The infamous Kare kare. Kare-kare. Karekare. Echo. Echo. Echo. It’s like sex for most teenagers- all those teenyboppers talk about it a lot but few know how to do it well. In this post, we’ll take it like adults. Open your brains and let those nerves start gyrating.
Ingredients
Toasted, powdered rice as a thickener, half a cup. If you can’t find this anywhere, I’ll teach you how to make it from rice grains. Read on.
Atsuete or Annato Oil for color. I’ll tell you how to do it later and how much to use. Turn some music on.
Ox tripe and Ox tail. If …

 
 
That’s the passion. But you could have used the word Filipino more gently. We are all virgins ya know!
Alrighty then, let me just get in the phone booth, take off my pants and underwear, wear my pants first and the underwear on top of it. Give me a cape.
To prepare for this post, I broswed all the recipes that we’ve made in this website and I think we have covered more than half of essential Filipino dishes that should be on the table whenever you have a Filipino party. Come …

 
 
In line with our theme of Filipino celebrations, Chef Mike posted a Paella Negra Stuffed Squid with Cream Sauce Aligue, just the sound of those words coming out of my orifices turns me on. So I am obliged to make a Filipino Paella Recipe. Here are the things that you need to inject your brain before we continue:
1. This recipe will be mostly based on the readily available ingredients for Paella in the Filipino Market. So if you’re thinking that we will add Thyme later, you are dreaming.
2. Although I told …

The answer to that question is, none.
I think that’s it. Article’s done!
Alright I’ll indulge you.
There are only 2 that I can think of aside from salt and pepper. Bay leaves, which we usually use in our Adobo, and is most commonly called Laurel leaves. And the ever perpetually used red or green chili peppers. Period. Once a month. A sign and sigh of relief.
But the nagging question is, why does the Flipino cuisine lacking of herbs and spices? Our neighboring southeast asian countries use a lot of herbs and spices. Our …

 
 
Paella Negra Stuffed Squid with Aligue Cream Sauce
When I was invited to be a partner of a Spanish-themed resort, I was asked to give a sample of a dish that I will be serving in my F&B outlet. I wanted to combine the flavors of Spain with the “Island” feel of the Philippines. Here’s what I came up with…
Good for 2
Ingredients
Paella Negra Stuffing:
200 grams Pre-cooked Paella Rice (Any Short Grained Rice will do)
30 mL Squid Ink  (Can be purchased in Cans)
50 grams Chopped Garlic
Salt
Black Pepper
Olive Oil
200 grams/1 pc.  Squid
 
Aligue Cream:
15 …