Blog Archives for category Filipino Recipes
Escabeche is one of my favourite Filipino dish and my mom makes the yummiest one. I remember when I was… Continue reading »
Filipino Monay Bread Dry ingredients: 4 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup powdered milk Wet ingredients: 1… Continue reading »
Buko salad has got to be one of my favourite Filipino desserts. It’s very versatile… you can add as many… Continue reading »
Pandesal or Pan de sal (salt bread) was first introduced in the Philippines in 16th century by the Spanish, since… Continue reading »
Pansit Bam-i a basic stir fry dish using a mix of vegetables, noodles and meats of your choice.
Mango Float is a popular alternating multi layered dessert between slice ripe mango, Graham crackers and condensed milk.
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.