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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Sikawate, anyone? Hot tsokolate From Tablea

Jan 04

Sikawate, anyone? Hot tsokolate From Tablea

Share I am sipping hot tsokolate for merienda. My mom often called it SIKWATE!, the Visayan dialect for hot chocolate drink. I bought a lot of these tablea last year so I am just drinking the leftovers. Our Noche Buena is never complete without the hot tsokolate made from the native Tablea (cacao chocolate). I often visited my great grandmother in Cebu and...

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Buko Fruit Salad

Dec 30

Buko Fruit Salad

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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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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Hearty Patatas Riojana for media noche

Dec 01

Hearty Patatas Riojana for media noche

Share What do you usually prepare for noche buena? I know some households cook the usual arroz caldo or sopas. Chef Fernando “Fern” Aracama shares Patatas Riojana which he learned when he recently visited Spain. ” It is a relatively simple soup that has chunks of potatoes, fresh Spanish chorizo sausages, onion, garlic and Spanish paprika. This...

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Bam-i, a noodle dish from Cebu

Jan 01

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Share Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. When my kids were growing up, they don’t really like the combination of the noodles. Thankfully, they now appreciate my favorite Cebuano dish. I...

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Waiting for Noche Buena : Cheese Fondue and conversation

Dec 24

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Share Christmas Eve is known as “Noche buena” (the Good Night). It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. Our noche buena usually consists of light meals. Tonight I prepared an early Christmas dinner of Brown Arroz Caldo at around 5:30 PM. Because...

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Noche Buena Dish: Beef Pochero aka Cocido

Dec 22

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Share What do we do with leftovers from Christmas dinner? Most especially scrap ham. My favorite is Majestic Ham. The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu. Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national...

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Chicken Relleno (Stuffed Chicken)

Dec 13

Chicken Relleno (Stuffed Chicken)

Share Chicken Relleno or Stuffed Chicken. Relleno comes from the Spanish word “Rellenar” which means “to stuff. The chicken is stuffed with ground pork, ham, vegetables, hard boiled egg, etc. and then baked. Here is a favorite dish which I want to share with you. The hard part is in the deboning but once you’ve mastered it,...

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