A widely popular dish in the Philippines, chicken inasal is merely a local take on chicken bbq typically served with rice and a side of pickled papaya relish. Unique and excellent in its own right, we’re not changing much of this favorite in terms of flavor but simply go for an exciting new way to […]
This for me is the best way to enjoy pulled pork. Those crunchy taco shells just add the perfect texture contrast to the extremely tender and succulent pork. Adding a Mexican-inspired flavor to the braising pork shoulder I think would go well with how I intend to serve this. Okay, the flavor base. We’re making a […]
Did you know that the adobo, a dish Filipinos are well-known for, is of Spanish and/or Portuguese origin? Though entirely different from the Spanish Adobo of preserving meat in a dry-rub of spices, early Spanish conquerors termed the local Philippine stew as adobo. Filipino adobo is basically a meat dish stewed in a vinegar and spice broth. Though variations came up across the different Philippine regions, the staple ingredients always included a meat as a main component, vinegar, garlic, and black peppercorns.
One of my favorite summer delicacies is a juicy ripe mango, and here I have paired it in salsa format with blackened salmon, which is pan-seared with a savory spice rub. The combination of sweet and savory is a definite winner, and it is a super simple recipe to boot!
Oops. I forgot that these were supposed to be crispy. I was on a shrimp kick this week and have been turning out shrimp recipes so just went ahead and made these without using breaded shrimp. They still turned out awesome! Even better than the pineapple shrimp tacos I made yesterday. To be honest though, they probably would have been better with some battered shrimp. I guess I’ll have to concede that the non-breaded version is healthier!