Kiam Pung: Chinese traditional salted rice with mustard

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 riceRead More

Pancit Molo or Filipino Wonton Soup

Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. PancitRead 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

Chicken Adobo in Coconut Cream

Chicken Adobo in Coconut cream is my favorite adobo of all time. This is also called “Adobong manok sa gata” It’s actually a comfort food, a childhood memory. The dish origins come from the Visayas but I read some sources say it is from the Southern Tagalog. Sadly, I don’t often cook this because twoRead More

Paella, Filipino Style for Christmas or Noche Buena

My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 10 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrexRead More