Tag Archives: filipino food

Spicy Salmon Sinigang


  • 2 tbsp olive oil
  • medium size fresh ginger, peeled and thinly sliced
  • 3 large ripe tomatoes, sliced
  • 1 large red onion, chopped
  • 5 long red peppers/siling labuyo, or more
  • 1 tbsp miso paste
  • 1 tbsp sinigang mix
  • 1 lemon grass
  • 3-4 cups rice water, or hugas bigas, if any
  • 1 radish, sliced
  • 1 bunch mustard leaves, chopped
  • 1 lb salmon fillet, skin on, cut into 2-inch thick
  • 1-2 tbsp Patis (Fish Sauce)
  • Ground black pepper, to taste


  1. Heat olive oil in a soup pot over medium heat. Add ginger, onion and tomatoes, and sauté for a few minutes. Add labuyo and cook for another few minutes.
  2. Stir in miso paste, sinigang mix and lemon grass.
  3. Add rice water, cover and bring to a boil over medium-low heat.
  4. Add radish and cook for 3 to 4 minutes. (Do not over cook the radish!)
  5. Add mustard leaves, salmon and, season with fish sauce and black pepper. Add more seasoning if need be. Salmon cooks real fast. So simmer for just another few  more minutes, then remove from heat. 
  6. Discard the lemon grass. Ladle into a serving bowl. Serve hot.
When done right, sinigang is already good as it is, but adding some fresh ginger and lemon grass to the recipe is surprisingly delish!

Slow-Cooked Beef Caldereta

Prep Time: 30 mins | Cook Time: 8 hours | Yield: 8-10 servings


  • 5 tablespoons extra-virgin olive oil, divided
  • 2 lbs. Beef Chuck, cleaned, cut into chunks
  • 2 teaspoons smoked paprika
  • Salt and black pepper
  • ½ cup all-purpose flour, for coating
  • 1 large potato, skinned and cut into chunks
  • 1 medium carrot, cut into chunks
  • 1 medium red onion, chopped
  • 4 cloves garlic, diced
  • 4 dried bay leaves
  • 4 tsp liver spread, optional
  • 1 (8 0z.) can tomato paste
  • 1 (14 oz.) can tomato sauce
  • 1 ½ cups low-sodium beef broth
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 red chili peppers, sliced
  • ¾ cup frozen Green Peas
  • ½ cup black or green whole olives
  • 2 tablespoons cheddar cheese


Heat the 3 tablespoons of the olive oil in a large skillet over medium-high heat. Toss the beef chunks with the paprika, salt and black pepper. Coat in flour and shake off excess. When oil is hot, add the beef and cook until brown, about 3 minutes. Note; Do not stir the beef! Remove from the skillet and transfer the meat to the 6-quart slow cooker pan. Add the potatoes, carrots, onions, garlic and bay leaves, stir to combine.

In the same skillet, add the 2 tablespoons remaining oil. Add the liver spread, tomato paste and tomato sauce. Cook for 2 minutes. Add the broth and season with salt and pepper. Simmer for 5 minutes then pour the tomato sauce into the slow cooker. Stir to combine. Top the remaining 6 ingredients over with cheese being last. Cover and cook on low for 8 hours. When done, the meat and vegetables should be tender but not soggy. Stir to blend before serving, and adjust the taste with salt and pepper if necessary. Serve the caldereta over steamed hot rice.


Easy Roast Beef Kare-Kare

Prep: 10 minutes | Cook: 2 hours 25 mins | Yield: 6-8 servings

Ingredients karekare2Screen Shot 2014-07-04 at 1.18.29 PMkarekare3

  • 2 ½ lbs. beef chuck roast, cubed
  • 8 cups water, or more
  • salt and pepper
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 1 large red onion, chopped
  • ½ cup creamy peanut butter
  • ¼ cup toasted rice, ground
  • ½ cup annatto seeds, soaked in a 1 cup hot water
  • 1 bundle string beans, 3-inch length cut
  • 5 eggplants, sliced lengthwise
  • 1 bundle bok choy
  • salt and pepper, to taste
  • ½ cup shrimp paste, sautéed, for serving


In a large pot, put together the beef and water. Sprinkle with salt and pepper. Cook until the meat is tender, about 2 hours. Strain the meat out once tender, and keep the stock. Heat the oil in another large pot, add the onion, garlic, and beef stock. Bring to a boil. Add the peanut butter, toasted ground rice and annatto (colored) water. Simmer for 5 minutes. If the sauce gets thick, add more hot water, ½ cup at a time. Add the beans and simmer for another 5-8 minutes. Add the eggplants, simmers for another 3-5 minutes. Add the meat and bok choy. Season with salt and pepper, and simmer for another few minutes. Remove from heat. Serve with bagoong/shrimp paste over hot plain rice.

Spicy St. Louis-Style Ribs Adobo

Prep Time: 25 mins | Cook Time: 60 mins | Yield: 6-8 servings

Are you bored with the same-old-way of cooking the famous adobo? Give it a twist and you’ll be surprised how much better it will taste. 🙂


  • 2 tablespoons olive oil, for sautéing
  • 2 pounds St. Louis style ribs
  • 2 cups water, and more if needed
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • ½ teaspoon red crushed pepper
  • 2 dried bay leaves
  • 1 teaspoon peppercorn
  • 10 (or more) fresh green beans (optional)
  • ⅓ cup black beans, cooked and drained (optional)
  • 2-4 New Mexico chili peppers, seeded and cubed (optional)
  • 1 medium red bell pepper, cubed
  • 1 large red onion, cubed
  • 4 gloves garlic, peeled and slightly crushed


Using kitchen scissors, separate the ribs. In a large soup pot, add the ribs, water, soy sauce, vinegar, sugar, crushed red pepper, bay leaves and peppercorn. Simmer to cook for 45 minutes to an hour, or until the meat is 85% cooked. Add green and black beans. Cook for about 8-10 minutes, or until the green beans are 85% cooked. Add garlic, onion, chili peppers and bell pepper, continue cooking until the pork fat releases the oil. Simmer for 3-5 minutes to deglaze. Transfer to a serving platter. Serve hot with steamed rice.