filipino – Page 2 – Kusina ni Norie

Picadilyo sa Patatas

Picadillo-Filipino (Picadillo with Potatoes or Giniling at Patatas) This dish is so Filipino even though there are also Mexican versions of the same. I think the major difference is the addition of Cumin in the Mexican picadillo which Filipinos don’t use ordinarily. But this dish is one of my comfort foods I like to cookContinue reading “Picadilyo sa Patatas”

Stuffed Crabs-Filipino

(Tortang Alimasag, Crab Omelet or Crab Relleno) This is a classic Filipino dish. It is not in any way similar to the American stuffed crabs that have breading and seasoned with herbs and spices that I never liked because the herbs and spices overpower the flavor of the crabs. In fact this is almost pureContinue reading “Stuffed Crabs-Filipino”

Crispy Pata-Not Deep Fried

(Instant Pot and Air Fried) Pata, pronounced “pah-tah”, is the pig’s thighs as ham or shoulders as picnic. It is boiled or simmered with seasonings for a long time until the pork is very tender. It is taken out from the broth and allowed to dry, some even suggest to keep it in the freezerContinue reading “Crispy Pata-Not Deep Fried”

Inihaw na Baboy

Grilled Pork Belly or Pork Chops Grilled pork chops marinated in garlic-vinegar is a classic Filipino favorite. Usually cooked in the weekends when the whole family is home to enjoy this dish together. This dish is enjoyed more in an informal setting, something like a picnic or outdoor dinner. Filipinos enjoy eating this with theContinue reading “Inihaw na Baboy”

Chayote Squash with Scallops

This dish is similar to ginisang chayote with shrimp. I made this up when I had some scallops and didn’t know what to do with them. I tried to fry them in butter like most people or restaurants do but we did not like it cooked that way. They tasted very fishy. So, I inventedContinue reading “Chayote Squash with Scallops”

Bistik Na Bangus (Milkfish Bistik)

This is similar to the beef bistik that uses thin sliced beef. It uses the same ingredients and almost the same procedure except this uses milkfish. There is another dish I made that is similar to this, the Salmon Bistik. It is as good. Ingredients: Procedure: Scale and gut the milkfish then cut in steaksContinue reading “Bistik Na Bangus (Milkfish Bistik)”

Mussels (Tinolang Tahong)

1 doz Mussels, cleaned 1” ginger root, crushed ½ small onion, minced 1 clove garlic smashed and minced 1 green onion cut in 2” length Spinach (optional) Chayote squash cut in thin wedges (optional) 1 cup water ½ tsp. salt ½ tsp. course cracked black pepper Lemon wedges Choose mussels with the shells shut. OpenedContinue reading “Mussels (Tinolang Tahong)”

Beef Omelet (Torta)

Ingredients: Saute garlic and onions in 1 TBS. cooking oil. Add the tomatoes when onions are translucent and soft. Cook the tomatoes by pressing and stirring until limp and cooked. Add the meat, break it up while pressing and stirring until browned. Add about ¼ cup water if it is getting dry. Add the peasContinue reading “Beef Omelet (Torta)”

Ampalaya (Bitter Melon) Salad

Cut the bitter melon (ampalaya) in half lengthwise and scrape the seeds out including the pith with a spoon until you feel the hard part. Slice diagonally thinly. Dress with: 2 TBS. vinegar 1 tsp. sugar 1/2 tsp salt dash of black pepper Let it sit for a few minutes before serving. The longer itContinue reading “Ampalaya (Bitter Melon) Salad”

Burong Mangga

Fermented Green Mango These green mangoes are not the same as the mangoes sold at grocery stores that look green. The mangoes sold at the grocery stores only have green skin but they are ripe and those will not work. These green mangoes are labeled green mangoes and are separate from the ripe or semi-ripeContinue reading “Burong Mangga”