The Manyaman Blog

Filipino Beef Steak (Bistek)-In Pampango, we call this “Bisteg”, and it’s always been one of my favorite Beef dishes. I like to use lots of Calamansi when marinating the meat (I’m talking about A LOT of Calamansi). This really gives the dish that unique , truly Filipino, citrusy flavor :)

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 =)

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.  

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:

• 3 Tbsp. Olive Oil
• 4 Cloves of Garlic (Minced)
• 1 Onion (Minced)
• 4-8 Heads of Baby Bok Choy cut into 1-inch pieces (Separate white stalk from leaves-put in two separate strainers and wash thoroughly)
• 1 Tomato (Diced)
• 1 Pound Ground Pork
• 1/2 Pound Peeled Shrimp
• 4 Tsp. Patis (Fish Sauce) Adjust to how salty you want it
• Salt & Pepper to taste

HOW IT’S COOKED:

1. Heat Olive Oil in Saute Pan
2. Fry Garlic until golden
3. Add Onions, fry until slightly transparent
4. Add Tomato, cook for about 5 mins.
5. Add Ground Pork,  & with a spatula break meat into smaller pieces, let cook for about 10 mins. (keep on med. heat)
6. Add 2 tsp. Patis
7. Add in Shrimp, let cook until pink
8. Add white Bok Choy stalks, let cook for about 3 mins.
9. Add Bok Choy leaves, put cover on pot, and let cook for about 5 mins.
10. Once Bok Choy leaves have reduced in size, stir all ingredients (lower heat)
11. Add 2 more tsp. Patis
12. Add Salt & Pepper to taste
13. Turn off heat
14. Enjoy this Manyaman & Healthy Bok Choy Dish!

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!

Stuffed Ampalaya- Growing up I hated the taste of Bitter Melon, or in Filipino, Ampalaya. Thankfully, I recently came across a Manyaman way to turn this bitter vegetable into a very appetizing and healthy dish! I stuffed my Ampalaya with some sauteed ground beef, sliced carrots, and topped them with grated Eden Cheese.

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.

Chicken Adobo- Or in Pampango, “Adobung Manuk”. This has to be one of the most classic Filipino dishes I can think of. I mean, when people think of Filipinos, they almost always associate us with Adobo :) Here’s my recipe for this Manyaman Filipino favorite!

WHAT YOU NEED:

• 3 Tbs. Olive Oil
• 1 Whole Head of Garlic (Minced)
• 1 Yellow Onion (Minced)
• 1 Tomato (Sliced)
• 1 Potato (Peeled and sliced however you like)
• 1 Half Cup Vinegar
• 2-3 Tbs. Soy Sauce
• 2 Tbs. Ground Black Pepper
• 1 Tsp. Whole Black Pepper Corn
• 2 Pieces Dried Bay Leaves (For Aroma)
• 1 Pack of Boneless Chicken Thighs (Or any other part of the Chicken sliced into halves or smaller pieces)
• Salt To taste

HOW IT’S COOKED:

1. Heat The Olive Oil in a pot or deep saute pan, Saute Garlic until Golden Brown
2. Add in Onions, Cook until they become slightly transparent
3. Add In Tomatoes, Saute for about 3 minutes
4. Add In Chicken
5. Add In Whole Black Peppercorns, Pepper, A Pinch of Salt
6. Cover the pot and let Chicken cook half way (About 10 mins)
7. Stir All ingredients and add Vinegar (Wait for Vinegar to come to a Boil!)
8. Once Vinegar is boiling, add in Soy Sauce & Bay Leaves
9. Stir All ingredients and cover pot again (Let simmer for about 20-30 Mins.)
10. Add in Potatoes
11. Depending on how thick you want your sauce, Add a half cup of water In (If you like your Adobo more dry, you can do without the water)
12. Keep the fire on low until the Potatoes are fork tender
13. Serve with some hard boiled eggs if desired (This is how Adobo is served in Pampanga)
14. Enjoy! =)