Sinigang Na Baboy

(Pork Sinigang) My family loves this dish and it is also one of their favorites and it has often been requested when they come to visit. Ingredients: 1 lb. pork loin with some fat (country ribs style) cut 3” long 1 bunch mustard greens (to use in lieu of kangkong) 1 Japanese eggplant (cut diagonally)

Chicken Lugao (Soup)

(Chicken and Rice Soup, Pospas, Arroz caldo) This is not called Chicken and Rice soup in the Philippines. It is called different names and all are commonly used. They are: Lugao or Lugaw, Pospas and Arroz Caldo, which is a take off from the similar dish of the Hispanics, Arroz caldo con pollo, which translates

Tinola

I don’t know exactly the translation of “tinola” except it is a soup dish, traditionally with pieces of green papaya and labuyo pepper leaves, usually cooked with chicken. I have cooked this dish without papaya and labuyo pepper leaves for many years. So my family is familiar with this dish but they may not recognize

Nilagang Manok

(Boiled Chicken and Cabbage, Caldo de Pollo con Repollo or Chicken Stew) This dish is also a very popular or a common dish specially on Christmas potluck dinner with families. Procedure:Put the chicken in a pot and cover with water. Add a couple of bay leaves and 2 teaspoons salt. Heat to boiling, skim off

Chicken Noodle Soup

I usually make this dish from the leftovers from Nilagang Manok. But it can also be made from scratch. We always have a lot of the chicken meat left because we eat the legs, thighs and back in the Boiled Chicken with cabbage leaving the breast. Shred or cube the chicken breast and set aside.