Ginataan is a classic Filipino merienda (snack). It has a base of thick coconut soup perfumed by pandan leaves and sweetened with sugar. Usually floating in it are bilo-bilo (glutinous rice flour balls), cubed saba (plantain), sweet potatoes, tapioca pearls and thin slices of ripe jackfruit. Sometimes, cubed ube (purple yam) and taro are added. …
Filipino Adobo is one of the easiest and most forgiving recipes that I know. It’s one of those “dump” recipes…. just put everything in the pan and cook on the stove. And as long as the basic ingredients are there, ( vinegar, soy sauce/salt, bay leaf, garlic, whole/ground black pepper ) you can adjust each …
Okoy is a dish consisting of julienned vegetables and shrimps mixed in a batter and deep fried until crunchy. It’s always served with a vinegar-garlic dip. For most people, shrimp is a “must” ingredient in making okoy but my family is not a big fan of shrimps. We seldom buy this crustacean. In fact, I …
Two of the things I seldom ran of out are glutinous rice and coconut milk. My kids love KAKANIN (Filipino native delicacies usually made of rice) Cooking Biko is like a walk in the park for me and I can do it for them whenever they crave it. After cooking numerous trays of this delicious …
Though not as popular as Leche Flan and Ube Halaya, Maja Mais (or Maja Blanca) is also one of the delicacies that Filipinos usually serve during gatherings. It’s like white gelatin with bits and pieces of corn in every bite and has that melt-in-your-mouth texture. The topping: Latik, which is the browned clotted cream that …
Valentine’s Day just passed. It’s one of those times when we indulge in “sinful” treats especially chocolates. But this year is a little different because it’s also Ash Wednesday, the beginning of Lent… a day of fasting and abstinence. Meat is the No.1 food we abstain from during the Lenten season so I had to …
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