Loading… Santan (Coco Jam with Pili Nuts) A sweet recipe that came from the province of Bicol Region. This recipe is a perfect dessert on its own, or as a spread on rice-based snacks (kakanin) or just plain bread. Made from rich coconut milk and raw sugar (Kalamay or Panutsa) reduced through a slow simmer.… Continue reading Santan (Coco Jam with Pili Nuts)
Loading… Ginisang Tambo na may Pusit (Sauteed Bamboo Shoots with Squid) Ingredients: 2 cups young bamboo shoots (cut into strips) 1/2 cup leftover adobo squid, sliced in rings 1 medium onion, chopped 2 cloves garlic, minced 2 medium tomatoes, chopped Salt and pepper to taste 2 tbsp soy sauce Oil Water Instructions: Prepare bamboo shoots… Continue reading Ginisang Tambo na may Pusit (Sauteed Bamboo Shoots with Squid)
Loading… This Laing recipe is super delicious, very spicy, creamy and the sauce of coconut milk turned into oil smell so good with the over cooked taro leaves. So tender, creamy, very hot and spicy. Add some pork chicharon garnish and you’re in for a good battle with lots of rice. LAING WITH CHICHARON INGREDIENTS… Continue reading Laing with Chicharon
Loading… KILAWING PUSO NG SAGING Be choosy and choose a younger banana blossoms, choose the light color versus the darker one. The younger banana blossoms has a lighter taste and sweet tangy taste than the matured dark colored. Ingredients: 1 large banana heart/blossom, chopped 1 cup pork belly, cubed 4 cloves garlic, minced 1 onion,… Continue reading KILAWING PUSO NG SAGING
Loading… Ginisang Bunga ng Malunggay (Hagud or Agud) Sauteed Moringa Fruit In kapampangan they call it Hagud or Agud. Another native vegetable recipe that is very nutritious and healthy for your family. Vegetable recipes are surely a family goal recipe for long life. Keep a a habit of eating vegetables and be healthy always. Happy… Continue reading Ginisang Bunga ng Malunggay (Hagud or Agud)
Loading… Chicken Bicol Express is chicken fillet stewed in coconut milk with lots of long green chili peppers and cayenne pepper. Its creamy and yet so spicy. This famous dish originated in the province of Bicol but with the meat pork. People around the Philippines just loves this dish and created different version of this… Continue reading Chicken Bicol Express
Loading… Crispy Camote Fries Ingredients: 1/2 kg Kamote, peeled and cut into 1 inch strips. 1/2 cup all purpose flour 1 Tbsp baking powder 1 tsp sugar pinch of salt water just enough to make a thin batter Oil for deep frying Instructions: Combine flour, baking powder, sugar and salt. Mix together then slowly add… Continue reading Crispy Camote Fries
Loading… Pinapaitang Baka (Beef, Bile and Innard Stew) is one of the many favorite local dish in the northern region in Ilocos. What makes it different from other soup is the addition of bile which make it sour and the innards. That’s why it was called papaitan, it means sour. This hot soup is also… Continue reading Pinapaitang Baka (Beef, Bile and Innard Stew)
Loading… PINAIS NA DULONG (DILIS) Anchovies fish wrapped in banana leaves and stewed in vinegar. Also good for Holy week menu recipe. INGREDIENTS: 1/2 kilogram of fresh anchovies 1/4 cup vinegar 1 cup water 2 tsp chopped ginger 1 tsp minced garlic banana leaves cut into pieces of 8 by 12 cm salt and pepper… Continue reading PINAIS NA DULONG (DILIS)
Hopia Munggo, hopia ube, hopia pandan, hopia custard, hopia combi! You can make all these today with this recipe. I really miss eating these hopia. My mom will always bring home Eng Bee Tin Hopia from Binondo. With this recipe, you can easily make your own even if there’s no Eng Bee Tin store near… Continue reading Hopia Munggo
BAKED BIKO WITH LATIK SAUCE Ingredients: 6 cups glutinous rice 3 cups water 2 cans coconut milk 1- 1 1/2 cups brown sugar (adjust sweetness) 1 tsp salt Instructions: 1. In a rice cooker, cook the glutinous rice with water. Rice must be undercooked. 2. Pour the glutinous rice in a 9×13 baking dish. TO… Continue reading BAKED BIKO WITH LATIK SAUCE
Halo-halo special is a famous Filipino scrumptious dessert made from dozens of sweet ingredients with shaved ice, milk, a scoop of ice cream, pinipig garnish and to make it insanely good they would add on a wafer stick. This is the ultimate Filipino dessert to beat the summer heat. You’re probably not a Filipino if… Continue reading Halo-Halo Special Recipe
Pinaypay na Saging (Banana Fan Fritters) are slices of banana plantains (saging na saba) coated in batter, deep fried in oil and sprinkled with sugar. For some people they call it Maruya, but in Cebu they call it Pinaypay and in Bicol they call it Sinapot. It is a favorite Filipino afternoon snack. For some… Continue reading Pinaypay na Saging (Banana Fan Fritters)
These Pinoy Cheese Bread Rolls are my favorite classic merienda (snack). Try it and you’ll crave for more! Pinoy Cheese bread rolls are cheesy and jumbo in size. Great for any afternoon snacks or merienda feels! Your picky eater will surely love these. So yummy-licious and fresh from the hot oven. Hope you enjoy it!… Continue reading Pinoy Cheese Bread Rolls
Ube Pao Recipe for all ube lovers out there (purple yam). Ube is a favorite Filipino dessert. That’s why no wonder you find these dessert variance in any Filipino goodies. The international scene have already notice a craze for this colorful purple dessert, like The Insiders post – The hottest new food on Instagram is… a… Continue reading Ube Pao Recipe
Binaki or steamed corn tamales is made with milk, butter, sugar, and eggs. Sweet Corn Binaki is naturally sweet, aromatic and fresh from farm to your table. Binaki is a famous delicacy of Cagayan De Oro and also known to other provinces like in Bogo, Cebu and Agusan del Sur, Misamis Oriental Northern Mindanao are… Continue reading Binaki (Sweet Corn Tamales)
You just gotta try this combo of kakanin. Ube lovers, rejoice because this recipe is so delicious! No need for a lot of explanation. Just imagine cassava and ube in one dessert with latik toppings. I promise this will not take a long stand on your table. Ube Cassava Sinukmani INGREDIENTS: 1 (500 grams) bag… Continue reading Ube Cassava Sinukmani
Suman Flan Recipe Ingredients: 1/4 kilo malagkit (glutinous rice) 1 big can of condensed milk 1 Tbsp vanilla extract / Lemon juice 4 whole eggs 1-2 Tbsps of sugar per tin or llanera 200 ml water for cooking the glutinous rice Yields: 3 llaneras Mama’s Guide Instructions: Cook the malagkit or glutinous rice in water.… Continue reading Suman Flan Recipe
Tinutungang Munggo Recipe is a sweet glutinous rice porridge with toasted mung beans and thick coconut milk sauce (monggo or munggo beans in tagalog). This is my favorite classic Filipino merienda recipe back in my childhood days, while some will call it Ginataang Munggo or Ginataang Totong. According to comments on our Facebook post: “In… Continue reading Tinutungang Munggo Recipe
Sayongsong is a famous Surigao kakanin! It is packed in a cone like banana leaves and it is a favorite pasalubong dessert or snack. (Binalusungsong sa dahon) Sayongsong is a delicious Surigainon delicacy and pride. SAYONGSONG RECIPE (Surigao Delicacy) Ingredients: 1 cup ordinary rice 1 cup purple malagkit rice/regular malagkit rice 1/2 cup roasted peanuts… Continue reading SAYONGSONG RECIPE
Cassava Bibingka is another type of kakanin from the Philippines.Traditionally cooked in clay pots lined with banana leaves. Nowadays, you can easily cook it in an oven. It is better in taste and flavor if you cook it lined with banana leaves instead of foils. This recipe is made of grated cassava milk, egg, coconut… Continue reading Cassava Bibingka Recipe
Minatamis na Saging Recipe (Caramelized Plantains Dessert) are one of my comfort food. It is a Filipino favorite afternoon snack and dessert. I love it more when the bananas are so soft and ripe with very thick brown caramelized sugar. I can remember how our house would smell like pandan when my mom cooks our… Continue reading Minatamis na Saging Recipe (Caramelized Plantains Dessert)
When was the last time you had Cebu Lechon? In Cebu City, Carcar Public market is famous for selling tons of Cebu Lechon. So if you want to get the best crispy lechon head on over to the market as early as 4am to get the best crispy lechon ever. But of course, we got… Continue reading The Secret Cebu Lechon Recipe
Ingredients: 1 pack fresh gabi/taro leaves – cut the stalks and slice in 2 inches length 1 lb. ground pork 2 cans gata (coconut milk) 1 tbsp. bagoong alamang (shrimp paste) 6 cloves garlic, minced 1 cup red onions, chopped 4 tbsps. ginger, sliced thin 4 pcs. hot chili peppers tanglad stalks/leaves or coconut leaves… Continue reading Pinangat na Gabi
PORK DINUGUAN WITH COCONUT MILK Dinuguan is a classic Filipino recipe. It is a pork stewed from pig’s blood. Those who are not aware of the recipe may have an unappealing impression because of the ingredient use to stew the pork. This recipe is hardcore but it is really delicious. For most Filipinos, we love… Continue reading PORK DINUGUAN WITH COCONUT MILK
“One of Quezon’s pride is its mouth-watering brown tikoy. In Macalelon Quezon, there is a festival called Tikoy Festival featuring Tikoys of different types and sizes. Tikoy in Gumaca, Quezon, Quezon, and Sariaya tastes so delicious too but my most favorite is the one from Gumaca because of its milky, creamy, salty-sweet taste and smooth… Continue reading Special Quezon Tikoy Recipe
Do you want to make a Homemade Special Tikoy giveaway for Chinese New Year. You’re right because there is no need to buy outside. You can make one at home from scratch and it is so easy to do. Just prepare a cute nice Chinese New year box, or even in microwaveable plastic tubs and… Continue reading Homemade Tikoy Recipe
Steamed Pork Rice (Ala Dimsum Break) If you’re missing the famous Steamed Pork Rice (Ala Dimsum Break). Fret not, because you can now cook it at the comfort of your home. The sauce is so tasty and delicious! Steamed Pork Rice (Ala Dimsum Break) INGREDIENTS: Servings: 3-4 For Pork & Shrimp Stew: 400 gm Pork (I… Continue reading Steamed Pork Rice (Ala Dimsum Break)
This Special lomi recipe is cooked with pork strips, kikiam, fishballs, chicharon and chicken liver, herbs and spices. This is just the best lomi recipe ever. What is lomi and what makes Lomi different in taste than other noodles? According to Wikipedia: “Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter… Continue reading Special Lomi Recipe
Lucban Quezon Longganisa is a very in-demand garlicky sausage that came from the town of Lucban in Quezon Province. You could see locals making it and displayed in many parts of the town when you visit Lucban, Quezon. These sausage is so delicious because of the herbs and spices. Make your own today. Lucban Quezon… Continue reading Lucban Quezon Longganisa
TORTANG ALIMASAG RECIPE INGREDIENT: Meat from 2 kilos crabs (steamed cooked, remove head and wash, set aside) 6 cloves crushed garlic 2 medium sized onions, chopped 2 medium sized red bell peppers, chopped 2 cups diced potatoes (fried in oil the drained) 1/2 cup chopped kintsay or cilantro 3 teaspoons iodized salt 1 teaspoon ground… Continue reading TORTANG ALIMASAG
Hardcore Kapampangan Food.. Burong Isda Recipe Ingredients: Tilapia or Catfish Fillet Cooked Rice Rock Salt Fermenting Instructions: Sterilized your container to prevent unhealthy bacteria from contaminating the “Buro”. Wash fish and rub with salt. Let the juice drip away. Cook the rice and let it cool, season with a tsp of salt to taste and mix… Continue reading Burong Isda ng Pampanga
Hi-Bol (Ilocano Beef Mami) is a paksiw miki noodle soup (with beef innards) or native beef tripe soup that originated from Ilocos. Almost like mami or batchoy but the taste is different than batchoy. The soup looks greenish in color because of the ingredient papaitan. It tastes so so good, and much even better with… Continue reading Hi-Bol (Ilocano Beef Mami)
This special Kalderetang Kambing is marinated and so tasty. Want to know how to cook kaldereta na kambing without the smelly after taste? What are the tried and tested of cooking kambing without the smelly meat? Read on to discover the secret recipe. Happy cooking! SPECIAL KALDERETANG KAMBING Ingredients: 2 lbs goat meat; cut in… Continue reading SPECIAL KALDERETANG KAMBING
If you love pizza then this Pizza Rolls recipe is just perfect for you, your family. Kids will surely love this Pizza Rolls recipe. Super easy to make snack on any day or special occasion. This pizza roll is definitely Filipino style recipe. Try it! Ingredients: Gardenia Tasty Bread 1 pack CDO Sweet style ham… Continue reading Pizza Rolls Recipe
This Spicy Laing with Bagnet Recipe is your ultimate laing craze. Spicy ginataang gabi paired with the oh so crispy pork belly or the Ilocos Bagnet. Get ready to fight with a pot of hot rice and coke litro. Ansarap! For the Spicy Laing Recipe: INGREDIENTS: 1 pack (3.5 oz or 100g) dried taro leaves… Continue reading Spicy Laing with Bagnet Recipe
How to make your own Ice Scramble Recipe (Filipino Style). This Ice Scramble Recipe or locals call it Iskrambol is a classic streetfood favorite of kids or kids at heart. It’s your ultimate childhood treat to any Filipino. They are traditionally sold in streets outside public elementary schools back in the days in the Philippines.… Continue reading ICE SCRAMBLE RECIPE (Filipino Style)
This Everlasting ng Marikina (Traditional Recipe) is how the old locals of Marikina will cook an authentic Everlasting recipe just like Mama Tings Everlasting. When I searched google, there are like a gazzillion of versions. To be honest, they got the ingredients correctly but their process is far from what Lola Ave does. Nothing beats the… Continue reading EVERLASTING NG MARIKINA
Ingredients: 1/2 curve size kalabasa (or pumpkin) 1/2 cup condensed milk 2 tbsp unsalted butter 1 whole egg 1 tspn. Vanilla extract 1 tbsp sugar 1 tbsp honey Pinch of salt Turon wrapper Instructions: Wash, peel, boil and drain pumpkins or squash. Slice into 1-inch size. In a shallow pot, pour cold water until it covers… Continue reading Kalabasa Turon
Puto stuffed with Adobo Flakes Ingredients: 1 cup all purpose flour 3 teaspoon baking powder 1/2 cup fresh milk (alternative: evap milk) 1/2 cup water 1/2 tbsp vegetable oil 2 tbsp sugar Filling: Leftover Chicken adobo flakes Instructions: Prepare puto molder and add 1 tbsp of adobo flakes in each mold. Set aside. In a… Continue reading Puto Pao (Adobo)
Arroz Valenciana De Iloilo is unique than any regular Arroz Velenciana recipe because of the additional flavor of gizzard and liver ingredients. It is tastier because of the combined meat of chicken, pork and shrimp. It is the ultimate Arroz Valenciana ng mga Illongo! Happy cooking and enjoy! Arroz Valenciana De Iloilo INGREDIENTS: 2 cups… Continue reading Arroz Valenciana De Iloilo
The very famous kakanin in the Philippines! Ube halaya is now conquering international scene. This Ube halaya is my forever favorite dessert (I bet everyone will agree to this). The secret to the best smooth ube purple yam dessert is using a grinder, an electric mixer or hand mixer. Just it and follow the recipe.… Continue reading UBE HALAYA SPECIAL
How to cook biko with latik recipe? If you want to cook biko and it’s your first time to cook biko. Here’s the most simple process of cooking delicious biko. Just prepare a round tray or bilao for the biko and a wilted banana leaves to line your serving tray. Happy cooking! Biko with Latik… Continue reading Biko with Latik Recipe
Ginisang Bagoong Alamang INGREDIENTS: 1/4 Kilo Bagoong alamang 1/8 cup Brown sugar or 2 tbsp 3 tbsp vinegar (to lessen saltiness) 5 cloves garlic 1 onion 1 Long chili (siling haba) 1 Cayenne pepper (siling labuyo) 1 pc calamansi INSTRUCTIONS: In a small pan, saute garlic to medium toast, divide your mince onion in 2… Continue reading Ginisang Bagoong Alamang
Ingredients: 2 cups glutinous rice, soaked overnight 1 cup sugar 1 cup young coconut, shredded into strips banana leaves, passed through flames to wilt Cheesecloth or clean katsa Instructions: Using a blender, grind the soaked glutinous rice until fine. (Reduced water if needed, just leave a little water) Pour the ground rice mixture into… Continue reading Tupig
Ingredients: 2 cups sweet potato, cubes 1 cup sliced saging na saba 1 cup brown sugar 2 cups water ½ cup langka, strips (alternative flavor pandan leaves) 1 cup sago, cooked Instructions: In small pot, mix sugar and water and stir until diluted. Let it boil over high heat and let it simmer until the… Continue reading Minatamis na Kamote, Saging at Sago
Milky Chocolate Marble Puto INGREDIENTS: 1 cup cake Flour 1 cup all Purpose flour 1 1/2 cup evap 1 cup sugar 1 1/2 tbsp. baking powder (I used calumet) 1/4 tsp. Baking soda (optional/kahit wala) 3 tbsp. melted Dairy Creme (or margarine or oil) 3 eggs 1 tsp. Vanilla 2 tbsp Hershey’s Cocoa Powder INSTRUCTIONS:… Continue reading Milky Chocolate Marble Puto
Ingredients: 2 cups all purpose flour 1 ½ tbsp baking powder 1/2 cup evaporated milk 2 eggs, beaten Cheddar cheese, cut into strips for 1/2 cup white sugar 1/2 cup butter 1 cup water Toppings: Cheese or Salted egg, hiniwa ng maninipis Instructions: Ihanda at magpakulo ng tubig sa steamer, lagyan ito ng 1 tbsp… Continue reading PUTO CAKE
Rice puto with Gata or Coconut milk will teach you how to make rice cake from scratch. Very affordable Filipino recipe and merienda. There are many ways you can make these puto much better in flavor, like adding anise seeds (not the star anise). Anise seeds are like green palay in looks but smells so… Continue reading RICE PUTO WITH GATA
Kuchinta (Cassava Flour) 70 pcs. (Medium size molder) INGREDIENTS: 1/4 kilo cassava flour 1/4 kilo all purpose flour 1/4 kilo segunda sugar 1 tablespoon lihiya 1/4 cup white sugar 5 cups of water orange food color/annatto powder (If using annatto water, dilute it first in water, just take ½ cup water from the 5 cups… Continue reading Kuchinta (Cassava Flour)
