Chicken Inasal is now big in the Philippines. This is a popular chicken grill that originated from Bacolod in Iloilo region. This dish left a good imprint in my food memory for the first time I tried it when I was a kid. I can …
It could be interesting to know how many versions of Filipino adobo exist currently. There are only a few ingredients used in adobo but there are countless twists and turns that you can do …
This is no Jollibee or KFC. But in some hidden corner of my mind, I remember my grandmother putting vinegar to chicken before frying them. I asked some elderly Pinoys as well and they affirmed that this is pretty common. Vinegar …
(Chicago) – I was intending to make pork tocino but I didn’t realize that I used up the huge pork butt reserves for adobo the other week. But I’m still craving for that sweet, salty and garlicky flavor of tocino. All I have in my freezer is a whole…
(Chicago) – Chicken rice is one of the reasons why I love Singapore. I clearly remember a particular week, when I was still based in Singapore many years ago…
(Singapore) – Here’s another dish that Vergel prepared for my baby shower, called Chicken Fricassee. It might also be your first time to hear the word “Fricassee”…
(Chicago) – The soothing and refreshing taste and effect of ginger in Tinola is the reason why I love this dish. The more and stronger the ginger, I prefer…
(Chicago) – A dish does not have to be complicated or have 40+ ingredients to be delicious. There are many dishes that are very simple and minimal in preparations but surprising good…
(Chicago) – Almost every Filipino household brags about their specialty adobo dish. Almost every region in the Philippines claims to hold the most authentic version of adobo. I heard at one point the government commissioned a group of veritable Filipino chefs to standardize the recipes of the most popular Filipino dishes, including adobo of course, to boost its standing against the other world cuisines. Whatever success or failure it attained, I never heard about that initiative again.
(Chicago) – This is a simple, hearty chicken stew and perfect with hot white rice. Ingredients: 2 tablespoon olive oil 12 chicken thighs 1 large onion, chopped 1 cup dry white wine ¼ cup fresh marjoram or 2 tablespoons dried marjoram 2 medium boiling potatoes cut in chunks 2 large carrots cut in chunks 2 [...]
(Chicago) – I have a very short list of ideas for a marinade whenever my palate is asking for some meaty goodness. Most of the time I do the basic salt-and-pepper combo or the ever sweet Filipino-style mixture. I just realized that if I am really a certified carnivore, which I proudly profess, I should [...]
(Chicago) – Filipinos have sweet tooth. I am not just talking about dessert. Even the dishes we eat for breakfast, lunch or dinner, most Filipinos like them sweet. From tocino to longganiza, even our version of spaghetti is sweet. I remember how an American colleague got so confused and almost disgusted with the spaghetti at [...]
(Singapore) – Alright, time for dinner! Wonder what Chef Vergel has prepared for me and our baby… Wow, this time, he prepared something quite new, something he hasn’t done before – which he ended up calling Chicken with Tomato and Parmesan Sauce. I usually prefer red meat or the thigh part when it comes to [...]
(Singapore) – Living and working in Singapore is not easy. People back home, in Manila, thinks that life’s a vacation in here; not at all. Work hours are longer and stress level is sky-high consistently. We deserve a treat after long-hours of drudgery. However, eating out is not always an option since it is pretty [...]
© 2012 Qwek Qwek – Kwek Kwek : Filipino Food. All Rights Reserved. Log in -