Author: Adam

Pork Adobo

Pork Adobo Recipe

Although derived from the Spanish word ‘marinade or seasoning’, the cooking process of Adobo is indigenous to the native Filipinos.  In the Philippines, pork adobo is the most popular. Ingredients: 1 kilo of pork, cut proportionally 5 cloves garlic, minced 1/2 small onion, sliced  4 dried bay leaves 1/2 tbsp peppercorns or pepper 6 tbsp […]

Continue Reading
Lechon Manok

Lechon Manok (Chicken) Recipe

Roasted Chicken or best known as lechon manok is the Philippine interpretation of the famous rotisserie chicken. This dish is an all-time favourite of most Filipinos and is commonly served as ‘ulam’ (viand) on regular meals or holidays. Lechon manok doesn’t really pick a specific time or occasions, it is readily available anytime you want […]

Continue Reading

Humba Recipe

Humba originated from Chinese cuisine and was adopted by the Visayan people, this delightful masterpiece is sure to take your breath away. Pork belly, the main ingredient, is the boneless fatty meat of an adult pig. The traditional method of cooking humba is to allow the meat to swim on its own oil. In this […]

Continue Reading

Champorado Recipe

This sweetened rice porridge can be eaten at any time of the day, but mostly, champorado is usually served during breakfast or mid-afternoon for merienda. Champorado is a household favorite especially during rainy seasons and is best complemented with tuyo or daing (dried fish). Ingredients: 1 cup glutinous rice (malagkit) 3 cups of water Hot […]

Continue Reading
Leche Flan

Leche Flan Recipe

Being known throughout the world, this custard dessert topped with a soft caramel is typically known as crème caramel or caramel custard or simply ‘flan’. But in the Philippines, this delicious and creamy dessert is nationally called as leche flan (from the Spanish origin flan de leche, which literally means ‘milk flan’). The Philippine leche […]

Continue Reading
Bistek Tagalog

Bistek Tagalog Recipe

Ingredients: ½ kilo beef ¼ cup calamansi juice ¼ cup of soy sauce 2 white onions pepper 4 cloves of garlic, minced cooking oil Cooking Instructions: Sliced the beef around ¼-inch thick. Mix calamansi and soy sauce in a mixing bowl, add pepper, garlic and beef. Mix the ingredients well. Refrigerate the mixture and allow […]

Continue Reading

Kare-Kare Recipe

Ingredients: ½ kilo oxtail, cut by 2 ½” a piece ½ kilo beef (sirloin or round), cubed 4 eggplants, sliced crosswise or about 2 ½” long 1 bundle pechay, cut into halves 1 bundle sitaw, cut by 2” long a piece 1 puso ng saging, cut ing lengths, blanche 2 pcs onions, sliced 2 heads […]

Continue Reading

Minatamis na Saging Recipe

Ingredients: 4 saba na saging, sliced diagonally or crosswise 5-6 tbsp of butter 1 ½ cup of water 1 cup of brown sugar 1 tsp of vanilla drops of calamansi juice Optional topping: leche flan slices condensed milk cinnamon powder Cooking instructions: In a skillet, fry the sliced saba in butter. Remove from the skillet […]

Continue Reading

Pinakbet or Pakbet Recipe

Ingredients: 4 cloves of garlic, minced 1 onion, sliced 1 ginger root, chopped and crushed 3 tomatoes, sliced 4-5 okras 1 eggplant, sliced 2 cups of squash, cubed 1 ampalaya, sliced into bite-size pieces 1 bundle of sitaw, cut by 2 ½” long 2 cups of water Bagoong isda or bagoong alamang salt cooking oil […]

Continue Reading

Saba Con Yelo Recipe

Saba con Yelo is actually very similar to ‘minatamis na saging’ where we create a caramelized plantain slices. The only difference is that the former is served with crushed ice. Ingredients: 5 pcs saba na saging, sliced diagonally (vertically, crosswise or in circles, whichever you prefer) 1 cup brown sugar 2 cups of water ¼ […]

Continue Reading