Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation. The origin of Filipino Style Embutido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes of their sausages such as Chorizo, Longaniza, and Embutido. It's for this reason why Embutido is regarded as a generic term for sausages in the Spanish language.
Have you thought of what to do on your leftover pork chicharon (pork crackling) that is not crispy anymore and so hard to chew? Why not reinvent it and make into a preserved bottled food that you can store for more days, or you can use as "sahog" to any recipe anytime. Try these unique but goody bottled meal.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
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Try an ingenious Pinoy twist to your creamy pasta carbonara by adding the garlicky, sweet, spicy flavorful Chorizo de Cebu!Try an ingenious Pinoy twist to your creamy pasta carbonara by adding the garlicky, sweet, spicy flavorful Chorizo de Cebu!
Bibimbap is a Korean favourite and literally translates to Mixed Rice. How about Try this recipe a version of Korean and Pinoy fusion Bibimbap, made with Pinoy Tocino Hamonado or Barbecue Tocino.
Kainan na! Jeulgyeo!
This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking.