If you love bubble tea, you have to give sago at gulaman a try.
We made this delicious long bean and squash, stewed in coconut milk, vegetarian, without shrimp or shrimp paste, but it traditionally has pungent bagoong, Filipino shrimp paste, to add depth of flavor. Even without the shrimp, it was a flavorful dish, savory with a touch of sweetness from the coconut and squash.
Fried in copious amounts of garlic, this easy meal is a far cry from your typical Chinese takeout fried rice.
We hit the jackpot with this recipe! This recipe for Palitaw was quick and totally delicious. We ate them warm but the leftovers that cooled down were also tasty too.
Pork candy. That’s the first thought that crossed my mind when we first tried this dish. Crispy fried cubes of pork shoulder, slathered with a brown sugar, soy and vinegar sauce. yum. The pork was still moist and fatty under the crispiness. Served with white rice and some adobong asparagus, this was really different and really good. Another great recipe from panlasang pinoy.
Click through for more pics and the recipe.
We like it beefy at Food Explorer. We especially like the deep, rich beefiness of the more unusual cuts. So we were excited to come across this recipe using beef shank, since we happened to have a couple sliced shank pieces in the freezer.
Adobong Bulalo is a combination of Adobo and Bulalo, two very well known recipes from the Philippines. It marries the sweet and sour flavors of adobo with the richness of a beef shank instead of the traditional pork. The pressure cooker saves hours of time for this one. Our recipe called for twenty minutes in the pressure cooker, but we found that it took the beef closer to an hour to get melt-in-your-mouth delicious. In a regular pot it may take 4 hours or more.
We served our Adobong Bulalo over rice with a vinegary bok choy and Chinese sausage stir fry to brighten things up.