total posts: 60
Filipino Chicken Binakol: Sous-vide Chicken Breast Stewed in Coconut Water, Lemongrass, and Ginger
Crispy Pig’s Ears Cooked Sous-vide in Coconut Oil Confit, then Deep Fried
Whoever Smelt It, Dealt It: Fresh Smelt dredged in rice flour and fried to a crisp. Better than French Fries!
Ube Doughnuts with Coconut Milk glaze: Purple spudnuts made from Filipino sweet yams.
Papaitan: A Filipino soup made with beef, tripe, and bile. It's a wonderfully rich and complex dish for the brave.
Live blue crabs to be steamed in beer, calamansi juice, cilantro, and lemongrass.
Rat-tail radishes: pods that grow from radish roots are crunchy, peppery, & bitter--just like radishes themselves.
Ube and Saba Banana Sandwich. If Elvis were Filipino, this would be his go-to sandwich.
A coconutty beer float made with Maui Coconut Porter and a couple scoops of Filipino Macapuno ice cream.
Rocky Road Ice Cream made with Filipino chocolate, purple yam marshmallows, and peanuts.
Ginisang Ampalaya: A Filipino vegetable dish of sauteed bitter melon, onions, garlic, tomatoes, and scrambled eggs.
Filipino-style hot wings: Crispy chicken wings with a Spicy and Sweet Adobo glaze.
Easy chicken adobo recipe from The Steamy Kitchen Cookbook.
Tsokolate: Filipino hot chocolate made from roasted cocoa nibs, sugar, and ground peanuts.
Suman Sa Gata: A Filipino treat of glutinous rice cooked in coconut milk and sugar, and then wrapped and steamed in a fragrant banana leaf.
Spring Roll wrappers made from scratch.
Kinilaw: Filipino bar food consisting of raw fish dressed in vinegar, citrus, ginger, onions, and chilies.
Salabat Cocktail: A tall refreshing glass of Filipino ginger tea mixed with dark rum. Think of it as a twist on a Dark and Stormy.
A dirty martini made with a splash of spicy Filipino vinegar and garnished with a pickled pepper.
Embutido: Filipino-Style meatloaf
Filipino "Jello" Shooter: An edible cocktail made from Filipino lime juice, agar-agar, and tequila.
Candied Kalamansi Peel -- the rinds of Filipino limes can easily be turned into a sweet treat.
Head-on shrimp sauteed in coconut milk with chilies, onions, and garlic.
Pork Belly Adobo: Slow-braised pork belly with a side of sweet-tart apples.
Autumn Halo-halo: Persimmons and pomegranates add fall flavors to a typically summertime Filipino dessert.
Spicy Sizzling Sisig: A spicy sizzling platter of chopped pork ears and pork jowls. It's a Filipino dish of porky goodness!
Bistek: Soy and citrus marinated flank steak wrapped in warm tortillas.
Besides being delicious and easy to prepare, sardines are a sustainable species of seafood as well.
These tiny dried shrimp can be used in fried shrimp fritters, or in a strong shrimp stock to be used in a risotto.
Don't be afraid of chicken feet. They make a wonderful stock and they can also be grilled.
Empanadas stuffed with duck confit and then deep-fried in duck fat.
Duck Adobo Confit: a fantastic fusion of Filipino and French cuisines.
Smokey and juicy: beer-can chicken
Fava beans have mohawks... and plenty of flavor.