If you like bangus and you have someone in the kitchen to help you, then consider making Rellenong Bangus, stuffed milkfish! This recipe includes a lot of vegetables and my personal favorite, you don’t have to fry this fish! So healthy! I made this dish on…
Fish wonton, the way it is prepared and cook is very similar to its pork counterpart. Fish Wonton (Dumplings) is best made with left-over fish that is either fried or steamed. So if you have leftover fish at home, don’t throw it away unless its spoiled…
When I see some bibingka it reminds me about Christmas, it is because this type of rice cake is usually sold outside the churches during “Simbang Gabi” (a nine-day mass ritual before Christmas eve that happens very early in the morning) and “Misa de Gallo” (Christmas…
My wife loves making these when we were younger but since then she never makes it anymore until one day several weeks ago she called me to have merienda. That day I was working on building a retaining wall in our backyard and was so tired…
Kaldereta or Caldereta is a Filipino dish that is made out of mutton, liver spread (similar to pate), cheese, capsicum, and chillies in a tomato based sauce. Though mutton is the primary choice of meat for this dish it is not restricted to it as beef and chicken…
Pancit Luglug the very saucy version of the Pancit Palabok and Pancit Malabon, similar to both this is also a noodle dish served with an array of seafood garnish, spring onions, hard boiled eggs in thick rice noodles. Usually served on deep bowls due to its saucy nature, I…
Sapin-sapin is a sticky rice cake from the Philippines, it originated in a northern province calledAbra. The name came from the word sapin which means sheets or layer, it is also the main characteristic of this rice cake, its vibrant multi coloured layers. It is made…
Crispy Tadyang ng Baka or Crispy Beef Ribs is type of Filipino pulutan (beer match), it is made out of twice cooked beef ribs first boiled in an adobo sauce then deep fried. It can be enjoyed as an appetizer or even with rice, nice and…
photo courtesy: Typically, the usual trend for Filipinos when cooking water spinach is to use pork meat. But this new recipe: Crispy Stir-fried Water Spinach with Chicken Liver adds a little bit of twist to this usual Filipino cuisine where instead of pork meat, we’ll be…
It’s been several weeks since I started tweaking this dish, so far, so good. I think I’ve done enough to share this with the Foodipino community. First of all, I know a lot of people confuse Pancit Palabok and Pancit Malabon. Let’s just clarify. They are…
I started baking when I was in high school (late 90’s) and trying things new!So i want to share some of the goodies I know. When I tried baking this the first time, I admit I failed because the temperature wasn’t right (a li’l high) and…
Confession! I’ve never had Suman before! I judged the book by its cover; Suman always looked like it had a weird texture, so I stayed away from it. But part of getting in touch with my culture is eating the food, so I decided to not…
If you have been following and regularly visiting the CookingLikeAPro.Net website, you will notice that lots of its recipes includes munggo, ginger and spinach. Not because it’s the ingredient that is quite easy to get aside from being affordable, but because it’s quite nutritious and delicious…
Breaking News: The entry below is one of the 10 finalists in a coconut cooking challenge. The winner will be featured in San Francisco, USA. The winner is selected through online VOTING. This is the only Filipino entry so cast your Filipino VOTE now Here’s the link Thank…
If you like beef, then you will love Bistek (stir-fried steak.) My Lola called it beef steak, so I did a double take when I saw, “Bistek,” written out! Bistek is thinly sliced beef marinated in soy sauce and lemon juice, so it’s got tons of…