Crispy golden squid rings coated in a light seasoned batter—perfect with a tangy vinegar dipping sauce. Cooking Tips: • Do not overcook the squid or it will turn rubbery—fry quickly over high heat.• Keep the batter cold to achieve a crispier crust.• Fry in batches to prevent the oil temperature from dropping. Ingredients Tips: •…
A rich and savory Filipino-Spanish fusion dish featuring bangus (milkfish) simmered in olive oil with spices and aromatics for a flavorful, tender result. Cooking Tips: • Do not overfill the pressure cooker; leave some space for safe pressure build-up.• Olive oil gives authentic flavor, but you can mix with a little corn oil for cost…
A rich, flavorful Filipino-Spanish dish featuring milkfish slowly simmered in olive oil, spices, and vegetables—no pressure cooker needed. Cooking Tips: • Keep the heat low while simmering to prevent the bangus from breaking apart.• Use a wide, shallow pot so the fish slices fit in a single layer.• Let the dish cool before storing in…
A tangy, savory Filipino fish dish simmered in vinegar, spices, and aromatics—perfect with hot steamed rice. Cooking Tips: • Do not stir the fish after adding vinegar until it boils to prevent bitterness.• Use fresh lapu-lapu for best results, but tilapia or maya-maya can be alternatives.• Adjust the number of chilies depending on your spice…
A simple and healthy Visayan vegetable soup loaded with fresh vegetables and shrimp simmered in a light, flavorful broth. Cooking Tips: • Use fresh shrimp heads for extra flavor in the broth—just crush them lightly before adding.• Don’t overcook the vegetables to keep them vibrant and slightly crisp.• Saluyot leaves go in last as they…
A crispy whole Lapu-Lapu (grouper) served with a vibrant, tangy-sweet sauce full of vegetables and flavor—perfect for special occasions or a classic Filipino-Chinese feast! Cooking Tips: • Make sure the fish is very dry before coating with cornstarch for better crisp.• Use medium heat when frying to ensure the fish cooks through without burning.• Don’t…
A bold and flavorful fusion of grilled pork (sinugba) and fresh tuna ceviche (kinilaw) in a zesty vinegar-based dressing—perfect for pulutan or a refreshing side dish! Cooking Tips: • Grill the pork over charcoal if possible for a smoky flavor that blends perfectly with the tangy tuna.• Drain the tuna well after marinating to avoid…
A rich, savory shrimp dish cooked in garlic, butter, pineapple juice, and lemon—perfect for a hearty seafood craving! Cooking Tips: • Avoid overcooking shrimp—they become rubbery when overdone.• Use unsalted butter to control saltiness.• Let the sauce reduce slightly to concentrate flavor, but not too thick. Ingredients Tips: • Annatto powder adds color, but you…
A fresh and tangy seafood salad made with tender birikan shell meat, crisp vegetables, and a punch of vinegar—perfect as an appetizer or side dish. Cooking Tips: • Avoid overcooking the birikan to keep the meat tender.• Use a sharp knife to slice the meat thinly for better texture.• Chilling the salad before serving enhances…
A crispy, savory Filipino fritter made with fresh alamang (tiny shrimp), perfect as an appetizer or side dish for any meal! Cooking Tips: • Do not overcrowd the pan to maintain oil temperature and ensure crispiness.• Flip only once to avoid breaking the okoy.• Use a wide spatula to make turning easier. Ingredients Tips: •…