Spanish
“ADOBO”
ADOBO (THE TECHNOLOGICAL PREP WAY) Innovated to simple but penetrating taste and aroma. A Spanish-Pilipino centerpiece loved by many. Smell, alone, while sautéing tickles your palate. Some folks claim the longer this dish stays in ref, its reheated outcome becomes even more delish. So, why not make more? Prep time: 45 minutes Cook time: 45 […]
“Adobong Pusit Rice” with Steamed Seafood
“ADOBONG PUSIT RICE” AND STEAMED SEAFOOD (RICE COOKED IN SAUCE OF SQUID FRIED & STEWED IN GARLIC-SOYA- VINEGAR TOPPED WITH STEAMED SEAFOOD) This is an innovation of “arros’ negre”, “arroz negro” or “seafood paella” which utilizes squid or cuttlefish ink added to white rice. Here, ink sac is removed and squid is fried then stewed […]
Kilawing Kambing (Filipino Ceviche)
KILAWING KAMBING (Filipino Ceviche) (VINEGAR CURED GOAT’S MEAT-MY INNOVATION) “Kilawin” a Filipino term for preps of raw fish or goat’s meat usually cured and flavored with vinegar, onion (better with red for the extra “kick”), ginger (for some), black pepper (ground or cracked) and pungent-ized with “labuyo” (bird’s eye chilies). For “Kinilaw na Isda” where […]
