Pochero, often referred to as the Filipino version of the Spanish cocido, is a tomato-based stew brimming with tender meat, hearty vegetables, and a subtle sweetness from ripe saba bananas. Pork pochero, in particular, is a popular variation of this dish, offering a flavorful yet budget-frien...
Fan Girlswept 2020’s Metro Manila Film Festival and won eight well-deserved awards. The film focuses on the relationship between a young girl named Jane (Charlie Dizon) and her idol Paulo Avelino (who plays a fictional version of himself...
This recipe is a gizzard version of the chicken afritada. You won’t how tasty it is specially if you are fond of eating chicken gizzards. Actually some chicken afritada recipes has liver and gizzards included in the dish to make is more appetizing. So why not make a gizzards only versi...
Original, pre-Hispanic renditions of this dish used salt instead of soy sauce. Thus, the adobo of that time wasn’t brown at all –– it was white! This chicken adobong puti is more like the original version of adobo than the one we’ve come to know and love. More popular in the V...
s a reminder of home. Growing up, fish was always a staple on our table, and each family member had their preferred way of preparing it. My Ate Rica loved it fried with garlic, while my Kuya Joel preferred it grilled with calamansi. But it was my mom’s steamed version that always ...
the Philippines. In Davao, people love adding tabon-tabon, a native fruit that further neutralizes the fishy smell. In Visayas, some mix in coconut milk, creating a richer, creamier version. But no matter how it’s made, kinilaw remains a testament to our love for fresh, vibrant flavors...
When I make this dish today, I think of my sister, who brought a similar recipe back from her visit to Ilocos. She learned from a neighbor there to add a bit of ketchup for color and a hint of tanginess, a tip that has since become a staple in our version of the dish. ...
This version is a testament to how traditional dishes can evolve while still keeping the essence of what makes them special. The Heart of Chicken Igado: Livers and Gizzards The magic of this chicken dish lies in the balance of flavors and textures. It’s a dish that plays with the ...
Adobong tokwa is more than just a recipe; it’s a testament to the creativity and adaptability of Filipino cuisine. Whether you’re looking to cut back on meat, try something new, or simply enjoy a delicious dish, this tofu adobo is sure to win you over. ...
Sweet and sour dishes, including sweet and sour meatballs, have a fascinating history. While the origins can be traced back to Chinese cuisine, this version has been uniquely adapted to Filipino tastes. The addition of pineapple tidbits is distinctly Pinoy, bringing a tropical flair that reflects...