Recipes

Fried Daing

   Fried Bangus or Fried milkfish is a simple dish that is packed with flavors. The milkfish alone has its deliciously rich taste (especially the belly) while the marinade gives it a sour spicy flavor.

I know that you guys can fry bangus easily, but do you marinade it before frying (unless it comes marinated)? The marinade enhances the flavor of milk fish making it more appealing to the taste buds. Marinating requires a very simple process detailed in our recipe below.

Pork Binagoongan

Binagoongan is a Filipino dish wherein protein is cooked with shrimp paste. The usual protein used for this dish is pork. This binagoongan recipe makes use of pork belly. I also added eggplant to make it more interesting.

This is a basic recipe for binagoongan, except for the addition of the eggplant. You can omit the eggplant if desired. Some people like their dish spicy. Feel free to add Thai chili pepper or siling labuyo to achieve your intended spice level. You can also use store-bought spicy shrimp paste.

This dish can also be kept longer as long as it is handled properly. I usually keep this sealed tight in a jar and keep it inside the refrigerator for up to 2 weeks. I think that the taste gets better overtime after several re-heating. If you want it to last longer, I suggest to omit the eggplant and tomato. These ingredients spoil quickly.

Pinoy Spaghetti

Spaghetti is the Pinoy version of Spaghetti with meat sauce. This version has a sweet tomato based sauce with lots of meat ingredients such as ground pork, luncheon meat, and hotdogs. It is often served during kid’s birthday parties along with some yummy fried chicken and cake.

This Filipino spaghetti version makes use of store-bought Filipino Style spaghetti sauce (this is also sometimes labeled as Filipino Style Tomato Sauce), instead of making one from scratch. I think that the sauce that I used was good because it has the flavors that I was expecting. It also helped me saved a little time because I do not need to make my Filipino Spaghetti Sauce from ground-up. We also have another version which I called Pinoy Spaghetti.

Do you like Filipino Style Spaghetti? I love it for sure, and I think that will even be better if eaten with toast and butter. This is what I always order every time I go to Jollibee. I enjoy eating my Jollibee Style Spaghetti with Chicken joy.

Lengua Estofado

Lengua Estofado is a type of ox tongue stew. The tongue was made very tender and cooked with tomato, soy sauce, vinegar, and sugar. This recipe is a hybrid of Spanish and Filipino estofado. The latter makes use of  soy sauce, vinegar, and sugar, while its Spanish counterpart utilizes diced tomato. White wine and olives are added, along with bay leaves to make the dish stand out. This is a recipe is a keeper.

If you have not tried cooking ox tongue before, you should know that there is a process to follow to tenderize it. The skin or outer layer of the tongue should also be removed completely  before cooking. I use a pressure cooker to tenderize the lengua (tongue). Cooking it for 45 minutes should be enough. Once tender, it is recommended to let the lengua cool down and then you have the option to remove the outer layer or put it in a freezer and remove the layer as you thaw it.

**Lechon Kawali**

Lechon kawali with a cup of rice please! This is my regular order at least once a week when I was in high school. Our school canteen serves one of the best versions of this dish. I like it best when the pork just got out of the pot. It is super crispy and hot.

What is Lechon Kawali

Crispy deep-fried pork is the simplest way to describe lechon kawali. Pork belly or liempo is the cut of pork usually used to cook it. This dish is best served for lunch or dinner with white rice on the side. It is also nice to have with dipping sauce.

This dish should not be mistaken with Lechon, which is considered as the national dish of the Philippines. Both dishes are prepared in a different manner. These also have different visual appearance.

**Spicy Chicken Feet**

Chicken Feet is a favorite oriental ingredient and has made its way in many Asian recipes and cookbooks. As a typical Filipino food, Chicken feet can be seen in the streets of Manila and are mostly sold as a street food. This part of the chicken has little meat (with majority of the edible meat consist of the skin and tendons) but is still consumed mostly.

Making a good chicken feet dish is not as easy at it seems. The chicken feet should be tender while still whole at the same time. This Chicken feet recipe will show you how to do it the easy way. I like this recipe because it is true to its word. The outcome is spicy and delicious with the appropriate tender texture. You can enjoy the chicken while easily nibbling around it.

**Pancit Guisado Recipe**

Pancit Bihon or Pancit Guisado is a Filipino noodle dish and is a staple second to rice.  This was brought by the chinese and was localized since then. This Pancit Bihon Recipe uses “Bihon” or rice sticks mixed with pork, chicken, and vegetables. This dish is always served during Fiesta, birthday parties, and other special occasions.

Making Pancit Bihon has never been easier. These days, all you need is to look for a tried and tested Pancit Bihon Recipe and you are all set. Of course, looking for such can be challenging because the internet is filled with lots of information that one needs to validate beforehand. This won’t be a problem anymore. Here at Panlasang Pinoy, we make sure that all our recipes have been tried, tested, and approved before we publish them online. You can now relax and trust that everything will be as expected.

I like Pancit Bihon because it tastes good and it can be a complete meal by it youself. Aside from the fact that I have been eating this since I was a child, there is something really nice in every Pancit Bihon Recipe that is worth liking.