Among the numerous dried fish (usually salted) in the Philippines, Tuyo is undeniably the king of ‘em all. Unlike the others (danggit, daing to name a few), this humble salted dried herring is sold from the tiniest sari-sari store (neighborhood store) to the biggest supermarkets. At wet markets, it’s sold in packs, by weight or …
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 …
I was quite adventurous in tasting unfamiliar food when I was a child. My parents are both great cooks so a lot of ingredients, which were foreign to me then, would show up at the dining table once in a while. Ampalaya was one of them. With new food they always said, “Try it once …
Bangus (Milkfish) is the national fish of the Philippines. It has a mild taste (with a hint of sweetness) so it’s very versatile and can handle most cooking methods. The biggest deterrent though to this delicious-tasting fish, are the bones…. all 214 of them! Every bite (except the belly part) contains a few bones. So …
I must confess … I love Leche Flan! It’s one of the top things that brings me back to my childhood. Armed with a spoon, I could easily finish a whole llanera (leche flan mold) in one sitting. But that was before, when that pesky cholesterol wasn’t yet an issue. Now, I can only have …
The holiday season is a great excuse for indulging in food that we seldom have. In most cases, these are the not-so-healthy kind of eats. Tweaking things a bit can be a great option too. Just a mere switch in the main ingredient can do wonders especially for some (like me!) who have a love-hate …
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 …
I have been thinking of doing this for sometime now. The idea of a leaner cut of meat that presents well on special occasions is the inspiration behind this. Unlike the fat-laden pork belly, pork loin is just the opposite. It’s lean, so incorporating ingredients that’ll give it moisture is a must. Choosing the filling …
I must admit that I often cook Adobo when I have lots of things going on and there’s not much time to think “creatively” as dinnertime approaches. What I love about it is, everything happens in one pot and no “babysitting” is required. But there are times when my family gets tired of the usual …
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 …
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