02/09/2019
NATIVE Chicken Tinola - it is a Filipino soup dish. ... It is a popular cold weather dish. I always feel warm and cozy every time I eat it. This Filipino Chicken Soup is best enjoyed with fish sauce as dipping sauce, and a cup of warm white rice. Tinola is traditionally cooked with wedges of unripe papaya and malunggay leaves. What makes this servings best is that it a NATIVE Chicken.
NATIVE Duck Kaldereta Espesyal - This is a Filipino tomato based stew which you can use either tomato sauce, tomato paste or fresh tomatoes. It is a duckversion of the well known beef kaldereta.
NATIVE Duck Adobo sa GATA - This twist on the Filipino classic adobo dish uses duck meat, which makes this version particularly rich and satisfying. It is something you might not tried before, and I highly recommend you should give it a try!
NATIVE Duck Dinuguan Laman-Loob - it is a dish wherein pig or cow’s blood is cooked with meat and other ingredients. ... Unlike our previous Pork Dinuguan recipe, this version makes use of the NATIVE DUCK's innards.
Native Duck Mang B**g's Kilawen - Kinilaw is a dish that is basically raw relying on the acid in the dressing to slightly 'cook' the duck meat. It is usually a pulutan or appetizer taken with drinks but can also be served as a main dish. ... Add vinegar, calamansi juice, garlic, ginger, white and red onions you can make your meal and inuman with a splash.
Sinanglaw - is a Filipino dish made of beef innards and similar to Papaitan. Sinanglaw meat cut is bigger compared to The pinapaitan which is chopped in small strips.
Tapang kalabaw - is an Ilocano delicacy. if you it’s your first time to taste this, you will think it is spoiled already because it is tremendously sour. If you don’t like the very sour taste of those sold in the market, you can make this tapang kalabaw yourself and shorten the curing time, probably, you can cure it for less then a day then cook it or freeze it then cook it anytime you want.
Beef Tapa - is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.Tapa is usually fried and is best served with vinegar.
Tinggal Tinapa - Tinggal is a Ilocano term for fish cooked or preserved through the process of smoking. Tinggal can only be found in Region 1 and 2, It is a bit hard to snap as it is very different to the usual Tinapa that you see in the market place. Perfect to mix with Fried Rice, Fresh tomato and Egg.
Longganisang Tuguegarao - it is somewhat similar to Vigan longanisa. It is tangy, salty, garlicky, and cooked on its own rendered fat. One of the best Longganisa you can ever taste :)
Dinakdakan - it is an appetizer dish that originated from the Ilocos Region, in the Philippines. This interesting dish is made-up of boiled and grilled pig parts, in which ears, liver, and face or mascara are the most commonly used. ... The authentic dinakdakan recipe makes use of pig's brain. The one and only Pork meat we have on our dish but an all time favorite to all.
