Kulinarya: A Guidebook to Philippine Cuisine is the product of the collaboration between the Asia Society Philippine Foundation and six prominent Filipino chefs: Glenda Barretto, Conrad Calalang, Margarita Forés, Myrna Segismundo, Jessie Sincioco, and Claude Tayag. It was created with home cooks, students, and others with an interest in cooking in mind as a way to…
Mechadong Baka (Filipino Beef Mechado)
Recipe for Mechadong Baka- a Filipino Beef Mechado with tomato sauce, potatoes, carrots, and onions. Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. To help add flavor, an incision was made…
The Filipino-American Kitchen Cookbook Review and Shumai (Filipino Pork and Ginger Dumplings)
The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors, written by Jennifer M. Aranas, features over 100 recipes and takes a closer look into the cuisine of the Philippines in an American kitchen. You will find traditional, authentic recipes like Hipon Rebosado (Battered Fried Shrimp), Halo-Halo (Filipino Fruit Sundae), Lumpia Shanghai (Shanghai Egg Rolls), Arroz Caldo (Chicken…
Champorado (Filipino Chocolate Rice Pudding)
Champorado is a Filipino chocolate rice pudding/porridge often served for breakfast. It is especially popular among children. It can be served hot or cold topped with sweetened condensed milk and is often paired with Tuyo (Salted dried fish) and Pan de Sal. This particular recipe uses water to cook the rice, but others sometimes use milk,…
Chinese-Style Pork Adobo
Adobo is one of the most well known Filipino dishes. There are many variations depending on the island or family recipe. Some use chicken. Others use pork or a combination. This Chinese-Style Pork Adobo stood out because it is lacking one of the most popular adobo ingredients- vinegar. So if you aren’t a vinegar fan, this…
Pandesal (Filipino Bread Rolls)
Pandesal (literally “Bread of Salt”) is a Filipino yeast roll and possibly one of the most popular breads in the Philippines. They can either be formed into balls or small batons and each roll is coated in breadcrumbs before baking. Despite their name, Pandesal is actually a little more sweet than salty. These rolls are…
Food Blogger Cookbook Swap and Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)
Last year, I had the opportunity to participate in the Food Blogger Prop Swap. This year, Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com joined together again for the Food Blogger Cookbook Swap!Each participating blogger sent a gently used or new cookbook to another designated blogger and received one in return. Disclosure: This post contains Amazon affiliate…
Paciencia (Filipino Meringue Cookies)
The Paciencia is a Filipino meringue cookie made from beaten egg whites, sugar, and flour. It evolved from a Castilian cookie and the name translates to ‘patience’ in Spanish. There are only 5 ingredients and they easy to make as long as you beat the egg whites to the right consistency. The crisp texture is…
Longganisa Hubad (Filipino Garlic Sausage Patties)
I got a new cookbook, The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond! I needed a Filipino cookbook to add to my collection and this was a great choice. Marvin Gapultos, also author of the blog Burnt Lumpia, includes traditional and Filipino inspired recipes in 144 pages. Much…
Melon sa Malamig (Filipino Cantaloupe Drink)
Melon sa Malamig is a Cantaloupe drink from the Philippines. Sa Malamig means “cold” in Tagalog and this is a great drink for a hot August day in Florida. It is a very simple recipe with minimal ingredients. I used a grater to shred the cantaloupe and combine it in a pitcher with sugar and…
