filipinofood

For dinner, I made beef short ribs soup.

The meat was simmered in low heat for close to three hours.

All spice, green peppercorns and bay leaf.

Potatoes and napa cabbage.

Sea salt.

I ate this with rice and fish sauce. Really good.

Ps- I added some dried chili flakes for a bit of heat. The broth is sooo good, and the meat was so tender. Mmmm.

Chicken Arroz Caldo. Introduced by the Chinese back in the olden days. It’s like the Chinese congee but one that Filipinos can call their own. Renamed by the Spanish to Arroz Caldo (litterally means rice soup) because they could not pronounce it. More about this photo at — http://www.asimplecreation.com/photography/25-chicken-arroz-caldo-filipino-food-recipe

From Gastroposter Nancy Verches, via Instagram:

Dumplings & Spring Roll - Homemade pawn & shiitake Gyoza and pork & pawn Lumpia Shanghai (Filipino spring roll) w/ side of achara (Filipino pickled green papaya)

This dinner is dedicated to my friend Vivi of @thisblindspot.

When I was a kid, I find this dish make it’s way to the family dinner table a lot of times.

This dish means my parents is on a limited budget.

I hate eating this. But because it has been served over and over, I began to get used to it. I even crave it.

Back then, a couple can of sardines and a pack of noodles just cost a few pesos. For added nutrients, my mom would add whatever veggie is available in the backyard or the neighbor’s. It’s typically some kind of gourd, and moringa leaves which grows everywhere.

To make- heat oil and sauté garlic and onion. Add vercanned sardines in tomato sauce and simmer for a few minutes. Add water and chopped bottle gourd. When cooked, add the noodles and turn off heat. Garnish with fresh parsley.

So very simple to make.

It brings a lot of memories. That of my family, in a little shack…

I made squid adobo the other day. It was alright.

The thing is, I couldn’t find fresh squid. I bought the frozen stuff. Skinless, gutless, ink less squid. Oh the Sads.

So I have to order squid ink online. It’s impossible to make squid adobo without the ink. I was so happy when I found out that squid ink is available in amazon. Hahaha!

To make-

Sauté garlic, onion and tomatoes.

Add a cup of water and simmer. Add squid. Simmer for about three minutes until the squid turns pink.

Add 3\4 cup vinegar. Simmer for five minutes. Do not cover the pot.

Add bay leaves and peppercorns.

Add 1\4 cup soy sauce.

Add a teaspoon of sugar.

Add the squid ink.

Eat with rice.

NOMS.

Today has been quiet and lazy. Stayed up so late last night, so of course I slept in.

For dinner, I made bitter gourd and ground chicken.

This is not for the faint of heart. The bitter gourd is… Well, really bitter. But it is a super food. Just google bitter gourd and okinawans and you will see what I mean.

This dish has been a part of my childhood. When ever my mom or grandparents make this, I feel like I was being punished. Over time, I have learned how to love this veggie.

Easy peasy recipe-

Slice the bitter gourd and generously salt it. Add water and soak for about 30 minutes. Squeeze the water out.

Sauté tomatoes, garlic and onions in oil.

Add the ground chicken and cook through.

Add the bitter gourd.

Add beaten eggs and mix.

Season with salt and pepper.

Et voila! Super healthy food. I ate it with rice and I dip it in sweet and spicy banana ketchup.

instagram

Crispy fried chicken pieces with garlic fried rice and tamarind sauce. :) my version of the Filipino fried pork belly! You can find the recipe on my Instagram profile :) #delicious #foodie #crispy #chickenthighs #friedchicken #fried #friedrice #garlic #garlicfriedrice #sunnysideup #tamarind #sauce #asianrecipe #filipinofood

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In honor of my lil bro in law…I’m getting it in with this Filipino food tonight. Just one thing though…I forgot to invite him @richvisionmedia 😆. The 800lb Guerilla meal. Nice!

#stl#eclectic#eat#filipino#filipinofood#style#towergrove#stl#stlouis#picoftheday#foodie#new#photooftheday#chickenadobo#porkadobo#adobo#sogood#guerillastreetfood

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