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Taste Atlas Includes Adobo and Sisig in 2021’s ‘100 Best Dishes in the World’

The two dishes beat other international favorites such as tonkatsu, kung pao chicken, satay, and spaghetti alla puttanesca. After putting the spotlight on local eats such as sinigang and lumpiang shanghai, Taste Atlas, an online culinary guide highlighting cuisines from different nations, includes in its annual list of “100 Best Dishes in the World” two Pinoy favorite dishes, sisig and adobo.

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Published at 2021-12-27 by Puerto Parrot
Categories : Arts, Culture, Food and Dining
Tags: Adobo, Dishes, Pork, sisig

Poached White Fish and Vegetables: A Delectable Dish for Holy Week

Poaching is the process of slowly cooking a piece of meat or fillet in shallow liquid. As such, the liquid has to be very flavorful. This recipe was made using fish stock, but you can substitute it with fish broth cubes.

Continue reading (266 words , 2 pictures)

Published at 2018-03-23 by Puerto Parrot
Categories : Filipino cooking
Tags: Dishes, Vegetables, fishing

Sabaw Recipe: Ilonggos' Well-Loved Kadyos, Baboy, and Langka Dish

Kadyos or most commonly known as pigeon beans are those little dark-purple beans added in the soup. The beans, which are good source of protein, produce the purplish color of the soup. Pata or hocks are the favorite pork cuts used in cooking KBL. One can also use the belly part as alternative for hocks.

Continue reading (303 words , 2 pictures)

Published at 2018-03-23 by Puerto Parrot
Categories : Filipino cooking
Tags: Dishes, Recipe, sabaw

Arroz Caldo: A Perfect Pinoy Dish for the Chilly Weather

Arroz Caldo is the most famous rice porridge in the Philippines. Did you know that “arroz caldo” was inspired by the Chinese congee and the name was given by the Spaniards because of pronunciation issues? “Arroz Caldo” is a mixture of Filipino flavors with Chinese and Spanish influence.

Continue reading (314 words , 3 pictures)

Published at 2018-03-22 by Puerto Parrot
Categories : Filipino cooking
Tags: Arroz, Dishes

Iloilo's Favorite Tinuom: A Soup Dish Wrapped Banana Leaves

Tinuom is local term that means “wrapped” or “balot.” There’s no secret ingredient in making tinuom, all it takes is to master the proportion of the ingredients that suits your taste.

Continue reading (314 words , 4 pictures)

Published at 2018-03-22 by Puerto Parrot
Categories : Filipino cooking
Tags: Chicken, Dishes

Iloilo's Newest Fusion Dish: Pancit Molo with Buko

The same eatery in Mandurriao has another dish to offer. It’s the molo soup with a twist! And, yes, there’s buko in it. The process is sort of the same in making the flavorful pancit molo soup, only that there’s an additional ingredient! Pancit Molo with a Twist.

Continue reading (229 words , 5 pictures)

Published at 2018-03-22 by Puerto Parrot
Categories : Filipino cooking
Tags: Buko, Dishes, Molo

Poqui-Poqui: A Traditional Ilocano Christmas Day Dish

Roast or broil the eggplants for about 15 to 20 minutes over high heat. When outer skin turns dark and burnt, peel it off.

Continue reading (137 words , one picture)

Published at 2018-03-15 by Puerto Parrot
Categories : Filipino cooking
Tags: Dishes, Ilocano

Holiday Dishes with Ilocano Flavors

The holidays give me happy food memories. I used to watch my late father-in-law dip crisp, chunky pieces of pork bagnet, the Ilocano lechon kawali, into fish bagoong (salty fermented fish dip) or else spicy sukang Iloko, vinegar filled with siling labuyo (bird's eye chilies). Papa liked bagnet this way. When he offered me some, I filled a plate with crisp bagnet, fish bagoong on top and paired it with white rice.

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Published at 2018-03-15 by Puerto Parrot
Categories : Food and Dining, Stories
Tags: Dishes, Ilocano, flavors, holiday

Goat Papaitan (Bitter-Sour Dish Soup)

Boil chopped goat innards until tender. Then, sauté garlic, onion and ginger for a minute. Mix the boiled and drained goat innards to the sautéed vegetables for about 5 minutes. Pour the goat stock and put the jalapeno and bring to a boil for another 10 minutes. Add beef base and salt and pepper to taste. Add the goat bile. Then, garnish with fried or toasted garlic and chopped spring onion before serving.

Continue reading (139 words , one picture)

Published at 2018-03-12 by Puerto Parrot
Categories : Filipino cooking
Tags: Dishes, Papaitan, soup

Pinoys' Favorite Fiesta Dish: Kare-Kare

Kare-kare is a unique Filipino dish that is made from a base of stewed oxtail, calves feet, pig feet, beef stew meat and occasionally offal or tripe. Vegetables are also added such as eggplant, Chinese cabbage, daikon, green beans and asparagus beans. It is complimented with peanut butter or roasted peanut, garlic and onions.

Continue reading (421 words , one picture)

Published at 2018-03-10 by Puerto Parrot
Categories : Filipino cooking, Food and Dining
Tags: Dishes, Festival, Kare-kare

Different Versions of Adobo: the Unofficial National Dish of the Philippines

Adobo is from the Spanish word adobar, meaning, “to marinade,” “sauce,” or “with seasoning.” This go-to viand for Filipinos involves very basic ingredients cooked with meat (mainly pork or chicken, but sometimes both), garlic, onions, vinegar, and soy sauce, for a combination of the perfect spices and seasoning that best go with unlimited servings of steamed rice.

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Published at 2018-03-03 by Puerto Parrot
Categories : Filipino cooking
Tags: Adobo, Dishes

A Regional Guide to Filipino Cuisine and where to Find It

Though a relatively young nation, the Philippines’ history is very rich. With several colonizers docking and departing its shores, a diverse array of foreign culture and influences have been left behind. This is why the archipelagic country is constantly being described as “a melting pot of cultures.” And, as the Philippines is a massive food-loving nation, this characteristic was naturally carried over and into its cooking pots.

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Published at 2018-02-06 by Puerto Parrot
Categories : Filipino cooking
Tags: Cuisine, Dishes, guide

A Brief History of Adobo, the Philippines’ National Dish

The roots of the Philippines’ most well-known dish are not easy to trace, but we do know a few things about the origins of adobo, and how it’s evolved into the dish Filipinos love today. Read on to uncover the many faces of adobo, and why it inspires such devotion in its fans.

Continue reading (608 words , 4 pictures)

Published at 2018-02-06 by Puerto Parrot
Categories : Food and Dining, History
Tags: Adobo, Dishes, History

10 Great Restaurants in Cebu, Philippines

Sitting at the crossroads of Asia, the Philippines has drawn many cultural influences from neighboring countries. Cebu is a sun-soaked heaven with a rich culinary offering, serving everything from Austrian fare to typical Filipino cuisine. Here are ten of our favourite restaurants in the Philippine paradise, Cebu.

Continue reading (1,201 words , 5 pictures)

Published at 2018-02-06 by Puerto Parrot
Categories : Food and Dining
Tags: Cebu City, Dishes, restaurant

Filipinos Share Their Favourite Childhood Dishes

Aside from its plethora of flavors and unique cooking techniques, what makes Filipino cuisine particularly special is the passion and love that goes into its creation. Whether it’s tatay’s Kaldereta or lola’s Adobo, you can be sure it was made with a lot of heart. We asked a few Filipinos about their personal favorites and here they share dishes that to them, will always be much more than just a plate of food.

Continue reading (757 words , 5 pictures)

Published at 2018-02-04 by Puerto Parrot
Categories : Filipino cooking
Tags: Childhood, Dishes, cooking