gulay

Pinakbet (Ilocano-Style)

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 …

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Sauteed Bean Sprouts with Fried Tofu (Ginisang Toge)

Ginisang Toge 2

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 …

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Lola’s Authentic Laing (Taro Leaves in Coconut Milk)

Lola’s Authentic Laing 1

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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