We are big fans of tuna because it’s versatile, delicious, and full of health benefits since it’s rich in Omega-3. That’s why we’re always on the lookout for anything tuna whenever we hit the supermarket. Speaking of supermarket, we recently saw a tuna brand that caught our eyes because of two things: 1) it says ‘chili’ on the label (we love spicy food); and 2) the label was a rich yellow color which stood out amongst the other tuna in cans in the shelf.

The brand is San Marino. And we bought a few cans to try out their Chili Corned Tuna. The moment we saw the yellow label, one thing came to mind — yellow bell pepper. And the next thing we knew, we were doing ingredient-shopping for our Corned Tuna Stuffed Peppers.

To make our Corned Tuna Stuffed Peppers, you need the following:

    • 4 cups cooked adlai
    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 1 tbsp tomato paste
    • 6 medium tomatoes, diced
    • 1/2 cup water
    • 2 cans San Marino Chili Corned Tuna
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 5 bell peppers, tops and cores removed
    • 100 gms kesong puti
    • salt and pepper to taste
    • fresh cilantro for garnish

Then on to the next tasks:

    • Cook 2 cups of adlai to yield about 4-6 cups of cooked grains. Get about 4 cups. Set aside.
    • In a hot pan, put olive oil and sauté the onions together with the garlic. Let the onions sweat before adding the tomato paste. Stir in the tomato paste then add the diced tomatoes. Sauté for a little bit before adding the water. Season with dried oregano, salt, and pepper. Let it simmer for about 5 minutes or until the liquid has reduced slightly then add the contents of 1 can San Marino Chili Corned Tuna. Then add the 4 cups of cooked adlai. Mix it well with the rest of the ingredients in the pan. Taste. Add salt and pepper if needed.
    • Get one bell pepper and spoon corned tuna mixture into it. Fill it close to the brim. Then let the pepper sit on the baking tray. Repeat the process to the rest of the peppers.
    • Once done, open the 2nd can of San Marino Chili Corned Tuna, and put some on top of each bell peppers.

    • Cover the baking dish with foil and bake for 250°C for 30 minutes. After half an hour, remove the foil and bake for another 10 minutes to get that toasty surface on the tuna.
    • Take out the peppers from the oven and crumble some kesong puti on top. Then garnish with chopped cilantro.

By the way, they taste as good as they look.

Happy cooking!

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Regional Super Pancit Specials Trip with Pancitlove

Article by PancitLove
Photos by GoManila
Videos by ManilaEatUp

Though pancit is as Filipino as Boracay, John Lloyd Cruz and EDSA traffic, it wasn’t born in the Philippines. The greatest gift of the Chinese to mankind arrived on Philippine shores as early as the 12th century via lunchboxes of Chinese merchants who used to trade with Tondo, Manila residents. It became popular among locals because it was easy to cook, versatile, and paired well with other local dishes. Pancit can be the main meal, a side dish, the viand itself, or a carbs-on-carbs party between bread (genius!) as merienda. It can be eaten at any time of the day. It can be eaten as simply as seasoned noodles on a plate or as a fancy, complex dish with scores of ingredients.

From its foreign origins, pancit has become truly Filipino as we’ve incorporated our many regional flairs and variation. Now, almost every community in the country has a trademark pancit. They feature local ingredients, tastes, and techniques in cooking. They translate their own story and experiences into the simple noodle dish. Our extremely diverse culture made pancit a true Filipino dish and an integral foundation of our cuisine. @PancitLove is my humble attempt to capture all of those. A diary of my love for pancit and hopefully through this platform I can share more about pancit, the panciteria, and the stories behind them.   

The influx of workers from the provinces, the growing palate of the burgeoning middle class, and the ease of access to information and transportation are fueling a growing demand for regional food here in Metro Manila, and pancit is at the forefront. Now, people don’t have to go to their provinces just to have a taste of home. Here are some of the best regional pancit dishes that you can have here in Metro Manila you just have to endure the metro’s hellacious traffic.


To say that Tuguegaraoeños are obsessed with Batil Patung is a gross understatement. There is a panciteria at practically every street corner of the city. Eating batil patung is like taking a shower to them, they have it at least thrice a week during rainy days and as much as they want in a day during summer. It is comfort food at its finest.

Batil Patung is a miki, or fresh egg noodle, dish that gets its name from the manner eggs are incorporated into the noodles. The word batil came from the Spanish word batir (to beat), for the beaten egg in the ‘sauce’ that is served together with the dish, while patong, or patung in Ibanag, is to put on top of, for the poached egg that is placed on top of the pancit. The springy miki cooked in carabao bone broth is then topped with sautéed ground carabao meat, pork liver, crunchy mixed vegetables, and the occasional chorizo and carajay, a type of super crispy pork belly.  Tuguegaraoans have always been in love with pancit specifically miki guisado, but in the 70’s, Teyo’s Panciteria invented the pancit batil patung that we know today.   

CAGAYAN’S BEST Batil Patung capitalized on the hunger pangs of Tuguegaraoans in the metro in 2011, and while few can claim that they are the best, this small panciteria in Sampaloc, can stake that claim with a straight face.

Here’s a short video of our visit to CAGAYAN’S BEST:

SDRC Building, 1318 Gerardo Tuazon St, Sampaloc, Manila, Philippines


In the late 1880’s, a Chinese merchant named Sia Liang or “Dianga” fell in love with a Filipina and decided that he had found a home in Cabagan, Isabela. Together with his wife, they started a small noodle factory that made his miki recipe along with a panciteria that served his miki guisado. Little did he know that he had started what would become a rich pancit culture in northeast Luzon. Dianga’s original pancit Cabagan is made only from fresh miki sa lihiya (lye water), dried shrimp, bagoong alamang, soy sauce, and pork broth. It is served with sauce made from the broth the noodles were cooked in. Later versions of the dish added vegetables, igado (an Ilocano pork liver stew), carajay and hard-boiled quail eggs, resulting in today’s signature, extravagant presentation of the dish- a great symphony of flavors and textures bathed in a rich sauce.

The best pancit Cabagan in the metro is found in an 18-year-old panciteria in Blumentritt, Manila. You won’t miss it as they have this huge red sign that just says the dish, a feat of hubris worthy of their product. PANCIT CABANGAN SA BLUMENTRITT gets their noodles from Cabagan, Isabela fresh and cooks around 30 kilos of it every single day. The place is packed from lunch until dinner, I advise people to go there before or after those times, but if you are a veteran at lining up for milk tea and ramen places, you’ll be fine.

Here’s a short video of our visit to PANCIT CABAGAN SA BLUMENTRITT:

875 Blumentritt Road, Sampaloc, Manila, Philippines


My only real connection to Lucban, Quezon is its simple, handy but very delicious pancit habhab. Pancit habhab is made from miki which also goes by the name pancit Lucban. What makes this special is that wheat noodles are smoked and dried, giving it a smoky flavor to the dish, and lends it structural integrity so it retains its springiness and chewiness even when exposed to heat for extended periods of time. Pancit habhab is sold in almost every street corner of Lucban. It is an ideal fast food cooked in pork lard, with bits of sayote and served in a piece of banana leaf. It is doused with vinegar and then vigorously slurped down, or “habhab”-ed.

BUDDY’S RESTAURANT was a Quezon food institution long before they expanded operations to the metro and with their foray to the capital, they took pancit Lucban to a whole new level. Their version is made with miki sautéed with copious amounts of vegetables and lechon kawali. The dish is then topped with raw white onions for added crunch and flavor. It is served with vinegar like how they do it in Lucban. Sorry, no calamansi, folks. Stay classy. 

Buddy’s started as burger place in Lucban but its popularity grew when it embraced its Lucbanon and Quezonian roots and added Quezonian fare to their menu, carried by their flagship pancit.


Pancit Chami is a saucy dish of stir-fried thick miki noodles, meat, and vegetables. It’s also known as miki or lomi guisado in some areas of the country.  The dish’s name was derived from Chinese words cha (chaocal) which means stir-fry and mi (miantiao) which means noodles, but in Lucena, it is called by its whole name, pancit chami tamis-anghang to highlight Lucena City’s sweet and spicy version. 

Every year, Lucena City celebrates its love of their pancit by holding a Chami festival since 2006 as an additional attraction to the Pasayahan Festival held in May. The highlight of the festival is the Chami cooking contest where panciteros from all over the city compete for bragging rights of making the best pancit chami tamis-anghang in all of Lucena and practically, the nation.

People can enjoy Lucena’s pancit chami at BUDDY’S RESTAURANT branches around Metro Manila. Buddy’s significantly toned down the heat of their chami so both adult and kids can enjoy its savory sweet goodness. You could just ask the wait staff for a bowl of labuyo. 


My first exposure to Ilonggo cuisine was when my dad decided to bring the family to CHICKEN BACOLOD in Katipunan for Sunday lunch. Inasal hadn’t blown up yet then so the cuisine was novel to me. There were two items that stood out, pancit batchoy and pancit efuven guisado. Efuven is a staple in Ilonggo cuisine. It is thin, flat noodles made from high grade wheat flour. It looks like a linguine, has the texture of ramen noodles and tastes like canton. It is then cooked like chopsuey with noodles. The thick sauce with all its flavours cling to the pancit efuven like an obsessed ex-girlfriend.     

The information I got regarding the origins of pancit efuven is incomplete at best. I can only rely on the one I got from Nancy Lumen’s article Pancit Republic published on the Phlippine Center for Investigative Journalism journal. Lumen notes that efuven is derived from the name of the pancit maker. Efuven is weird name right? Maybe it’s a portmanteau of the kind of noodles and the name of the maker, e-fu is a kind of noodles, right? Maybe the name of the maker has a ‘ven’ in it, like Ven Diesel. Sounds about right.


Pancit pusit was originally pancit choca ensu tinta, Chavacano  for pancit in squid and ink, and is one of the most unique pancit dishes. The love-child of Caviteno, Basque-Mexican, and Chinese influences, made possible by the Manila-Acapulco Galleon Trade, it was developed in Cavite during the Spanish occupation. It is a pancit guisado dish made with sotanghon and squid or cuttlefish ink adobo. It is garnished with kinchay, green onions, toasted garlic, and labuyo.

It is ironic that traditional Caviteno cuisine, and Tagalog cuisine in general, is hard to find in Manila considering its proximity. Fortunately, restaurants like CASA DAZA in UP Town Center ensure Tagalog cuisine is represented in Metro Manila’s burgeoning food scene. The restaurant serves an excellent version of pancit pusit that they call Pancit Midnight. The blackness of the sotanghon is the midnight sky and the pusit and other toppings are the stars and constellation. Can you imagine it already?


If you are an unbelievably bright student of Philippine History, like me, ehem! you would know that Pancit Lang-lang is indelibly written in history through the food symbolism-filled chapter 25 of El Filibusterismo. The ingredients and presentation of the dish is thoroughly described that you can probably cook it based from the novel. It is not surprising because pancit lang-lang of Imus, Cavite, happens to be the favorite pancit of Gat Jose Rizal. In fact, he makes a detour to Imus when on a trip to and from Manila just to have a bowl of his favorite pancit. Pancit lang-lang is traditionally made with sotanghon, shrimp, chicken, mushrooms, and assorted vegetables. It is served like a soup and topped with thinly sliced omelette, and toasted garlic and onions.

CASA DAZA’s version of pancit lang-lang is not like that. Theirs is a combination of sotanghon, fresh miki and bihon as if flaunting their noodle expertise.  The noodles are cooked with chicken, shrimp, mushrooms, assorted vegetables and served guisado style. The aroma of the dish slaps you in the face with joy and happiness that even though Jose Rizal became the greatest of the Malay race at age 35 and here you are, older than him, and just doing pancit reviews, you can proudly say that Rizal never tasted this kind of pancit lang-lang, ever. 

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People Are Crazy For Gram Cafe’s Pancakes — We Are Too

Article by Pepe Samson
Photos by Manila Eat Up

We are obsessed with anything from Japan.

And why wouldn’t we be—the Japanese simply do everything with reverence and determination. Wherever you look, it’s evident how they pour their heart and soul into something and devote most of their lives perfecting, mastering it. Technology, food, crafts—there’s nothing they do half-heartedly, but of course, as big foodies, we are most interested with food.

Take the souffle pancake, for instance. Yes, it’s all over Instagram. Yes, people are lining up for it. But this is one hype we completely understand and embrace. Those jiggly, fluffy things look gorgeous—whether plain or with all the trimmings—but for us, the fact that these are Japanese-made make them even more attractive.

The pancake is a typical snack all over Japan—and not just for breakfast either. Dorayaki is so popular in the streets of the Kansai region that it even made it to TV, in Doraemon. There’s also the savory okonomiyaki, of course, and the sweet Japanese crepes. But the souffle pancake probably trumps them all.

In Osaka, Gram Café has been attracting hordes of pancake lovers since 2014. Its chief decoy? Their premium soufflé pancakes. Thick, fluffy pancakes that wobble like silken tofu. Or gelatin. Or Ivana Alawi’s boobs. Airy, cloud-like, delicate. It’s a creation that astounds not just with its aesthetics but also its texture and taste. They are so difficult to make that Gram Café only offers 60 pieces of it in a day in three time slots, and if you want to taste one, you really need to fall in line.

It’s truly a marvelous creation—how it feels hollow and airy inside but still so moist and soft. Slicing into it with a fork is like slicing into clouds. And the pancake itself is delicious and flavorful. The side trimmings—honey, whipped cream, butter—are just accompaniments to enhance each bite, but you probably won’t need them even.

The good news is that you don’t have to fly to Japan to get a taste of Gram’s delicious soufflé pancakes. Its first branch has finally opened in the Philippines—at the 3rd level of SM Mega Fashion Hall—last February 9! And what’s even better, they are offering 90 pieces of these yummy, fluffy things every day!

We are happy to report that the pancakes are just as good as they taste in Japan. One bite of the premium pancakes at Gram Café Philippines brought us back to the first time we tried this wonderful invention!

Aside from the soufflé pancakes, Gram Café also has a variety of other pancake options in its menu. Regular hotcakes—what you would probably refer to as “hotcakes”—are combined with sweet and savory components, and are sure to delight diners with different preferences. Take for instance the Chili Beans and Sausage Platter, which is one of our favorites from the menu. The chili provides a Mexican/Southern twist to this plate, while the sausage gives added bite and texture to the pancakes. The savory components contrast perfectly to sweetish, buttery pancakes!

Another savory interpretation is the Bacon and Scrambled Eggs Pancake set, featuring lovely thick-cut bacon, creamy scrambled eggs, and a refreshing side salad. It is the ultimate breakfast pancake, one you would definitely crave for especially if you’re a bacon lover.

Got sweet tooth? The Mixed Berries French Toast is for you—and well, for us! The toast slices? Perfect. It has that sweetness level you crave for, one that makes you want to take one more bite. And then one more. Topped with blackberries, raspberries, strawberries, honey, and powdered sugar, it’s a fusion of irresistible tartness and sweetness.

We couldn’t get enough of the Apple & Tea Cream which has sweet, poached apples on top of fluffy pancakes, as well as a side of vanilla ice cream, whipped cream, and earl grey cream. The tea cream is mind-blowing and provides an interesting dimension to a dish that is otherwise just sweet. We would definitely go back for this.

Are you a fan of coffee? Try the Tiramisu which has layers of pancakes, mascarpone cream cheese, coffee, and dark cocoa. We love this interpretation of the classic Italian dessert. If you love dark chocolate or coffee flavor profiles, you need to get this dish! And hello—who can say no to cream cheese?

The next time you find yourself craving for pancakes, round up the gang and hop over to SM Mega Fashion Hall and try the newly-opened Gram Café. If you want to catch the premium pancakes, make sure you get there before 11AM, 3PM, and 6PM. If there’s a line—fall in line, it’s worth it.

And since we are huge fans of Japan so much, we hope to be masters of eating pancakes too.

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What You Need To Know About Chowking’s Sweet ‘n’ Sour Chicken

We have to admit. We’re not fans of sweet and sour. Sure, we’ll eat it but it’s not something we will crave. Maybe it’s because we haven’t found a dish that has the right balance of the sweet and sour flavors. Usually, the dishes — be it pork or fish, have more sourness than sweetness making the eating experience not too enjoyable.

That’s why when we learned that Chowking came out with their version of sweet and sour but this time with a playful twist of using fried chicken as the protein, we knew we had to try it.

Because we wanted to get the full Chowking Sweet ‘n’ Sour Chicken experience, we ordered them as meals with plain steamed white rice, with egg fried rice, and in lauriat style.

The minute our orders arrived, we couldn’t wait to dig in. Allow us to break down our Chowking Sweet ‘n’ Sour Chicken sensory experience:

SIGHT. The chicken chunks were just the right size and the portions were just the right amount. The Sweet ‘n’ Sour Chicken was covered with a red orange sauce that gave the chicken that sheen which made us salivate. The egg fried rice and even our favorite Chicharap added that extra factor in making the dish appetizing.

SMELL. There is nothing like the smell of freshly cooked food. Even with a blindfold, we’re pretty sure that we’ll be able to tell that it was a sweet and sour dish. We noticed that the Sweet ‘n’ Sour Chicken smelled so good that we already have an idea of how balanced the flavors are. There wasn’t a moment when any of the sweetness or the sourness became overpowering that it offended our noses. The aroma was enough to excite us to taste the dish.

HEARING. The moment our forks sunk into the chicken. There was that undeniable crunch that was music to our ears.

TOUCH. Yes, we did pick a few chicken chunks with our fingers. It was almost as if we’re eating the Sweet ‘n’ Sour Chicken bar chow style. Even though the meat was dredged and fried, we knew just by the touch that the batter was thin enough to let us get the real taste of the chicken.

And finally,

TASTE. As soon as we took a bite of the Sweet ‘n’ Sour Chicken, we instantly smiled. Just from the smell, we already knew that the sauce will be well-balanced and we were so glad we’re right. Even though the chicken was coated with the sauce, it was still crunchy on the outside and moist on the inside once we sunk our teeth into the meat. Eating them with the rice made the overall taste more enjoyable. We really liked it with the egg fried rice because it added that savory layer of flavor from the egg as well as other ingredients put into the rice. Before we knew it, we’re about 2 bites away from cleaning our plates.

We couldn’t believe we’re saying this — Chowking Sweet ‘n’ Sour Chicken completely changed our minds about sweet and sour. It’s definitely a flavor that is worth something to explore more about. As of this writing, we have already been to Chowking three times to get their Sweet ‘n’ Sour Chicken (and Chicharap).

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YES, Tokyo Tokyo’s Cheesy Beef Ramen is One Perfect Combination

Classic dishes with classic flavors are there for a reason. They exist to remind us of people’s culinary ingenuity in bringing ingredients together using certain cooking styles as well as showcase the rich culture of a specific place. However, breathing new life into classic dishes by injecting innovation is a sign of people’s continuous strive for creativity and the intention to ignite consumers’ interest in food. Classic or otherwise, one thing’s for sure — we always welcome good food.

On the subject of something new, Tokyo Tokyo just came out with their Cheesy Beef Ramen. One would think beef and cheese in a ramen is an unusual pair. Allow us to tell you 3 reasons why it’s one perfect combination.

1. Cheese makes everything tastier, lovelier, and creamier

There are 2 types of cheese in every Cheesy Beef Ramen bowl. There’s the spicy cheese sauce mixed with the tonkotsu broth and the cheese slice on top of the noodles. The sharp flavor of the cheese slice and the heat brought by the spicy cheese sauce are enough to make a cheese lover smile and nod in satisfaction.

2. Simple and straightforward ingredients with flavors in perfect harmony

You’d often read and hear the quote “less is more”. It’s quite true with Tokyo Tokyo’s Cheesy Beef Ramen. Those firm noodles swimming comfortably in hot tonkotsu broth mixed with spicy cheese sauce topped with beef misono, cheese slice, nitamago, shredded cabbage, scallions, and nori all go together flavorwise as if they have always been that way.

3. Perfect to eat with your perfect person

Because good food is always best to experience with your favorite people.

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#ManilaEatUpCreates — Chickpea Soup For The Soul

Soup is that one dish that can make you feel warm, loved, and satisfied. It’s perfect to eat during cold weather, when one is under the weather, and when shared with the people who appreciate good hearty food. Since we love getting bowls and bowls of warm hugs, we thought we’d make something simple and beautiful that can be enjoyed by everyone. The ingredients are also very easy to source. We’re calling this dish Chickpea Soup For The Soul. 

For the ingredients, you need:

    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 6 stalks celery, cut into medium-sized chunks
    • 2 carrots, cut into medium-sized chunks
    • 1 400g can, chopped tomatoes
    • 2 400g cans, chickpeas
    • 1 pack, beech mushrooms
    • 7 cups, vegetable broth
    • 1 tsp oregano powder
    • 2 bunches, spinach
    • salt and pepper to taste
    • cayenne pepper, optional

To cook it, here’s what you need to do:

    • In a pot, put the olive oil. Sauté garlic and onions. Let it sweat a little bit before adding carrots and celery stalks. Sauté for about 2 minutes. Season with salt and pepper. Put the beech mushrooms in, let the tomatoes join the mix followed by the chickpeas. Then pour the vegetable broth. Dump the oregano powder and stir to let the flavors come together. On medium heat, let it come to a boil. Turn the heat to low right after to let it simmer for about 10-15 minutes. Taste the broth and season with salt and pepper if needed. You can add cayenne pepper if you want the soup to have that little bit of a kick. Once simmering, add the spinach and cook for another 2-3 minutes.
    • Pour a good portion in a bowl and eat while hot.

Now you can enjoy a warm, comforting hug in a bowl.

Happy cooking!

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#ManilaEatUpCreates — Green Curry Fried Rice

Going meatless does not necessarily mean eating mounds of fresh greens and plates of steamed vegetables deprived of taste and flavor. There are wonderful ways of cooking plant-based ingredients that will even make you wonder why you have been sleeping on these dishes for the longest time.

Since rice is a staple in the Philippines, it’s fitting to create something that everyone is familiar with and that everyone eats. One of the things we love to make is our Green Curry Fried Rice.

For the ingredients, you just need:

    • 1 tbsp olive oil
    • 1 tbsp sesame oil
    • 1 medium white onion, diced
    • 3 cloves garlic, minced
    • 1 tbsp green curry paste
    • 4 brown button mushroom, chopped
    • 2 cups frozen mixed vegetables – green peas, corn, carrots
    • 1 tsp ginger, ground
    • 2 cups rice, cooked
    • 1 cup quinoa, cooked
    • 2 tsbps soy sauce
    • fresh basil leaves, chiffonade

Serves 2.

Here’s a video to show you how we made this dish:


We put our all-time favorite fruit, avocado, and baked tofu as add-ons. Feel free to add whatever side dishes you like.

Happy cooking!

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#ManilaEatUpCreates — Les Aunor Longganisa Hamonado and Quinoa Stir Fry

When you have a really good Longganisa Hamonado, stir fry is one of the perfect ways to enjoy it. We got the longganisa from Les Aunor’s Meat Shop. 2 major things we like about this longganisa hamonado: they’re quite lean and meaty; their flavors are balanced and tasty. There are 2 ways to get a hold of these tasty longganisa hamonado — 1st, go to their stall in Farmer’s Markt in Cubao; 2nd, contact them to get your meat delivered. Either way, their longganisa is worth buying.

Without further ado, we present Les Aunor Longganisa Hamonado and Quinoa Stir Fry.

Here’s the list of ingredients:

  • 2 pieces of Les Aunor Longganisa Hamonado, diced
  • 2 tbsps olive oil
  • 4 cloves garlic, thinly sliced
  • 2 cups quinoa
  • 1 egg
  • 1 cup mixed corn and carrot
  • 1 red capsicum, thinly sliced
  • 2 pcs green chili, sliced
  • 1 tsp sesame oil
  • salt and pepper to taste

Here’s a video to show you how we made this dish:

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#ManilaEatUpCreates — SPAM® SISIG

Whenever we see a can of SPAM®, we know we’re in for a satisfying meal — be it an all-day breakfast, lunch, dinner, snack, and even midnight snack. SPAM® can be eaten with anything — rice, bread, salad, pasta, and can be put in stews and soups. As long as you have a creative mind and a hearty appetite, you can turn any SPAM® into delicious creations.

Speaking of creations, we recently got a hold of a couple of SPAM® cans so we thought to check out some recipes on the SPAM® website. The Filipino in us was so glad to see this one dish that we totally love. We listed, bought, and prepared all ingredients needed so we can start making our favorite Filipino bar chow using our favorite luncheon meat.

Presenting SPAM® SISIG.

Here’s the list of the ingredients:

  • 2 cans of SPAM® Classic , diced
  • 3 tbsps olive oil
  • 1 medium-sized red onion, chopped
  • 1 medium-sized white onion, chopped
  • 1/2 bulb garlic, minced
  • 6 pcs green chili, sliced
  • 7 pcs red chillies/labuyo, thinly sliced
  • 10 pcs calamansi, juiced
  • 1 egg
  • pepper to taste

Here’s a video to show you how we made this dish:


Click this link for more SPAM® recipes.

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