Two Delectable Ways with Menudo

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 versionsRead More

Pistu, a traditional Pampango special occasion dish for breakfast

Have you heard of Pistu? I only heard of this Pampango dish when Chef Claude Tayag gave a cooking demo at the Maya Kitchen. I am sure you are familiar with Picadillo or Arroz a la cubana . They are all similar to the Pistu but with a variation. Chef Tayag best describes Pitsu asRead More

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

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 MasiganRead More