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 …
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 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 …
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