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Cooking + Recipes

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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Simplest Roast Chicken

(Chicago) – A dish does not have to be complicated or have 40+ ingredients to be delicious. There are many dishes that are very simple and minimal in preparations but surprising good...

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The True Pinoy Noodle

(Chicago) – Pancit Luglug is probably my most favorite of all Filipino noodle dishes. Unlike most of the kids from my younger days who would request Filipino-style sweet spaghetti for their birthday parties...

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Buko Pie

(Chicago) – I go loco for anything with coco. Any savory dish with rich coconut cream/milk is a no-brainer favorite, to name a few: Bicol express, laing...

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Brazo de Mercedes

(Chicago) - Pinoys have sweet tooth. Brazo de Mercedes is one of the most beloved Filipino desserts, popularized by huge and ubiquitous bakeshops in the Philippines such as Goldilocks and Red Ribbon.

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Monggo Guisado

(Chicago) - Guisadong Monggo is one of my favorite Filipino dishes. It’s not expensive to make and highly nutritious. You can omit or limit the pork and bagoong if you have dietary constraints...

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