Your pantry may contain bottles of sauces that are full of flavor that can turn a simple ingredient like ground meats into delicious, and I mean seriously delicious dishes. The technique is indeed using a bit of inventiveness and continuously tasting the food during cooking.
The beloved crispy pata. It has a salty crispy skin, succulent meat, and rich fatty layers make this dish a perfect meal for a celebration or Sunday lunch. The sauce is a sweet, salty, and sour combination which cuts through the fat and balances the flavors. Goes amazing with beer.
A consumme is a clear soup that is drank out of a glass. By making this soup clear and concentrating the aroma in a wine glass, accentuates the smells like that of a bulaluhan restaurant.
This is certainly a Spanish influenced dish. Chocolate is not commonly used in Philippine cooking. In Mexico, Champorado is a chocolate drink. So this dish has evolved from Spanish origins using local Philippine ingredients.
This is a new way of preparing "inihaw na isda" or grilled fish. Back home you will have street vendors roasting lechon pig, chicken and fish. This dish is an homage to those flavors.
A national favorite in the Philippines. This dish is a sour soup with a medley of hearty vegetables and choice of chicken, or pork. The sourness is based on extracting the juice of tamarinds. Seasoned with fish sauce, this is the perfect soup for a rainy day. Or sunny.
Salpicao is a dish for special occasions. It is a steak dish enriched with a Worcestershire, oyster, and butter sauce. I do mine slightly different from the traditional recipe.
It started when the American Navy base in Subic would discard parts of the pig they would not use in the commissary. Particularly the head of the pig. Aling Lucing thought of taking this ingredient and making a dish out of it.
