Picadillo and giniling are the same!
‘Just made giniling again–didn’t know this is also called picadillo! Well, this is the Filipino version, of course 😉 I usually skip the raisins, but this time I added them. […]
Category Archives: Hispanic
Chicken afritada
Ingredients: oil for sauteing 3 cloves garlic (minced) 1 onion (julienned) 1 large red capsicum (julienned)–I used green as that was the only one I had 4-6 fresh tomatoes (or […]
Beef giniling
Giniling means ground, or ground meat; it is also synonymous to this particular dish of ground pork or beef. I can’t remember anymore the exact measurements I used for this, […]
Escabeche (fish escabeche)
Oh I’ve always loved this–the mingling of sweet, sour and salty tastes! This was one dish that made me voluntarily finish my meal when I was a child! Ingredients: 4 […]
Leche flan
Leche flan is not creme caramel. This is richer, thicker, heavier and milkier. You would only need a small slice to satisfy your sweet craving! Below is the leche flan […]
Tortilla a la tacos
Some time ago I showed you how I jazz up the ordinary tortilla chips by baking it with cheese. Now I realise that I could even make it jazzier. I […]
Baked tortilla chips with cheese
I haven’t thought of baking ready-to-eat tortilla chips before, but one time my Cajun friend prepared a TexMex feast for me and this one caught my attention (anything that’s easy […]
Caldereta
I prepared lunch for some friends recently, and caldereta was on the menu. I remember always eating this at our nearest neighbour’s house during the annual town fiesta, and at […]
Fish sarciado
Fish sarciado This dish is usually made from leftover fish fried the previous day. I didn’t have fried fish yesterday (much less leftovers!), but I had smoked kippers in the […]
Arroz Valenciana
Ingredients: olive oil for sauteing half a head of garlic chicken (2 breast fillets) approx. 30 black olives 1 big bulb of onion (red or white) turmeric or annatto or paprika […]
