POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
We visited Australia during the Christmas holidays and Pavlovas were served in almost every home. This dessert with its layers of cloud-like white meringue, whipped cream topping and jewel- like fresh fruits is said to be inspired by its namesake, the famous Russian prima ballerina Pavlova.
Read MoreFor my last birthday, my dear friend sent me some Red Ribbon Mango Bars. These rich, buttery and chewy bars with bits of sweet Philippine mango quickly became my newest craving. Since there are no Red Ribbon Bakeshops within less than a 20-hour drive from where I live, I decided to experiment with the recipe. Now I can satisfy my craving and have these delicious desert bars anytime.
Read MoreEvery region in the Philippines has its own version of bulanglang, loosely translated as boiled vegetable soup. This Batangas version is best enjoyed with tawilis, the freshwater sardine also known as sardinella tawilis, found only in the volcanic waters of Taal Lake.
Read MoreEnjoy this sweet sour pork dish served with fried bananas.
Read MoreUkoy is a popular snack or merienda food in the Philippines and the original version is usually made with fresh shrimp, togue (mung bean sprouts) and grated calabasa (squash) or camote (sweet potato). It is normally served with a garlic vinegar dipping sauce.
Read MoreThe third of a series of travel sketches from all over the world.
Read MoreDespite its taste, ampalaya (bitter melon) is good for you. Here are two Filipino classic recipes which use this popular backyard vegetable.
Read MoreSketching allows you to embrace the tastes, smells and sounds around you.
Read MoreWhy sketching can better preserve travel memories than souvenir pictures.
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