Tonkatsu (Pork)

My version of Japanese deep fried pork cutlet. Crispy on the outside yet Juicy on the inside! Order now!

Crispy Tokwa't Baboy (Beancurd and Pork)

 Tokwa't Baboy (beancurd and pork) is a typical Filipino appetizer which contains deep-fried pig ears, mask and Tofu. This is usually dipped in vinegar and soy sauce with spices like onion, pepper and jalapeno. I used this as an  appetizer served just before the main course. It is also a popular "pulutan" paired with ice cold beer! Email me for the recipe and procedures. Enjoy!

Tokwa't Baboy

All-time favorite Batchoy (kapampangan style)

 According to Wikipedia, Batchoy’s origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy.

Since it is a weekend, we thought of cooking our own version of Batchoy kapampangan style (I was craving for a soupy main course earlier). This was introduced to me by my wife through her grandmother.  This batchoy is made from pork loin, pork liver, miswa (a very thin variety of salted Chinese noodles made from wheat flour), Patola, lots and lots of ginger, kintsay or Chinese celery, garlic and onion.

Try this and am sure you will definitely crave for more! PM me for the complete recipe and procedures. Enjoy!

 

 Mis-en-place