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Lechon - Food with Mae-2

Lechon

Mae’s Slow Roasted Pork : As Seen on BBC2 ‘Mary Berry’s Easter Feast’ Lechon, is slow roasted suckling pig and it is a Philippines national treasure, even Anthony Bourdane couldn’t get enough of it. It’s delicious and an all time favourite dish at many Filipino gatherings.  Lechon or Litson [Le-chon] is stuffed with herbs & […]

Skinless Longganisa - Sweet and Garlic Pork Sausages - FoodwithMae-4

Skinless Sweet & Garlic Pork Sausages

Longganisa Hamonado A popular Filipino sausage with regional variations, usually eaten for breakfast or lunch accompanied with garlic fried rice, fried eggs and salad or Atchara (pickle) on the side. What is Longganisa? This recipe is the hamonado version. It’s sweet, garlicky and salty. An easy recipe that you can make at home, perfect for […]

Escabeche na Pompano- FoodwithMae-1-3

Filipino Escabeche

Fried Pomfret with Sweet & Tangy Sauce What is Escabeche  The Origin story is nicely written by guampedia.com. I was so fascinated by this information. The origin of the word “escabeche” is Persian. The Arabs brought the word “escabeche” to Spain in the 8th Century. The word is derived from “Al-sikbaj,” a popular meat dish […]

Tortangtalong-11

Charred Aubergine Omelette

Tortang Talong A quick, very easy and simple dish to make! Perfect meal anytime of the day, eaten either with salad or some jasmine rice. Aubergine and eggplant are the same but different species. When I was growing up in the Philippines this was one of the dishes that I learnt to make that my […]

Dinuguan-Blood Stew- FoodwithMae-8

Dinuguan at Puto sa Bigas

Black Pudding Stew with Steamed Rice Cake What is Dinuguan It is a stew of offal and meat, simmered in a rich gravy of pig’s blood, garlic, chili and vinegar. Dinuguan is also known as Chocolate stew, nicknamed to trick children and unknowing adults to eat it!. Which is probably not the best way to […]

Adobongpusit-3

Braised Squid in Soy and Vinegar

Adobong Pusit Adobo comes in many varieties, there are regional variations as well as every house hold will have their own version too! The name was given by the Spain during their time in the Philippines. It resembles a cooking technique in Spain to preserve meat in herbs, salt and vinegar. When Spain ruled Philippines they […]

Monggo Guisado - FoodwithMae-1-2

Ginisang Monggo na May Manok

Sautéed Mung Beans and Chicken with Spinach What is Ginisang Monggo Ginisang Monggo is usually eaten on a friday and according to Yummy.ph “this custom stems from the Philippines’ predominantly Catholic population, which refrains from eating meat during Friday every Lenten season. Catholics typically abstain from meat as a form of sacrifice, and monggo was […]

3GinataanNaTahongMaesRecipe

Ginataan na Tahong

Mussels in Coconut Milk & Turmeric There are 2 things that are abundant in Philippines and goes together, no not chicken joy & Filipino spaghetti, I’m talking about coconut and shellfish! This dish is so tasty and fresh you would want to lick your bowl clean. When I was growing up in the Philippines, my […]

Filipino Sweet Spaghetti - FoodwithMae-3

Filipino Sweet Spaghetti

Filipino spaghetti is a Filipino adaptation of the Italian spaghetti with Bolognese sauce. It has a distinctively sweet sauce, usually made from tomato sauce sweetened with brown sugar or banana ketchup. It is typically topped with sliced hotdogs or smoked longganisa sausages, giniling, and grated cheese. This dish is a must have at Filipino parties, […]

BinagoongangBaboy_FoodwithMae (5 of 5)

Binagoongang Baboy

Pork Belly Cooked with Salted Shrimps The word ‘bagoong‘ [ba-gu-ong] means the fermentation process of either fish or shrimps. Mainly for fish the by product fermentation process is called ‘patis‘ [pa-tis]. Filipinos uses many fish to ferment like anchovies, herring or perch as well as tiny shrimps. Bagoong is determined by which type with what […]

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