The Happy Home Cook: Marinated Baby Back Ribs
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During parties, it’s fun to serve food that makes the hands of the guests dirty. It’s so good to savor the rib meat…
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The Happy Home Cook: La Paz Batchoy: Soup Worthy of Celebration
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There are many reasons to visit Iloilo, but what better reason can one think of other than celebration? Dinagyang and La Paz Batchoy, both.
Read MoreThe Happy Home Cook: Lying Laing (Kale Greens in Coconut Milk)
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Laing (pronounced "lah-ing") is conventionally made with fresh or dried taro leaves slowly simmered in coconut milk. But I've found that kale makes for a wonderfully hearty substitute for what I like to call "Lying Laing."
Read MoreThe Happy Home Cook: Bulanglang Batangas-style with Crispy Tawilis and Calamansi Dipping Sauce
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Every 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 MoreThe Happy Home Cook: Le Happy Chef’s Anglicized Recipe of the Pinoy Sisig
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Le Happy Chef shares his recipe, which is one of the dishes served at LUZON, a modern Filipino restaurant in London. According to restaurant director, Nadine Barcelona, the dish was an absolute hit.
Read MoreThe Happy Home Cook: Mango/Grapefruit Salad for All Seasons
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On our UP Area 1 e-group, ages ago, we had been exchanging recipes. Bong Daza vaguely cited a salad of grapefruit and mango which he tossed together with a bagoong dressing. I was fearful that the bagoong's perfume would not go well with my Western guests' palates, so I kept the grapefruit/mango combination and added my own touches of taste and color with the red onion, pomegranate grains, chives and above all the kaffir lime leaves.
Read MoreThe Happy Home Cook: Pork Adobo by Stavenger Norway's Pop-Up Queen
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I learned to cook Pork Adobo when I was 7 years old. It was the first Filipino dish I prepared on my own. I remember my mom would always buy pork ribs/bones or pork “buto-buto”. Those were the cheapest cuts but they oozed maximum flavor.
Read MoreThe Happy Home Cook: Mama Leah's Drummettes
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The Park's Finest Chef Johneric Concordia shares his mom's recipe for Chicken Drummettes.
Read MoreThe Happy Home Cook: Kashmir Restaurant's Vegetarian Samosas
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A deep-fried Indian pastry with a savory filling!
Read MoreThe Happy Home Cook: Nora V. Daza's Royal Russian Salad and Homemade Mayo
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With beets becoming more popular among health conscious foodies, here's a traditional favorite that uses them.
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