One of Philippines’ favorite dish is Chicken relleno, made out of roasted chicken stuffed with ground pork, raisins, chorizo and peas. I have my own Chicken Relleno recipe in this blog but you might want variety. Well, aren’t we lucky that Romulo’s Cafe shared this recipe to us? Alessandra Romulo Squillantini, granddaughter of the lateRead More
Roast Guava Chicken
Did you know that you can stuff Roast Chicken with guava? Well here it goes. Ingredients 1.5 – 2 kilos whole chicken 2 pieces chicken bouillon cubes, crushed ½ cup pink guava puree, seeded Filling: 3 tablespoons oil 1 tablespoon garlic, minced 1 piece large onion, chopped 1 piece guava apple, washed and diced ¼Read More
Okoy: Pumpkin and Shrimp Fritters
For those celebrating Halloween, here is a Pinoy dish , a pumpkin-inspired okoy recipe. Here it goes: Ingredients: 4 cups pumpkin, grated ½ k suaje, head on, spiny parts removed 1 pc red onion, finely sliced 1 c carrots, grated ½ c cornstarch 2 pcs eggs, beaten To taste salt and pepper Olive oil (forRead More
Stuffed Rolled Lechon Belly aka Cebu Lechon
To always remember, utilize and propagate native ingredients and to continuously cook Filipino dishes are some of the most important messages of Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series. Known as a culinary heritage advocate, Chef Tatung showed his audience how to cook Stuffed Rolled LechonRead More
Pansit Choco En Su Tinta or Pansit Pusit
I am more familiar with Paella Negra so it was quite interesting to learn about this Pansit Pusit. This classic Caviteño dish, also known as Pansit Choco En Su Tinta or Pansit Pusit is rice noodles bathed in rich squid ink sauce, topped with vegetables, crushed chicharon, squid rings and slices of kamias. Chef MichaelRead More
Cassava Cake Special
Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series shared a popular Pinoy merienda recipe that will surely win the hearts of everyone. This special cassava bibingka is made more special with the addition of nata de coco, kaong and shredded young coconut into the cassava mixture. ThisRead More