Tag: Spanish culinary heritage

Fabada Filipino

I loooove beans. I’m so glad that it makes perfect protein substitute for meat so I can have more of it, less the guilt. It makes soups and stews hearty and adds thickness and creaminess to every spoonful. I can have cracked munggo or munggong malagkit (mung beans) with talbos ng ampalaya (bitter…

The Secret to Great Leche Flan? Dayap

Doowop-doowop-doo-wop-dayap-oo-ahh…My not so sincere apologies to the Hansons for my title. The teeny bop song came to mind when I happily harvested  a handful of Dayap from our young  yet prolific plant.  Dayap, our Philippine version of the Key Lime is a small citrus fruit that…

Salsa Monja, Nora Daza and Saturday Mornings…

How lucky I am to have met in one way or another cooking/foodie legends like the late Doreen Fernandez, Amy Besa and Nora Daza. The last is sort of cheating on my part because she is the mom of my good friend from high school, Nina…

Cocido- inspired Stew

Cocido is one of those dishes that has to be served and eaten as a family. It is best when shared and fought over for that last piece of chorizo or beef. The broth is heavenly and brings such comfort to the soul. If I wasn’t…

Pinsec Frito- Traditional Chinese dish with a Spanish name

My 15 year-old son had an assignment. His group was to suggest a kind of food that they can serve on International Culture Day. They were appointed to research on chinese food and bring bite-size samples to school. My immediate response was dimsum– –perfect! However, if…

Rellenong Manok— A Noche Buena Tradition

What turkey is to Americans, the rellenong manok is to Filipinos. It holds an esteemed place on the Noche Buena feast. A few friends of mine have their own versions, proud of the heavily-guarded family recipe passed on from generation to generation. Hand-written by their lolas…