filipino – Page 4 – Kusina ni Norie

Dinuguan (Blood Soup, Stew)

Dinuguan is a soup made with beef or pork blood. Dugô or dugó means blood, hence dinuguan is “with blood” literally. Commonly cooked with pork intestines or uteri or some other internal organs and cooked in vinegar and water. This is a very popular dish both in the Philippines and to Filipinos abroad. Filipinos eatContinue reading “Dinuguan (Blood Soup, Stew)”

Goto (Tripe Lugao)

(Pronounced Go-toh) Lugao or lugaw is a rice congee (Asian) or gruel usually cooked with meats like beef tripe, chicken and sometimes clams or mussels. It is also called arroz caldo con tripas de res in Spanish. It is not eaten as a main meal in the Philippines but eaten as a merienda or mid-dayContinue reading “Goto (Tripe Lugao)”

Lugaw With Mussels or Clams

(Rice With Mussels or Clams Soup) Ingredients: 2 doz. Manila clams or 1 dozen mussels 1 tsp grated or julienned ginger root 1/2 cup chopped onions 2 cloves garlic, crushed and minced 8 cups water ¾ cup long grain rice uncooked and washed salt, black pepper Chopped green onions and/or fried garlic for garnish SteamContinue reading “Lugaw With Mussels or Clams”

Pancit Sotanghon

The Transparent Noodles For those who do not know the difference between Bihon and Sotanghon, Sotanghon are noodles made from Mung beans. It is probably more familiar to you as the “transparent noodles”. It is also known as Bean Thread and is more commonly sold at the Asian section of grocery stores than the riceContinue reading “Pancit Sotanghon”

Pancit Bihon

This is the Pancit that everybody is familiar with. Bihon are rice noodles. The best Bihon brand I found is Super Q. It is made from cornstarch and not rice but the noodles don’t break apart. The amount of liquid for this brand of noodles is what I used in this recipe and is perfect.Continue reading “Pancit Bihon”

Pancit Palabok

This is another kind of pancit that uses bihon noodles (rice noodles), but uses the fatter ones instead of fine. It is a wet and saucy type of pancit with gravy that is rather shrimpy tasting. This one that I made does not have shrimp in it but only shrimp juice. One can put theContinue reading “Pancit Palabok”

Itlog Na Maalat (Salted Duck Eggs)

Even though it says duck eggs, don’t get grossed out because they are not the same as Balut. They are not hardboiled duck fetuses. They are eggs soaked in brine for days and by the process of osmosis the fresh eggs become salty and it preserves them. They are colored red or deep pink toContinue reading “Itlog Na Maalat (Salted Duck Eggs)”

Pancit Malabon

There are different kinds of Pancit but we will talk about each one separately as I make them. Pancit Malabon was a specialty noodle dish in the town of Malabon, now part of Metro Manila. The authentic Pancit Malabon is garnished on top with: The smell of the smoked fish is too strong for theContinue reading “Pancit Malabon”

Ginataang Kangkong (or Laing)

Kangkong in Coconut Milk I had a lot of kangkong that I had to think of what to do with them so they won’t go to waste. I came up with this dish then found out that it is similar to a dish in the Bicol Region called Laing. Laing is a very popular dishContinue reading “Ginataang Kangkong (or Laing)”

Ginataang Talong at Okra

Eggplant And Okra In Coconut Milk Ingredients: 4 to 6 Japanese eggplants cut in chunks A few whole okra, fresh or frozen or omitted 1 jalapeno pepper (optional) ¼ tsp. red chili flakes Onion, minced (about 3/4 cup) 2 cloves garlic minced 1 can coconut milk 2 strips bacon cut in small pieces OR halfContinue reading “Ginataang Talong at Okra”