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The Manyaman Blog

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Welcome to The Manyaman Blog, your one stop spot for everything Manyaman! Now, what exactly does "Manyaman" mean? Let me explain. In the Pampango dialect of the Philippines, this is the one word that describes food that is undeniably tasty, mouth-watering, and flavorful. In short, it means absolutely delicious!

A little about myself: My name is Michael Sibal, a 21 year old college student working part time as head chef in my own family kitchen :) Being a Kapampangan, I pride myself in the well known culinary talent of my people. Through this blog, I hope to bring Filipino cuisine into a new light, with my own Pampango twist of course. Occasionally, I will post dishes that are more Asian Inspired, or not Filipino at all, but nonetheless, every dish I cook will surely be Manyaman. Thanks for visiting my page!

*NOTE: All the dishes posted in this blog are photographed by me, and more importantly cooked by me (Unless reblogged)
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Stir Fried Shrimp & Vegetables in a Spicy Ginger Sauce- After taking a short hiatus from cooking, I’m back & excited to post some new food pics for all you tumblr food lovers :) Manyaman Tip: For a great stir fry, toss in some ginger and red pepper flakes while cooking the vegetables/meat. This ensures that extra Asian “kick” of flavor that every delicious stir fry should have!

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!

Crab & Shrimp Egg Foo Young-the Manyaman way.

Tagged: Asian, Chinese, Delicious, Food, Seafood, Shrimp, Crab, 

So the other day my sisters boyfriend left me a pound of shrimp to cook, and I honestly had no clue what to do with it. Since I use shrimp in so many of the traditional Filipino/Asian dishes I make, I thought why not try making pasta? It’s amazing what butter, olive oil, white wine, lemon juice and a pound of shrimp can do :) Definitely manyaman.

Tagged: food, pasta, shrimp, 
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