filipino – Page 10 – Kusina ni Norie

Paksiw Na Lechon (from leftover roast)

There is usually some meat left in a roast, especially if it was a whole pig as in Filipino lechon. This dish is what I always waited for after a Fiesta because I like the taste of it eaten with rice. It is tangy and sweet with delicate flavor of the herbs in it. Traditionally,Continue reading “Paksiw Na Lechon (from leftover roast)”

Filipino Barbecue (Grilled Pork On A Stick)

I assume you all know what Filipino barbecue is. It is the most popular street food in the Philippines, not only in Manila but also around areas close to the U.S. Military bases. Most Americans who were in the military and were stationed or had been in the Philippines heard or have tried “monkey meatContinue reading “Filipino Barbecue (Grilled Pork On A Stick)”

Longganisa (Sweet Sausage)

This longganisa or sausage is the same type and flavor as the store-bought red colored longganisa at the Asian market that come frozen in packages. They are labeled sweet Pampanga Longganisa. Pampanga is a province north of Manila that made this famous. Mix together in a large mixing bowl: 2 lbs. ground pork (coarse ifContinue reading “Longganisa (Sweet Sausage)”

Paksiw Na Pata

Pata is pork leg or pork shank or hock and paksiw is a dish cooked in vinegar. I am going to say that this is another one of my favorites. I’m sure you will notice I call almost all of the dishes here as my favorite. But I really like this dish and I askedContinue reading “Paksiw Na Pata”

Lumpia Shanghai

This lumpia is probably the most popular kind of lumpia here in the U.S. Almost everywhere I go and people realize I am a Filipino, there is always somebody who would ask me if I knew how to make lumpia. One of my co-workers at a new job asked me if I could make herContinue reading “Lumpia Shanghai”

Siopao

(Or Sho Bao) Siopao is another Chinese specialty that was introduced as a street food, peddled and popularized by a Chinese immigrant to the Philippines named Ma Mon Luk. Ma Mon Luk became known for his Siopao with his noodle soup called Mami (pronounced mom-mi). He started as a street peddler with a bamboo poleContinue reading “Siopao”

Sho Mai

Sho mai or shu mai are steamed dumplings. And again, there are many recipes floating around and every one of them is as good as the other. This is my rendition that I learned from my father. Place 1 tsp. mixture in each dumpling wrapper and fold up like fluted as above. Put in steamerContinue reading “Sho Mai”

Pork Chops (Pan-Fried)

I once said I don’t care to grill pork chops anymore because I could not find pork chops in the store with attached fat and the pork chops become dry but this is not grilled. It is fried. It is a lot better because it is more moist and still taste the same as theContinue reading “Pork Chops (Pan-Fried)”

Grilled Pork Spareribs

This dish is another favorite that is often requested by my husband and son. The method of cooking this is the same as grilled pork chops or grilled pork loin. The marinade I use is the same as what I do with the adobo. A simple dish to make. Because I am only using aContinue reading “Grilled Pork Spareribs”

Igado or Dinaldalem

(Adobo Variation with Liver) This dish from Ilocos, north of Manila is similar to adobo except it has liver in it, thus called “Dinaldalem”, Dalem means liver in Ilocano. I don’t know where “Igado” name came from or what it means. For practical purposes, I call it “adobo with liver”. I had this dish yearsContinue reading “Igado or Dinaldalem”