When it comes to making food you can always count me in. This Fettuccine with Clam Sauce that I made is astonishing. You can't go wrong with the taste. Only in my kitchen and of course with the touch of RR. The sauce made of; clam juice, clams meat, fresh lemon juice, lemon zest, shallots, white wine, unsalted butter, olive oil, pepper flakes, salt and black pepper to taste.

Empada is derived from Spanish word meaning to wrap and coat in bread. This EMPANADA is the most popular Street fare food or merienda in Ilocos Region. I still remember while growing up I always look forward to our BARANGGAY FIESTA (CITY FARE) because that's the only time I can eat EMPANADA. Filled with langgonisa, egg, grated papaya & mung beans and the dough is made of rice flour, oil, water and anatto powder. Deep fry to cook to give the crispiness of the dough and the eggyolk is perfectly cook. You need to have patience and delicate hand to make this. I love making this with my friends gives us the time to bonding and catching up to one another. The best places to try the Ilocos empanada are in Laoag City, San Nicolas, Batac & Vigan. 

Loco Moco is most local /HAWAIIAN comfort food made with steam white rice and a burger smothered with brown gravy and topped with over easy eggs. You may add spam and that's what you called LOCO MOCO DELUXE. This meal is perfect for breakfast, lunch and dinner.
I used Angus burger and I made a homemade gravy. So ONO definitely BROKE THE MOUTH y'all.

This dish  is a popular from Northern Luzon especially in Ilocos Region. PINAPAITAN is consist of beef or goat innards and it meats. Flavored with ginger, shallots, garlic, bile, vinegar, salt, ground black pepper and chilies. This exotic soup really brings back my childhood memories while growing up in the Philippines. And of course credit to my loving mother for teaching me how to make this delicious soup.