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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Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar & sugar.

Jun 03

Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar & sugar.

Follow Share Remember my Humba recipe? Humba is a Visayan staple dish of stewed pork in soy sauce, vinegar and sugar. My sister has her own Humba version in the US which is basically Americanized. This time, let me share to a Humba recipe from XO46 Heritage Bistro, the brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan, as...

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Pork Sausage Pao

Feb 10

Pork Sausage Pao

Follow Share Soon, we will welcome “The Year of the Sheep”. As we await this auspicious date, let’s prepare Pork Sausage Pao. This recipe is similar to the Pork Asado but what makes this special is the highly aromatic “five spice powder” . All of the five flavors – sour, bitter, sweet, pungent, and salty – are found in...

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Back to School recipe: Pork steak with Honey Mustard Sauce

Jun 09

Back to School recipe: Pork steak with Honey Mustard Sauce

Follow Share Back to School Recipes with Samsung and Chef Ernest Mommies are now busy attending to the school needs of their kids. I am sure they are also thinking of recipes for their “baon”. Samsung shared this back to school recipe personally prepared by Chef Ernest Gala. A graduate from the Italian Institute for Advanced Culinary and Pastry Arts,...

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Binignit, the Cebuano version of the Ginataan

Apr 18

Binignit, the Cebuano version of the  Ginataan

Follow 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

Follow 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

Follow 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...

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Baked Beans with Chorizo Bilbao

Feb 03

Follow 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...

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Kiam Pung: Chinese traditional salted rice with mustard

Feb 01

Kiam Pung: Chinese traditional salted rice with mustard

Follow 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

Follow 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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