Tag Archives: Filipino Food

Kulinarya Cooking Club: Lenguas De Gato

Happy Holidays and a big thank you to Kulinarya Cooking Club for taking me in.  For the month of December, KCC presents Homemade Food Gifts. I was stumped.  I could think of many different things yet could not start to … Continue reading

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Gateau Le Sans Rival 2.0

Wow, thanks for stopping by!  A few weeks ago, bursting with creativity (and probably running on sugar), my goddaughter Lala decided to take on Gateau Le Sans Rival.  Although I had made this torte a dozen times, directions-wise, there is … Continue reading

Posted in Desserts, Filipino Food | Tagged , , , , | 10 Comments

For the Love of Ukoy

Ukoy Ukoy (okoy) must be one of my all time favorite savory meriendas (snacks).  Not only that it’s inexpensive and easy to make, ukoy is wonderful reinvented.  Lately I’ve been using Krusteaz Buttermilk Pancake Mix to eliminate batter guesswork.

Posted in Filipino Food, Philippine Cuisine, Recipes | Tagged , , , , , | 9 Comments

Tortang Sili (Stuffed Peppers)

Peppers are gorgeous in the garden and delicious on the plate.  For us Pinoys, traditionally extra pepper plants are grown around the yard for talbos (leaves) used in salads and favorite chicken dishes like tinola (chicken in ginger broth).  Please note … Continue reading

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Polvoron

My Pat Limjuco Dayrit cookbook is missing in action again.  I had to Google a recipe and this is what I tried today.  It’s not bad, though I’ve had better. Ingredients 1 cup flour 1/3 cup powdered milk (I used … Continue reading

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Butternut Squash Ukoy

Ukoy is a traditional Filipino merienda (snack).  You’ve probably never imagined enjoying it with bubbly or Riesling since it is a quintessential street food in the Philippines.  However, I have been enjoying ukoy at cocktail hours, proudly introducing ukoy to … Continue reading

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Pancit Palabok/Luglug

Today’s Beb’s birthday and her FB wall has been flooded with greetings.  I bet Tita Ruping is going to make pancit.  What is a Filipino birthday without noodles anyway. Now, here’s my version, as authentic as I can make it … Continue reading

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