Lobster Thermidor are stuffed lobsters with a rich filling of the meat previously sauteed in butter, garlic, onions, heavy cream, white wine, and topped with cheese and bread crumbs. This is a special-occasion type of restaurant-style seafood dish that can be cooked at home. Serve this as a main course or a side to other family favorite meals ..read more

Putong Babi (say ‘pooh-tong bah-bee’), is a favorite bread snack in Pampanga, Philippines. These are open-faced Pan de Sal, the Filipino bun, sliced in half, with a ground meat- potatoes mixture nestled on it, coated with beaten eggs, cheese and bread crumbs on top. This whole assembly is then  pan-seared stove top, and pressed down with a turner to cook Panini-style. Makes a great snack ..read more

My Baked Macaroni has several comforting layers of elbow macaroni, a hearty sauce of ground beef, crumbled pork breakfast sausage in tomato sauces with a hint of sweetness from Filipino banana ketchup, and heaping amounts of grated mozzarella cheese. This makes an ideal family meal, a casserole for gatherings or a great potluck dish ..read more

This is a classic Banana Bread recipe made special with the addition of semi sweet chocolate chips in the batter. This is also one of the easiest desserts to make with over ripened bananas and baking ingredients you probably have in your pantry. The combined chocolate-banana flavors and aromas within the moist loaf are hard to resist. And the creamy, luscious Chocolate Frosting slathered on top and the sides make it even more decadent ..read more

Pork Siomai are Chinese dumplings steamed stovetop. These are wrapped in wontons, thin wrappers made of flour and water. My version consists of the favorite filling of ground pork, shrimps, water chestnuts, soy sauce, rice wine and seasonings. Filling and shaping is done by hand, and each dumpling resembles a tiny, open cup, with pleated sides of the wonton. Steam the siomai and serve with a side dipping sauce of soy sauce sprinkled with calamansi. Serve as an appetizer, side or main dish ..read more

Binagis na Baka, also known as Bagis to most Filipinos, is an appetizer dish that can transform to a main course easily. My version is a sauteed dish of ground beef cooked with shallots, garlic and scallions. The flavors from tart calamansi, the Filipino lime, a splash of soy sauce, fiery siling labuyo (bird's eye chilies) and seasonings complete this entree ..read more

My version of this Baked Eggplant Lasagna, an all-in-one meat and vegetables casserole, consists of roasted eggplant slices, with layers of marinara sauce that has ground beef, crumbled breakfast pork sausage, tomato sauces, banana ketchup and seasonings. A generous serving of shredded mozzarella cheese is on top and the whole pan is baked till the cheese is melted, gooey and golden-brown ..read more

Kutsinta, also known as kuchinta or cuchinta, are classic Filipino kakanins (rice cakes) which are small, round, are reddish-brown in color, and have a sticky, jelly-like consistency. They are cooked by steaming on the stovetop. Once cooked and firm, these rice cakes are sprinkled with grated coconut on top and served for meryenda snacks or desserts ..read more

The Filipino Beef Pochero, a Spanish-style Stew is a one-pot meal for family get-togethers or the holidays. Every ingredient in this hearty tomato-sauce based stew appeals to everyone. Hefty, tender beef cubes are nestled next to smoky-flavored Spanish chorizos. The vegetables consist of half the stew and there's a complete array of cabbage, green beans, potatoes, carrots. Serve this with sides of tangy eggplant hash, and sweet plantains. It is an all-in-one meal that's so indulgent, yet easy-to-do ..read more

Bringhe is a classic Filipino rice dish that is also known as the Kapampangan paella, and is said to have originated in the Pampanga region. It is a dish of malagkit (sweet rice) cooked with chicken, coconut milk, turmeric and seasonings. Traditionally, the rice-chicken mixture is cooked in a skillet lined and top with banana leaves, to form the favorite crisp layer underneath, as the entree gives off the earthy, fragrant aroma. This is a special-occasion family dish often cooked for the holidays, town fiestas or large gatherings ..read more