Wikipedia says that Arroz a la cubana, means Cuban-style rice. Maybe the Philippines version came from our Spanish ancestors. The Philippine version consists of rice; ground beef sauteed with onions, garlic, tomato sauce, diced potatoes and diced carrots; a fried egg and a native plantain (saba), sliced length-wise and fried. I love dishes with anythingRead More
Paella a la Valenciana
I very rarely prepare Paella because it entails so much preparation. Twenty five years ago, my sister shared me this Paella, Filipino Style recipe and it seemed simple to prepare. Until a year ago, that’s the only Paella recipe I ever cook. Apparently, the recipe is just similar to Paella a la Valenciana, the differenceRead More
Tamales or bobotu to Kapampangans
Tamales is a comfort food. My mother served Tamales during special occasion and loved the flavor bursting goodness . It is a complete meal in itself without the veggies. Surprisingly, Tamale, is a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or champurrado and arroz con leche (rice pudding) orRead More
Paella Ilustrado
I have already shared some Paella recipes here: Paella a la Valenciana, Paella Filipino Style, and Paella de Cordero and I am sure you want to try other recipes. If you’ve been to the Ilustrado restaurant, you may have enjoyed feasting on Paella Ilustrado. Well, good news! Boni Pimentel, Ilustrado president and his chefs demonstratedRead More
Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice
How has your Christmas day been? We have so much leftover ham and lechon from our Noche Buena and Christmas lunch. I know what to do with the lechon. I can easily cook Lechon Paksiw but there may be other ways to make use of lechon leftovers. Do you know what to do with theRead More
Kinagang: A Sorsogon delicacy
Filipino food advocate, author and restaurateur Amy Besa shared at The Maya Kitchen recently some of their well-loved recipes such as the Kinagang. Amy describes says “it’s almost like a tamale and most people think it’s rice-based, but it’s really a mixture of lukadon and buko.” This is an easier version of the Irosin kinagang,Read More