JIMSON D. LAGUNDINO

EIM -11 OHM

1.IGADU

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around, in my opinion. However, some people might still need to acquire a taste for it.

Do you know where the name “Igado” was derived from? My guess is it came from the Spanish word “Higado”, which means liver. I am guessing that it was named as such because it is considered as a liver dish due to the amount of liver used in the recipe. What do you think? Please type-in your comments below.

2. TINOLANG MANOK

Tinola is a ginger and onion based soup with chicken as the usual main ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.

Tender and moist chicken, al dente chayote, fragrant ginger, and fresh malunggay leaves–this chicken tinola recipe is a comforting and delicious chicken soup when you want to curl up under a blanket. As a traditional Filipino dish, it’s loaded with familiar flavor profiles of ginger and fish sauce.