I never knew anything about Shishito peppers up until about a few years ago. Though it’s Japanese in origin, it seems to be a staple at Korean supermarkets. I would normally pass the “chili pepper “ aisle (yup, they have a number of varieties) but got curious one time when it was on sale. It …
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 …
This is one recipe I had spent a lot of time testing (and experimenting) until I was satisfied with the result. I tried different combinations on measurements, cooking time, kneading and of course, taste and the most important factor which is the “crunch”. This is what makes Ilocos Empanada unique from the rest of the …
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