Let’s play a quick game. Close your eyes and picture Southeast Asian food. What comes to mind? Maybe the bright herbs of Thai basil and lemongrass, the fiery punch of Vietnamese pho, or the coconut-rich curries of Malaysia. Now, where does Filipino food fit into that mix? If you’re scratching your head, you’re not alone. …
Picture this: It’s Sunday afternoon, and your entire family is crammed around a table piled high with steaming rice, tangy stews, fried spring rolls, and a whole roasted pig. Plates are passed, laughter erupts, and someone’s aunt insists you take a third serving of pancit because “it’s good for you.” This isn’t just a meal—it’s …
Picture this: You’re at a potluck with a lechon (crispy roast pig), a platter of pancit (stir-fried noodles), and a bowl of kinilaw (ceviche-style fish). It’s a feast that feels familiar, but also… not. That’s because Filipino food isn’t just Filipino. It’s a time capsule of centuries of trade, colonization, and cultural mashups—like a culinary …
Have you ever craved something new—a meal that’s both comforting and a total flavor adventure? Let’s talk about Filipino food. Imagine tender meats simmered in tangy sauces, crispy bites dipped in sweet-sour dressings, and desserts so vibrant they belong on Instagram. Filipino cuisine is like that friend who’s always up for a good time: warm, …
Picture this: You’re simmering a pot of adobo, the iconic Filipino stew, and the kitchen fills with that irresistible aroma of garlic, vinegar, and Filipino soy sauce. But this isn’t just any soy sauce—it’s toyo, the Filipino version that’s been a kitchen staple for generations. If you’ve ever wondered what makes Filipino dishes like pancit …
If there’s one dish that feels like a warm hug from the Philippines, it’s chicken adobo. Imagine tender chicken simmered in a salty-sweet sauce with garlic, soy sauce, vinegar, and a sprinkle of black pepper. It’s the kind of meal that’s so good, you’ll want to lick the plate—and honestly, no one would blame you. …
Garlic is probably my most favorite spice. It’s one thing that I always have around, fresh, frozen and/or in powdered form. I use it in marinades, stews, dipping sauces, fried rice and a whole lot more. I love its distinct aroma and the flavor it imparts in dishes is simply irreplaceable. I get quite picky …
Today is the first real taste of “almost summer” weather, and I’m loving it! Up until a few days ago, it still felt like winter for most of the day. This year, the warm weather has been inching ever so slowly because old man winter is overstaying its welcome. It’s a good sight to see …
However long we have been living outside of the Philippines, my taste buds remain the same. I still crave and long for the food I grew up eating – the taste, nostalgia and for some reason, even a simple Adobo tastes different when eaten while vacationing home. Is there something in the water…or the air …
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 …
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