We are all familiar with Turon na Saba. Usually the half the saba banana and langka slices are wrapped in lumpia wrapper, dipped with brown sugar and then fried. Another way of preparing Turon is to serve it in bite-sized pieces with equal proportion of saba and langka. Here is how: Ingredients: 12 pieces sabaRead More
Buko Pandan Jelly
Buko Pandan is just a favorite dessert in most parties. The fragrant smell of pandan is soothing after a filling meal. Pandanus leaves are often soaked in water and boiled to extract both the green color, a natural food colorant, as well as the aroma which is a bit nutty and reminiscent of freshly-cooked jasmineRead More
Pomelo Salad
Pomelo salad is one of my favorite salads especially if we dine at Thai restaurants. There are many ways to prepare Pomelo salad but I prefer it mixed with shrimps and pomelo with little greens except as an accent. Salad ingredients 1 whole pink sweet pomelo (suha) 1/2 kilo shrimps, boiled then shelled 3 piecesRead More
Pandan Iced Tea
Pandan is one of the most versatile leaf to use in the kitchen. I add it to rice and even as pandan flavor to chiffon cake. The fragrant aroma is so refreshing that you can even use it for pandan iced tea. Here is a refreshing drink you can use for your party. 8 cupsRead More
Coleslaw with Pineapple and Marshmallows
I love Coleslaw with pineapple in it. This is one of the first salads I made as a teenager. Here’s to more of our childhood (teenage) memories. 1/2 medium cabbage 1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise 1 cup drained crushed pineapple 1/4 cup cut-up marshmallows (optional) salt and pepper toRead More
U.S. Lentil Soup with Pork Cracklings
I know some of you miss Chicharon or Pork Cracklings. Here is a recipe from Chef Jill Sandique where she featured a soup recipe using lentils and pork cracklings. This recipe is not about pork cracklings though. The US Dry Bean Council (DBC) and USA Dry Pea and Lentil Council (DPLC) wants to change theRead More