I am not too fond of deep fried foods so whenever I cook this, I use Olive oil which is the healthier oil. I love dipping it though with vinegar and garlic sauce. I will show you two ways to prepare Lumpia Ubod, the fried and fresh lumpia version. Ubod Mixture 2 kilos ubod (coconutRead More
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
Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. PancitRead More
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 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
What is your favorite breakfast dish? Beef tapa for breakfast is my all time favorite Filipino breakfast, and a meal anytime of the day. Served with garlic rice, eggs and coffee is the ultimate breakfast. I often dip my tapa with vinegar before mixing it with my garlic rice. Through the years, I’ve developed myRead More