Buko Fruit Salad

Dec 31

Buko Fruit Salad

Follow Share New Year’s Eve media noche must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity. Even before the New Year arrives, my children already wants to eat it. Ingredients 5...

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Beef Pochero aka Cocido

Dec 26

Beef Pochero aka Cocido

Follow Share I have been preparing Pochero every Christmas day for the past 10 years. On Christmas eve, I serve Majestic Ham for Noche Buena. I rub the ham with brown sugar and cloves and bake it in the oven. After it has been baked, I decorate it with pineapple and cherries. What do we do with leftover ham from Christmas dinner? The solution….Pochero or...

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Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice

Dec 25

Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice

Follow Share How has your Christmas day been? We have so much leftover ham and lechon from our Noche Buena and Christmas lunch. I know what to do with the lechon. I can easily cook Lechon Paksiw but there may be other ways to make use of lechon leftovers. Do you know what to do with the leftovers? Well, Chef Rolando Laudico and Sunnywood—a local rice...

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Tsokolate puto bumbong

Dec 12

Tsokolate puto bumbong

Follow Share There is so much to cook this holiday season. Another favorite Pinoy delicacy is the Puto Bumbong. It is traditionally prepared from Pirurutong, a glutinous rice that is with a distinct purpose color which is then soaked in salted water and dried overnight, and then poured into bamboo tubes (bumbong) and then steamed until done. It is then served...

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Ifugao Diket Rice Pudding

Nov 29

Ifugao Diket Rice Pudding

Follow Share It is good to know that there are corporations that help in fair trade. Sunnywood Superfoods Corporation started operating as a single proprietorship in September of 1997 supplying branded rice to consumers in the supermarkets. Through the years, the company has grown from a beginning where only nine items were sold in the markets, to one that...

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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)

Follow Share 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...

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KitchenAid® and the Joys of Cast Iron Casserole Cookery

Oct 17

KitchenAid® and the Joys of Cast Iron Casserole Cookery

Follow Share 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...

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Adobong Manok sa Gata

Oct 16

Adobong Manok sa Gata

Follow Share 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...

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Chicken Katsudobo

Oct 12

Chicken Katsudobo

Follow Share 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...

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Kulawong Talong: grilled eggplant with burnt coconut cream

Oct 04

Kulawong Talong: grilled eggplant with burnt coconut cream

Follow Share 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...

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