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Papaitan is a Ilocano delicacy. The original recipe calls for goat meat, but now beef  substitutes have become popular. The same is true for most modern  Filipino recipes due to goat meat no longer being available in local markets. Papaitan consists of different beef innards such as liver, kidney, intestine, and heart. The tip for cooking this recipe is to be careful with the amount of bile placed used. The use of too much bile will result in the dish  becoming extremely bitter. It can be adjusted, however, with calamansi extract or lemon juice. It is also necessary to boil the tripe and intestine on a low heat to make it tender and yellowish. A clear soup can also be made by using  ordinary water  instead of the stock. Another cooking alternative is to use a tamarind soup base. Today Papaitan is an extremely popular beer matc Ingredients: 1 kilo Beef innards: intestines, Liver, tripe (twalya), Heart, Kidneys etc. 1/4 kilo beef lean meat (optional) 5 cloves garl...

Hot and Sour Soup with Shrimp  (tom yum goong, ต้มยำกุ้ง) is probably the most famous Thai dish, both inside and outside of Thailand. It’s eaten very often here, usually in a type of hot pot with fire underneath. There are hundreds of variations of tom yum, and this recipe includes the two most common versions of Tom Yum Goong. (This receipe is taken from realthairecipe.com)  You’ll need 2  lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup) 6  lime leaves/kaffir (1 tablespoon), torn with center vein removed 2 tablespoons galangal sliced thin 1 tablespoon coriander root, about 2 roots 2 tablesoons shallots, whole with skin removed (1-2 shallots) 1 cup tomato (about 1 medium tomato), sliced into 6-8 pieces lengthwise 2 cups broth (chicken) 1/2 cup straw mushroom, ends removed and halved 2 tablespoons (about 7) red medium-sized thai chilies, smashed 4 or 5 medium-sized saltwater shrimp, whole and uncleaned, the fresher the better 1 pinch of salt 1 1...

Tuna Kinilaw When you are in GenSan and you are a recognized foreign of the city, it is rare if will not be offered by the Generals with their specialty the “Tuna Kinilaw.” This food is known for its distinct taste or just the way you like it. In addition, Tuna Kinilaw has been marked as the delicacy of General Santos City since GenSan is the tuna capital of the Philippines. Kinilaw means to cook any raw meat by soaking it to vinegar. But the process do not actually undergo some cooking, since the tuna meat is only soaked to a strong vinegar solution that makes it look like it has been cooked. If you wanted to serve yourself some Tuna Kinilaw, you won’t find it a hard time. The recipe is surprisingly simple, yet it can drive your senses go wild to want for more of it. Ingredients: 500 grams yellow fin tuna (sashimi-grade) cut into ½ inch by ½ inch cubes Iodized salt and ground black pepper to taste 2/3 cup spiced white vinegar (or spiced sukang paombong) 4 teaspoons calamansi juice...

Filipino Chicken Barbecue (Inihaw na Manok) Filipino barbecue is often marinated in a mixture that includes 7-Up or Sprit e, likely for its tenderizing effect. Our family recipe contains no catsup, which is often mentioned in online recipes as either part of the marinade or a component of the basting mixture. Th is chicken is incredibly moist and flavorful, and the reduced marinade has just the right balance of sweet and savory, having cooked off the tartness of the vinegar. Paired with achara (pickled green papaya), it’s a classic Filipino combination. If you have concerns about boiling the used marinade, double the measurements for the marinade and set half aside for the basting mixture. Serves 4 Ingredients: 1 1/2 cups cane vinegar, or 1 cup apple cider vinegar 1/2 cup sugar 3 bay leaves, torn or crushed 1/4 cup soy sauce 3 garlic cloves, finely grated 1 tablespoon finely ground black pepper 12 oz. 7-Up or Sprite 5 pounds chicken leg quarters or your preferred chicken piece...

Sizzling Shrimp SEAFOOD RECIPE: Sizzlin' Shrimp 1 ½-lbs large shrimp, shelled and de-veined 2-cloves garlic, minced 1-tsp dried hot pepper flakes Olive oil Arrange shrimp in 11x7 inch baking dish Sprinkle the minced garlic and pepper flakes on top Pour enough olive oil over top to come up halfway on shrimp Bake in a 450°F oven for 8-10 minutes or until shrimp is pink and oil sizzling

Wasabi Seafood Salad The wasabi-mayonnaise dressing in this recipe adds creamy texture and the unique nostril-tingling heat of horseradish. Cooking the clams and shrimp takes just four minutes, making this unbelievably fast to make, and one serving provides a full day's supply of iron with only 220 calories. Start cooking the clams for a minute before adding the shrimp so both will be done at the same time. Ingredients 1 cup water 1 pound littleneck clams, cleaned (about 16 clams) 1/2 pound peeled and deveined large shrimp 1/4 cup low-fat mayonnaise 3 tablespoons fresh lime juice 1 teaspoon wasabi paste 8 cups bagged salad greens 1/4 cup chopped fresh cilantro Preparation Bring 1 cup water to a boil in a large saucepan. Add clams; cover and cook 1 minute. Add shrimp; cover and cook 3 minutes or until shrimp are done and clam shells open. Drain; discard any unopened clam shells. Combine mayonnaise, lime juice, and wasabi, stirring with a whisk. Place 2 cups greens on each of 4 salad...