KALDERETA

Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe. It is popular filipino dish that is served during parties and holidays.

Once you serve this dish in your dinning table, the aroma is so inviting and can’t wait for the prayer before meal is done.

Now enjoy this dish with your love one😍

BULANGLANG

Bulanglang is very healthy and nutrious that contains different types of vegetables, it is diferrent from pinakbet because it is more watery and have pork or shirmp.

Bulanglang is very easy to cook all you need to do is to soutè the onion and garlic add the pork or shirmp and put it all the vegetable in the pot, according to their cooking time

Bulanglang is ussualy served hot from the pot specially during rainy season, best paired with fried or dried fish or you can pair it with grilled meat for a more delicious meal.

LAUYA’NG BABOY

Among the simplest dishes available in the country, Lauya is one of the easiet to prepare and obviously the word “lauya”is in Ilocano and “nilaga” in tagalog or in English which is “boiled”.

Cooking this dish is simple, just throw everything in the pot then put it on the stove and cook.

You need to do is boil a pot of water, prepare the pork and vegetables and put it all the ingredients.

This type of food is usually served during lunch and even during dinner. Enjoy the Yummy and Delicious Luya’ng Baboy with your family and friends.

SINIGANG NA BANGUS

Sinigang na Bangus is a type of sour clear broth fish soup. Its recipe is very basic, but it is my favorite among all the versions that I have tried. My family and my friends likes this too because it is simple and delicious. You can really enjoy the fresh taste of the fish complemented by the warm sour broth. If you are trying to learn how to cook, this dish is a perfect choice to start with.

Some tips for the begginers are to make sure to get the freshest bangus available. It will also be great to have all the fresh vegetables. It will be good to try not to overcook these to retain the color and texture.

Sinigang na bangus is best served with warm rice. We also like to eat it using fish sauce as a condiment. Simply pour some fish sauce in a saucer and add a few pieces of chili pepper.

Enjoy the Yummy and Delicious Sinigang na Bangus with your family and friends.

DINAKDAKAN

Today we will be making Pork Dinakdakan using pork belly. This is a deviation from the authentic recipe in which pork mask, liver, and innards are commonly utilized.

This dish has the same delicious taste and it should be easier to prepare. It is a perfect pulutan and can also be eaten as a main dish along with rice. Its very delicious when you taste it. It resembles pork sisig, except that this dish has bigger chunks of meat.

There are many ways to make dinakdakan. Ingredients may vary. There might be a version on different localities. Availability of ingredients is also another factor. This dinakdakan recipe is a good example of a derived version that aims to cater to people who prefer to enjoy the dish using a other cuts of meat.

How to Cook Pork Dinakdakan?

This dish is simple and quick make. First time cooks should be able to make it easily.

The important thing to remember is to prepare all the ingredients before starting to cook. This means slicing the meat and chopping all the vegetables beforehand. This will save time.

The first thing to do is to boil the pork belly until tender. Gently drop the belly slices into a pot with water and boil for 30 to 35 minutes.
Next is to season the boiled pork with salt and pepper. Let the meat absorb the flavor by letting it rest for at least 10 minutes.

Dinakdakan is one of the best pulutan ever and with warm white rice. Enjoy this with the entire family for lunch or dinner.

IGADO

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around, in my opinion. However, some people might still need to acquire a taste for it.

Do you know where the name “Igado” was derived from?

Is it came from the Spanish word “Higado”, which means liver. It was named as such because it is considered as a liver dish due to the amount of liver used in the recipe.

How to Cook Igado?

Start by sautéing garlic and onions. Heat oil in a cooking pot. Add chopped garlic and onion. Saute until the onion softens before adding the pork.

Continue to saute the pork until brown and then add water and soy sauce. Cook the meat until tender by boiling. Do this by covering the cooking pot and adjusting the heat between low to medium. Let the liquid boil and continue to cook the pork until the desired tenderness is achieved. Pork tenderloin gets tender quickly. However, other cuts of pork require some time to cook. You may also add more water if the liquid starts to dry out.

Next is to add the kidney and cook for 10 minutes or until tender. You can also add the bay leaf and seasoning during this step.

The pork liver goes next. It will only take a few minutes to cook it completely. Add the carrot, peas, and bell pepper next and continue to cook for 3 to 5 minutes. Feel free to add more water if you want your Igado to be saucier.

Igado is best eaten with warm white rice. Enjoy this with the entire family for lunch or dinner.

Food is for eating, and good food is to be enjoyed… I think food is, actually, very beautiful in itself.

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton