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Salisbury Bistek: Filipino-style Salisbury Steak with Calamansi and Onion Gravy
Growing up with parents that worked odd hours, my brothers and I were often left to fend for ourselves when it came to dinner time. Which, more often than not, meant that we raided the freezer for...
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The Bicol Daiquiri: Rum, Calamansi Lime Juice, Coconut Water & Coconut Sugar...
A classic Daiquiri, when made with nothing more than rum, fresh lime juice, and sugar, is a thing of beauty. Given a vigorous shake with ice (please, no blenders), these three simple ingredients can...
View ArticleClik here to view.
Campari Calamansi and TANG Sorbet
What if I told you that you could make a cool and refreshing dessert with just three ingredients? “Sounds awesome. What are the 3 ingredients?” you’d probably ask. Well, the first is Campari. It’s the...
View ArticleClik here to view.
Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with...
Like the Filipino term “adobo,” the word “guinataan” (also spelled “ginataan”) refers to a method of cooking rather than a singular dish. Where adobo requires cooking something (fruit, vegetable,...
View ArticleClik here to view.
Dinengdeng: Filipino Vegetable Soup with Manila Clams
Dinengdeng is a hearty vegetable soup from the Ilocos region of the Northern Philippines. Though simple in ingredients and preparation, this soup with a funny name can be a very complex and flavorful...
View ArticleClik here to view.
Hatch Chile & Mango Empanadas
Grown in the Hatch valley of southern New Mexico, Hatch Chiles have a short growing season spanning from August and into September. During these few weeks of late summer and early fall, New Mexicans...
View ArticleClik here to view.
Adobo Road Cookbook Signing at Savor Filipino in San Francisco
Hello Filipino Food lovers! On Saturday August 30, 2014 I’ll be signing copies of The Adobo Road Filipino Cookbook at the inaugural Savor Filipino event in San Francisco at Justin Herman Plaza. Savor...
View ArticleClik here to view.
Rum & Ube Jam (Halayang Ube)
From cupcakes, to pancakes, to donuts, and even pop tarts, I’ve been known to experiment a time or two with Ube, the Filipino sweet purple yam. Despite my many Ube experiments and recipes over the...
View ArticleClik here to view.
Toasted Coconut Thumbprint Cookies with Rum & Ube Jam
I consider myself somewhat of a Christmas cookie connoisseur. Shortbread and gingerbread. Chocolate snowflakes and chocolate chips. Macarons and macaroons. Cookies in the shape of stockings and...
View ArticleClik here to view.
Filipino-Style Pork Sausage with Ramps (Longganisa with Ramps)
Sprouting from the soil every spring, Ramps are the much ballyhooed and hyped allium with broad green leaves, purplish stems, and white bulbs that everyone seems to go crazy for this time of year. Why...
View ArticleClik here to view.
The Bicol Daiquiri: Rum, Calamansi Lime Juice, Coconut Water & Coconut Sugar...
A classic Daiquiri, when made with nothing more than rum, fresh lime juice, and sugar, is a thing of beauty. Given a vigorous shake with ice (please, no blenders), these three simple ingredients can...
View ArticleClik here to view.
Campari Calamansi and TANG Sorbet
What if I told you that you could make a cool and refreshing dessert with just three ingredients? “Sounds awesome. What are the 3 ingredients?” you’d probably ask. Well, the first is Campari. It’s the...
View ArticleClik here to view.
Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with...
Like the Filipino term “adobo,” the word “guinataan” (also spelled “ginataan”) refers to a method of cooking rather than a singular dish. Where adobo requires cooking something (fruit, vegetable,...
View ArticleClik here to view.
Dinengdeng: Filipino Vegetable Soup with Manila Clams
Dinengdeng is a hearty vegetable soup from the Ilocos region of the Northern Philippines. Though simple in ingredients and preparation, this soup with a funny name can be a very complex and flavorful...
View ArticleClik here to view.
Hatch Chile & Mango Empanadas
Grown in the Hatch valley of southern New Mexico, Hatch Chiles have a short growing season spanning from August and into September. During these few weeks of late summer and early fall, New Mexicans...
View ArticleClik here to view.
Adobo Road Cookbook Signing at Savor Filipino in San Francisco
Hello Filipino Food lovers! On Saturday August 30, 2014 I’ll be signing copies of The Adobo Road Filipino Cookbook at the inaugural Savor Filipino event in San Francisco at Justin Herman Plaza. Savor...
View ArticleClik here to view.
Rum & Ube Jam (Halayang Ube)
From cupcakes, to pancakes, to donuts, and even pop tarts, I’ve been known to experiment a time or two with Ube, the Filipino sweet purple yam. Despite my many Ube experiments and recipes over the...
View ArticleClik here to view.
Toasted Coconut Thumbprint Cookies with Rum & Ube Jam
I consider myself somewhat of a Christmas cookie connoisseur. Shortbread and gingerbread. Chocolate snowflakes and chocolate chips. Macarons and macaroons. Cookies in the shape of stockings and...
View ArticleClik here to view.
Filipino-Style Pork Sausage with Ramps (Longganisa with Ramps)
Sprouting from the soil every spring, Ramps are the much ballyhooed and hyped allium with broad green leaves, purplish stems, and white bulbs that everyone seems to go crazy for this time of year. Why...
View ArticleClik here to view.
Instant Pot Arroz Caldo
It’s crazy to think that the first time I wrote about Arroz Caldo on this blog was over 10 years ago (I’m old), wherein I explained the Filipino chicken and rice porridge’s place within my own family...
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