I love Filipino green leafy vegetables. My mother in-law knows this. Either boiled for salad, cook with fish, meat and sea foods as well as side dish no problem for me. The reason why she send us these food stuff down here with dried fish (Dilis, pusit and Tuyo) namely, dried anchovy, dried sardines and dried squid so with dried jute leaves (Saluyot), dried horseradish (Malunggay) and dried bitter melon leaves (Ampalaya).


Through the kindness of hubby’s niece we got it. Thank you so much Inang! It is so wonderful to be rememebered by family way back home in so many ways like this. Family isn’t always blood. It is the people in your life who want in theirs, the one who accept you for who you are. The one who would do anything to see you smile and who love you no matter what!



My version of Igado

Transferred from my old Blog.  👩‍🍳This is MY OWN VERSION one among hubby’s favourite and loves very much. He is from St. Cruz Ilocos Sur, Philippines. I don’t add too much “Laman loob” or inside organs of butchered animals, like pork kidney, heart, and liver because of my 2 kids, they don’t like much. Except for pork spleen and no potato added. This is another request of @jimmyrico2 channel, one of my friends here on youtube. I don’t know if he’s or she’s still existing??? Because we don’t hear from each other anymore for such a long time! I don’t even know of this channel owns by a man or a girl???


* 500 g tenderloin
* 250 g pork belly
* 150 g pork spleen
* 1 red chilli finger or red bell pepper (I used red chilli finger)
* 20 g green peas
* “patis” (fish sauce)
* ground pepper
* 1 1/2 tbsps. white vinegar
* 6 cloves garlic or half a head
* 1 onion
* 2 thumb-sized ginger cut into sticks


1.) Heat the cooking oil in a skillet. Saute the onion, garlic and ginger until lightly browned. Add the pork belly and tenderloin stirring and add pork spleen. Season with fish sauce. Cook over high heat, stirring often, until all the meat is cooked through usually, ten minutes is enough.

2.) Then add the green peas and red finger chili, continue cooking for 5 minutes. Add fish sauce or salt if necessary then add vinegar towards the end of the cooking process. Serve hot with rice.