Category: Filipino

Balsamic Chicken Pork Adobo | Filipino Adobo

Balsamic Chicken Pork Adobo | Filipino Adobo

There must be thousands of Filipino Adobo recipes online and printed combined. So, who really needs another Filipino Adobo recipe? NOBODY, right? But this Balsamic Chicken Pork Adobo is ridiculously simple – one-step procedure using pantry staples. Traditionally, you eat adobo with rice. Lots of it. 

How To Build A Bowl of Arroz Caldo | Turmeric Arroz Caldo

How To Build A Bowl of Arroz Caldo | Turmeric Arroz Caldo

  The Filipino Arroz Caldo (hot rice) is ginger-forward rice porridge with chicken. This creamy and hearty anytime-of-the-day bowl is served with a vibrant burst of freshness and umami condiments. This is such a reliable and flexible meal that it can transcend from warm breakfast bowl, 

Leche Flan Using Whole Eggs

Leche Flan Using Whole Eggs

Leche Flan, our Filipino version of Creme Caramel is traditional with duck egg yolks. Most recent versions use chicken egg yolks. Mine uses the whole chicken eggs just to be more practical and reasonable. Condensed milk and evaporated milk are a staple in numerous Filipino 

Tuna Bistek | Poached Tuna in Soy Citrus and Sweet Onions

Tuna Bistek | Poached Tuna in Soy Citrus and Sweet Onions

The flavors of Poached Tuna in Soy Citrus and Onions echoes that of Tuna Bistek or the Tuna Steak Filipino Style. I have to admit that it is an offspring but there methods changed in this recipe to achieve the fully cooked fish without leaving it dry. 

Cod Sinanglay |  Coconut Poached Cod Wrapped in Mustard Greens

Cod Sinanglay | Coconut Poached Cod Wrapped in Mustard Greens

Traditionally, Fish Sinanglay or Coconut-Poached Fish Fillet Wrapped in Greens is prepared with whole fish. Its cavity is stuffed with tomatoes and aromatics such as gingers, onions, garlic, lemongrass etc. The fish is wrapped with big pechay (bok choy) then poached in coconut milk with 

Filipino Menudo Two-Ways

Filipino Menudo Two-Ways

Filipino Menudo Two-Ways: the typical Filipino way and as a Pot Pie with a few creative substitutions. Menudo, from the word minuto, meaning minute or small, referring to the bits of meat in a stew. It shares the name with a peppery red soup from Mexico