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Sipo Egg-This is another traditional Kapampangan dish made up of a medley of Crab Meat, Shrimp, Quail Eggs, Carrots, and Green Peas in a delicious creamy sauce. Manyaman food at it’s best =)
Teriyaki Salmon Steaks- This is the first time I’ve ever used Salmon in a Teriyaki dish, and the final product was super Manyaman. After pan frying my fish, I smothered them in my own sweet ginger based Teriyaki sauce, then baked them to get some caramelization going. It was delicious :)
Sopas-Or a Filipino version of the ever favorite Chicken Noodle Soup has always been one of my favorite comfort foods. As a kid, I referred to it as “Macaroni Soup” and I never got tired of eating it. I practically grew up on Sopas :) Today, I cook it regularly, and still love eating it…especially when it’s cold out!
Caldereta-This is a classic Filipino stew made up of slow cooked Beef, Pork or Chicken accompanied by sweet peppers, sliced potatoes, carrots, and lots of delicious spices (which vary from region to region in the Philippines). The Kapampangan way of preparing Caldereta involves marinating the meat in soy sauce and pineapple juice before adding it to the stew. This insures a Manyaman slightly sweet, but savory dish. What I like most about Caldereta is it’s mild spicy flavor which really showcases the taste of Spanish influence in Filipino Cuisine.
Pineapple Fried Rice w/ Teriyaki Chicken-I love cooking this dish because its sweet flavor sets itself apart from the typical Chinese styled fried rice dishes we’re all used to (which are delicious as well!). I first tried Fried Rice prepared this way at Guppy House in Orange County. From then on, I was hooked. If you love Pineapple, and love fried rice too, this is the perfect Manyaman dish for you =)
Sinigang Na Salmon- Many of us might be more used to the traditional Pork Sinigang, but using seafood such as prawns or fish in Sinigang is equally as Manyaman! I love using Salmon fillets in this dish because they marry really well with the sourness of the soup. Manyaman Tip: Add some smashed ginger in your Sinigang when using fish or other seafood! It really does wonders =)
Ginisang Petchay- In Filipino kitchens everywhere, this is very common, and super Manyaman way to cook Petchay or Bok Choy. Bok Choy is very rich in Vitamins, and though it doesn’t have too much flavor on it’s own, this dish brings it to another level of Manyamanness (yes, I just made this word up). Here’s my recipe! Let me know how it goes =)
WHAT YOU NEED:
HOW IT’S COOKED:
Tortang Talong -One of my favorite ways to use Eggplants in Filipino Cuisine =) Most people prepare it using egg alone, but my family mixes sauteed ground pork into the egg batter to take it to that next level of deliciousness. Truly a Manyaman way to eat an omelette!
Beef with Broccoli-An all time favorite Chinese dish. Manyaman tip: I like to blanch my broccoli before adding it to the stir fry pan. This gives it that fresh, bright green color :)
Escabeche-Like many other Filipino dishes, this dish is highly influenced by traditional Spanish cuisine. Typically, a whole fried fish is used in this dish, but since I didn’t have a whole fish available in the freezer, I used some Tilapia Fillets instead. I breaded my Tilapia fillets in some panko bread crumbs, and topped it with a super Manyaman Pineapple sweet & sour sauce.