Eats Philippines

I am a self taught home cook. Both my parents cook really well and despite how many recipes I know how to make, I am not half as good as either of them. Among the first recipes I managed to cook successfully is Nilaga. At home we would have Nilagang Baka, Nilagang Isda or Pesa, and of course Nilagang Baboy. For me, Nilaga is a true Filipino classic dish and should be up there in the hall of fame with sinigang and adobo. Underrated, simple, and easy to make, I am a big fan of Nilaga. I always start by boiling water. I then wash my chosen pork cut. This is liempo but other cuts and parts are acceptable. That is the beauty of Nilaga. Once the water is boiling, I add the meat along with an onion (peeled and sliced) and a few peppercorns. After a few minutes, you will notice some scum or fatty residue surfacing. Gently remove that to produce a clear broth. Continue cooking for about 15 minutes. Afterwards, I add a potato (quartered) and cook the mix for another 15 minutes. Once th

Lugaw is a popular street food and is eaten as a snack or a light meal. I personally think my mom's arroz caldo is the best lugaw in the world  but sometimes, I will have a craving and have no choice but to buy from a commercial lugawan. A good brand of lugaw that we have bought from so many times is Lugawan ni Bro. We have one in the subdivision and although it is quite far, their cheap lugaw, goto and tokwa't baboy make the stop worth it. For about 120 pesos, here are the things we got. Lugawan ni Bro's Goto Lugaw with Egg, patis and pepper Tokwa't baboy Fried Lumpia What we love about Lugawan ni Bro is that their lugaw tastes pretty decent and is cheap for 15 pesos (plain). You may choose to add egg if you want, for 10 pesos I think. Also, their tokwa't baboy is always freshly made, sometimes even straight from the stove and is a steal too for just 35 pesos. Their lumpia or spring roll is okay but not something I would crave for on a reg