Saba con Yelo is actually very similar to ‘minatamis na saging’ where we create a caramelized plantain slices. The only difference is that the former is served with crushed ice.
The classical way of cooking Pinakbet is using bagoong isda rather than bagoong alamang.
Minatamis na Saging a simple yet tasty banana based Filipino dessert.
Kare kare is a delightful dish especially when the beef is tender. To acquire this tenderness, slow boil the meat in low heat. This slow cooking process will bring out the beefy flavor of the meat.
Bistek Tagalog a truly mouth watering and delicious beef based dish.
Being known throughout the world, this custard dessert topped with a soft caramel is typically known as crème caramel or caramel custard or simply ‘flan’.
This sweetened rice porridge can be eaten at any time of the day, but mostly, champorado is usually served during breakfast or mid-afternoon for merienda.
Humba originated from the Chinese cuisine and was adopted by the Visayan people, this delightful masterpiece is sure to take your breath away.
Roasted chicken or best known as lechon manok is the Philippine interpretation of the famous rotisserie chicken. This dish is an all-time favorite of most Filipinos and is commonly served as ‘ulam’ (viand) on regular meals or holidays.
Although derived from the Spanish word ‘marinade or seasoning’, the cooking process of Adobo is indigenous to the native Filipinos. In the Philippines, pork adobo is the most popular.