Or a year that wasn’t. As far as I can remember this website died around June last year.
 
I would like to blame the Lumpia series that started the whole mess leaving me in a comatose state but I am the one who plunged a blunt butcher’s knife into my own skull. I still blame the Lumpia series though. And by the way, thank you to those who came looking for me and asking me why myfilipinokitchen.com has not been updated especially that person who sent an email with a question mark as …

 
 
Isaw. That’s what we call them. I-saw. The first syllable is pronounced as E and the second one is pronounced as if you are saying Tao -more like saying E-sao. But that’s when you are in the northern parts of the Philippines. Both in the central and south, they are called either inihaw or inasal.

Before I go on with trivial things (Which is for you my dear regular readers who do not usually comment! I know you’re existing, you just have muted hands.) let’s accomodate our new readers by getting …

 
 
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 …

 
 
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 …

This week we will talk about Filipino classics, the big dishes, the ones that we only release when visitors camp out of our house waiting for the eve of the fiesta and then scramble on the table like animals. And the best way to open this week is of course to have our resident chef, Chef Mike to conduct the prelude. Enjoy! – Ziggy
 
Lamb Caldereta sa Gata
with Black Olives and Sautéed Peppers
In line with fiesta dishes, I have decided to post my specialty dish. I learned about having …