Comments on: Igado

By: Lalaine Manalo

Lalaine Manalo — Thu, 04 Dec 2025 22:15:25 +0000

In reply to Paul Cotter. Yes, I missed the NOT. Thank you!

By: Paul Cotter

Paul Cotter — Fri, 14 Nov 2025 15:03:05 +0000

I used sous-vide for the liver (131C) and pork (138C). Yes - I have two of them but it' easy to get by with one. Do the pork for 25 minutes, remove and set temperature to 131. When it gets there add both bags. After de-bagging I seared all the meat in a smoking wok (1/2 inch of oil) for about 20 seconds or so, then added to your veggies. I enjoyed it.

ps. There is a line in your recipe that reads ...

"This pork stew is not tasty and full of nutrients, but it's also easy to make and budget-friendly."

I suspect this should read ...

"This pork stew is not only tasty and full of nutrients, but it's also easy to make and budget-friendly."

By: Lalaine Manalo

Lalaine Manalo — Wed, 04 Jun 2025 15:41:40 +0000

In reply to Carmelita Ragsdale. Awww, thank you so much. I am glad you're enjoying the recipes!

By: Carmelita Ragsdale

Carmelita Ragsdale — Mon, 05 May 2025 13:42:20 +0000

In reply to Lalaine Manalo.

Hi Lalaine,
Whenever I crave for Filipino dishes, I go straight to your recipes. In the past, I check out other recipes only to be disappointed. Then I found one of yours! It was delicious just as I remembered growing up. I only use your recipes from then on.
Easy, simple yet yummylicious! Thank you Lalaine!

By: Lalaine Manalo

Lalaine Manalo — Mon, 16 Dec 2024 07:53:53 +0000

In reply to Eve Sison. No, you can use beef or pork liver :)

By: Jamie

Jamie — Sun, 15 Dec 2024 23:53:23 +0000

I think this was delicious. I did add a little carrots and celery.

By: JAYBIE

JAYBIE — Sat, 16 Sep 2023 10:23:54 +0000

AS I GREW UP IN THE NORTHERN PART OF LUZON, FULL BLOODED ILOCO, WE USUALLY COOKED IGADO IN A VERY SIMPLE WAY, BUT WE ALSO ADD POTATOES IN IT WITH STRIP CUTS AND WE ADD CORN STARCH MELTED IN WATER TO MAKE IT STICKY AND TO REDUCE THE PRESENCE OF SAUCE, JUST PATATAS, BELL PEPPER AND THE BUTO OF GISANTES, WE ALSO ADD SMALL AMOUNT OF VETSIN (JUST FOR THE RECORD) TO MAKE IT MORE TASTIER.

I WISH IT WILL BE HELPFUL FOR BETTER RECIPES.

By: JAYBIE

JAYBIE — Sat, 16 Sep 2023 10:13:51 +0000

HI MS LAINE, HAPPY TO FIND YOU, INDEED CAN YOU POST RECIPES MORE ON CHICKEN DISHES BUT EASY AND QUICK TO COOK? SAUDI OFW HERE, JUST CHICKEN AND BEEF ARE MEATS AVAILABLE IN HERE SINCE IM NOT EATING CAMEL AND SHEEP AS WELL.

THANKK!

By: Eve Sison

Eve Sison — Sat, 10 Jun 2023 03:16:34 +0000

Hi Lalaine, I would like to try this. Would beef liver make a big difference over pork liver?

By: Lalaine Manalo

Lalaine Manalo — Thu, 18 May 2023 04:48:31 +0000

In reply to Evelyn Faraone. Thank you so much! I'm glad you find the recipes helpful.

By: Evelyn Faraone

Evelyn Faraone — Wed, 17 May 2023 23:38:51 +0000

Thank you Lalaine, I liked all the recipes I tried from your website

By: Lalaine Manalo

Lalaine Manalo — Sat, 29 Apr 2023 22:01:39 +0000

In reply to Cid De Leon. Happy cooking!