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 …
I love coconut milk! It’s just so versatile that it goes from sweet to savory yet still maintains its character. Kakanin (Filipino native delicacies) is never the same without it and dishes like our Filipino Chicken Curry and Ginataan can’t be complete without its star ingredient, the all-around coconut milk. Growing up in the Philippines, …
If Adobo is the unofficial national dish of the Philippines, Pinakbet (to me) is its equivalent in the Ilocano cuisine. With a myriad of vegetables that represent the bounty of the north’s fertile soil, this dish definitely speaks what Ilocos region has to offer. The name originated from the word pinakebbet which means “shriveled” or …
Sometimes, we tend to overlook the simplest dishes. More often than not, they play a supporting role to the main meat dishes. But there are times when these very dishes are the ones we crave. Ginisang Toge is a very versatile dish that just by making it, you can turn it into Lumpiang Sariwa (fresh …
My paternal grandmother was born and raised in Daet, Camarines Norte…. a full-blooded Bicolana! Growing up, I would only see her a few times because she lived very far from where we were and it was mostly when I was still young. But there was this one time when I was in college that she …
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