Watch Out World: Vanjo Merano Stirs the Passion in Panlasang Pinoy
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Who’s that Filipino food blog and YouTube sensation? Panlasang Pinoy’s Vanjo Merano, that’s who.
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The Happy Home Cook: Ginataang Salmon (Salmon in Coconut)
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Ginataang Salmon or Salmon sa Gata is a type of Filipino fish stew wherein salmon is used as the main ingredient. The process involves stewing salmon in a coconut milk mixture. Green leafy vegetables such as fresh spinach can be added towards the end of the cooking process.
Read MoreThe Happy Home Cook: Paksiw na Bangus (Milkfish Stewed in Vinegar)
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Cooking with vinegar makes Filipino cuisine distinct. Although paksiw is called by various names all over the country, the process is the same. It is similar to adobo but paksiw applies mainly to seafood, especially fish.
Read MoreThe Happy Home Cook: Double Decker Chocolate and Coconut Pudding
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As the saying goes, the proof is in the pudding! So enjoy this silky, comforting, delectable dessert!!
Read MoreThe Happy Home Cook: A Vegan, Spaghetti Mien
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This recipe is basically a chow mien dish, albeit vegetarian, but uses Spaghetti in lieu of rice or egg noodles.
Read MoreThe Happy Home Cook: Heart-Shaped Meringue Cookies with Toffee
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If you have a lot of egg whites leftover from making Leche Flan recipes, bake these Heart-Shaped Meringue Cookies with Toffee.
Read MoreThe Happy Home Cook: Longganisa with Apples and Asian Pear
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Using ingredients in non-traditional ways has always been a culinary adventure for me. Filipino longganisa, for instance, is traditionally served at breakfast, most often fried in Lonsilog. I’m certain I’m not the first to cook or serve longganisa for lunch or dinner, but I haven’t come across any recipes that prepare it in ways other than fried, or recipes that showcase its savory goodness in a main course.
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The Happy Home Cook: Maja Blanca and Latik Topping
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Filipinos serve Maja Blanca in a container lined with banana leaves. Because of its simple methods, you can easily make this pudding at home. because of its simple methods. Perhaps the hardest part is waiting for it to set so you can finally eat it!
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