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Cooking + Recipes

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...

841 review Add to Favorites

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...

2 review Add to Favorites

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...

3,323 review Add to Favorites

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.

0 review Add to Favorites

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...

0 review Add to Favorites

Prawns in Curry Coconut Milk

(Chicago) - Fresh prawns are bit expensive here in the US, even in Manila actually. It’s not something that you can cook anytime you want –only reserved for special occasions. Other than the price, it’s not advisable, medically-speaking,...

0 review Add to Favorites

Tap – Si – Log

(Chicago) – Does it ring a bell? All Pinoys recognize this acronym. For those who are not aware, this stands for Tap-a (dried/cured beef), Si-nangag (fried rice) and it-Log (egg). Perfect breakfast; maybe lunch or dinner. Whenever you want it...

2,216 review Add to Favorites

Chicken Adobo

(Chicago) - Almost every Filipino household brags about their specialty adobo dish. Almost every region in the Philippines claims to hold the most authentic version of adobo. I heard at one point the government commissioned a group of veritable Filipino chefs to standardize the recipes of the most popular Filipino dishes, including adobo of course, to boost its standing against the other world cuisines. Whatever success or failure it attained, I never heard about that initiative again.

1 review Add to Favorites


(Chicago) –  Where there is something Spanish in a country, for sure they have a version of empanada. Columbia, Argentina and Mexico, to name a few, have their own distinct variant of this pastry dish. Philippines is no exception. Empanada […]

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(Chicago) –  Embutido is a Filipino meat loaf. It is meat mixture formed in a foot-long log, wrapped in foil, steamed and served in slices. Some cook it twice by pan frying the embutido slices to gain some color and […]

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