Mango Float Easy Recipe

Mango Float Easy Recipe

Mango float could be the easiest, delicious no-bake dessert you could ever make. Only needs 4 ingredients too! It is a favorite Filipino 'icebox cake'  that is a big hit during the holiday seasons or any other special occasions.  Before we go on, I would like to wish everyone a Happy New Year! I know it is a bit late and I would also like to apologize for not posting anything for so long but there is a reason for that...I was in the Philippines since first week of December to attend our dear youngest sister, Cherry,…Read more→
Ukoy Recipe – Filipino Shrimp Fritters

Ukoy Recipe – Filipino Shrimp Fritters

Get this easy Ukoy recipe, the Filipino crunchy shrimp fritters using sweet potato.  It is a popular Filipino snack that can also be served as appetizer or, like me, as a main dish to be eaten with rice. Make sure you do not forget the spiced vinegar for dipping!    I've been craving for Ukoy for like ages but I always thought that it is impossible to make them while I am here in Germany because of the main ingredients involved. The Ukoy/Okoy I grew up with uses green papaya which is impossible…Read more→
Kutsinta

Kutsinta

Kutsinta is a native sweet Filipino snack that are like small steamed sticky rice cakes. It is brown or redish in color because it is sweetened with brown sugar that is further enhanced using annatto or achuete. It is usually eaten with grated coconut. I remember when I was a kid, I would wake up to the sound of a peddler howling in the streets, early in the morning to sell his Puto and kutsinta for breakfast. I think the two are really inseparable like a tandem, you will always see them sold or served…Read more→
How to make salted eggs

How to make salted eggs

Learn how to make salted eggs, using only brine solution. Salted egg is a popular delicacy both in the Philippines and China that is widely used for various dishes.    Salted eggs or 'itlog na maalat' in Filipino are normally made using duck eggs but chicken eggs also work just as well. In the Philippines  they are also called 'itlog na pula' which means 'red egg' because they are usually dyed in red or more like dark fuchsia. This is done so you can tell them apart from regular chicken or duck eggs.…Read more→
Polvoron with Cashew

Polvoron with Cashew

Polvoron is a Filipino shortbread-like cookie/candy made of roasted flour, powdered milk, sugar and butter and this has added cashew in it to make it extra special. It is so easy to make and a real treat.  Making these Polvoron brought back memories from when I was still in grade school, I was in 5th grade if my memory serves me right. My mama made some for us and I brought a bag of it to school to snack on. My classmates started asking if they can buy some of my Polvoron and…Read more→
Beef Kaldereta

Beef Kaldereta

Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew loved by many Filipinos. This spicy dish is commonly serve on special occasions but believe me, there is no need to wait for special event to enjoy this classic Filipino dish.    Traditionally, Kaldereta uses goat meat, but since I do not know where to get goat meat around here, I opted to cook it with the mostly preferred meat for this dish...beef. And because this dish is so loved in the Philippines, specially in the north,  that a lot of people cook it…Read more→
Pinakbet

Pinakbet

Try this easy recipe for Pinakbet or Pakbet, a Filipino vegetable dish that is flavorful as it is colorful. A mix of different kinds of vegetables like squash, eggplant, okra, string beans and bitter melon. Pork, shimp paste and tomatoes are used to give it its distinctive taste.  My mama usually cooks Pinakbet for lunch or dinner as side dish to fried fish. As kids, my siblings and I would try to wiggle our way out from eating our portion, specially the bitter melon, but all attempts were to no success.  I remember my…Read more→
Palitaw Recipe

Palitaw Recipe

Palitaw is a Filipino afternoon snack or 'merienda' that consist mainly of glutinous rice coated with grated coconut and sugar and sometimes roasted sesame seeds. This flattened sweet rice cake  is very chewy and really filling but the best part is, it is really easy to make.    This Palitaw recipe is  as easy as it can get, because I used glutinous rice flour that is readily available in Asian stores. Back in the days, I remember my Mama had to go to the wet market or 'palengke' to buy glutinous rice and have it grinded there…Read more→
Biko Recipe (Filipino Rice Cake)

Biko Recipe (Filipino Rice Cake)

Biko (pronounced bee-koh), a rice cake,  is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk.  Traditionally, biko is served on a bilao, a round wooven bamboo tray, lined with coconut-oiled banana leaves and is a popular dessert for every special occasions like birthdays, reunions and fiestas.  I found that there are several ways to cook this sticky rice treat, one is by cooking the glutinous rice first before adding the coconut milk syrup. But I opted to chose to other method, wherein the rice is…Read more→
Filipino Egg Pie Recipe

Filipino Egg Pie Recipe

Egg Pie is a classic Filipino dessert or snack. Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack. I remember back in the days when we used to live next to a bakery, I would wake up to the wonderful smell of Pandesal baking in the oven! It would be really nice if it was not at 3 o'clock in the morning though and there were times it was difficult to get back to sleep when you feel your…Read more→
Easy Pork Hamonado Recipe using Pork Belly

Easy Pork Hamonado Recipe using Pork Belly

Get this easy recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in you mouth. Pork Hamonado is a Filipino dish that involves cooking the meat in pineapple juice. It is or was a kind of food that is only served at special occasions like for Christmas or Fiestas. Understandably, not only because most ordinary people from earlier years could not afford to eat pork everyday but, also, such rich food should be only eaten occasionally.  But nowadays, it's become common to see it on…Read more→
Easy Chop Suey Recipe

Easy Chop Suey Recipe

Try this Chop Suey recipe for an Easy stir-fry of colorful vegetables with thick sauce. A great vegetable dish for a dinner party or just for everyday healthy meal.   The good thing about cooking Chop Suey is, you can use as much variety of vegetables as you like. You can choose whatever you want or omit the ones you do not like so much and even when you just have three kinds of vegetables, it could still come out great.  You cannot really go wrong with Chop Suey, unless you over-cook your veggies…Read more→
Braised Beef – Filipino/Chinese style

Braised Beef – Filipino/Chinese style

Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich in flavor and spices. This is a Filipino-chinese version of braised beef similar to Chowking's. The first thing that pops into my mind, when I think of braised beef, is "Chowking". It is a favorite Filipino-Chinese fastfood restaurant among Filipinos (myself included) back home in the Philippines. My favorite dish to order is their famous braised beef rice topping accompanied by Kangkong with bagoong (water spinach with shrimp paste) and hot soup (which used to be free but is now…Read more→
Chicken Empanada – Filipino style

Chicken Empanada – Filipino style

This Filipino chicken empanada is packed with flavorful filling and is baked in a mildly sweet dough that has a slightly flaky texture. Perfect for snack or light meal!Empanadas, specifically chicken empanada, is definitely one of my favorite snacks when I was still in the Philippines. This stuffed bread or pastry treat was obviously introduced to the Philippines by the Spanish people in the early years. But the Filipino empanadas are also quite unique, using a slightly sweet empanada dough. Empanadas could also have diffirent kinds of fillings, among the most popular are: ham and cheese,  ground…Read more→
Puto Cheese

Puto Cheese

I so love this Puto Cheese recipe. So soft and fluffy and definitely better tasting than the Puto mix you buy in a box but equally  easy to make.  You will never think of buying ready mix Puto after trying this!   Puto is a kind of Filipino snack that is also oftentimes serve to accompany savory dishes like dinuguan (pork blood stew) or pancit (rice noodle). The traditional Puto is made from rice, water and sugar that is stone-grinded to make the batter. Then, of course, everything became easy when rice flour…Read more→
Brazo de Mercedes

Brazo de Mercedes

Brazo de Mercedes is another delicious Filipino dessert that is made of soft, pillowy meringue with rich custard filling rolled into a log, jelly roll fashion. Learn the secret to get that perfect meringue with super fine foamy texture that easily melts in your mouth like magic! It is also so easy it can be done in about 30 minutes!
Hopia Recipe- Munggo and Ube filling

Hopia Recipe- Munggo and Ube filling

Hopia is yet another favorite 'merienda' or snack for Filipinos.  Hopia is made of thin flaky pastry, traditionally filled with mung bean paste (Munggo). But nowadays, there are more variations to choose from when it comes to the filling, most popular is the Ube or Purple yam and the one I prefer more personally. The truth is, I've been wanting to try to make Hopia for some time now (because of course you can not buy them here in Germany) but it somehow intimidated me, it looks too complicated... just think about those thin…Read more→
Sylvanas Recipe

Sylvanas Recipe

Today I decided to share this super delicious Sylvanas Recipe from the Philippines. Sylvanas or Silvanas is a  cookie sandwich made of cashew-meringue wafers filled and covered with buttercream and dusted with cake or biscuit crumbs.  Oh!.. and it has to be frozen or chilled before eating! Definitely sinful but totally good! I have to say that Sylvanas is easily on my top 5 best desserts of all time. Every cool, crunchy bite is simply delightful. I remember, back when I was still working at Clark in Pampanga, someone would come over our office to sell…Read more→
Siopao -Asado (Steamed buns with chicken filling)

Siopao -Asado (Steamed buns with chicken filling)

Siopao is a kind of steamed buns usually filled with meat. Steamed buns are really popular around Asia although it may be called differently in every country. Filipino Siopao Asado is similar to the Chinese Pork steamed buns 'Char Siu Bao' and not surprisingly because Chinese were the one to introduce us this wonderful treat. Back home, Siopao is one of the favorite snack and  the usual choice is  Asado or Bola-bola. Asado is  a way of cooking meat that has a sticky sauce that is both sweet and salty, it can either be pork…Read more→
Turon Recipe (Banana Lumpia)

Turon Recipe (Banana Lumpia)

Turon (Banana Lumpia or Banana Spring roll) is a Filipino snack that is made of slices of Saba banana rolled in brown sugar, wrapped in lumpia (spring roll) wrapper which is then fried. A special turon would also be stuffed with slices of jack fruit or "langka" as we call.  Saba (or Cardava or plantain in English) is really common kind of banana in the Philippines that is usually used for cooking (green or ripe) but can also be eaten raw when ripe. I am not sure if it is available in other…Read more→
Easy Cassava Cake Recipe

Easy Cassava Cake Recipe

Here is a cassava cake recipe that really easy to make and with custard topping that is so yummy. I have always loved cassava cake even when I was still in the Philippines. But I tend to be a bit choosy with the cassava cakes I eat... because some are too sweet for my taste. Here in Germany, Cassava cake is also a popular dessert one brings to a potluck whenever we are having a Filipino get-together. Some Pinays I know add 'Macapuno' to their cassava cakes which is (probably) also good but…Read more→
Ube Halaya Recipe (Purple Yam Jam)

Ube Halaya Recipe (Purple Yam Jam)

Ube Halaya is a Filipino dessert made from purple yam or "Ube " as we call it. The recipe is actually really simple and so is the process, but I have to warn you though that it requires muscle power and patience...lots of it! Maybe that is why Ube Halaya is usually only served at special occasions because of the time and work it requires, but do not get discourage because  it is worth all the effort and with the new kitchen gadgets nowadays it can be a lot easier. Ube Halaya is…Read more→
Ensaymada Recipe

Ensaymada Recipe

I have been craving for Ensaymada for some time now. That soft, sweet bread covered with butter and sugar then topped with lots of grated cheese. Ensaymada was adapted from the Spanish Ensaïmada but has evolved throughout the years to become what it is now that is loved by many Filipinos. The province of Bulacan is famous for this bread. I remember when we were little and our parents would go to Bulacan (my mother's home province) for a visit, they would bring back home some special Ensaymada. Back in those days, it…Read more→
Filipino Tamales

Filipino Tamales

This is the Filipino version of Tamales which is very different from the Mexican one. Made of ground rice, coconut milk and various toppings like chicken, ham, nuts  and egg. It is first cooked into a thick paste, wrapped in banana leaves and then later boiled or steamed. It is an all-in-one dish as you can see, commonly eaten for breakfast or merienda (snack).  This is well-known in my hometown, Pampanga, where it originated and where it is also called "Boboto".   Tamales is one of my favorite Kapampangan delicacy. I remembered looking forward to weekends…Read more→
Buko Pandan Salad

Buko Pandan Salad

Buko Pandan salad is a  Filipino cold dessert from young coconut meat and Pandan leaves that is very easy to make. It is really popular  in the Philippines specially when the summer time comes  as a way of cooling down from the heat just like with our famous Halo-halo. My Papa loves this dessert and would ask me to make some for him from time to time, it is like a local ice cream but it does not have to be frozen to be enjoyed, although some prefer it like that.  Screwpine (or locally known…Read more→
Chicken Tinola

Chicken Tinola

Chicken Tinola or just Tinola is 100% Filipino dish. You will not find anything like it from our neighboring Asian countries or even around the globe. I would say that next to Adobo, Tinola is the most favorite dish in every Filipino household commonly served for lunch or dinner...with rice of course. Put simply, Tinola is a chicken soup with lots of ginger and goodness in it. It is no wonder that everytime I feel that I am about to get sick or when it is getting too cold for me, I would crave for this…Read more→
Pancit Palabok made easy

Pancit Palabok made easy

Pancit Palabok is another popular and favorite pancit or noodle dish among Filipinos. Pancit Palabok usually involves rice noodles, thick yellow-orange sauce and various toppings like shrimps, flakes of smoked fish, pork chicharon, hard boiled eggs, spring onions, squid rings, fried garlic and whatever one fancy I would say. But I have to admit the preparation for Pancit Palabok is so much different form Pancit Bihon and perhaps requires a bit more work specially if you plan to use a lot of toppings because each toppings are prepared separately and unlike Pancit Bihon where…Read more→
Chicken Inasal (Filipino Barbecue Chicken)

Chicken Inasal (Filipino Barbecue Chicken)

Chicken Inasal or simply Inasal, which is the dialect for grilled or barbecue is a popular dish in the Philippines that originated from City of Bacolod. It is different from the usual chicken barbecue from the country because it is marinated in vinegar, kalamansi juice and other spices like, lemon grass and ginger. The color is also quite unique: orange, because it uses a special basting sauce that is with annatto/achuete oil.  It is usually served on bamboo skewers direct from the grill with rice and a dip of spiced vinegar. So if…Read more→
Arroz Caldo (Rice Porridge)

Arroz Caldo (Rice Porridge)

Arroz Caldo is a Filipino rice porridge or congee , made with glutinous or sticky rice and flavored with ginger and other spices. The main difference of Arroz Caldo from other rice porridge, like Goto or Lugaw, is that it uses chicken meat and sometimes chicken liver and hard-boiled egg.  Although it is known to be a good comfort food for the sick especially during the rainy season, it is also usually served as breakfast because it is filling and nutritious. Print Arroz Caldo (Rice Porridge) Author: Bebs Prep time:  10 mins Cook time:  30…Read more→
Pancit Bihon

Pancit Bihon

Pancit Bihon or Pancit Guisado is a popular Filipino rice vermicelli noodle dish commonly served at birthdays and other occasions! To many Filipinos, a birthday will not be complete without eating pancit because it is supposed to symbolize long life and should not be cut short while cooking. This notion, I think, we got from the Chinese and so is pancit or 'pansit' which is derived from the Hokkien pian i sit  meaning 'convenient food'. Although the noodles may be of chinese origin the dish itself is 100% Filipino.Methods of cooking Pancit Guisado or Pancit…Read more→
Pichi Pichi Recipe

Pichi Pichi Recipe

Pichi pichi is a Filipino dessert made basically from just 3 ingredients : cassava, water and sugar.  It is steamed and becomes glutinous. Once it is cooked and cooled it is rolled in grated coconut or grated  cheese.  The Pichi  Pichi I remembered that I enjoyed so much when I was still working in Manila were ordered and  delivered from  a small restaurant  not so far from our office whenever one of my office mates has his or her birthday.  They were glutinous yet firm and clear even when they are flavored or sometimes colored and were…Read more→
Maja Blanca (Coconut Milk Pudding with corn)

Maja Blanca (Coconut Milk Pudding with corn)

Maja Blanca is one of my personal favorite Filipino desserts.  What I like best about it is the texture; soft and light. It is basically a combination of coconut milk, milk, cornstarch and sweetener. Corn kernels are added to make some contrast. Sugar is usually used as sweetener but I opted to use sweetened condensed milk to make it creamier. The original Maja Blanca is topped with ‘latik’- that is what coconut milk becomes when simmered under medium fire for some time. Coconut oil and some brown solids, or ‘latik’ as we call…Read more→
Sisig recipe using pork belly

Sisig recipe using pork belly

'Sisig' is probably the most famous Kapampangan dish in the Philippines, I would say. You would easily find it in the menus of most restaurants, bars or even Carinderias. It is also considered by many as a beer food or 'pulutan', specially the sizzling sisig where it is served in a hot sizzling plate sometimes topped with raw egg. There are also several variations of the original pork sisig these days, like chicken sisig, tuna sisig and squid sisig to name some.  I have tried different kinds of Sisig from all over the country, but the one from Pampanga, sans…Read more→
Ginataang Bilo bilo (sticky rice balls in coco milk)

Ginataang Bilo bilo (sticky rice balls in coco milk)

Ginataang Bilo bilo (or Ginataang Halo-halo) is a popular merienda (afternoon snack) to us Filipinos. It is made of glutinous or sticky rice balls, plantain bananas, sweet potatoes and tapioca pearls cooked in coconut milk, to make it more special, jack fruit is also usually added. It is sweet and delicious and can be eaten either hot or cold.     When we were young,  I remember my mama would buy freshly grounded glutinous rice from the local marketplace. She will have to buy the glutinous rice from the rice vendor herself and bring…Read more→
Pininyahang Manok (Pineapple chicken)

Pininyahang Manok (Pineapple chicken)

Pininyahang Manok or Pineapple Chicken, yet another Filipino recipe, is simply chicken with vegetables cooked in white sauce wherein chunks of pineapples are added which gives this dish a delightful sweetness.  There are different variations on how people prepare this dish and while some people prefer to use coconut milk and others fresh or evaporated milk for the sauce, I, on the other hand, used whipping or all-purpose cream because I like my sauces creamier. My version is also a quick and easy one.It was kind of spur of the moment thing when I cooked…Read more→
Sipo Egg Recipe

Sipo Egg Recipe

Sipo Egg is a Kapampangan dish of quail eggs cooked with shrimp, peas, carrots and 'singkamas' (jicama or mexican turnip) in thick creamy white sauce. Although Sipo Egg has been more like a banquet dish served usually at weddings, fiestas, birthday and other special celebrations, it is actually very easy to make and could easily be an everyday-meal dish. Why it is called Sipo Egg, I really do not know the answer to that but what I do know is that it is delicious. My friend, Riza, and I went to Asian shop in a…Read more→
Leche Flan

Leche Flan

Leche Flan is a traditional Filipino dessert that is commonly served at Fiestas and other special occasions. It is caramel custard made of milk ('Leche' in Spanish), sugar and eggs and usually flavored with vanilla and key lime zest. Back then, we celebrated Fiestas (feast day of a town's patron saint) every year in a really big way. We would prepare and cook food a day or two ahead and on the day itself, visitors from neighboring towns or even those from afar would come to our doorsteps all day long and sometimes it can…Read more→
Cheesy Baked Mussels

Cheesy Baked Mussels

This Cheesy Baked Mussels or Baked Tahong as we call it in the Philippines are perfect appetizers and it is so easy to prepare too. The combination of butter, garlic and cheese added to the mussels just makes this dish simply delightful. I remember when my siblings and I were growing up, we were not so much into eating fish or seafoods, all we wanted was fried chicken or porkchops! How things have changed. Now I am happy when I can get to eat fish. I think that is one of the things I…Read more→
Crispy Kare-kare

Crispy Kare-kare

WARNING!!! Not for the faint of heart!(Literally) Kare-kare is one my favorite Filipino dishes. Origin of this dish is a bit vague, most believe that it originated from Pampanga, known as the culinary center of the Philippines (which just happens to be my hometown, ehem) although some also say that it is related to indian 'kari' that was introduced by some Indians who settled in Cainta, Rizal in the early years but later on the dish transformed into the present form because the settlers ran out of their spices and did not know…Read more→
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