Kinilaw (literally "eaten raw") is a raw seafood dish native to the Philippines, similar to ceviche. It is more accurately a cooking process that relies on vinegar to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Meat-based kinilaw (usually known as kilawin) are more common … Continue reading Eating Raw: Kinilaw
We Filipinos’ describe rice as one of the important things we should always have aside from money and house. Every occasion we don’t go on without rice, not only when there is an occasion but especially when we eat our breakfast, our starting meal. We have certain combinations when eating our breakfast, most common is … Continue reading Breakfast-away!
Aren't you familiar from the term silog? its a combination of sinangag and itlog which means fried rice and egg. We folks love this combination off egg and fried rice, but there's always a third party! We all know the famous tapsilog rice partnered with egg and tapa or fried strips of beef. We often mix things up like … Continue reading Breakfast Combi!
Sinigang is one of the most popular viands in Filipino cuisine. It is a soup or stew characterized by its sour and savoury taste. It makes use of different souring agents to flavor the broth. Green or unripe tamarind is traditionally used but guava, kamias (bilimbi), santol (cottonfruit) or green mango may also be used. … Continue reading Sinigang-Gang!
Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare-kare can also be made with seafood or vegetables. This viand is also considered as one of the most … Continue reading Carry-Kare!
Over the years, halo-halo have been our iconic summer cooler here in the Philippines. The origin of halo-halo can be traced to the pre-war Japanese, who specialized in preserving beans like mongo, garbanzos, and kidney beans in a thick syrup. They then took the next step by serving these on crushed ice—a concoction that we … Continue reading Olah!-Halo!
Lechon Paksiw is a dish made from leftover roasted pig (Lechon Baboy). This is cooked by simmering the leftover pork with vinegar, brown sugar, bay leaf, and lechon sauce. The word lechon originated from the Spanish term lechón; that refers to a suckling pig that is roasted. In the Philippines every big occasion or major … Continue reading Lechon 2.0!
At the time of Spanish Colonization, leche flan was brought to the Philippines. It originated from the regions along the borders of Spain and France. It is a caramel mustard made with eggs, milk, and sugar flavored with vanilla and key lime zest. It served with a layer of soft caramel on top. The Filipino … Continue reading Filipino Version of Leche Flan
According to Felice Prudente Santa Maria, a Filipino food historian, there is no written documentation as to when filipinos started using ube as a dessert. As we observe, this dessert has been a part of the childhood of most Filipinos. Moreover, ube is one of the most emblematic and colorful desserts of the country. It … Continue reading Uh-Beh! Ube of The Phil
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