LASA: Rescuing Filipino Cooking from the Doldrums
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Brothers Chase and Chad Valencia’s Northeast LA pop-up restaurant, LASA, just might rescue Filipino food in the US from being stuck in generic tin tubs under heat lamps.
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The Happy Home Cook: San Miguel Steamed Clams by the LASA Restaurant Project
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LASA feels like this dish is the epitome of our food – all-Filipino ingredients yet this is not a traditional Filipino dish by any means. It’s essentially a take on Spain’s chorizo and clams except through the “new Filipino” lens. Plus, you can’t really go wrong with seafood, pork and beer. Enjoy!
Read MoreThe Happy Home Cook: Hooked on “Kinilaw”
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Experiments with various fishes led to this streamlined recipe of a Filipino favorite.
Read MoreCalifornia French (and Filipino) Cuisine Goes WILD
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WILD’s lunch menu items don’t have catchy names, but their flavors are off the hook.
Read MoreThe Happy Home Cook: Adobong Dilaw, a Timeless Recipe
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In Cavite, adobo can come with a splash of yellow, thanks to turmeric.
Read MoreCakes to Have and Eat, Too
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In Chicago’s North Side, you want your baked guilty pleasures to come from Rowie’s Bakery.
Read MoreThe Happy Home Cook: Fruta de Crema (Fruit Cream)
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Rowie's Bakery of Chicago shares their Fruta De Crema recipe
Read MoreA Cozy Patio and Its Delights
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After 10 years, Patio Filipino remains a favorite in the San Francisco Bay Area.
Read MoreThe Happy Home Cook: Longanisa Meatballs with Peanut Dipping Sauce
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Here's an easy recipe from Ramar Foods International using one of its frozen products available in most Asian stores in the U.S.
Read MoreThe Happy Home Cook: Pancit Canton
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“The word ‘pancit’ (or ‘pansit’ in some cookbooks) comes from the Hokkien words ‘pian-e-sit’, which means something that is conveniently cooked, and originally did not mean noodles. The noodle dish eventually was adapted to local ingredients, tastes and occasions.” (Doreen G. Fernandez, “The Noodles of Our Lives” from the book ‘Tikim’)
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