Suman sa Ibus- Sticky Rice in Coconut Leaves

Aug 30

Suman sa Ibus- Sticky Rice in Coconut Leaves

Follow Share Preparing Suman sa Ibus is so easy. It’s the wrapping of the rice mixture which takes so much time. Yet it is all worth it. How I love the mild flavor of the suman. The delightful combination with ripe yellow mangoes and hot tsokolate is heavenly. Ingredients 4 cups sticky rice or malagkit 3 cups thick coconut cream (here’s how to...

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Beef Morcon

Aug 24

Beef Morcon

Follow Share Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks...

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Swift Premium Corned Beef celebrates the Art of Taking Time #mmmTakesTime

Aug 12

Swift Premium Corned Beef celebrates the Art of Taking Time #mmmTakesTime

Follow Share What a night to remember. Swift Premium invited bloggers to Pio’s Kitchen for an intimate dinner where we discovered the tender, slow-cooked flavor of Swift Premium Corned Beef. Appreciating the dishes in Pio’s Kitchen allowed us to learn more about Swift’s philosophy behind slow cooking. I loved the specially prepared Pulled...

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Bulalo Ramen

Aug 09

Bulalo Ramen

Follow Share Don’t you just love hot soup during the cold rainy days? Here is a new twist on Japanese cooking – Bulalo Ramen or Beef Shank And Marrow Bone Stew With Japanese Ramen Noodles. It was Chef Seiji Kamura who gave a demo on his new take of Japanese dishes at The Maya Kitchen Elite Culinary Series. The recipe is easy even for beginners. Soup...

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How to Cook Singapore Chilli Crab

Jul 29

How to Cook Singapore Chilli Crab

Follow Share Tsiju Culinary Arts shared this Singapore Chilli Crab recipe which is one of the most popular dish in Singapore hawker centers. It is sometimes known as Singapore’s unofficial “national dish” which had its humble beginnings in the country itself. In the 1950s, Madam Cher Yam Tian had a hawker stall right on the seashore, and she spent her time...

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Two versions of Lumpiang Ubod

Jul 25

Two versions of Lumpiang Ubod

Follow Share I am not too fond of deep fried foods so whenever I cook this, I use Olive oil which is the healthier oil. I love dipping it though with vinegar and garlic sauce. I will show you two ways to prepare Lumpia Ubod, the fried and fresh lumpia version. Ubod Mixture 2 kilos ubod (coconut heart) cut in shoestring manner, boiled and drained 2 cloves of...

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Champorado (chocolate rice porridge) on a rainy day

Jul 09

Champorado (chocolate rice porridge) on a rainy day

Follow Share One of the most popular Filipino breakfast fare is the Champorado (chocolate rice porridge) but it can also be a comfort food during rainy days. The original champorado recipe is made with soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar....

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Adobo rice, anyone?

Jul 05

Adobo rice, anyone?

Follow Share There are a 100 ways to cook adobo . Each one of us has our own version. I shared some tips in cooking adobo as well. There is the recipe on adobo flakes, adobong puti and the classic adobo recipe.  Then there is the Adobo rice, the classic fried rice with crispy adobo flakes and sauce shared by XO46 Heritage Bistro, at the Maya Kitchen demo. This...

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Cheezy Beef Patatas & recipe ideas using Frozen Potatoes from the United States Potato Board #USPBPh

Jun 24

Cheezy Beef Patatas & recipe ideas using Frozen Potatoes from the United States Potato Board #USPBPh

Follow Share My kids love to snack on French fries, whether it be from their favorite fast food chain or lovingly prepared at home.  The latter takes time to prepare as I cut potatoes into slices. Well, did you know that the best quality frozen potatoes are from the United States Potato Board (USPB)? They come in straight-cut, wedges, natural crisp (chips),...

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Paella a la Valenciana

Jun 21

Paella a la Valenciana

Follow Share I very rarely prepare Paella because it entails so much preparation. Twenty five years ago, my sister shared me this Paella, Filipino Style recipe and it seemed simple to prepare. Until a year ago, that’s the only Paella recipe I ever cook. Apparently, the recipe is just similar to Paella a la Valenciana, the difference is in some...

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