Palayok (Clay Pot)

I was very proud of myself for having made Paksiw na Isda for the first time. It’s one of my favorites amongst the various fish entrees commonly cooked in a Filipino household. To be able to cook it using my mom’s treasured clay pot from many moons ago was an honor in itself, and even […]

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Pork Adobo

My rule for any traditional recipe is to keep it simple and stick with the classic!

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Special Pancit Palabok

A specialty noodle dish in the Philippines smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with: Shrimp, (the size and shell-on or shell-off depending on preference) Crushed or ground pork rind, chicharron, tinapa flakes, scallions, and fried garlic.

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Chicken Afritada, A Filipino Food Classic

This classic comfort food is an easy way to learn how to cook a staple *Filipino cuisine. It has minimal ingredients that you may readily have available in your fridge and pantry.

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Chicken Adobo with Maple Bacon and Bay Leaves

Adobo, whether it’s made with chicken, pork, fish, or a vegetarian version with Kangkong (Kangkong has been translated into English as swamp cabbage or river spinach, but those names don’t reflect what kangkong really is except for the fact that it grows where there’s a lot of water. It has also been called swamp morning […]

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Pancit Palabok(Pancit Lug-Lug)

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe. Luglug uses a thicker noodle than […]

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Pork Sinigang (Pork with Sour Broth and Vegetables)

A visit to my mom’s house and the old neighborhood in the Bay Area usually means honing in on my Filipino roots. So what I made for you today at my home is Pork Sinigang (Sinigang na Baboy)– Pork ribs and/or riblets with sour broth, daikon, spinach and taro roots, alongside fish sauce for taste […]

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My play on ’50 Shades of Chicken’ cookbook parody with Chicken Inasal!

Good Afternoon! Last night I ended the evening with ‘50 Shades of Chicken‘, a cookbook parody on my Instagram portfolio… Although this recipe is adapted from a different cookbook: Memories of Philippine Kitchens, this morning I start the day early with my own ‘first shade’ parody of Chicken: RED. Hence, I bring to you a […]

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Pork Sisig…revisited!

For the love of ‘Sisig’…a Filipino cuisine, considered mainly in our culture as a side dish, or even a snack…along with a bottle of ice-cold beer 😉 The word ‘Sisig’ refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice (kalamansi) or vinegar, […]

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Bistek Tagalog

Bistek Tagalog is a Philippine dish typically made with onions and strips of sirloin beef slowly cooked in soy sauce, and calamansi juice.  Bistek is considered one of the Philippines’ “national” foods. This is a nice, hearty dish for beef lovers that goes very well with boiled or steamed white rice. Great for a sit-down […]

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When life gives you pork belly…make adobo!

I do not cook Filipino food often but when I do I go for the gusto!  Moreover, this is the first time I’ve ever cooked a slab of pork fat and I must say I quite enjoyed it.  Today for his lunch break, my 9-year old son had the remainder of last night’s pork belly […]

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Longanisa Sisig with Garlic Fried Rice

I was really in a mood for cooking another authentic Filipino dish.  So for dinner the other day I made a combination of two of my favourite components (or dishes) and blended the two together making one scrumptious entrée.

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