Filipino food and heritage for second generation explorers
Filipinos put cheese on food that North Americans don’t usually associate with cheese, most famously …. Cheese ice cream. But believe me when I tell you that these sweet cheese buns, aka ensaymada, are the best thing ever. Pillowy bread twisted around a buttery paste of sugar and grated cheese – Trust me, it’s good. …
This is one of my many versions of a classic Filipino dish. And no, I’m not the first person to fry adobo, but I did want some crispy, boneless adobo chicken nuggets. And what a success! You might be thinking, is it still adobo? Well, it’s my own twist, and every Filipino family has their …
This is so delicious with fries and/or any kind of fried chicken.
Yes, it’s worth it! Check out my short video to see how to make a small jar in about 10 minutes.
Palabok is a garlic-shrimp noodle dish from the Philippines. Novices may find the orange sauce a bit daunting, but the taste is amazing! I am not a HUGE fan of packet sauces, and I’ve always wanted to make palabok sauce from scratch. After a few attempts, here is an easy, quick (for Filipino food), and …
Is it French or Filipino? Well, the name is French (sans rival = no rival), but this is one of the most amazing of Filipino desserts. It’s sweet, luscious, and absolutely delicious. My parents baked this for their wedding, and I bake it every Christmas. I make a double portion (which you’ll see in my …
Last week, my entire household came down with the flu. We were tired, achy, and in need of some good old comfort food. And for us, that is sinigang, a Filipino soup that is sour and salty and filled with tender pork and hearty vegetables. I love using my crockpot to make this soup because …
So, you may remember that back in 2013, my website was hacked and I lost…everything on the site. (Yes, I should have backed up my content. I know.) This was a project I started while we were living abroad in England, and it seemed too disheartening to start from scratch, so I just didn’t. I …
Okay, I’ve been wanting to post this recipe for a couple of months. It’s taken me that long to work up the energy to type up this recipe. It’s not difficult to make, but it does take some time. But believe me, it’s worth it! First of all, you need to make your filling. I …
I’m a sucker for fresh bread – and steamed bread is no exception! This is a simple recipe for basic steamed white buns, which can be filled with savoury or sweet fillings or used as buns, as I do for our version of siopao.