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...
Filipino
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.
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...
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,...
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...
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.
Empanaditas
(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 […]
Embutibol
(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 […]
Hot and Spicy Bicol Express
(Chicago) – Pork belly and coconut milk? This combination is a no-brainer –one of my all-time favorite Pinoy dishes . The spiciness and creaminess of this dish make it perfect with rice. And any dish that makes me eat humongous […]
The Food I Miss, I Found at Tito Rad’s
(New York) – Finding a Filipino restaurant that gives justice to our cuisine is a joy. Before flying back to Chicago during my last visit to New York, my friends brought me to Tito Rad’s for a quick Filipino lunch. […]