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.
The traditional cut of choice for this is liempo, the pork belly. But here, thick bone-in pork chops were chosen as a leaner alternative. Having them french cut by the butcher makes for an elegant presentation, while also offering the option to eat the inihaw neatly with your hands.
Read MoreAlways in search of interesting dishes to prepare for dinner, I research international cuisines for recipes that I can adapt and add my own personal touches to. One such dish is Pabellón Criollo, the national dish of Venezuela.
Read MoreAnother mouth-watering recipe from culinary legend Nora Daza
Read MoreThe soldiers’ take on Calderetang Kambing.
Read MoreThere are many Filipino words relating to coconut, each describing a particular variety or stage of development. Buko is the generic term, and refers to the nut when it is young but ready to eat. The young coconut needed for the salad should be thick but still tender, or malakanin (six- to seven-month green coconut).
Read MoreIf I have to name a dish I’ve cooked the most, that would be a Filipino soup called Nilaga. Often times I want a dish that I can cook fast with ingredients I already have in hand like celery, carrots, cabbage, and squash. When I’m feeling generous, I’ll add quinoa too. And once I put the vegetables to a boil and mashed the squash into the broth, I’ll turn off the heat and enjoy a hot bowl of this nourishing soup. Just like that, it has become my go-to favorite.
Read MoreLugaw is a Filipino porridge with rice as its main ingredient no less. Lately though, my parents have been watching their sugar intake. My dad is diabetic and avoids white rice (which could be tough when you love Filipino food). I don’t want him to break his low-sugar diet but I also don’t want him to give up entirely on Filipino food. So when I make him lugaw, I switch rice to quinoa. Much to everyone’s surprise, the quinoa lugaw doesn’t taste that much different from its rice counterpart.
Read MoreThis No-Bake Cheesecake with Strawberries and Blueberries is the perfect dessert for the 4th of July.
Read MoreMelanie Q. Suzara serves up another Filipino classic.
Read MoreCallos is a stew common across Spain, and is considered traditional to Madrid where it is referred to as Callos a la Madrileña. It contains ox tripe and chickpeas, blood sausage and bell peppers. Chorizo sausage may also be used.
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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