Marinating meat for your Filipino barbecue is easy.
Skewering them with a bamboo stick is not.
Grilling them is harder.
I am now thinking this is going to be a long post just like the extensive and intensive How to cook Caldereta process that I made months ago but I should remind myself to not tire anyone (including myself) because of the need to be precise and concise. Let’s just kill it quickly like what we do when we slaughter our animals.
But before we proceed, let’s take a detour to a previous post …

 
 
So currently, i’m researching Philippine Miso – how they make it in the Philippines and how different is it from the Japanese Miso. I’m not finished yet because I cannot find enough local information in the internet about it. It just goes to show that Philippines is not really that adulterated by the internet but I don’t know if it is a good thing or not. If you are abroad though wanting to know more local information is quite a challenge. I might even end up with no information at …

There’s a crazy amount of mixed reactions when you ask the world about Filipino spaghetti. Some would take it as an idiot’s recipe, some would consider it genius (and would even mock Romeos why they didn’t think of Spaghetti like Juans did). I want to talk about why I started this article with the Filipino spaghetti but that can wait to the last line or two. Meanwhile let’s entertain ourselves with the thought of:
Did the Americans really bring a huge influence on Filipino food? What about the Japanese? Did we …

 
Let me tell about what we do here in myfilipinokitchen in case you are a new visitor or you have been visiting this website for any particular reason. The aim of the website is to push Filipino food awareness in the world’s brain. Okay, that maybe a bit too much and crazy but yeah, we promote Filipino food to the world. I have been saying a lot of times already that Filipino food is not that famous yet. And we would like it to be. Although myfilipinokitchen is not a …

 
 
We always tend to describe our cuisine as “fatty, succulent and delicious” (I believe it’s the perfect description for Lechon haha) but I couldn’t help but wonder… in these times that healthy living is a fast becoming trend, and people are getting conscious of what they eat, is there any room for Filipino food in anyone’s stomach?
One of the greatest attributes of our cuisine is comfort. Simmering pork belly for an hour in soy sauce, vinegar, garlic and pepper until it’s very tender, is not really one person’s idea …