Pandan Sansrival
Anyway, here is a guest post from my sister who is based in San Francisco.
Filipinas Magazine, (http://FilipinasMag.com), the magazine I represent, has featured —throughout the past 16 years — many aspiring and seasoned chefs. In 2002, before the book, Kape: A Philippine Coffee Cookbook by Vicky Veloso Barrera and Chit U. Juan (Anvil Publishing), was published, this recipe first came out in Filipinas Magazine. I have yet to try it out — but in the meantime, we need to hunt for this delightful cookbook.
Here is the article.
Posted: March 6th, 2010 under Baking Recipes, Cakes with 16,900 views.
Comments: 7
My sister, Lorna experimented a lot of bibingka recipes so I will present a few of these recipes that she experimented. One of these was Mimi Alvarez bibingkas. Lorna says ” I had never attended any of Tita Mimi’s cooking classes but before she immigrated to the United States.
This is a memorable recipe that my sister, Lorna picked up at one of these local TV cooking shows. I tried it out and I love its simplicity. I think this dish may even be called “Chop Suey”. Of course, I have now eliminated the monosodium glutamate (MSG) or ajinomoto.
Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. Once can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys abroad crave for. 
I first learned how to cook suman from Prof. Matilde Guzman Food Preparation class. I love the combination of mongo and coconut-flavored sweet sticky rice wrapped in banana leaves. 
Happy New Year! If you truly want to have a prosperous and Happy New year, we must start with our health. A lot of Pinoy cooking uses oil. A sure way to make healthy dishes is replacing regular cooking oil with olive oil. The dilemma of most Filipino homemakers lies on the high prices of olive oils, unlike the more affordable lesser quality oils. Fortunately, I got introduced to Olive oil that can provide the same throng of health benefits, not to mention a rich a flavorful taste without going over the budget. Once can cook Pata Tim with olive oil but don’t use virgin olive oil for cooking. Here is their recipe:
Apple pie is one of the many deserts I prepared last Christmas. I’ve already shared an 
