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The Bicol region’s speciality came to the fore with Rommel Abion’s use of his famed ingredients with his calamansi juice and lots of garlic in it.This Albayanas chicken (kind of like a local Jollibee) you can add chilli to become Spicy Chicken and it can be covered with a spicy seasoning mix and sweet and sour sauce.…
An amazing flavour combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!…
Sizzling Sisig, is a dish that is made up of chopped pig’s head parts (e.g. face, snout, cheeks, and ear) and chicken liver, but my own creation I used pork belly and no pork liver. Sisig usually served on a sizzling platter garnished with chopped onion, chilli pepper, and slices of calamansi fruits. This dizzyingly delicious Filipino dish is a popular appetiser (pulutan) that goes along with beer and often…
There are as many versions of adobo as there are households, but all of them share the same basic components. Adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough…