Lutong Bahay (Tagalog Version) · Soups

Sinigang na Lechon Kawali

Ingredients: 1/2 kilo liempo 1 tangkay celery 2 piraso sibuyas 2 tangkay onion leeks 2 piraso bawang salt and pepper tubig Instructions : Para sa Lechon Kawali: 1. Sa isang kaldero, pakuluan ang liempo at lahat ng mga lahat ng rekado. 2. Lutuin ito hanggang malambot na. Kapag nasa tamang lambot na, alisin at ilagay… Continue reading Sinigang na Lechon Kawali


Arroz Caldo with Chicken Adobo Flakes

Ingredients: 1 cup rice 1 liter water, you can add more if the porridge is too thick. chicken adobo flakes leftover, (flaked and fried) a pinch of saffron 3 cloves garlic a thumb of ginger 1 small onion optional: chicken bouillon, if you don’t have a lot of bones for the stock of this. Garnish: fried… Continue reading Arroz Caldo with Chicken Adobo Flakes

Other Meats · Soups


Goat Innard Stew (Bitter Goat Stew) is a unique Ilocano cuisine that has a main ingredient of goat’s tripe, intestines, lungs, kidney, liver and papait (bile liquid). Great appetizer or in Filipino we call it “Pulutan”. (Caution! This recipe is very high in uric acid.) Ingredients: 2 kilograms goat’s tripe, lungs, intestines, and kidney (boiled,… Continue reading PAPAITANG KAMBING

Egg Whites Recipes · Soups

Cheese Soufflé

Ingredients 3 tablespoons butter 2 tablespoons grated Parmesan 2 teaspoons flour 1/2 cup milk 1/2 cup grated Gruyere or Cheddar pinch cayenne pepper pinch nutmeg 2 egg yolks 2 egg whites pinch salt Instructions: Brush 2 or 3 ramekins with butter. Then dust with the Parmesan cheese and tap gently to remove the excess cheese.… Continue reading Cheese Soufflé

Filipino Native Food · Merienda · Soups

Champorado with Coconut Milk

Ingredients: 1 cup glutinous rice (malagkit na bigas) 3 cups water ½ cup sugar 1 cup coconut milk (gata ng niyog) 2 tablets pure chocolate tablea (tablet-like solid chocolate) Pinch of salt   Instructions: Wash rice well and drain water. Place the rice in a pot with the 3 cups water. Cover pot and cook… Continue reading Champorado with Coconut Milk


Chicken Sotanghon Soup (Vermicelli Soup)

Ingredients: 3.5 ounces (100 grams) dried sotanghon or mung bean noodles 2 tablespoons achuete oil (I used Mama Sita’s Anato powder) 2 cloves garlic, crushed 1 small onion, chopped 1 cup julienned (cut into thin long, strips) carrot 1 cup julienned (cut into thin long, strips) green cabbage 1/2 pound boneless chicken breast, boiled and… Continue reading Chicken Sotanghon Soup (Vermicelli Soup)



“Many, many moons ago (Boy, that was a long time ago.), I used to frequent this sandwich/bakery shop in Las Vegas. It was popular with the locals. And rightfully so, their food was phenomenal. There are two things about this place I’m grateful for – my introduction to pesto and black bean soup. And this… Continue reading BLACK BEANS & CORN SOUP