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.
“Young Jackfruit in Coconut Milk” involves very few ingredients and simple cooking methods. Yet, the result is extremely satisfying, rich, and comforting.
Read MoreThis recipe for an incredibly rich and moist chocolate cake was inspired by and adapted from a recipe featured on Pati Jinich’s show on PBS, Pati’s Mexican Table.
Read MoreAuthor Cecilia Manguerra-Brainard shares her linguini and clams recipe.
Read MoreThis is an update of one of the recipes I submitted to the Campbell Soup Recipe Contest in the late 80s. I had forgotten about those recipes until recently when I came across them in a faded folder!
Read MoreWe can proudly say that the Philippines has perhaps the best mangoes in the world. The month of May reminds me of the sweet, ripe mangoes, summers and fiesta time in our home country. Here in America, I find an abundance of mangoes in the markets from April to late July. It’s a good excuse to whip up the mango recipes I learned from my mother.
Read MoreThis is one of my favorite recipes. I like to fix this for a large crowd. I can prepare it ahead of time and warm it up before the guests arrive. I serve it with rice, salad, and perhaps a ham or salmon as well. The recipe below serves 6 or so, and when I fix for a larger group, I have to triple the recipe.
Read MoreFor Fish Friday, dig in to Eats Amore’s Bacalao Casserole!
Read MoreYou'll never go wrong with chocolate! Whether it's Cadbury, Hershey's, or dark chocolate, this champorado spells ultimate bliss in a bowl. What to pair it with? Fried tuyo, of course! Or bacon. Anything salty is a great match to cut the taste of this luxurious champorado.
Read MoreIs it adobo? Is it pata tim? No, it’s pork humba. It is a pork dish popular in the Philippines. It resembles the appearance of pork adobo, but replicates the sweet taste of pata tim.
Read MoreFor my last birthday, my dear friend sent me some Red Ribbon Mango Bars. These rich, buttery and chewy bars with bits of sweet Philippine mango quickly became my newest craving. Since there are no Red Ribbon Bakeshops within less than a 20-hour drive from where I live, I decided to experiment with the recipe. Now I can satisfy my craving and have these delicious desert bars anytime.
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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