Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were […]
“Embutido” is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. (https://en.wikipedia.org/wiki/Embutido)
For the Filipino culture, it is meatloaf made with distinct ingredients–A combination of sweet, and savory, along with a hard-boiled egg center.
Here we are, simply put…I was excited to try my new 12-inch bamboo steamer, definitely much larger than the mini 6-inch one I used in the past. What better way than to break them in with some Filipino-style siopao (Pork buns with hard-boiled eggs)!
Sinigáng (sour stew) na hito (catfish) sa misô (in Tagálog, the official language of the Philippines) is a seafood variation of the Filipino sinigang soup.
I read an interesting story about Buko pie (Young Coconut) pie and that it originated from a city in my hometown of Laguna, Philippines.
Tocino simply means bacon in Spanish. Typically made from pork belly, this dish is usually served for breakfast or brunch. Filipinos usually accompany tocino with rice and egg called To-Si-Log–Tocino, Sinangag (fried rice) and itlog (egg). The following recipe is my personal rendition…with an extra twist.
Oh those under-the-weather days…this by far is my favorite dish to have, especially when I was little.