Instant Pot Arroz Caldo
It’s crazy to think that the first time I wrote about Arroz Caldo on this blog was over 10 years ago (I’m old), wherein I explained the Filipino chicken and rice porridge’s place within my own family traditions. Though Arroz Caldo
Filipino-Style Pork Sausage with Ramps (Longganisa with Ramps)
Sprouting from the soil every spring, Ramps are the much ballyhooed and hyped allium with broad green leaves, purplish stems, and white bulbs that everyone seems to go crazy for this time of year. Why all the hype? Perhaps it has to do with their
Toasted Coconut Thumbprint Cookies with Rum & Ube Jam
I consider myself somewhat of a Christmas cookie connoisseur. Shortbread and gingerbread. Chocolate snowflakes and chocolate chips. Macarons and macaroons. Cookies in the shape of stockings and cookies in the shape of States. Those cookies with the
Rum & Ube Jam (Halayang Ube)
From cupcakes, to pancakes, to donuts, and even pop tarts, I’ve been known to experiment a time or two with Ube, the Filipino sweet purple yam. Despite my many Ube experiments and recipes over the years, I’ve never attempted to make Halayang
Adobo Road Cookbook Signing at Savor Filipino in San Francisco
Hello Filipino Food lovers! On Saturday August 30, 2014 I’ll be signing copies of The Adobo Road Filipino Cookbook at the inaugural Savor Filipino event in San Francisco at Justin Herman Plaza. Savor Filipino was founded by The Filipino Food
Hatch Chile & Mango Empanadas
Grown in the Hatch valley of southern New Mexico, Hatch Chiles have a short growing season spanning from August and into September. During these few weeks of late summer and early fall, New Mexicans go crazy for the green capsicums—buying up bags,
Dinengdeng: Filipino Vegetable Soup with Manila Clams
Dinengdeng is a hearty vegetable soup from the Ilocos region of the Northern Philippines. Though simple in ingredients and preparation, this soup with a funny name can be a very complex and flavorful dish. With a broth seasoned with Bagoong
Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with Coconut Milk and Lobster Head Sauce
Like the Filipino term “adobo,” the word “guinataan” (also spelled “ginataan”) refers to a method of cooking rather than a singular dish. Where adobo requires cooking something (fruit, vegetable, protein) in a mixture of salt