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.
This version of Lumpiang Shanghai uses shredded milk fish instead of pork or chicken. Leftover cooked boneless milk fish can be used for this recipe which makes preparation a lot easier.
Read MoreSweet and nutty, this is a cross between halva and fudge with a melt-in-the-mouth texture – much easier to make (just blend and set in the fridge) and of course better for you!
Read MoreBeing The Adobros, adobo is naturally one of our classic dishes for our supper club, and it’s a big hit with our guests.
Read MoreThe caramel-coated canonigo, with its towering meringue, is beautiful and almost weightless when cut. Richly flavored by caramel and mustard sauce, it is the Spanish equivalent of the French Ile Flottante (“floating island”), a mound of light meringue floating in a vanilla custard sea.
Read MoreThe Paella de Adobo is a rich rice dish of Spanish origin but made just for the Filipino. This comes from the recipes of Señor Anastacio de Alba who owned a famous Spanish restaurant in Manila.
Read MoreNeither just crab cakes nor just crab omelettes, Filipino crab cake omelette or tortang alimasag is the best of both worlds plus more. Now, it can be veganized, too.
Read MoreOkra -- that slimy, finger-like vegetable that no one really likes -- has captured the attention of health gurus as a natural way to detoxify.
Read MoreWith the supermarket convenience of fish fillets and canned coconut milk, cooking this dish is truly a breeze!
Read MoreEmpanadas are a delicacy in many parts of the world, but Vigan’s is unique in its ingredients and preparation.
Read MoreThis dish has Spanish roots. The original Iberian version kept cooked fish in a seasoned sauce of wine or wine vinegar overnight. The Chinese interpretation, however, became the Filipino prototype: fried batter-dipped fish soaking in a freshly made sweet-and-sour sauce redolent with ginger strips, red pimiento and carrot flowerets [Felice Sta. Maria, The Governor-General’s Kitchen].
Read MorePOSITIVELY FILIPINO is the premier digital native magazine celebrating the story of Filipinos in the diaspora. POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, covering the arts, culture, politics, media, sports, economics, history and social justice. Based in San Francisco, California, POSITIVELY FILIPINO magazine is your window on the Filipino diaspora.
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