Pinoy Taste Co.

Chicken Adobo sa Atsuete is a vibrant and flavorful twist on the classic Filipino chicken adobo, infused with the rich, earthy color and subtle sweetness of atsuete (annatto seeds) . This version adds a beautiful orange-red hue to the dish while keeping the tangy, savory, and slightly sweet flavors of traditional adobo. Ingredients: 1 kg chicken (cut into pieces, bone-in for more flavor) 3 tbsp atsuete (annatto) seeds (or 2 tbsp atsuete powder) 1/2 cup vinegar (cane or white vinegar) 1/4 cup soy sauce 1 head garlic (minced) 1 medium onion (sliced) 2-3 bay leaves 1 tsp whole peppercorns (or 1/2 tsp ground pepper) 1 tbsp brown sugar (optional, for a touch of sweetness) 1 cup water (or chicken broth) 2 tbsp cooking oil Salt to taste (if needed) Instructions: 1. Prepare the Atsuete Oil: In a small pan, heat 2 tbsp oil over low heat. Add the atsuete seeds and stir for 1-2 minutes until the oil turns deep orange-red. (If using powder, simply mix with oil.) Strain the oil into a bowl, discar...

Shrimp with Sprite Recipe (Halabos na Hipon)

This Filipino dish, known as " Halabos na Hipon ," features plump shrimp cooked in a light, tangy, and slightly sweet sauce made with vinegar, garlic, and Sprite (or another clear soda). The result is a refreshing and flavorful seafood dish that's perfect served over steamed rice. Ingredients: 500g large shrimp, peeled and deveined (tails can be left on for presentation) 1 cup Sprite or 7-Up (clear soda) ½ cup white vinegar (like cider vinegar or distilled white vinegar) 4 cloves garlic, minced 1 small onion, thinly sliced 2 tablespoons cooking oil (vegetable or canola oil) 1 teaspoon sugar (optional, to balance acidity) Salt and pepper to taste 1 tablespoon water + 1 teaspoon cornstarch (for thickening, optional) Sliced green onions or cilantro for garnish Instructions: 1. Prepare the Shrimp Rinse the shrimp and pat dry. Season lightly with salt and pepper. Sauté Garlic and Onions Heat oil in a pan or wok over medium heat. Ad...

Laswa (Sinabawang Gulay)

LASWA is a type of vegetable soup from the Philippines, especially from the ILOILO PROVINCE on Panay Island. It's also known by other names like " utan ," " law-uy ," or "sinabawang gulay" in different parts of the country. This version includes ingredients such as malunggay (Moringa oleifera) leaves, saluyot (also called tugabang), pumpkin (kalabasa), and eggplant (talong). Ingredients: 15 gr salted dry shrimp 2 pcs medium eggplant (sliced) 1 1/2 cups squash/pumpkin (sliced) 5 pcs string beans (cut) 2 pcs tomato (sliced) 1 medium onion (sliced) 1 1/2 cups saluyot leaf(tugabang) 5 pcs okra (sliced) 1/2 cup malunggay leaf 1 bouillon cube (shrimp flavor) 4 cups water salt to taste Instructions: In a pot, add 4 cups of water and bring to a boil. Then, reduce the heat. Add the onion and tomato. Boil for about 3 to 5 minutes, or until the onion becomes translucent. Add dried shrimp (kalkag) and shrimp bouillon cubes. Cover the pot and simmer for about 1 ...

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