Pancit Canton
There are only 3 Filipino noodles dishes that are being rotated every time there is a special occasion in my family back home in Manila; it’s either Filipino-style sweet spaghetti, pancit bihon or pancit...
Cuisine
Pritong Chicken Adobo
It could be interesting to know how many versions of Filipino adobo exist currently. There are only a few ingredients used in adobo but there are countless twists and turns that you can do ...
Pinoy-Style Fried Chicken
This is no Jollibee or KFC. But in some hidden corner of my mind, I remember my grandmother putting vinegar to chicken before frying them. I asked some elderly Pinoys as well and they affirmed that this is pretty common. Vinegar ...
Sushi All I Can – Yes I Can
(Chicago) - Give me sushi and sake, I’m in paradise; make it unlimited, I’m in heaven. Most of the all-you-can sushi places here are just mass producing sushi crap, as in very bad. But Shiroi Hana in Wriggleyville in Chicago serves ...
Bloody Good Dinuguan
Dinuguan is a popular stew dish in the Philippines made up of pork blood, pork meat, some offals (liver, intestines, etc) and vinegar.
Ube Pandesal
What's for breakfast? Warm ube (purple yam) pandesal with peanut butter.
Tortang Talong
(Chicago) – This a simple and ever popular Filipino eggplant omelet. This dish could be simplified some more and just reduce the ingredients to eggplant, egg and oil. But I like my torta with some stuffing to make it heavier ...
Talong at Corned Beef
(Chicago) – I never like ordering food or microwaving frozen stuffs for dinners. After a long day of hard and stressful work, all I want is a home-cooked meal to bring me back to sanity. But the primary enemy is time. There’s ...
Tastefully Plated at Isla
(Chicago) – Thank God that there are a lot of things Filipino in Chicago. Not as many as in California or New York but Pinoy stuffs are totally accessible here. There are Pinoy stores, groups, restaurants and resource ...
Lechon Tocinong Manok
(Chicago) – I was intending to make pork tocino but I didn’t realize that I used up the huge pork butt reserves for adobo the other week. But I’m still craving for that sweet, salty and garlicky flavor of tocino. All I have in my freezer is a whole...