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Cooking + Recipes

Spare Ribs Caldereta

(Chicago) - I have a full slab of pork ribs in my freezer for quite some time and I don’t know what to do with it. The previous slabs became 2 different barbecue

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Inihaw na Spare Ribs

(Chicago) - Just when I thought that summer has fully arrived 2 weeks ago and I could start using my outdoor grill, the chilly winds came back last week and ...

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Fiesta Macaroni Salad

(Chicago) - Hands down, Filipino macaroni salad is my most favorite of all Pinoy dishes. I so earnestly wait year after year for the town fiesta, my birthday...

811 review Add to Favorites

Hainanese Chicken

(Chicago) - Chicken rice is one of the reasons why I love Singapore. I clearly remember a particular week, when I was still based in Singapore many years ago...

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The Classic Pochero

(Chicago) – I am familiar with the dish “pochero” (or “puchero”) ever since I was a kid but I never really understood and appreciated the dish...

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Baking time: Madeira Cake

(Chicago) – This traditional English sponge cake reminds me so much of mamon that I used to bring to school for my afternoon snack, although, this is much denser...

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Tinola (Chicken Ginger Stew)

(Chicago) – The soothing and refreshing taste and effect of ginger in Tinola is the reason why I love this dish. The more and stronger the ginger, I prefer...

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Baby-Back Ribs Adobo

(Chicago) - Pinoys can never have enough adobo recipes. I must say this recipe below is one of my most favorite of all time. Thanks to Amy Besa’s ...

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Pambansang Sabaw: Sinigang

(Chicago) – If the title sounds Greek to you, actually, it is Filipino and it means, the national stew is sinigang which is a dish meat and vegetables stewed in a sour broth...

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Pata Estofado

(Chicago) - The abundance of skin, fats and soft tissues in pig’s trotters/feet or simply called, ”pata”, in Filipino, makes me love this part of the pig. Given enough time to cook...

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