If you like to cook paella, you will love Kiam Pung. The chinese new year is next week. I don’t usually celebrate it with a special dish but when I was invited to a Maya Kitchen cooking demo in Chinese cuisine, I grabbed the chance to learn something new. The Kiam Pung looked interesting to me because of its similarity to Paella which I love to prepare. Take...

Menudo has been a mainstay in any Filipino dinner table. This rich dish of cubed pork, liver, potatoes, with a tomato base comes in as many variations as there are ingredients available to the adventurous cook. I am sure each of us have different way of cooking menudo. Chef Jill Sandique shares two exceptional versions of Menudo, by using with my favorite sauce...

There are so many versions of adobo and each one of them tastes just as good. This adobo version uses buko juice that adds zest to the sauce. The origin of this recipe came from “The Adobo Book” contributed by Achie Diaz de Rivera) but I modified here and there to suit my taste. Of course you can modify this too. ingredients 1 kilo pork spareribs adobo...

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 how she cooked...

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 prepared embutido on...

I have been receiving quite a few emails requesting for a Humba recipe. I remember Humba quite well as I grew up eating this tasty dish in my growing years in Cebu. The tausi or black beans created quite a distinct contrast to the sweetness of the pork. It’s been quite a while since I cooked Humba. It was actually the readers’ emails that inspired me...

I want to dedicate this Lumpia Shanghai to Ness who emailed me requesting for a lumpia recipe. I cook lumpia all the time but I never bother to take photos. Ness told me that her American boyfriend rwants to appreciate Filipino cuisine. I find it really sweet that she wants to find time to cook for her boyfriend. Here is my recipe, Ness. Hope your boyfriend will...

Paksiw na Pata is a simple Pinoy dish that my husband loves to eat on a regular basis. I add saba to the mixture aside from banana blossoms to add more color to the dull brown colors of the Paksiw. Here is the Paksiw na Pata recipe: Ingredients 1 large pata or pig’s feet (around 1 kilo) 1/2 cup water 1/2 cup vinegar 1/2 head garlic, crushed 1/2 cup soy...

Chef Jill Sandique shared this family recipe at a cooking demo over at the Maya Kitchen. My daughter attended this demo for me since I was at a seminar in Tagaytay. According to Chef Jill, she asked loyal family cook, Carmen “Menchie” Sanchez to teach her this recipe. This recipe, however, is a variation from the original which uses pork chop. Try...

Any batchoy lover knows it is a noodle soup that originated in the district of La Paz, Iloilo City in the Philippines. Ingredients include various pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti,...