AUTHENTIC FILIPINO DISHES & MORE
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I was born in the Philippines but have lived in California for over 30 years. I learned how to cook from a very young age, mainly by watching other people cook. I wrote down the ingredients and tried to make them at home. I was encouraged to learn more dishes when I became a family man.
I developed my passion for cooking after many compliments from friends who started requesting catering for their private parties. My wife and three children are the main reason I cook. They all love to eat. They are also my #1 fan and critic.
In less than a year, I've built a strong community on my YouTube channel and Facebook page, Filipino Dad Cooks, where I can share my recipes and love of cooking!
You can now taste and order my dishes If you live in Northern California (San Francisco, Peninsula, South Bay, and some parts of the East Bay). Please visit Shef.com and find me under Southeast Asian Shefs.
Seeing my customers happy with my dishes is one great reason why I keep cooking.
Newest addition to my menu. They are amazing....you can't eat just one.
Try my most popular dish....Kare Kare. 5 stars from everyone who ordered this.
Thank you!
A common way of serving kinilaw (Ceviche) in the islands of Visayas and Mindanao is Sinuglaw, which combines fish kinilaw (usually tuna) and charcoal-grilled pork belly (Sinugba).
INGREDIENTS:
Marinade
Pork Belly – 2 lbs (sliced 1 inch thick)
Garlic – 6-7 Cloves (chopped)
Brown Sugar – 1 Tbsp
Ground Black Pepper – ¼ Tsp
Calamansi Puree – 3 Tbsp (Lime or Lemon okay too)
Soy Sauce – ½ Cup (Silver Swan brand is best)
Ceviche
Yellowfin Tuna – 1 lb (diced)
Calamansi Puree – 3 Tbsp (Lime or Lemon okay too)
Ginger – Medium (chopped)
Red Onions – 1 Large (sliced)
Cucumber – 1 Large (sliced)
Poivrons Doux or Sweet Peppers – 3-4 Each (1 Bell Pepper okay too)
Hot Chili Peppers – 5-10 Pieces (chopped)
Ground Black Pepper – ¼ tsp
Himalayan or Regular Salt – ½ tsp
Sugar – 1 tsp
Coconut Vinegar – ½ Cup
Spicy Coconut Vinegar (Batsimatsi) – 2 Tbsp (optional)
Spring Onion – 2 Stalks (chopped)
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