Category: Philippine Cuisine
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Bibingka
Authentic Filipino Bibingka—soft coconut rice cake baked until lightly charred and finished with salted egg and coconut. A classic Christmas treat served during Simbang Gabi, with dairy-free and lower-sugar options included.
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Filipino Ginataang Kalabasa at Sitaw – Squash & Long Bean Coconut Stew
Taste the comfort of the Philippines with Ginataang Kalabasa at Sitaw—squash and long beans simmered in creamy coconut milk. Naturally vegan, gluten-free, nut-free, and adaptable for low-carb diets.
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Spanish Paella Valenciana
Learn to make authentic Spanish Paella Valenciana—with saffron-infused rice, chicken, rabbit, green beans, and snails—naturally gluten-free, dairy-free, and nut-free. Low-carb adaptation included.
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PIAPARAN MARANAO COCONUT CHICKEN STEW RECIPE
Filipino Food Month Series – Day 7 | Mindanao With its golden hue, aromatic spices, and creamy coconut base, Piaparan is one of the crown jewels of Maranao cuisine—a cuisine rarely spotlighted but rich with Islamic culinary heritage and cross-cultural flavors. Piaparan is a chicken stew made with coconut milk, turmeric, garlic, ginger, onions, and…
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BINAKOL RECIPE
Filipino Food Month Series – Day 6 | Visayas Imagine a comforting bowl of chicken soup—like tinola—but sweeter, deeper, and infused with the aroma of coconut and lemongrass. That’s Binakol, a traditional dish from the Western Visayas, especially Capiz and Aklan, where it’s not just a soup—it’s a soulful celebration of local ingredients. What makes…
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ILOCANO DINENGDENG RECIPE
Filipino Food Month Series – Day 5 | Luzon When it comes to making the most out of the land, few Filipinos do it like the Ilocanos. Their cuisine is often described as “simple but flavorful,” and no dish embodies that more than Dinengdeng—a humble, brothy stew of vegetables flavored with fermented fish sauce (bagoong na…
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TAUSUG TYULA ITUM
Filipino Food Month Series – Day 4 | Mindanao Deep in the Sulu archipelago, among the Tausug people, exists a bold, smoky, and deeply flavorful dish called Tyula Itum—a black beef soup made with burnt coconut. Unapologetically rich and striking in appearance, this dish is a reflection of Tausug heritage, tradition, and ingenuity in the kitchen.…
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BICOLANO SINANTOLAN
Filipino Food Month Series – Day 2 | Luzon If you’ve only eaten santol (cotton fruit) dipped in salt or bagoong, you’ve barely scratched the surface of its culinary potential. In the provinces of Quezon, Laguna, and Bicol, this tropical fruit is transformed into something extraordinary: Sinantolan. This creamy, tangy, and savory dish combines grated santol meat, bagoong…
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MAGUINDANAO CHICKEN PASTIL
Filipino Food Month Series – Day 1 | Mindanao Wrapped in fragrant banana leaves and sold for as little as ten pesos on the streets of Cotabato and Maguindanao, Pastil is a rice dish that speaks of tradition, resourcefulness, and flavor. Often overshadowed by more popular Filipino dishes like adobo or sinigang, Pastil holds a special place in Mindanaoan…
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PALAWAN MUSSEL OMELETTE
Here’s how you make Palawan Mussel Omelette with Togue (Mung Bean Sprouts), infused with the flavors of Palawan. The recipe incorporates calamansi and some native ingredients from Palawan to give it an authentic touch. A recipe creation from a Palaweño born for Palaweños.
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PHILIPPINES BEEF MECHADO
Mechado is best served hot, straight from the stove. Its rich flavors and tender beef chunks are most enjoyable when freshly cooked. It’s a comforting dish that is perfect for lunch or dinner, especially during colder weather or when you’re craving something hearty and satisfying. Serve it with steamed rice to soak up the flavorful…
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PORK LECHON
Lechon is a beloved and iconic dish in the Philippines. It’s often associated with festive occasions and celebrations. The Filipino version of lechon is known for its distinct preparation and flavor, which includes marinating the pig in a special sauce and roasting it over open flames. Recipe is now up in my website😋
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