Dinuguan is a Filipino savory stew also known as chocolate meat, usually of pork inners or pork offal’s with meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
Dinuguan is a Filipino savory stew also known as chocolate meat, usually of pork innards or pork offal’s with meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy , steamed and becomes glutinous and coated with grated coconut. Whether as a snack or dessert, pichi-pichi is always a pleasure to eat!
Buchi or Sticky Rice Sesame Ball a type of fried pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy.
Buchi or Sticky Rice Sesame Ball a type of fried pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy.
Silvanas, alternatively spelled as sylvanas or sylvannas, is a Filipino frozen cookie consisting of a layer of buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs.
Silvanas, alternatively spelled as sylvanas or sylvannas, is a Filipino frozen cookie consisting of a layer of buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs.
kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles, a staple in Korean cuisine.
kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal.
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.
Puto Bigas or steamed rice cake was the original native kakanin in the Philippines. This recipe is made from ground ordinary rice instead of the usual flour.
Recipes by Lucelle 