Bulalo is a homey, boiled beef and marrow bone stew, slow-cooked and flavorful. This comforting Filipino favorite has fall-off-the-bone meat and a broth that is full-bodied and very beefy.
Chicken Katsu is a crispy, Japanese-style fried chicken cutlet that is simple to prepare and always eaten with enthusiasm by both children and grown-ups alike.
Mechado is a Filipino dish of tender pieces of beef cooked slowly in a stew of tomato, soy, lemon and bay leaf. Sometimes vegetables such as carrots and bell peppers are added. In our house, we often like to add Spanish olives and crispy potatoes.
Sinigang na Manok is a comforting, brothy, Filipino chicken stew, tangy and tart from tamarind, fragrant from ginger and garlic with a kick of heat from Bird Eye chilies. Serve with steamed white rice and a dipping bowl of fish sauce with a chili crushed into it on the side.
Adobong Manok is a much-loved Filipino dish of chicken braised in soy, garlic and bay leaf. The chicken is tender, moist and flavorful with crispy skin and plenty of sauce. Always good with plenty of steamed white rice.