Blog Archives

lechonfoodipino2

Chinese Style Lechon

Roast meats hanging at Chinese restaurant windows are always such head turners. These glistening cuts of meat, duck and chicken… Continue reading »

banana pudding turon

Banana Pudding Turon

A lot of food can be converted to finger foods to make them easier to eat: just two fingers needed…. Continue reading »

rebosado

Camaron Rebosado

When I was growing up, eating out meant dining in a Chinese or Filipino restaurant. Western food such as burgers… Continue reading »

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Kari Karing Buntot at Bulalo

Kari kari, also called kare kare, is one of the all time favourite native dishes. It is a stew, usually made… Continue reading »

sisig

Sisig

Sisig is a popular dish invented in the 70′s in Pampanga, the culinary capital of the Philippines. In the Pampanggo dialect,… Continue reading »

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Ube Macapuno Inipit

A lot of Filipino food are unpoetically named with a simple one word description. The name may be simple, but… Continue reading »

adoborice

Adobo Rice

The much beloved quintessential Filipino dish, adobo, is again given a rehash here. There could probably be a thousand and one… Continue reading »

asado

ASADO BUNS

Asado buns are baked Filipino buns which are of Chinese origin. Originally, they are steamed (called Siopao) hence a white… Continue reading »

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LECHON MANOK

My husband is not a Filipino but a pure Chinese from Malaysia. When he first visited the Philippines, he immediately… Continue reading »

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Bibingka with Mozarella and Cheddar

Bibingka is a native Filipino cake not unlike the native cakes of the other Asian countries. The original recipes used… Continue reading »

pata

Crispy Pata 2

The love for pork is universal. How many countries revel on pork and munch on crispy pork skin like popcorn? Pork… Continue reading »

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