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

Quick & easy recipe: Creamy Carbonara in an Instant

The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. There is another way to cook this. Creamy Spaghetti Carbonara , Pinoy style—so easy and takes only 30 minutes from start to finish. This recipe is really handy when you suddenly have guests that arrive or you are aRead More

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

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