Kare-kare

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Kare-kare is a Philippine stew. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe. Vegetables, which include (but are not limited to): eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added – usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. The stew is colored with annatto (extracted from annatto seeds in oil or water), and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes as other seasonings are added at the table.  Other variants may include goat meat or (rarely) chicken. It is often eaten with bagoong(shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled withcalamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. A very similar dish called Maafe(Groundnut Stew) is found in Mali and throughout Western Africa and Central Africa.
Wikipedia

Le Brioche

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Fruit pie and cupcakes by Le Brioche Restaurant. Thanks to bro-in-law Bok.

Pork Steak Tagalog

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It’s pork steak with lots of soy sauce and onions.

Sopas

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Hot elbow macaroni soup.

Mixed Fried Rice

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Fried rice with bits of beef, scrambled egg, carrots, grean peas and shrimp.

Instant Noodles

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Hot instant noodles with egg.

Farewell Party

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Chicken Sisig

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Beef

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Fish fillet

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Pansit Palabok

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Pork Lechon

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Biko

Tortang Talong

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Eggplant omelette and meat loaves.

Sarsyadong Manok

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Paksiw na Pata

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Paksiw na Pata is braised pork’s shank in vinegar, soy sauce and other condiments. There is also dried banana blosoms to add to the taste.