Soaked and debearded mussels are dropped in ginger scallion broth and boiled just until the shells open. The heat is turned off, the pot covered and the mussels are left to cook in the residual heat.
Che bap is often labeled a dessert pudding in the Western world, but it isn’t exactly that. In the first place, dessert is a Western concept; so is pudding.
When lemons and mint leaves are a-plenty (and they are during summer!), it’s the perfect time to mix a drink that highlights the flavors of both.
Thin slices of chicken are velveted and stir fried with shiitake, snow peas and carrot. A simple sauce made with chicken stock, oyster sauce and starch completes the dish.
A spin on the Filipino dish Bicol Express, the meat is not simmered in spicy coconut cream sauce in this recipe. Sauce is ladled in serving bowls, cubes of crispy pork belly are dropped in, more sauce is drizzled over the pork and chili slices are sprinkled in to garnish.
Salmon trimmings can be a bit tricky to cook. The small size means they can’t withstand too much tossing and stirring. Here’s a smart way to cook them without ruining their texture and without drowning out the salmon’s natural flavor.
Simmer a slab of pork belly, drain and transfer to the air fryer. Thirty minutes later, you have perfectly cooked crispy pork belly with crackling skin.
A fast-cooking side dish that goes well with meat, garlic butter asparagus and baby corn is deliriously creamy and spicy at the same time.
Mimicking the Filipino egg-sausage-tomato-rice meal, this spaghetti dish has a rich sauce made with pureed salted duck egg, sun-dried tomatoes and basil.
Barbecued balon-balonan ng manok, or chicken gizzards, is a popular street food in the Philippines. Along with barbecued chicken feet, pork ears and isaw (intestines), it is a favorite finger food that goes well with beer.
It used to puzzle me if tortang talong is an omelette or a frittata. Most people refer to it as an omelette, heaven knows I did for a long time, until I realized that, in terms of cooking method, tortang talong is a frittata and not an omelette. The difference?
You don’t need any fancy kitchen equipment to make Caesar salad dressing. Just a wire whisk, a sturdy bowl and plenty of arm power. You’re going to make an emulsion — like mayonnaise — with egg yolks and oil. So, you will have to whisk fast for about five minutes to achieve the correct consistency.
One of the Mother Sauces in French cuisine, Hollandaise sauce is an emulsion of egg yolks, melted butter and lemon juice.
We all deal with hot weather differently. For my part, the answer is smoothies and light meals. Serve this smoothie for breakfast or midday snack.
This dish combines the sweet creaminess of coconut milk, the heat of chili, the light crunch of winged beans and the incomparable flavor and aroma of smoked milkfish.
A spin on the Visayan binakol, bangus belly fillets take the place of chicken in this delightful soup. Strips of tender coconut join the fish in a broth made with gingered coconut water.
In this recipe, the gizzards are simmered with herbs and spices until tender before they are stir fried with Sriracha sauce, lime juice and honey.
Bits of smoked fish are mixed with mashed potatoes, formed into patties and lightly fried in butter. The browned crisp exterior is a wonderful contrast to the soft center. The smoky aroma and flavor are delightful and the presentation is beautiful in all its simplicity.
Chicken wingettes marinated in salt, chili flakes and grated ginger are lightly browned then cooked slowly with chunks of fresh pineapple in coconut water.
Browned oxtail is cooked with vegetables and red wine until tender. The meat is scooped out, the sauce is pureed, the meat goes back in, mushrooms and onions are added, and everything is simmered for another fifteen minutes. The result is just magnificent.
Melt-in-the mouth slivers of beef tongue are lightly browned in butter, stuffed into corn tortillas and topped with sweet-spicy-tangy mango salsa.
Beef tongue boiled until tender is sliced, lightly browned in garlic-infused butter, quickly simmered in Bechamel sauce then served with garlic slices and button mushrooms.
It starts with a mini baguette that’s toasted, split in half and stuffed with meatballs coated generously with tomato sauce. A thick slice of mozzarella is arranged on top of each meatball before the whole package goes into the oven just long enough to melt the cheese and heat the meatballs through. Tiny basil leaves are dropped in before the meatball sandwich is served.
An Italian-American dish, spaghetti and meatballs is comfort food for generations. I’ve cooked it so many times but I have to admit that it’s only recently that I found the real secret to the best meatballs for this dish. Lighter and bouncier meatballs. Not overbearingly dense. That’s how I like them.
Blanched spinach is chopped and mixed with softened cream cheese to make the filling for these delicious fried dumplings. A tasty snack and a splendid appetizer for the holidays.
If you ever need to make a huge batch of delicious side dish without breaking a sweat, this roasted baby potatoes fit the bill perfectly. Just season, toss with melted butter and spices, stick in the oven and relax.
Diced chicken and vegetables are simmered in gravy, ladled into oven-proof bowls, topped with mashed potato and baked until the sauce is bubbly and the top is browned.
Bone-in chicken thighs marinated in cilantro lime pepper salt are browned in butter and finished off with chopped fresh dill and lime juice. A little flour dissolved in water was added during the last five minutes of cooking to thicken the sauce.
Got overripe bananas? Mash them and bake them into this banana bread (it’s really a cake) that’s ultra moist and chock-full of chocolate chips and nuts. Enjoy for breakfast, snack or dessert!
When macaroni and cheese landed in America, Bechamel sauce wasn’t part of it. The dish consisted of layers of butter, pasta and cheese, and nothing more. Simple. Pure.
Every region where rice is a staple has its version of yellow rice. But what ingredient is used to give the rice a yellow hue varies.
Imagine French onion soup as a dip. Thick, creamy and absolutely tasty. It takes about 12 hours to make it, but there’s very little work involved. It’s patience that’s required and it will be amply rewarded.
Easy. Scrumptious. Beautiful. Making tarte Tatin requires no special equipment. Just a frying pan that can go into the oven (meaning, no plastic parts) — a cast iron pan is traditional but even a thick-bottomed stainless steel frying pan will do.
Dinuguan, Filipino pork blood stew, is found across the islands. But there are regional variations. The sauce can be thick, the stew can be soupy and, in the case of dinardaraan, the dish is oily and but the sauce is cooked until almost dry.
Deconstructed from Conti’s baked salmon that my family fell in love with many years ago. The first time I made it, I used a kilogram of salmon fillet in one piece. Too much for a family of four. I have since learned that it is possible to make it using smaller cuts of salmon fillet.
A spin on Filipino menudo, ground pork menudo with quail eggs was inspired by a carinderia dish. Crumbled longganisa (sausage) is used for bolder flavors.The size of the quail eggs seemed to me to be more appropriate for gound meat…
Young and tender okra are slit, stuffed with cheese, wrapped with bacon then fried slowly. The bacon browns and the okra absorbs the flavorful fat as the cheese inside melts slowly.
Lightly browned beef tongue slices are smothered with garlic lemon butter sauce. Lengua al ajillo will make a bright and dazzling addition to any special occasion.
Oyster mushrooms are tossed with seasonings, starch and egg, and deep fried. Mushroom fries are light and crisp, and outrageously good. Perfect snack or finger food to go with your cocktails.
Flaked tinapang bangus (smoked milkfish) is stir fried with day-old rice, chopped carrot, shredded cabbage, cauliflower florets, scallions and eggs.
In Asia, seafood and ginger are natural partners. Since I love ginger ale, why not cook the mussels and chorizo in ginger ale?
A modern way to serve Filipino chicken adobo.
If cooking tasty and filling meatless dishes is a challenge to you, think fresh mushrooms. Use them in place of meat for bulk, flavor and texture.
For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.
Not for the faint-hearted. Chicken is seasoned with cayenne thrice: in the marinade, in the coating and in the glaze. But the heat doesn’t just come from cayenne. More heat is provided by ginger and Sriracha. Yes, it’s a very spicy fried chicken dish.
Butter, cream, garlic, chicken and pasta. What’s not to like? The recipe is easy; it’s hard to mess up with this chicken broccoli pasta unless you start scrimping on the ingredients. Because that’s where the magic lies — the freshest chicken, the freshest broccoli and copious amounts of butter and cheese. No scrimping allowed.
This strawberry cheesecake with brownie crust is the best practical lesson on why strawberries and dark chocolate will forever be the ultimate dessert couple.
Wrapping whole fish in leaf before cooking it is a good way to seal in the juices. Braising leaf-wrapped fish in coconut milk gives it a sweet creaminess that’s hard to beat.
The simplicity in the preparation is astonishing and cooking is nothing more than pan-grilling though executed with meticulous care. And the sauce? Bright and rich, spicy and tangy lemon-butter-garlic sauce.
A German peasant food, bauernfrühstück is a dish of potatoes, meat (ham, bacon or sausages), eggs and onions. We like it with brioche.
In this recipe, heavily salted salmon marinated overnight is substituted for the traditional smoked haddock. The rest is traditional kedgeree, a British breakfast or brunch dish.
Beef tripe cooked until tender is cooled, sliced, marinated in Vietnamese mixed fish sauce, tossed in starch, and deep fried until golden and crisp. Served with a tangy and spicy dipping sauce, crispy beef tripe may be enjoyed as an appetizer, snack or main course.
A new twist to fish escabeche. The sweet sour sauce is made with calamansi juice and sugar, with a bit if turmeric added for color.
On weekends when people aren’t in such a rush, breakfast can be a little fancier than usual. Give those pancakes a rest and have fruit-stuffed crepes instead.
Roast pork loin smothered with mustard and fresh thyme is served with asparagus cooked in a special vinaigrette.
Flattened bread, pepperoni and cheese are rolled into a log, dipped in egg and fried in butter. These French toast roll-ups make a quick breastfast or snack.