Pancit Molo or Filipino Wonton Soup

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

Humba, a Visayan staple dish of stewed pork in soy sauce, vinegar & sugar.

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

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

Beef Mechado Recipe

I already posted a Beef Mechado recipe┬ábut that version used vinegar. The one featured here will use calamansi. It was supposed to have no tomato too. There are other versions of mechado that doesn’t use tomato but I prefer my mechado to have tomato. I just┬álike my beef to have that tomato goodness in it.Read More

Paella, Filipino Style for Christmas or Noche Buena

My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 10 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrexRead More