I don’t know why I took this long to write about compound butters. If you think you have not had compound butter before, think of all the garlic toasts you’ve ever had. And now that I have been growing my own culinary garden, I find …

Tres Leches Ube Champorado with Crispy Dried Squid is an indulgent and fun take on the traditional Filipino Champorado. Think rice porridge with ube. The creamy comforting Champorado is drizzled with three types of milk: everyday milk, the usual suspect evaporated milk, and a generous sprinkle …

  Just to be clear this is not similar to the Indian Turmeric Rice because I want this to be the perfect canvas for Filipino Ulam (main dishes). I created this dish as a healthier option to the popular margarine rice that Filipino kids grew …

Kaldereta or Caldereta meaning to stew comes from the Spanish word caldero meaning cauldron. Traditionally, the Filipinos use goat because lambs are not native to our country. And, with modern food system, lamb is now (more) accessible globally. Lamb Kaldereta is our Filipino version of …

This recipe is adapted from Samin Nosrat’s Ligurian Focaccia with decorating tips from Terri Culletto, the original Van Dough Focaccia Art. The salty brine is the extra touch of the Ligurian Focaccia that echoes the coastal region where it’s from. It is sea salty. This …

Hello and welcome to the unofficial first blog post. I recommend you reading this on its entirety. This is a practical guide to this food blog to manage your expectations and have an overview of what Be With Mia and its contents is all about.  This …