Filipino Embutido- Pork Loaf is a classic Philippine dish. It consists of ground pork, onions, carrots, sausages,raisins, sweet pickle relish, eggs, bread soaked in milk, and seasonings. The pork loaf is shaped like a log. During my mother's time, the traditional embutido was wrapped in a pork lard casing called 'unto sinsal'. I have improvised in my American kitchen and instead use foil to wrap the embutido to cook it. The results are just as delicious as mom's.
This Filipino Mango Chiffon Cake with Buttercream Frosting is a classic chiffon cake flavored with mango juice. A light, basic buttercream frosting fills the three-layered cake and can be spread on top and the sides. Fresh, fully ripened mango slices garnish the top.
It’s the birthday of my son, Tim and we’re celebrating it today. It was also a good reason to share this Pancit Bihon with Beef and Vegetables recipe with you. A few years ago, Tim cooked pancit bihon- dry rice noodles stir fried with beef brisket slices for my birthday. It was unusual for us...
As soon as I tossed the Inihaw na Liempo – Grilled Pork Belly on the grill, the smoke that floated upwards was an enticing blend of garlic-vinegar scents. I clutched the grill’s handle on the cover and swung it open it to take a peek. There on the grill rack, the pork pieces were...
Chicken Afritada is a Filipino dish cooked in a tomato sauce-based broth. Hefty quartered potatoes and slices of bell peppers are added to the rich stew, thickened with bread crumbs. Sometimes, I cook this dish a day ahead which gives the tomato sauce flavors time to blend and taste even sweeter. I offer two ways to cook this in the procedure: In the Instant Pot which cooks quickly or the classic, stove-top way.
Stir-fried Baby Bok Choy with Ground Pork has a semblance to
many sautéed and stir-fried Filipino dishes. Philippine cooking consists of a
lot of backyard vegetables like Baby Bok Choy. The Filipino version of this
type of cabbage is perhaps the pechay and I recall how my father grew them in
our backyard, then harvested them in time for my mother to cook for lunch or
dinner. Nowadays, I like to cook with Baby Bok Choy often like this dish mixed
with pork and flavored with soy sauce and calamansi. The short, silky stems and
dark green leaves cook quickly whether I mix it into stir-fries or stews.
These Instant Pot Suman sa Lihiya are another type of Filipino sticky rice logs cooked with sticky rice (malagkit), white jasmine rice, sugar and lye water. These cook faster and in half the time in the Instant Pot multi-cooker/ pressure cooker. A rich, thick coconut syrup is boiled separately and served as a topping option. Other topping suggestions for this type of suman are latik (fried coconut sprinkles) mixed with sugar or freshly-grated coconut. Pair suman with fresh, ripe, sweet mangoes in season and it’s the perfect snack or dessert.
My Instant Pot Beef Ribs in Chinese Noodles is a stew of
beef cuts cooked in a sweet-savory broth flavored with soy sauce, scallions and
sangke (star anise). The beef cubes
are simmered till they are falling off the bone, then served on a platter of boiled
Chinese wheat noodles laced with the golden-brown broth.
Butter-Yema Cupcakes are a popular Filipino dessert and easy-
to-make with basic pantry ingredients. Simply bake butter cupcakes and make a rich,
thick yema custard spread to slather on the moist, buttery cakes. Sprinkle
freshly-grated sharp cheddar cheese on top to balance off the sweetness and
enjoy a savory-sweet decadent dessert.
Adobong Pula – Chicken Adobo in Atsuete is the traditional Filipino adobo stew cooked in atsuete (annatto) with the classic ingredients of garlic, vinegar, peppercorns, bay leaves and seasonings. Each region in the Philippines has their bragging rights to their own special version of adobo, the unofficial national dish. Each dish is as scrumptious as the next. I often see adobo with atsuete cooked in the Iloilo and Visayas region in the Philippines.