Category: Meat

Sinigang Na Manok (Chicken Sinigang)

Chicken Sinigang, Photo by Mae Mercado-Sanguer

Sinigang Na Manok (Chicken Sinigang)

This is a comfort food and ‘getting-over-a-flu’ kind’ of dish.  It has that lovely sour taste that would seduce your uninterested palate! LOL


2lbs chicken thighs and chicken legs (or one whole chicken cut into serving pieces)

1-2 packets of Knorr or Mama Sita Sinigang Mix (or use 2 cups of tamarind tops/young leaves and flowers)

1/2 lb strings beans (green beans), cut into 1½ inches pieces

2 medium size aubergines (eggplants)

1 cup radish (daikon)  sliced

5 long green chilli

1½ tbsp fish sauce (patis)

1 cup tomatoes, quartered

1 large onion, sliced roughly

10-12 cups water

Method of Preparation:

  1. Using a large casserole pan, heat the water up.  If using tamarind leaves and flowers tie and wrap them using banana leaves muslin cloth/gauze and boil.
  2. Add the chicken pieces, onions and tomatoes.
  3. If using the more convenient sinigang mix, which is readily available in most Oriental supermarket, pour it in the casserole.  Mix it in.  If it is not sour enough according to your taste, add half or another packet of the sinigang mix. Simmer for 10-12 minutes.
  4. Season with the fish sauce.
  5. Add the string beans, aubergines, radish and green chilli.
  6. Cook for 10 minutes or until the vegetables are tender.
  7. Finally check and adjust the seasoning.

Enjoy with freshly boiled rice.


Chicken Paella Recipe

Paella in Barcelona – Photo by Peter Morton

We had a wonderful meal of chicken paella whilst on holiday in Barcelona.

The dish was so sumptuous that I still think about it today. LOL  I have tried to make my own version and I found Jamie Oliver’s version is a good starting point for a truly delicious Spanish paella.

Below is a Jamie Oliver recipe:

Chicken Paella Recipe


• 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored


Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.

Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.

After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.

Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.

Tonkatsu Recipe

Tonkatsu, photo by Carol Elep

Tonkatsu Recipe

Tonkatsu is a Japanese breaded pork chop, a lovely choice if you are eating Japanese and yet not really into sushi, there are some people who are not!

To make a crispier Tonkatsu use a Japanese style bread crumbs called Panko which thankfully is available in supermarkets like Tesco here in the UK.  Panko gives the extra crunch to the recipe and yet apparently less absorbent of oil.  If somehow you can’t find Panko, just use a couple of white breads, cut off the edges and then leave to ‘harder’ in the open for at least 3-4 hours.  And then run them in into the food processor to turn them into crumbs.

Below is the recipe:

  • 2 boneless pork loin chops
  • salt
  • pepper
  • 1/4 cup plain flour
  • 1-2 eggs
  • 1/2 cup panko or bread crumbs
  • oil for deep frying
  1. Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
  2. Coat the meat with flour, dip in eggs, then cover with bread crumbs.
  3. Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it’s dropped, it’s good.
  4. Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
  5. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.

Chicken a la Piri Piri

Chicken Peri Peri, Photo by JMorton

Chicken Peri Peri, Photo by JMorton

Chicken a la Piri Piri

This recipe is from the Hairy Bikers duo.  I followed it to the letter and it gave me a very delicious spicy chicken dish, comparable to my much loved Nando’s!

Apparently piri-piri was a variety of bird’s eye chili from Africa.  The chili was used by a Portuguese immigrant to create the now world-wide famous Nando’s Peri Peri chicken.


  • 1 large fresh chicken, about 2kg
  • fresh watercress, to garnish
  • lemon wedges, to serve

Piri Piri marinade

  • 4 plump red chillies, deseeded and roughly chopped
  • 2 red bird’s-eye chillies, stalks removed, sliced
  • 4 garlic cloves, peeled and halved
  • 20g bunch of flatleaf parsley (with stalks)
  • juice of 2 lemons, about 65ml
  • 2 tbsp white wine vinegar
  • 1 tsp smoked paprika, sweet or hot
  • 1 tsp oregano
  • 1 tsp caster sugar
  • 2 tsp flaked sea salt


  1. To make the marinade, put all the ingredients in a food processor and blitz until everything is well mixed and chopped up small. Now you need to spatchcock the chicken by removing the backbone but leaving it whole. Turn the bird on to its breast and carefully cut either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the foot joints and wing tips.
  2. Strip off all the skin from the bird apart from the ends of the wings, which are easier to remove after cooking. You’ll find it simpler to do this if you snip the membrane between the skin and the chicken flesh as you go. Snip off any obvious fat with scissors – it will be a creamy white colour.
  3. Open the chicken out and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Don’t worry if you can’t press hard enough to break the breastbone – as long as the chicken looks flat, it will cook evenly. Using a sharp knife, slash through the thickest parts of the legs and breasts. Place the chicken in a shallow nonmetallic dish – a lasagne dish is ideal – and tuck in the legs and wings.
  4. Spoon over all the marinade and really massage it into both sides of the chicken, ensuring that every bit of it is well coated. Cover the dish with cling film and leave the chicken to marinate in the fridge for at least 4 hours or ideally overnight.
  5. Preheat the oven to 210°C/Fan 190°C/Gas 6½. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Roast for 50–60 minutes until lightly browned and cooked through. The juices should run clear when the thickest part of a thigh is pierced with a skewer. Cover the chicken loosely with foil and leave it to rest for 10 minutes before carving. Add a garnish of watercress and some lemon wedges for squeezing.


Quick Pork Chop Recipe

Pork Chop, Photo by JMorton

Quick Pork Chop Recipe

This recipe is so easy, yet so tasty, no wonder it is a favourite of many.

Here are the ingredients:

  • 2  pork chops
  • 1/4 cup soy sauce
  • 2 cups water
  • 1 lemon, juiced
  • freshly ground black pepper
  • 3 cloves garlic, minced finely
  • 2 tbsp olive oil


  1. Wash the chops and then pat to dry with a paper towel.
  2. Cut into the skin/fatty edges of the chops (see photo above) and then arrange the pork chops into a large bowl where the chops are not overlapping.
  3. In a separate dish, mix the the soy sauce, lemon juice, minced garlic and a few shakes of ground black pepper.
  4. Pour the soy mixture into the the chops and marinate for at least an hour, covered in the fridge.
  5. Heat a tablespoon of oil in a large pan or wok.
  6. Carefully lower down the chops onto the oil and fry until  golden on both side.
  7. Pour-in soy sauce marinade into the chops.
  8. Add the water and let it boil.  Lower down the heat and simmer for at least half an hour or until the chops are tender.
  9. Remove the remaining sauce from the chops
  10. Add the rest of the oil with the chops and fry until sizzling and crispy.

Serve with freshly boiled rice or steamed vegetables.Use the sauce as gravy.



Stewed Spare Ribs (Nilagang Spare Ribs)

Stewed Spare Ribs (Nilagang Spare Ribs)


  • 700g pork ribs
  • 2 heads bok choy (pechay)
  • 2 medium potatoes, peeled ad quartered
  • 1 large carrot, peeled and sliced
  • ½ cabbage, quartered (or Chinese cabbage, bottom trimmed and then halved)
  • 1 medium size onion, quartered
  • 1 Tbsp. fish sauce or patis
  • 1/2 Tbsp black peppercorns, cracked
  • ½ tsp. salt
  • 8-10 cups water


  1. Using a heavy duty meat cleaver, cut the pork ribs in half or in 3 pieces.
  2. Fill a large size casserole pan with the water and bring to a boil.
  3. Put the pork ribs and boil.
  4. Remove the scum that rises above the water.
  5. Lower down the heat and simmer.
  6. Drop in the onion and black pepper then cook for an hour or until the meat is tender. (Add more water if required.  This is rather a soupy dish!)
  7. Add in the potatoes, carrots, salt and fish sauce and cook for another 5 minutes.
  8. Then add cabbage and simmer for half a minute.
  9. Just before it turning off the heat, add the bok choy and simmer for another minute.  At this point add more salt of fish sauce to adjust the taste.
  10. Remove from heat and serve hot with freshly boiled rice.


Pakam – Bulacan Recipe

Chicken pieces, Photo by PH Morton

Pakam – Bulacan Recipe


Pakam apparently is a very old recipe which is almost unique to Bulacan, a region in the Philippines which is north of Manila.

I love chicken!  I eat the meat almost everyday. Therefore a new recipe is always welcome. 🙂

Pakam Recipe:


1 chicken, cut at the joints
1 tbsp salt
2 tbsp butter or margarine (or even lard if easily available)
2 onions, sliced
1 tbsp fish sauce (patis)
2-3 radishes, peeled and sliced
1/2 cup vinegar
1/2 tsp black pepper
3 cloves garlic, minced
3 ripe tomatoes chopped
1 cup water

Method of preparation:

Arrange the chicken pieces into a large casserole pan.

Add the vinegar, salt and pepper and cook until the liquid had evaporated.

Deboned the chicken and cut into bite size pieces.

Using a large frying pan, add the butter and to it saute the garlic and when brown (not burnt) put in the onions, tomatoes and fish sauce.  Also add the chicken pieces.

Let it cook for a couple of minutes before adding the water.

Bring the water into a  boil.  Add the radishes and continue cooking until the radishes are soft and tender but not mushy.

Enjoy this piquant tasting dish with some beer or go Korean with some Soju!



Lamb Shanks Stew In Red Wine Recipe


Lamb Stew ingredients, Photo by Bless Mercado

Lamb Shanks Stew In Red Wine Recipe

Lamb Stew with red wine, photo by Bless Mercado

It is the month of LOVE, and this recipe is something to spoil your other half.

The Ingredients:

  • 2 tbsp olive oil
  • 2 lamb shanks
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 2 potatoes, peeled and chopped
  • 1 green bell pepper, sliced
  • few sprigs fresh rosemary
  • 3 fresh bay leaf
  • 4 garlic cloves, peeled and halved
  • 1 tbsp plain flour
  • 1 tbsp tomato purée
  • 250ml red wine
  • 350ml lamb or chicken stock (or 4 bouillon cubes dissolved in 350ml hot water) 🙂
  • Salt & pepper

Method of preparation:

  1. `Preheat the the oven to 180°C.
  2. Using a large casserole pan, heat the oil and start browning the lamb shanks all over, this may take 10-12 minutes.
  3. Take out the lamb and set aside.  Using the same casserole pan, add the onion, potatoes and carrots and cook for 10 minutes.
  4. Add the herbs and garlic and cook for a few more minutes.
  5. Stir in the flour and tomato purée, season well with salt and freshly ground black pepper then pour over the wine and stock.
  6. Return the lamb shanks to the pan and also add the green bell pepper. Bring to a simmer, cover  the casserole pan with a lid.
  7. Put the casserole into the preheated oven and cook for 2 hours or until the lamb is tender.

Serve with steamed vegetables or as I prefer, with saffron rice or freshly boiled rice.

Pork a la Beef Steak, Filipino Recipe

Pork Steak, photo by Mae Sanguer

Pork a la Beef Steak, Filipino Recipe



  1. 4 pork chops (boneless)
  2. 1/4 cup soy sauce
  3. 3 limes or 2 lemons, juiced
  4. 1/2 cup cooking oil
  5. 2 medium onions, sliced in rings
  6. 1 1/2 cup water
  7. 1 tbsp granulated white sugar
  8.  Salt & pepper

Method of Preparation

  1. Put the pork chops in a large dish.  Using a large bowl, mix the soy sauce with the juice from limes or lemons juice.

    Pour the juice and soy sauce mix over the pork chops.  Ensure the chops are covered with the sauce.  Leave to marinate for at least an hour.

  2.  Heat a frying pan or a wok over medium heat.  pour in cooking oil carefully.
  3.  Pan fry the marinated pork chops (do not discard the marinade but set it aside) for 5 minutes at each side or until brown all over.
  4. Turn up the heat.  Pour the marinade and water then bring to a boil. Lower down the heat and leave to simmer for 45 minutes or until pork is tender.
  5.  Add in the sugar, salt, and pepper then stir.
  6.  Put in the onion rings and continue cooking for another 3-5 minutes.
    Serve and enjoy with freshly boiled rice or garlic fried rice.

Bopis, Intrepid Foodie Delight

Bopis, photo by PH Morton

Bopis, Intrepid Foodie Delight

Bopis is for the intrepid.  But having said that, Bopis is really delicious.  Certainly better than the Scottish Haggis!  This is spicy.

I would advise to use fresh ingredients as much as possible.  The first time I cooked bopis in London, it stunk the whole house for almost a week.  🙁 🙁 🙁


  • 150g pork liver, chopped
  • 150g pork lung, chopped
  • 150g pork heart, chopped
  • 2 bay leaves
  • 100ml cider or red wine vinegar
  • 125ml water
  • 1 medium onion
  • 1 red bell pepper
  • 1 medium carrot
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tomatoes, diced

Method of Preparation:

  1. In order for the liver, lung and heart to chop more easily they should be boiled for at least 10 minutes each on separately.
  2. Using a large sauce pan, add together the chopped liver, lung and heart and cooked under medium heat.
  3. Pour in the water and vinegar, add the bay leaves and season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
  4. Whilst the pork bits are cooking, heat the olive oil using a large frying pan or better yet a wok. Drop in the onion and garlic in the hot oil  and cook until fragrant but not burnt. Stir in the tomatoes, carrot and bell pepper, cook for 5 minutes until all are softened.
  5. Take the pan of pork liver mixture and tip everything to the wok,  cook and stir thoroughly for 5 minutes until sizzling.
  6. Serve with freshly boiled rice for an amazing dining in!