Recipe
The power of sauté /ˈsəʊteɪ/! Did you know that most Filipino dish starts by sauteing? This dish literally means sauteed minced pork - and yes that's a dish ^^ I like this dish because it is very simple and easy to make. I prefer my version to be on a
Recipe
This recipe is dear to me because it reminds me a lot of my University days. One of my favorite dish and a little tweak from the popular Adobo (for which I realised I haven't written about yet!) Bistek dish is like a slang Filipino word for "
Recipe
Whenever I'm feeling stressed, I used to visit a cafe back home to get a taste of fresh brewed coffee with my ever favorite blueberry cheesecake. Now that the cafe is more than 6,000 miles away, I need to be creative and bake my own as I
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Bilo-bilo is made of glutenous rice balls. Ginataang bilo-bilo is a Filipino dessert made in sweet coconut milk, with glutenous rice balls, fresh jack fruit, banana, tapioca pearls, sweet potato and sometimes purple yam. Ingredients: Glutenous rice powder Water Ripe jackfruit - I used those in tin made from
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Caldereta is a Filipino tomato-based stew. It's very tasty and normally served on special occasions such as birthdays or fiesta. Traditionally, it is made of goat meat or the most popular option beef. My mother used to make them using chicken because she finds it easier to
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Filipino spring rolls or lumpiang shanghai is a Filipino deep-fried spring roll filled with a mixture of ground pork, shrimp and chosen vegetables and herbs. I personally like it because it's a great make-ahead meal. When I have some free time over the weekend, I make
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This is an experimental recipe which turns out really great. The thing that I like most about it is its cotton softness that looks as if the cake is giggling when taken out of the baking tin plus the lightness of the cake - not too sweet and not too cheesy;
Recipe
Purple yam is a popular Filipino dessert which can be served on its own, or as a component ingredient to another iced dessert called Halo-Halo. There are many variations to this dish and the most authentic one uses real purple yam, dioscorea alata, the plant’s scientific name. The