Sarap ng #LutongNanay : Tinola sa Gata

Nov 22

Sarap ng #LutongNanay : Tinola sa Gata

How do you usually cook Tinola? As described in Wikipedia, Tinola is “a dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or kamunggay (in...

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Tropical pineapple filled Turon

Nov 01

Tropical pineapple filled Turon

You are all familiar with turón de banana , also known as lumpiyang saging (Tagalog, banana lumpia) as one of the favorite Filipino snacks. This type of turon is made of thinly sliced saba or Cardaba bananas with a slice of jackfruit and finally dusted with brown sugar then rolled in a spring roll wrapper and fried. There are may ways to prepare turon. Try this...

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Tito Greg’s Kare-Kare (oxtail and tripe stew in a peanut-based sauce)

Oct 29

Tito Greg’s Kare-Kare (oxtail and tripe stew in a peanut-based sauce)

It is quite tempting to cook kare-kare using the ready-made mix at the grocery , but I like cooking from scratch. My first kare-kare dish came from Nora Daza’s recipe book. That’s the only recipe I know. Fortunately, Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared...

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KitchenAid® and the Joys of Cast Iron Casserole Cookery

Oct 17

KitchenAid® and the Joys of Cast Iron Casserole Cookery

Ever since I started using a KitchenAid® mixer for my research and development work at my family bakeshop in Cebu, Sally’s Home Bake Ship, in the late 1970s, I was “addicted” to it. Meaning, I couldn’t live without it. Fast-forward to the early 1990s in San Francisco, California. I had asked my younger sister, Myrna, to give me a KitchenAid®...

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Adobong Manok sa Gata

Oct 16

Adobong Manok sa Gata

This boneless chicken cooked adobo style with coconut milk is my favorite adobo of all time. Yes, there are a 100 ways to cook adobo and this is one variation that reminds me of my childhood. Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously this recipe that dates back several...

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Chicken Katsudobo

Oct 12

Chicken Katsudobo

The Samsung Smart Oven is a definite kitchen must-have. I own one myself and I just love its innovative Slim Fry function among many other functions. My Smart Oven breaks away from your typical Microwave Oven by allowing me to fry food to a crisp without the oil! Not only that, but the Smart Oven is also equipped with unique sensors that allow it to identify the...

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Kulawong Talong: grilled eggplant with burnt coconut cream

Oct 04

Kulawong Talong: grilled eggplant with burnt coconut cream

Let me share this unique recipe from Filipino food advocate, author and restaurateur Amy Besa at The Maya Kitchen cooking demo. Amy Besa relates the origins of Kulawong Talong. “My first introduction to the concept of a kulawo was in 2003, when I visited Ugu Bigyan’s home and pottery studio in Tiaong, Quezon. Visitors could call ahead and arrange to have...

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Pinipig Cookies

Oct 01

Pinipig Cookies

The Christmas season is coming soon in two months. Move over, Oatmeal cookies because Pinipig Cookies is a wonderful food gift item. Pinipig Cookies, was demonstrated by Filipino food advocate, author and restaurateur Amy Besa and her husband Chef Romy Dorotan at the Maya Kitchen recently. What a delightful way to bake cookies using a homegrown Pinoy...

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Kinagang: A Sorsogon delicacy

Sep 24

Kinagang: A Sorsogon delicacy

Filipino food advocate, author and restaurateur Amy Besa shared at The Maya Kitchen recently some of their well-loved recipes such as the Kinagang. Amy describes says “it’s almost like a tamale and most people think it’s rice-based, but it’s really a mixture of lukadon and buko.” This is an easier version of the Irosin kinagang, which...

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Ukoy: a different take

Sep 13

Ukoy: a different take

Filipino food advocate, author and restaurateur Amy Besa shared at The Maya Kitchen recently. Amy and her chefs presented a different take on the more familiar Ukoy . I am more familiar with ukoy or fritters made of grated green papaya and topped with shrimps. This recipe uses bean sprouts. Besa and her husband Chef Romy Dorotan are mainstays of New York’s...

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