Dagupan City once promoted 100 ways to cook Bangus but for me the best Bangus dish is still Rellenong Bangus (or Relyenong Bangus)> Here’s the recipe I use.
Hainanese Chicken Rice (Malaysian variation)
I got introduced to Hainanese Chicken rice when my daughter’s friend from Malaysia visited the Philippines in 1997. I loved the taste of the delicately poached chicken infused with ginger and rice cooked in chicken stock served with and fresh ginger, chilli sauce, and soya sauce. Since then, I look for Hainanese chicken rice wheneverRead More
Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce
Allow me to share traditional Italian cooking from the Maya Kitchen with Chef Roberto Cimmino of Paparazzi of EDSA Shangri-la Hotel. Making homemade pasta is quite a challenge but fulfilling. A long time ago, my mom used to make her own homemade pasta dough since we had a pasta roller to cut various sizes. IRead More
Hardinera, a meatloaf dish
Hardinera is a popular meatloaf dish that originated in Lucban, Quezon Province. This dish is quite unique because it uses diced pork instead of ground pork and cooked in an oval pan commonly used for leche flan . Another thing is it is not baked in an oven, like most meat loaves and is steamed.Read More
Cassava Cake Recipe (for US bought ingredients)
Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family. Ingredients: 2 packages grated cassava 1 can coconut milk 1 bottle macapuno stripsRead More
Saba & Sago Minatamins Crushed Ice Dessert
This minatamis na saba with sago is perfect for the hot summer months. Like halo-halo, this is such a respite from the heat. One can even feel chilled after taking a cup of this yummy dessert in a hot humid weather. What do you need? 6 pieces firm saba (not soggy) 1/4 cup brown sugarRead More