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Pork Belly pan grilled with Tare Sauce….. Tare is a general term in Japanese cuisine for dipping sauces often used in grilling as well as with sushi, nabemono and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth, in order to add to the complexContinue reading “Pork Belly BBq w/ Tare Sauce”

a) (Wash fish in chilled 30 to 50 ppm chlorinated water) b) The fish may or may not be scaled. Trim the fins. Remove the anal fin by making a small cut around the base of the large fins, then pull the fins forward to remove the fin bones and other nuisance bones. c) SplitContinue reading “How to Debone a Bangus”

Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make thisContinue reading “Pork Humba”

Chicken Galantina is a popular Filipino Holiday Stuffed Chicken recipe.  Preparing Chicken Galantina takes some time and patience, the most challenging part is deboning the chicken. It takes a lot of techniques, some skill, and a lot of patience to remove each of the bones inside the chicken without making any incision. I did thisContinue reading “Boneless Chicken (GALANTINA Chicken)”

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. There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon areContinue reading “Special Palabok”