RECIPE: Fish Escabeche

* This recipe is provided without warranty of any kind.

Please consider it only as a guide.


one whole fleshy fish
(lapulapu, red snapper, carp or mackerel)
1 tsp salt
1 tsp pepper
some flour to dredge the fish in

1 tsp minced garlic
1 tbsp ginger root,  cut into thin strips
1/2 cup sliced onions
1 cup red and green bell peppers, cut into strips
2 tbsp lard or oil

2 cups water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp cornstarch (dissolve in water)
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RECIPE: Palitaw

Palitaw means “to surface” and this refers to the flat oval-shaped pieces of rice dough floating to the top of boiling water once they are cooked. This easy palitaw recipe is for making 20 servings.

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The base for the classic Filipino lechon sauce is atay ng baboy (pork liver).

Mang Tomas is a popular Filipino brand of bottled sauce used for lechon in the Philippines. But you can make your own liver sauce with this easy recipe!

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RECIPE : Puto Maya

Puto is the classic Filipino rice cake traditionally made by steaming. But since it is intensive work, you can modify to make a easy version in a rice cooker or pot. This recipe for Puto Maya yields 12 servings.

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RECIPE: Biko (Sweetened Rice)

Biko is a sweet rice delicacy that’s traditionally served on New Year’s Eve. The essential ingredients are malagkit (glutinous or sticky rice), gata (coconut milk) and brown sugar.

BIKO Recipe for 10 servings

Biko (Filipino Rice Treat)

Click here for the ingredients and procedure!

RECIPE : Pesang Manok

The ginger stew pesa has long been associated with the mudfish dalag, but a chicken variation is also popular.

Manok is the Tagalog word for ‘chicken’ and pesa is a Chinese-derived word referring to something that is plainly boiled. 
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RECIPE: Maja Blanca

Maja Blanca is a “white beauty” of a pudding that has coconut milk as an essential ingredient.

This recipe for Maja Blanca yields 8 servings.
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How to Make Burong Mangga

Burong mangga is the phrase that Filipinos use to refer to fermented green mangoes in the Philippines. It’s simply a matter of pickling the fruit in salt.

There’s no single method for making buro (=pickle) but here is an easy recipe that you can consult as a guide.
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