Ginataang Gulay (Vegetables in Coconut Milk)
July 22, 2008
Coconut is an agricultural abundance in the Philippines and, therefore, a mainstay in Filipino cookery. The succulent, young meat and Read more
The Secret Recipe of Max’s Restaurant Fried Chicken
July 14, 2008
During the first couple years of our marriage, my husband and I spent our Friday nights at the Cerritos branch of Read more
Sinigang na Manok (Stewing Chicken in Tamarind Broth)
July 4, 2008
The little chicken that could…drive me to bankruptcy.
I am a sucker for good deals. Most often than not, though, I get suckered in by better suckers. Read more
Cassava Cake with Custard Topping
June 29, 2008
As a Filipino in the U.S. without complete access to ingredients indigenous to the Philippines, I, often times, have to substitute Read more
Crispy Pork Sisig
June 16, 2008
I have a very extravagant kitchen habit that I’ve been trying to break: I cook food at home like I am feeding an army of thirty instead Read more
Lechon Kawali
June 15, 2008
A very good friend of mine called me late in the afternoon today asking if my daughter, Liane, can watch over her two sons while I accompany her for a few hours. “I just need to talk”, she begs. As we dug into a gotta-have-it bowl of ice cream at Read more
Paksiw na Pata (Braised Pork Shanks in Soy Sauce and Vinegar)
June 10, 2008
As I’ve mentioned in my post, there are a few ways of preparing the popular filipino pork adobo. Some recipe variations simply call for all ingredients to be combined in a deep pot and then Read more
Beef Pochero
June 1, 2008
If there is ever a clearer display of how diversified the Philippine cuisine is, I believe it can be found in the many ways the pochero dish is interpreted from one Filipino kitchen to another. Google the recipe and different food websites will provide you with different variations~from the basic Nilaga-style version enhanced simply by the addition of Read more
Kare-kareng Beef Oxtail and Tendon (Beef Stew with Peanut Sauce)
May 16, 2008
I have prepared kare-kare on many and for many occasions. Each and every time, I get applauded for the dish~”the best kare-kare, lalaine, “teach me your recipe, lalaine”. Each and every time, I acknowledge the compliment with a “thank you” and sit through the the gathering with a sly smile plastered on my face. You see, the each and everytime I cooked my kare-kare, Read more
Chicken Soup with Pandan Leaves
May 3, 2008
Simple. Flavorful. Exotic.
This chicken soup idea that I found on a package of Knorr chicken broth cubes borrows the basic ingredients of the chicken tinola as it, like the classic filipino dish, also starts with sauteed garlic, onions and ginger. However, the addition of pandan leaves lends a unique Read more
