Binignit, the Cebuano version of the Ginataan

Apr 18

Binignit, the Cebuano version of the  Ginataan

Share In my Cebu hometown, Binignit is “traditionally eaten as a snack on Good Friday: Binignit originated from Cebu province. Binignit is a warm root crop and fruit stew consisting of a thick mixture of tubers such as taro, purple yam, sweet potato, as well as bananas, jackfruit, sago, tapioca pearls and sugar, cooked in coconut milk and thickened...

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White Adobo (Adobong Puti) : How to Cook Adobo without Using Soy Sauce

Feb 19

Share There are as many recipes for adobo as there are Philippine islands. My two favorite recipes are the white adobo and the adobo cooked in coconut milk. Food memories at my dorm in UP consisted of adobo that mom cooked for us. See in the dorm, we were not allowed to cook our meals. Mom’s adobo did not contain any soy sauce and I often wondered...

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Humba aka Pig Hocks , my sister’s recipe

Feb 07

Humba aka Pig Hocks , my sister’s recipe

Share I have shared my own Humba Recipe at the request of a father who wanted to cook for his kids. This time let me share a recipe cooked by my sister, Lorna in Chicago which she calls Lorna’s Humba- Pig Hocks as Comfort Food. I bet my sister is missing the Philippine so much like some of you, my dear readers. This is not the traditional Humba recipe...

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Baked Beans with Chorizo Bilbao

Feb 03

Share I am sure most of you are familiar with Chili Con Carne. It’s a spicy and hot dish which my children just love to devour with hot steaming rice . There is another bean dish that is quite the opposite of the Chili Con Carne. It has a sweet taste to it. With ingredients like chorizo bilbao, bacon and pata, you can just imagine the combination of...

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Kiam Pung: Chinese traditional salted rice with mustard

Jan 30

Kiam Pung: Chinese traditional salted rice with mustard

Share If you like to cook paella, you will love Kiam Pung. The Kiam Pung looks interesting to me because of its similarity to Paella which I love to prepare. The green mustard leaves adds color to the otherwise drab brown colors of the adobo-looking mixture. The Japanese rice is much better than the malagkit rice that some recipes call for in paella....

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Pasta Al Adobo

Jan 21

Pasta Al Adobo

Share I once attended a cooking demonstration of Chef Patron Gen Capati, from the famous Cookbook Kitchen (CBK). He cooked some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant,...

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Barbecued baby back ribs: “The only rib recipe you will ever use again”

Jan 18

Barbecued baby back ribs: “The only rib recipe you will ever use again”

Share “The only rib recipe you will ever use again” caught my attention. I saw that caption on my friend’s Facebook wall and clicked the photo. Since my family loves eating grilled baby back ribs, I decided to check out the recipe. Just looking at the ingredients , I knew it will turn out yummy. The recipe calls for Coca Cola soda but I...

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Crispy Pork Dinuguan or Crispy Pork Blood Stew

Jan 14

Crispy  Pork Dinuguan or Crispy Pork Blood Stew

Share Crispy Dinuguan? I first tasted Crispy Dinuguan in Kanin Club at the Paseo de Santa Rosa, Santa Rosa Laguna. It’s located near our country home, just after the Laguna Technopark, along the Santa Rosa road that leads up to Tagaytay. This is dinuguan with a twist and thought I’d recreate this dish for the family. Crispy Dinuguan tastes...

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Crepe Covered Embutido

Dec 23

Crepe Covered Embutido

Share I like how this Crepe Covered Embutido recipe is both traditional and modern. This Christmas, some Pinoy families will either cook the traditional Embutido or Chicken Relleno. If you are feeling adventurous, you can try this well-loved Embutido recipe with modern twist. I never knew you could make crepes out of a hotcake mix. Crepe Batter: 4 pieces ...

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Embutido Recipe (Filipino Style Meatloaf)

Dec 04

Embutido Recipe (Filipino Style Meatloaf)

Share I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only...

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