The Happy Home Cook: Merla's Kitchen Pork Menudo
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From North Park in Chicago, Merla's Kitchen shares their Pork Menudo recipe.
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![[PARTNER] Goldilocks' Mamon](https://images.squarespace-cdn.com/content/v1/508da03be4b0d28844ddf21c/1436323568722-8CTWKFDB4J51MERYNLJJ/image-asset.jpeg)
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 MoreThe Happy Home Cook: WILD's Fried Chicken Sandwich
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Ria and Matt Wilson share this recipe that makes pan de sal buns from scratch, for a chicken sandwich that's out of the ordinary.
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 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 MoreThe Happy Home Cook: Nora Daza's Meat Loaf De Luxe with Gravy
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Many Filipino expats say that a Nora Daza cookbook is their culinary bible. The late culinary superstar made cooking glamorous on Philippine TV in the late '60s and introduced French cuisine in Manila and Filipino cuisine in Paris.
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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