The Happy Home Cook: Pinatisang Manok (Chicken Stewed in Fish Sauce)
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Fish sauce, or patis, is rarely used as a main ingredient, making this recipe unusual.
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The 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: Banana-Cue
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Bringing the popular street food into the comforts of home.
Read MoreThe Happy Home Cook: Canonigo (Floating Meringue)
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The caramel-coated canonigo, with its towering meringue, is beautiful and almost weightless when cut. Richly flavored by caramel and mustard sauce, it is the Spanish equivalent of the French Ile Flottante (“floating island”), a mound of light meringue floating in a vanilla custard sea.
Read MoreThe Happy Home Cook: Binacol na Manok (Chicken Stewed in Coconut Water)
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This dish originated in Iloilo. It is traditionally cooked in an upright bamboo container (with the node at the bottom and a banana leaf cover) or in a coconut shell over a charcoal fire. The coconut water gives a distinct sweetness to the broth.
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