Chili Curacha Pasta - curacha is also known as spanner crab and can be found in the deep waters off the coast of Zamboanga, in the southernmost region of the Philippines.
Tangy, salty, tender Chicken Adobo!
Caprese salad made with Black Tomatoes (which aren't really color black!), organically grown in the Ifugao region of the Philippines
Maja blanca – a simply delightful dessert from the Philippines similar to a panna cotta, accented with corn and toasted coconut.
Braised Adobo Pork Chops: The classic Philippine Adobo is often seen with chicken, but you can adobo so much more.
This fancier, more grownup version of Shakey's Friday Special Pizza features an assortment of gourmet mushrooms, shrimp sauteed in garlic and paprika, and pieces of anchovies sprinkled on top. Best enjoyed with a cold glass of r ...
Welcome in spring with this healthy Filipino veggie dish: Pinakbet
Ginataang Bilo-Bilo: A Filipino coconut tapioca pudding with orbs of sweet glutinous rice dumplings, Saba bananas, and jackfruit.
Literally translated as “layers,” Sapin-Sapin is a gorgeous native glutenous rice & coconut delicacy from the Philippines.
My version of a Filipino classic breakfast: Longanisa served with a steaming bowl of rice and a fried egg.
succulent crackling pork is nothing new, but the Filipino sure have a way with theirs!
Spicy Eggplant with Miso Sauce from Red Kimono, Manila
An incredibly easy Filipino sweet corn, sticky rice, and coconut milk porridge that can be eaten warm or cold. So easy you won't even need measuring cups.
I have been experimenting with Filipino cooking. This is Chicken Adobo and it can be made in countless ways. Mine is bold and spicy.
Baby Back Ribs in Strawberry Glaze
Very purple. Very tasty. Ube ice cream sandwiches with Mitchell's Ice Cream and homemade pan de sal.
Comfort food in a can: canned corned beef hash, Filipino-style, on top of hot pan de sal.
Pineapple sculpture: step-by-step photos on how to cut a fresh pineapple.
Arroz Caldo. This is the chicken soup that feeds my soul.
Exotic rambutans from Sarawak. Their leathery shell and fleshy spines are easily peeled away to reveal sweet, succulent fruit.
Pinasugbo is a native confection from the Philippines made from thinly sliced bananas which are deep fried then dunked into dark caramel and sprinkled with sesame seeds.
Michelle's Banana Chips from the Philippines. These are thin, crisp and lightly glazed and totally addicting.
It's nutty, chewy and healthy! What more can you ask for in bread? From Uncle George Gourmet Bread.
Bibingka is a favorite Filipino dessert made from glutinous rice and baked in banana leaves. These come from Waray-Waray Bibingkahan.
Kutsinta is a brown rice cake from the Philippines. It's eaten with grated coconut.
Deceptively light, this filipino favourite made from beef shank and marrow bones makes for a satisfying meal, even in the heat of summer.
Savory Fried Chicken is a popular restaurant in the Philippines. Their chicken is marinated in a special sauce and fried. It's very tender and juicy.
It never ceases to amaze me how magical it is when you taste something wonderful for the first time. Enter: Turon, a deep-fried Filipino treat that rocked my world...
This morsel from the Philippines is one rich and buttery bite.
Creole Prawn Salad — mesclun, mango cubes, cucumber, and dried apricot strips with prawns and balsamic dressing
Seafood Risotto by Antonio's
Bibingka: Philippine rice cake baked in banana leaves, topped with cheese, salted duck eggs, sugar and freshly-grated coconut.
Kinilaw, a type of ceviche from the Philippines