‘What’s Cooking?’ features both tried-and-true dishes as well as fresh new takes on classic Pinoy recipes. Give these recipes a go and surprise your loved ones! (^_^)
Note 1: You may sort the table to your liking by clicking on the small arrows to the right of the table headings.
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|Coconut Chicken Adobo||Coconut water and meat are added for a deliciously sweet, mellow flavor.||Chicken||10-07-2013|
|Crispy Catfish with Mixed Greens and Buro Dressing||Buro is cooked rice fermented with salt and shrimps or fish. This Central Luzon delicacy is an acquired taste – sour, salty, and with a strong aroma.||Fish||10-07-2013|
|Crispy Lechon Liempo with Bagoong Sauce||Tweak liempo by partnering it with sautéed shrimp paste, making it even more decadent.||Pork||10-07-2013|
|Lechong Kawali Kare-Kare||Put together two classic Pinoy dishes and you get the crispiness and juiciness of lechong kawali and the delectable nuttiness of kare-kare.||Pork||10-07-2013|
|Native Chicken Tinola with Flowering Pechay||You can use regular chicken but why not give free-range chicken a try? It delivers a more flavorful broth.||Chicken||10-07-2013|
|Peppery Spicy Beef Adobo||Chef Gene Gonzales puts a blazing twist on adobo by using 3 different types of peppercorns.||Beef||10-07-2013|
|Prawns in Coconut Milk and Santol||In Bicol, ginataang santol is a common dish made with fried fish or dried dilis. Here’s a fancier version using prawns.||Seafood||10-07-2013|
|Sisig Carbonara||Filipinos are discovering more and more ways to enjoy this delicacy from Pampanga – from bar chow (pulutan) to go with beer, to appetizer, main dish, and now pasta topping.||Noodles||10-07-2013|
|Squid Adobo Balsamico||Give the adobo a Mediterranean flair by using balsamic vinegar instead of the usual white vinegar.||Seafood||10-07-2013|
|Wild Greens Salad||Pansit-pansitan (peperomia) and kulasiman (purslane) are not typically found in markets. They are wild plants that commonly grow in backyard gardens and even along city sidewalks. Most people don’t know that they are in fact edible.||Vegetables||10-07-2013|