Dinuguan with Puto

Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term Dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain

Dinakdakan

Filipino Style Recipe: dinakdakan recipe is a popular Filipino dish especially in Ilocos and northern part of Luzon. It is consisting of hog head and brain cooked in boiling water with spices then grilled until crispy, chopped into small pieces then mix with mayonnaise, onions, salt and pepper to taste. Like sisig this dish is usually serve as appetizer.

Estimated time of preparation and cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
1/2 hog head(cheek, nose and ear), cut into 2-4 pieces

Bicol Express

Bicol Express is the name given to a popular dish which originated in the Bicol Region of the Philippines. It is a stew made with red hot chilli peppers (siling labuyo in Philippines), coconut milk (gata ng niyog), shrimp paste (bagoong na alamang), onion, pork, and garlic.

Ingredients:
* 1/4 cup corn oil or olive oil (if you're health conscious)

Pininyahang Manok

Pininyahang Manok (Tagalog), Gang Ped Gai Sapparot (Thai), or Chicken with Pineapple is a dish made out of chicken that is marinated in pineapple juice then cooked together with pineapple and other vegetables such as capsicums, carrots and onions. In Philippines there are 3 main variations of this dish and they vary on the sauce used, one is using chicken stock as a base, another variation is using coconut milk and the last one is using evaporated milk.

Regardless of the version this dish one of Philippines and Thailands wonderful

Tinolang Tahong

Tinolang Tahong is a mussel soup recipe with ginger and spinach. This recipe is inspired by a famous Filipino soup dish called tinolang manok or chicken tinola — which uses chicken, green papaya wedges, and chili pepper leaves. This mussel soup recipe is simple, budget-friendly, and delicious. This is also quick to prepare. It took me only 15 minutes to cook this dish.
I like to eat mussels because of its nice flavor. Aside from that, mussels are good for the health: they are excellent source of

Paksiw na Bangus

Paksiw na Bangus is the one of the original way of cooking bangus. There are countless ways to cook the bangus just get your imagination and resourcefulness working and you discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival.

Some people who love fishing have been catching

Bulalo Special!!

Bulalo is a Philippine stew that features a beef shank with marrow and is a popular dish in the cattle region in the province Batangas. The meal is often served with rice, but is hearty on its own as a stew. An advantage of cooking stews is the ability to get creative and incorporate much of the food you have in your home. Bulalo takes approximately 2 hours to cook.

Ingredients:
1/2 kg beef
1 1/2 liters water
1/2 cup sliced onions
10 pieces whole peppercorn
2 packs New MAGGI SABAW Beef Granules

Hot Soup for Rainy Season

Filipino soups tend to be very hearty and stew-like, containing large chunks of meat and vegetables or noodles. They are meant to be filling and not a light preparatory introduction for the main course. They are served with the rest of the meal and eaten with rice when they are not meals in themselves. They are listed on menus under the heading "sabaw" (broth).

Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main