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Fettuccine Boscaiola

Fettuccine Boscaiola

This sauce is made from slices of mushrooms slowly simmered with fresh garlic, white wine, onions, shallots, bacon rashers and black pepper. used with Fettucine Rigati, Rigatoni, Lasagne etc

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Beef Kare Kare

Beef Kare Kare

A traditional dish, Kare-Kare is a Filipino party favorite. It is made with oxtail, beef tripe (tuwalya) and vegetables cooked in thickened peanut gravy but our version minus the oxtails and tripe and just beef.

The dish is yellow-orange in color and is made by using the hot oil steeped with achuete or annatto seeds. The sauce is flavored with ground peanuts and thickened by rice grains that have been toasted and powdered. Kare-Kare is served with sauteed shrimp paste(bagoong). It's a perfect dish to pair with Crispy Pata (deep fried Pork Knuckles). Nowadays, you can make this dish vegetarian or even seafood style. And also, I think it’s more practical to use peanut butter instead of toasting and grounding the peanuts.

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Hokkien Noodles with Beef and Prawn in Oyster Sauce

Hokkien Noodles with Beef and Prawn in Oyster Sauce

This is widely know in the Philippines as "Pancit Mike Guisado" but call it here Hokkien Noddles as it widely known cooked with beef, prawn and veggies in oyster sauce.  I grew up with this "pancit" in our restaurant cooked by my Dad and it was so yummy how he does it and whenever we have a family gathering and cooked this, next thing you know there's nothing left and asking for more.

 

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Beans with Pork and Prawn in Shrimp Paste

Beans with Pork and Prawn in Shrimp Paste

Here's another way I'm 'exploiting' the oh-so versatile and fragrant (stinky to some!) Bagoong (Shrimp Paste) that is so uniquely Filipino. On my prolonged spicy mood, I present beans with pork and prawn stir-fried in bagoong  - a delicious way to incorporate some healthy greens and my ever-favourite pork and seafood in one single dish. 

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Beef Mechado

Beef Mechado

Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).  If we look closely, there are differences (aside from the name) such as the manner of cooking or preparation and ingredients used. 

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Chicken, Pork or Beef Afritada cook in tomato sauce

Pork Afritada

Afritada is one of those tomato sauce based stews that many Filipino believed have been intoduced in the Philippines by the Spaniards. 

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Spring Roll stuffed with mince pork, chopped onion and carrots

Lumpiang Shanghai

Lumpiang Shanghai or Spring Rolls is a dish made-up of minced pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg and corn flour. It is of Chinese origin (originally called lunpia) and was brought to the Philippines by Chinese immigrants from the Fujian province. In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts (just like the Pancit Bihon). It is best if combined with sweet and sour sauce but on some occasions tomato sauce (Ketsup) is preferred.

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Pinakbet with Prawns

Pinakbet with Prawns

Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, prawns and shrimp paste. This Pinakbet Recipe is a variation of the popular Ilokano version, that originated from the Ilocos Region.
This Pinakbet recipe is comprised of different vegetables such as eggplant (talong), pumpkin (kalabasa), string beans (sitaw), ampalaya (bitter melon), okra (lady finger), and others.
This is another variety of cooking Pinakbet for those who would like different ingredients in cooking this healthy food. Enjoy!!!

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