Recipe: Adobong Pusit

I love seafood and squid is at the top of the list along with shrimp. One of the best Filipino squid dishes is adobo. It’s basically squid, stewed in vinegar and its own ink. This recipe is very easy and it’s one of my favorites and is best eaten with rice. Ingredients: 1 kg (2..2…

Whew!

The past two weeks have been crammed with so many food events. The Madrid Fusion Manila just had its successful second run. The World Street Food Congress is currently ongoing. New restaurants opening and will open before the month ends. I just learned from Tourism Promotions Board chief operating officer Domingo Ramon Enerio III that…

Recipe: Buko Pandan Salad

We love our fruit salads. Occasions are not complete without a cold bowl of creamy fruit salad. One such salad dessert is buko pandan. This is a favorite especially during fiestas. Pandan is an aromatic plant used in Southeast Asian cooking. Here, it is mostly used in rice cakes and desserts. When cooked, it has…

Recipe: Filipino Sopas

The name sopas originates from Spain which translates to soup. Sopas is like many Spanish words that has been adopted into the Filipino language. There are many local soup recipes but sopas is directly associated with one Filipino soup recipe that uses pork limb for the broth, chicken, and elbow macaroni pasta. It’s a comfort…

Best shawarma in Manila?

Okay, I haven’t really been going around Metro Manila and taking a bite of every shawarma I see but the last shawarma I had was pretty damn good. I don’t claim it’s the best but in terms of quality, this small restaurant in BGC makes a good wrap statement. Shawarma is very popular here, thus,…

Recipe: Turbo-Broiled Lechon Kawali

Lechon Kawali (lechon translates to roast pork while kawali means a deep frying pan) is a classic Filipino dish that uses a whole slab of pork belly, boiled then deep-fried until skin is crunchy, almost like pork rind cracklings. This traditional cooking method requires a lot of oil. Pork belly is fatty as it is…

Trying out cheesecake bars

So last week, I was itching to bake something. I had a bar of cream cheese and I was looking for recipes to make a dessert out of it. A cheesecake was out of the question because it requires a lot of cream cheese. I forgot to look up Japanese cotton cheesecake recipes, which I…