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.
Cakes from the Middle East and Turkey using nuts and fruits have always been a favorite of mine--cakes made with ground walnuts or almonds and with apricots, dates or figs. These cakes go superbly with a good cup of coffee or mint tea anytime!
Read MoreA classic beef recipe for the family
Read MoreThis Kabocha Squash and Long Green Beans in Coconut Milk was what I had in mind when the chilly autumn weather set in.
Read MoreThere’s no doubt about it, Dinuguan is one scary-looking dish. It’s all black with mysterious looking ingredients (because they’re covered in thick, black sauce). Also, learning that the sauce is pig’s blood grosses people out. But the reason Filipinos don’t mind its appearance is because the taste makes up for it. It has the perfect balance of savory, sweet, with a touch of tang. It’s rich, creamy, and perfect with starch like steamed rice or steamed rice cake aka puto.
Read MoreAnother recipe from Pulutan: From the Soldiers' Kitchen by Elmer D. Cruz and Emerson R. Rosales. Ellen T. Tordesillas and Yvonne T. Chua, editors (Anvil Publishing, 2007).
Read MoreChef Sandy Daza shares his recipe for a classic Filipino comfort food.
Read MoreWhat does a healthy cup of soup and Filipino longganisa (sausage) have in common? Nothing. But it doesn’t mean they can’t go together in your kitchen cooking.
Read MoreChef Romy Dorotan and culinary historian Amy Besa, owners of the acclaimed Purple Yam restaurants in Brooklyn and Malate, will be on a five-city North American tour starting Friday, September 22 in Seattle. The “Hidden Flavors of the Philippines” food tour is sponsored by the Philippine Department of Foreign Affairs.
Read MoreAdobo cooked in the old style included with the vinegar, a couple, maybe a triple glugs of aged rum or a vino blanco to make the dish, say, lightheaded!
Read MoreMisua Soup with Vegetables and Meatballs is made with wheat noodles or ‘Chinese vermicelli noodles’. This is a classic Filipino soup and easy to make any day.
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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