La Paz Batchoy in visayas

The ultimate Filipino noodle soup is a favorite for a reason. Dig into firm egg noodles that swim in a slow-cooked broth with lots of flavorful toppings: crunchy garlic, chicharon bits, green onions, and lots of pork!


Resulta ng larawan para sa la paz batchoy

La Paz-style Batchoy Ingredients

10 cups chicken stock, divided

1 medium white onion, chopped

4 cloves garlic

4 tablespoons dried shrimp

1 tablespoon brown sugar

1 tablespoon soy sauce

1/4 teaspoon pepper, crushed


250 grams pork, (use kasim), cut into 1-inch pieces

150 grams pork liver

1 piece chicken, use breast part

1/2 kilo fresh mike noodles


garlic, fried and chopped

shallots (sibuyas tagalog), fried

spring onions

1 whole egg, Optional

How to Make La Paz-style Batchoy

Make the broth: Put 8 cups of stock and other broth ingredients in a large pot. Bring to a boil.

Add pork kasim, liver, and chicken in the pot. Let simmer for 20 to 25 minutes or until pork, chicken, and liver are tender. And remaining stock, if necessary.

Remove pork, liver, and chicken from pot and let cool. Slice the pork, liver, and chicken into thin strips and set aside.

Strain the stock. To assemble, place noodles and pour the hot stock over the noodles. Top with the slicked pork, liver, and chicken. Garnish with chicharon, fried garlic, fried shallots, and spring onions. If desired, crack an egg and serve immediately.


Humba is a stewed pork dish with similarities to Filipino Adobo. Although the two dishes resembles in terms of appearance, Humba is “sweet, sour, and salty” all at once in taste while Adobo is “sour and salty”. Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted black beans (tausi), and banana blossoms. Three parts of the pig such as pork belly, pork ham and pork hocks are the most common meat used in preparing this scrumptious Filipino dish.

Although Pork Humba is popular in the regions of Visayas and Mindanao, there were different claims as to the origins of this delicious dish. One claims that it is Chinese in origin based on the assumption that the ingredients of soy sauce, brown sugar, and tausi were all Chinese by influence. Furthermore, Pork Humba is also very similar to Chinese Hong-ba recipe in terms of flavor and cooking preparation. Another claims that it is indigenous because Humba sounds like Umba (visayan term) but it contradicts the fact that Humba is using some of the ingredients brought to the Philippines by the Chinese. Or maybe, just maybe that this recipe was created indigenously by the Cebuanos using the modern day indigenous ingredients in Cebu. Some believe that Humba evolved from the Philippine famous Adobo dish because it uses its base ingredients. Whichever claim is true, I believe that this delicious Humba recipe was created because of the ingenuity and innovative culinary skills of the Filipinos.

Just like the Filipino Adobo, variation of this Humba recipe develops when you add other ingredients such as pineapple juice, herbs, mushrooms, chili peppers, potatoes, hard boiled eggs, dried shrimps, star anise, and oyster sauce.


Image result for humba



  • 1 lb pork belly, cut in serving pieces
  • 1 tablespoon garlic, crushed
  • 1 small onion; chopped
  • 1/3 cup vinegar
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 3 bay leaves
  • 1 cup rice water
  • 1/4 tablespoon ground black pepper (or whole peppercorn)
  • 2 tablespoons salted black beans (tausi)
  • 1/2 cup dried banana blossoms
  • Cooking oil

Cooking Instructions

  1. Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 1 hour.
  2. Sauté garlic and onion.
  3. Add pork from the marinade.
  4. Stir fry for few minutes until pork starts to render its oily fat.
  5. Add rice water and the marinade. Bring to a boil and then lower heat to medium fire.
  6. Stew until most of the liquid has evaporated.
  7. Add brown sugar stirring once in a while. Simmer until an oily sauce consistency is achieved.
  8. You can balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!


Cooking Tips

  • Adding 1 cup of pineapple juice along with the rice water and marinade will give you a better taste of Humba.
  • Instead of using belly as your choice of pork, you can also use ham or hocks as substitute.


Laing or Pinangat,Southern Luzon Cuisine

The Bicol region is consist of six provinces namely Albay, Camarines Norte, Camarines Sur, Catanduanes, Masbate, and Sorsogon. Not only will you find here one of the world’s most photogenic volcanoes, the Mayon Volcano, but also some of the most popular dishes in the country.

Bicolanos are known for using coconut milk and siling labuyo (hot chilies) in their cuisines. So here are a few of their dishes that are known throughout the country.



100 grams taro leaves (dahon ng gabi), (use dried leaves), (dried gabi leaves)
2 slices pork, cut into 1/4 inch-thick strips
1 to 2 tablespoons shrimp paste (bagoong alamang), to taste2 cloves garlic, chopped
3 cups coconut milk (gata)
2 cups coconut cream (kakang gata), or coconut cream
1 thumb-sized piece ginger, cut into large strips
4 pieces green finger chili (siling pangsigang), cut into 1-inch pieces
2 pieces red chili pepper (siling labuyo), sliced thinly             

Cooking Procedure

In a large pan over medium heat, spread out your pork belly strips and pour water over until meat is covered. Place the lid on and and cook until all liquid has evaporated and the pork fat has started to render.Combine the shrimp paste, garlic, coconut milk and ginger in the pan and stir for about 2 minutes.Add the taro (gabi) leaves and let it absorb the coconut milk. Avoid stirring the leaves. Let this boil and dry up for about 10 minutes.Add in the kakang gata or coconut cream, green chilies and bird’s eye chilies. Again, leave to boil or dry up for another 10 minutes. Add more chillies, if preferred. Serve warm with rice and other viands.



Bukayo  is a Filipino version of coconut candy, it is made with strips of mature Buko meat (coconut meat) and dark brown sugar.  In this version we added Muscovado sugar to make the taste less sweet compared to the traditional Bukayo you can buy in the market and this one is soft and chewy.   If you have diabetes, this Filipino dessert is not good for you because of high sugar content and consume it in moderation.

Bukayo candies come in different shapes, some are round in ball form, another in a flat circle shape and some are cut into square shape. Bukayo is believed to have been originated from Lingayen, Pangasinan.

Image result for BUKAYO

Bukayo Ingredients:

  • 3 cups Buko meat (coconut)
  • 1 ½ cups Brown sugar
  • ½ cup Muscovado sugar
  • 2 1/2 tablespoon Buko juice or Water
  • 3 pcs calamansi (optional)
  • Sesame seeds (optional)
  • Banana leaves


Bukayo Cooking Instructions:

  • In a large saucepan, combine Muscovado sugar, dark brown sugar, and the Coconut juice then apply heat and bring to a simmer.
  • The fire must be the lowest heat possible and cook for about 1 minute until the all the sugar dissolves.
  • Add-in the Buko (coconut) strings and calamansi juice.
  • Mix well, make sure to evenly coat the buko strings with sugar , then cook until the sugar syrup thickens and becomes caramelized, it will take about 15 minutes of cooking.
  • When the Bukayo mixture becomes very sticky enough to hold its shape, then you are done.
  • Turn off the heat, let it cool for a minute or two, then form the mixture into a flat circle on top of a greased banana leaf, repeat the process until you’re done with the rest of the Bukayo mixture then set aside to completely dry.
  • When the Bukayo is completely dry, you can now serve it or store in a jar.



This is one of my dad’s favorite dish. Some people call it “the Philippines answer to Japan’s Sushi” since it is, basically, a dish of uncooked fish. Though, technically, it has more in common to Latin America’s ceviche since the dish is cooked by the vinegar marinade.



1/2 kilo of tuna fillets (or any fish that you may have on the refrigerator)

1 good-sized hand of ginger, peeled and sliced (this is to get rid of the unwanted smell)

1  head of garlic, peeled and crushed

2 white onion, thinly sliced (or you could use red onion if you want it traditional)

5 green chili peppers, cut diagonally into 1/4-inch thick slices

(you may not use this if you don’t want it to be spicy hot)

1 red or green bell pepper, diced

2 cups of vinegar (if you have suka’ng tuba, or coconut vinegar, then it is preferable)

salt and pepper (to taste)

1/2 cup of kalamansi juice (lemon)

1 1/2 cup of kakang gata

(coconut cream, you could discard with this if you don’t have any)


Cooking procedure

Make sure that you fillet the fish moderately thin and without bones and skin. Then cut the fillet into cubes. Put it into a bowl and sprinkle with some salt and pepper, make sure to mix it well.

Pour in the vinegar, mix well, and put it in the refrigerator for about an hour or so.

Drain a little of the excess marinade. Put in the rest of the ingredients, mix well.

Put it back in the refrigerator and let it chill for about 30 minutes.

Serve it cold.


Pocherong Bisaya

The light lemongrass-infused broth of Visayan pochero is both hearty and comforting. Use the freshest produce possible to make this dish shine.

Pocherong Bisaya Ingredients

1 kilo beef, use shank with bone marrow

oil, for sautéing

1 onion, quartered

1 cup leeks, sliced

10 cloves garlic, smashed

4 stalks lemongrass (tanglad), smashed

1 (1-inch) piece ginger, peeled

2 ears fresh sweet corn, sliced into 2 cobs

1 cup fresh bamboo shoots

1 beef bouillon cube

1 potatoes, peeled and sliced in half

2 bunches pechay leaves

1 cabbage, quartered

salt, to taste

soy sauce, to serve

How to Cook Pocherong Bisaya

Boil the beef shank in a pot of water for 5 minutes. Skim off any impurities that rise to the surface. Strain and set beef aside.

Heat oil and sauté onions, leeks, garlic, lemongrass, and ginger in a pot over medium heat.

Add the beef shanks and enough water to cover. Add corn and bamboo shoots, if using.

Simmer for 2 to 3 hours or until the beef is tender.

When beef is tender, strain broth into a bowl. Discard grit accumulated in the strainer. Return the clear broth to the pot and add beef bouillon cube (if using), potato, pechay, and cabbage. Simmer until potatoes are tender. Season with salt and pepper.

Serve hot with a dipping sauce of soy sauce, siling labuyo, and calamansi.


Leche Plan in Luzon


Leche Flan Recipe is originally a french dessert called creme caramel which became a sensational food in the Philippines.

You will see it everywhere around the country and usually served during occasions such as birthdays, Christmas, weddings etc.

It looks easy to cook but quite challenging to perfect we actually had to try several times and this is the best version we had.


10 fresh eggs

380g condensed milk

390g evaporated milk

1 tsp vanilla extract

1/4 cup sugar


Pyanggang is a Tausug dish similar to a chicken barbecue only it’s black but not because it’s burnt. One of the ingredients, coconut meat, is burnt before it is grounded. It is then combined with other spices to make a paste or marinade sauce for the chicken.




2 chicken, use leg quarters

2 chicken, use chicken thighs

1/4 cup coconut (buko), burnt and ground

1 1/2 tablespoons red onion, chopped

1 piece lemongrass bulb (tanglad), (use stalk part), white part only

1 tablespoon luyang dilaw, chopped

2 tablespoons garlic, chopped

1 tablespoon ginger, chopped

1 teaspoon cilantro stems, chopped

3 tablespoons spring onions, chopped

1 1/2 teaspoons canola oil

salt, to taste

finger chilies (siling pangsigang), Optional

2 tablespoons canola oil

1 tablespoon garlic, chopped

2 tablespoons white onion, chopped

1 piece lemongrass (tanglad), white part only, bruise with the back of a knife

1 tablespoon ginger, sliced

1 teaspoon fish sauce (patis)

coconut curry paste

1 cup coconut milk (gata)

1/2 cup coconut cream (kakang gata)

salt, to taste

finger chilies (siling pangsigang), optional, add for a spicy sauce



How to Cook Chicken Pyanggang:

Method for burnt coconut flesh:If you can get your coconut market vendor to separate the flesh from the husk, discard the husks and burn the flesh directly over your charcoal grill until black on both sides—burnt. If you can’t get them separated, break niyog in half or quarters then burn all sides directly over charcoal until you can separate the husk and then continue to burn the flesh until burnt black on both sides.


Grind the burnt coconut flesh in a food processor or use a mortar and pestle. Use as needed.

To make the paste: combine burnt coconut, red onion, lemongrass stalk, fresh turmeric, garlic, ginger, cilantro stems, spring onions, canola oil, and green chili (optional) and pound on a mortar and pestle. Mix well until you have a paste. Season to taste. Take half of the paste and combine with the chicken, mix well and marinate for about 4 hours.

Heat oil in a pan over medium high heat and sear the chicken on all sides until lightly brown then remove the chicken from the pan. On the same pan, sauté garlic, onions, lemongrass, ginger, patis, and the rest of the paste.

Add coconut milk and coconut cream and bring to a slow simmer. Return the chicken to the pan and bring to a slow boil then maintain at a simmer for 12 minutes or so or until the chicken is cooked through. Season to taste. Add green chilies to the paste or sauté for heat, if desired.


Northern Mindanao is proud to present its unique spin on kinilaw. Sinuglaw is a mix of sinugba and kinilaw – two dishes common in Filipino palate.
Sinugba is grilled pork belly while kinilaw (ceviche-style) is raw fish, usually tuna, soaked in a cocktail of vinegar and citrus juices. The kinilaw in Mindanao is unique because of the suwa and tabon-tabon included in the mix. Tabon-tabon is a tropical fruit that grows in the wilderness of Mindanao, that looks like the more familiar chico.
You can find the sinuglaw in almost all the restaurants in the city. The dish is a favorite appetizer because of the vegetable medley and the choice pulutan (best paired with alcoholic drinks) for its sharp acid taste.




  • 1 lb Inihaw na liempo grilled pork belly, chopped
  • 1 lb fresh tuna meat cubed
  • 2 cups cucumber seeded and thinly sliced
  • 1 1/4 cup vinegar cane, white, or coconut vinegar
  • 1 medium sized red onionsliced
  • 2 tablespoons gingerjulienned
  • 4 pieces finger chilies sliced
  • 1 piece lemon
  • 4 to 6 pieces Thai or Bird’s eye chili chopped
  • 1 teaspoon salt


  1. Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.
  2. Using a spoon of fork, press the tuna meat lightly.
  3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
  4. Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.
  5. Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
  6. Transfer to a serving plate then serve.
  7. Share and enjoy!



Crunchy golden-brown deliciousness on the outside, loaded mashed potato goodness on the inside. Resistance is futile.

Loaded Cheesy Mashed Potato Balls


pouch Betty Crocker™ Mashed Potato Mix Roasted Garlic
tablespoons butter
cup milk
slices bacon
cup shredded cheddar cheese
large egg
tablespoons chopped chives
1 1/2
cup Progresso™ panko bread crumbs
cups vegetable oil


  • 1
    Cook the Betty Crocker™ mashed potatoes, with the milk and butter, according to package directions. Let cool to room temperature.
  • 2
    Cook your bacon until crispy. Set aside on paper towels. Once cool, crumble into bacon bits.
  • 3
    In a large bowl, combine the potatoes, cheese, egg, chives, and bacon bits. Mix until thoroughly combined. Using your hands, roll mixture into 1-inch balls. Toss in the panko bread crumbs until completely covered. Set aside on a plate to rest 15 minutes.
  • 4
    Heat the oil in a large, wide pot. Once the oil is hot enough, gently lower the balls into the oil and fry until golden all over. Continue frying in batches and set aside on paper towels to drain.
  • 5
    Garnish with extra chives and serve immediately.