Chicken Tinola is all things the American chicken soup must be for the Filipino soul. During rainy days or cold nights, this is the perfect soup to cure loneliness, common colds, and existential angst. The tinola or chicken tinola soup is a traditional chicken Filipino soup cooked in ginger. Added with chunks of papaya and …
How to Cook Tinolang Manok – Chicken Tinola With Papaya Recipe Read More »
Making Spam Musubi – using the ultimate Spam or really, Maling would do just as fine, is really easy and simple. Only 5 ingredients and you’d be all set for a great kiddie lunch or baon for work! It must be the season -Im so into Hawaiian food these days. You know sometimes I go …
Try this Pulpog recipe, shared by Come Forth Kitchen at the Maya Kitchen cooking class for its Top Eats edition. This Filipino grilled pork dish is perfect for a Saturday night with friends coming over for a couple of bottles of beer. There’s a chef I know who literally gets crazy whenever someone refers to our …
This Beef Morcon Recipe, lovingly called Morcon ala Emilia is a recipe shared by Chef Myrna Segismundo at the Maya Kitchen Cooking class for the Culinary Elite Series for her December Christmas menu. Beef Morcon is a classic Filipino Christmas Food and mostly served only for the Noche Buena menu and on special occasions. Honestly, …
Kinulob na Manok If the Koreans have their Samgyetang or Ginseng Chicken, we have Kinulob na Manok. Kinulob in this context means forced cooking and covered tightly. This is our very own version of pressurized cooking in the olden times. This Kinulob na Manok recipe is an easy chicken recipe, more popularly cooked in the …
A roast suckling pig is a thing of beauty. Feel free to shed a tear or 2 for this beautiful pig, only about 2 – 3 weeks old, prepared just for you! This roast suckling pig was prepared by Chef Jessie, at the Culinary Elite Series Cooking Class for her Filipino Christmas Table where she …
Cochinillo (Roast Suckling Pig) Stuffed with Atchara Rice Read More »
Learn how to cook Igado, the lowlander watered down version. This Igado recipe only uses pork and liver instead of with hearts and innards. Still as yummy! Igado is not for the faint of hearts, because it’s made of hearts hahahhaahha. Seriously, Igado is an acquired taste. My father is an Ilocano and used to …