Category Archives: FOOD & DRINK
Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilokano word pinakebbet, meaning “shrunk” or “shriveled.” The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south
Chicken Asado or Asadong Manok is an awesome Filipino chicken dish and one of the best bets of the province of Pampanga. This dish uses simple ingredients and the cooking process is not so complicated. Asado would suggest Spanish origins but this Filipino dish is actually Chinese-influenced as you can see in the ingredients used. Not surprising, since the Philippines was under Spanish rule
Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour. This recipe actually needs four basic ingredients which you can still cut down into three, skipping the vanilla extract if needed. Its simplicity is probably what makes it appealing but don’t be fooled as it is quite filling for a snack.
Molo Soup pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City
Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City. It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimps. The piping-hot soup is often ladled into serving bowls, and garnished with green onions and fried garlic bits for another layer of flavor. This dish resembles the Chinese wonton soup but
Pichi-pichi is one of the well-known Filipino desserts and is made of coconut and grated cassava or kamoteng kahoy in Tagalog. It is gelatinous in appearance and sticky to the touch once it has cooled down. What makes it doubly delicious is that it can be served with niyog or grated coconut or topped with salty, creamy cheddar cheese for that now classic salty-sweet flavor combination that’s irresistible. Soft, chewy and coated with
Morcón is a Filipino braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions. The name is derived from the Spanish morcón, a type of dry sausage originally used to stuff the dish. These sausages are now known under the general terms longganisa or chorizo in the Philippines
Ginataang manok is a Filipino chicken soup made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino chicken curry
Sinigang is a popular soup or stew distinguished by its sour taste. It is one of the most famous and a must try delicious Filipino food that is closely related to the Malaysian dish singgang. But even with its overseas influence, sinigang has a long history that traces back to the early periods in Luzon. Other versions can be found in Visayas and Mindanao, with ginger used as an additional ingredient. Fish sauce can be used as a
Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang (shrimp paste) and may be spiced with chilis or soured with vinegar. Notable variants of the dish are ginataang kamansi and ginataang rimas which use breadnut and breadfruit, respectively.
Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman. It is also known as sinukmani or sinukmaneng in the Southern Luzon