“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 […]
ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY” (ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES) A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs I dealt with in the production floor for the past recipe issues now come to center […]
SEA & FRESHWATER FOOD-YUWAN STYLE (S & F FOOD BOILED IN PURE COCONUT MILK) Simple, healthy and quick prep. Add other seafood you may wish to go with this recipe issue. Be ready with more steamed rice by the side. Prep time: 30 mins. Cook time: 30 mins. Total time: 1 hour Makes/Serves: 2 […]
ST. LOUIS SPARES-ROASTED (SPICES’ & HERBS’ BLEND RUBBED SPARE RIBS SLOW ROASTED TO PERFECT TENDERNESS) After about 2 weeks of “heartaches” (literally), thereat my brains and fingers missing the “one month old hard drive-factory-defective” laptop …am back to action. Post Lenten break my inner gusto longed for “meat”… real flesh that I can gnash my […]
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 […]
FOLLOW thefoodcritic
