Thursday, July 31, 2014
Thursday, July 24, 2014
or Sarabasab is an authentic Filipino pork recipe that originated from the
Province of Ilocos. Insarabasab is an
Ilocano term which means - meat roasted directly in an open fire. The dish is a mixture of grilled pork sliced
thinly, onion, tomato, vinegar, chillies and some spices.
This is my take on Sarabasab, made some adjustments to it to suit
our taste and made it healthier by adding more veggies and turned it into a side
salad. ‘Hope you enjoy my version J.
It can be served
to pair with grilled bangus, tilapia or fried galunggong or hasa-hasa.
½ kilo Pork
Belly or Liempo, grilled & sliced into thin strips
4 pcs. Medium
Onion, thinly sliced
Cucumber, peeled and sliced
¼ cup white
vinegar or any kind of vinegar you prefer
white sugar (more or less)
Red Chillies (Optional)
pepper to taste
In a big
bowl put the sliced grilled pork,
cucumber, onion and tomato, then set it aside. And in a separate smaller bowl mix the
dressing ingredients, season to taste.
(Note : I prefer the dressing on
the sweeter side), once the dressing is ready pour it into the mixture of pork and veggies. Let it stand for a few minutes so that the veggies
will absorb the dressing. Serve and Enjoy!
Monday, July 21, 2014
Sopas is considered a comfort food for Filipinos, we grew up eating this almost every two weeks. It can be served as a snack but it can also be a complete meal by itself. We can always enjoy a warm bowl of milky Sopas on a rainy day or any day of the week.
I hope you will enjoy this recipe as much as we do in the family.
2 tbsps. Vegetable cooking oil
6-8 cloves of garlic, chopped
2 pcs. Med onion, chopped or sliced
1 whole chicken breast, boiled and shredded
3-5 tbsps patis
1-2 cups hotdog, sliced (or sausage)
1 ½ cups carrots, sliced
2 cups petchay baguio, sliced
2 cups, pasta noodles (elbow macaroni or any pasta you prefer)
4-6 cups chicken broth
1 tbsp seasoning granules or broth cube (optional)
1-2 cups evaporated milk
Salt & pepper – as needed
Cooking Procedure :
1. In a large cooking pot, saute garlic until slightly browned, then add the onion, sauté it for a while until translucent, then put the shredded chicken, stir well, then add the fish sauce, cover the pot and simmer for a few minutes. Then add the hotdog, let it cook for a while.
2. Then add the chicken broth, bring to a boil then put the carrots, petchay baguio and pasta, stir gently and cover the pot. Simmer over medium low heat for 10 minutes, then add the milk and seasoning granules (if needed). Cook it for another 3minutes, add salt and pepper to taste. Serve into individual bowls. Enjoy!