soy sauce stir fry for 1 to 2 minutes, add tomato sauce and bay leaf, stir well. Add 1 1/2 to 2 cups of water let boil and simmer for 3 to 5 minutes. Add in potatoes and carro…

Kinilaw na Liblibro (Oxtripe Salad)

Kinilaw na Liblibro (Oxtripe Salad). Most likely you often find oxtripe at meat section of supermarket, most people don't know any other way to cook it beside kare-kare or papaitan, the fact is you need the innards for papaitan which is most likely not available or you don't want to go all the troubles of making kare-kare.

It is good pulutan for those who like to drink liquor, therefore you can prepare it on your next drinking party celebrations. I am sure it will be a good conversation topic.

Here is a simple alternative way of cooking oxtripe, here is how i made it.


1/2 k. oxtripe
1 thumb size ginger, crushed
2 thumb size ginger, sliced thinly
1 medium size onion, sliced thinly
1 lemmon, extract juice
3 pcs red siling labuyo, chopped
balsamic vinegar
cooking oil


To prepare, wash thoroughly oxtripe put in a casserole and pour enough water to cover, add crushed ginger let boil and simmer until tender. Drain and discard liquid, if necessary repeat the pr…

Ginisang Sitaw at Pritong Tilapia

Ginisang Sitaw at Pritong Tilapia. Here is one simple Pares Meal, ginisang sitaw at pritong tilapia, I didn’t have time to go to the market. It was already very late and I need to cook something for dinner and for our lunch at work. I found this beautiful tilapia at the fridge and a couple bundle of sitaw, in less than twenty minutes dinner is ready.


1/4 k. pork, diced
1/4 k. small size shrimp
2 big bundle sitaw, cut into 1 1/2” length
1/2 head garlic, minced
1 medium size onion, chopped
1 big size tomato, chopped
1/4 c. patis
cooking oil

Cooking procedure:

Wash shrimp thoroughly and drain. Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound into a paste shrimp head, shell and tail, dilute paste in 1 1/2 cups of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice. In a sauce pan, sauté garlic, onion and tomato. Add pork and s…

Pork and Chicken Adobo with Tanglad

Pork and Chicken Adobo with Tanglad. Adobo is the most popular Filipino dish, it is eaten by all Filipinos, regardless of social standing, It is essentially the national dish of the Philippines.

Adobo is simple to cook and requires just a handful of ingredients. The most widely preferred traditionally is pork or chicken or a combination of both. It is slow-cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. There are however countless variations here’s my recipe of Pork and Chicken Adobo with Tanglad.


1/4 kilo chicken, cut into serving pieces, bones intact
1/4 kilo chicken liver
1/2 kilo pork, cut into serving pieces
2 thumb size ginger, skinned, sliced
1 head garlic, peeled, crushed
1 large onion, peeled, sliced
1-2 tsp. peppercorns
3-5 pieces bay leaf
2 stalk lemon grass, trimmed, crushed
1/3 cup soy sauce
1/2 cup vinegar

Cooking procedure:

Put in pork first in a medium size sauce pan, pour in 1/2 to 1 cup of water, add in the vinegar and soy sau…