It’s been a while. Happy New Year!
Yesterday it felt like I never left the kitchen after a good hardy lunch. I’m a clean freak, so upon tidying up, I started making my way to our compost bin with a loaf of old French baguette bread, but I had a change of heart.
This is a favorite recipe in our household! A menagerie of seasonings surprisingly comes together into a rich, flavorful comforting broth. Ingredients 2 pounds oxtails 1 strip dried orange peel (zest, not the pith) 1 […]
This is just the perfect meal for fall season, and beyond. Ingredients: 2 Lbs. boneless pre-cut pork for pozole, otherwise, cut into 1- to 1 1/2-inch pieces 1 Lb. tomatillos, husked and halved 1 poblano […]
Picadillo (Spanish pronunciation: [pikaˈðiʎo], “mince”) is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling, and also arroz a la Cubana) that is similar to hash.
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.
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.
The perfect cozy meal for those cold winter nights!
This is a beautifully executed dish that I wanted to replicate.
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. A variant of it is popular in the Philippines. In making tocino in the Philippines, the […]
