During this time of year, we start getting excited about the holiday season. We start dusting those well-kept Christmas decorations and with a jolly heart, adorn our homes with festive trinkets. The feel of a decorated room instantly changes, like a magnet that attracts a positive and happy vibe. Gatherings with family and friends seem …
It was about 5 or so years ago when I first tried making this purple-hued porridge. I made it once before but totally forgot to make it again, until recently. When my little one and I were at the international aisle of our local supermarket, he just blurted “Champorado” while pointing at a boxed champorado …
The good ol’ pandesal has come a long way from its humble beginnings. Nowadays, we see different flavors and colors. And, at the rate it’s going, I wouldn’t be surprised if more twists and variations will come out. From sweet to savory, the possibilities are limited only by one’s creativity. But, whatever twist or flavor …
For me, Ube and Macapuno are two flavors that have a perfect marriage. Sure, they can both stand alone but the two of them together is like a powerhouse! They just compliment each other so well that I crave it in food like cake and ice cream. But if you only want either Ube or …
The biggest “bread monster” in our household is my 4 year old. Since I know what he likes (and don’t like), I make these ube cheese rolls keeping in mind what he’ll eat and what other nutrients his tiny body needs. When I made this the first time, he ate about 6 rolls that day! …
My father is half Chinese. Though there’s a lot more Filipino blood running through my veins, there’s a good number of Chinese traditions (and superstitions) that we practice at home. I grew up having Tikoy, especially around the lunar new year. Eating (and giving away) this beloved Chinese rice cake was an annual event in …
Filipinos love Ube! Be it in kakanin, bread or dessert. There’s something so comforting in this purple-hued root vegetable. By itself, it doesn’t really have much taste.
Who doesn’t love freshly baked bread? It’s like a “happy pill” to me from its inviting aroma which fills the house and lingers, to that much anticipated first bite of those hot-off-the-oven buns, who can resist eating just one? Pandesal is one of my family’s favorite breads. If you search through my recipes, you’ll find …
Making Tikoy from scratch is really easy but I realized that I only make it during the week of Chinese New Year. I think it’s the association of this CNY staple to the event that makes it more enticing to eat. My kids love it…except the littlest one (It’s a texture issue 😂). You probably …
Tinapay (bread in Filipino) is as much a staple as rice to us Filipinos. We have it in the morning, a snack before lunchtime, in the afternoon merienda (snack time) or just anytime we feel like it, especially with a cup of coffee. The neighborhood panaderya (bakery) is always brimming with a cornucopia of bread …
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