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.
Malou Perez-Nievera shared an easy Lomo Lomo recipe from her new Filipino cookbook. The author described Lomo Lomo as a meat dish from the Northern Philippines.
Read MoreThis dish Inabraw na Hipon at Gulay is a basic vegetable stew that is arranged in layers then boiled. The term abrao or abraw in Ilocano refers to cooking mixed vegetables with bagoong (shrimp paste).
Read MoreEver since I discovered the versatility of mushroom in cooking, I have been using them as alternative to squid, clams, oysters, pork fat, even pork intestines (sadly, pig insides are a common Filipino ingredient).
Read MoreAt Hotel am Brillantengrund in Vienna, Chef Frezida Mangalino makes her seitan — a wheat-based meat substitute — in-house. This labor-intensive process involves kneading and washing dough, then simmering it with aromatics for 24 hours. If you don't have that kind of time on your hands, you can make a quick vegan bistek using store-bought seitan.
Read MoreBiko Kulabasa, made with kabocha squash, often appeared at our family’s holiday table during my childhood in the Philippines. There was something appealing about the dark yellow, sticky rice cake, the granules plump and glistening and the entire round delicacy ensconced in a bilao (woven flat basket) lined with banana leaves.
Read More
In the cookbook, Republic of Taste: The Untold Stories of Cavite Cuisine, author Ige Ramos, food scholar and historian, chef, book designer and artist described the origin of the Caviteno soup Calandracas, traditionally served during Christmas and the New Year.
Read MoreThis is an easy-to-make, rich and delectable flan-bread pudding that uses ensaymada, but any other egg bread or sweet pastry (e.g., croissant, danish, breakfast bun, brioche, or panettone) may be substituted. Leave the bread/pastry uncovered on a plate overnight. This will help dry it out and make it absorb the custard faster.
Read MoreChef AC Boral’s Bebot Restaurant prides itself with Filipino Soul Food. Try out their Mushroom & Kale Laing.
Read More"The winds that wafted roast pig into our culture were strong ones," declared Doreen G. Fernandez, "engraving lechon indelibly in our lives. Lechon kawali, lechon Bocaue, lechon de leche; lechon por kilo; pigs roasted by hand at fiestas, mechanically in cities, in bakery ovens in the U.S.; litsunin stuffed with whatever is customary or desired (tanglad or lemon grass, tamarind leaves, mango leaves, or banana leaves; paella, tausi or salted soy beans, pork and beans even). Then, after the roast, paksiw na lechon."
Read MoreThere is exactly one Filipino restaurant in the Republic of Georgia, a country nestled between the Black Sea and the Caucasus Mountains that attracts thousands of Gulf-based Filipino tourists every year. However, there are no Filipino grocery stores, so chef Don Palmero of Little Manila Grill & Resto has to improvise.
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.
©2018 All rights reserved. Positively Filipino LLC • 1813 El Camino Real, Suite 3 • Burlingame, CA 94010 • awesomeness@positivelyfilipino.com • (415) 894-5350
