“Food is the most primitive form of comfort.”

Hey guys, Welcome to my food blog.

First I will introduce my self I’m klyzelyn, 16 years old, I was born in Manila but currently I live in Iloilo. I create this food blog to share our filipino food traditions in other country.

Hope you will like it!

Philippine adobo (from Spanish adobar: “marinade,” “sauce” or “seasoning”) is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered as the unofficial national dish in the Philippines.

Adobo Ingredients

• 1 whole chicken, cut into fist-sized pieces
• 1/4 cup soy sauce
• 1 cup vinegar
• 1 tsp sugar
• Pinch of salt and peppercorn
• 3 bay leaves
• 1 cup water
• 1 medium onion, chopped
• 4 cloves of garlic, pressed or chopped
• Cooking oil
• Salt and pepper to taste

Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular dishes in Filipino cuisine.

Sinigang Ingredients

• 2 lbs pork belly or buto-buto
• 1 bunch spinach or kang-kong
• 3 tablespoons fish sauce
• 12 pieces string beans sitaw, cut in 2 inch length
• 2 pieces tomato quartered
• 3 pieces chili or banana pepper
• 1 tablespoons cooking oil
• 2 quarts water
• 1 piece onion sliced
• 2 pieces taro gabi, quartered
• 1 pack sinigang mix good for 2 liters water

Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, fried tofu, scallions, and fried garlic. A very tasty treat that is sure to relieve your hunger.

Pancit Palabok Ingredients

• 1 pack 1 lb rice noodles (bihon)
• >>Sauce ingredients
• 2 tbsp cooking oil
• 1/2 lb ground pork
• 1 tbsp anatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper
• >>Topping ingredients:
• 1 cup boiled pork thinly sliced and cut into small pieces
• 2 pieces fried firm tofu tokwa, cubed
• ½ cup tinapa flakes smoked fish
• ½ cup chicharon pounded
• 2 hard boiled eggs sliced
• ½ cup cooked shrimps boiled or steamed
• 1/4 cup green onion or scallions finely chopped
• 3 tbsp fried garlic
• 2 pieces lemon sliced (or 6 to 8 pieces calamansi)

Sisig is a Kapampangan dish made from parts of pig head and chicken liver, usually seasoned with calamansi , onions and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning “to snack on something sour” and “salad”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Pork Sisig Ingredients

• 2 lbs pigs’s head parts (face, snout, cheeks, and ear)

• 1/4 lb liver (chicken, pork, or beef)

• 1 tablespoon garlic; minced

• 1 medium size onion; chopped

• 3 chili peppers (siling labuyo) chopped

• 3 calamansi fruits; sliced

• Salt and pepper to taste

• For Boiling Ingredients

• 2-3 cups water

• 1 cup pineapple juice

• 1 teaspoon of whole black peppers

• Optional Ingredients

• 1/4 lb tongue

• 1/4 lb heart

• 1/4 lb pork belly

Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.

Crispy Pata Ingredients

• 1 whole pork leg
• 1 cup vinegar
• 1 can (12 ounces) 7-up or Sprite
• 6 cups + 1/4 cup water
• 1 head garlic, peeled and minced
• 1 tablespoon peppercorns
• 3 bay leaves
• 1/3 cup salt
• 5 cups oil
• 2 tablespoons fish sauce
• 2 tablespoons flour