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!
Salabat is Filipino ginger tea that’s especially popular during the relatively cool month of December in the Philippines to accompany the eating of seasonal treats. The hot drink is also recommended for a sore throat.
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.
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.
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.
Continue reading “RECIPE : Pesang Manok”
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.
Continue reading “RECIPE: Maja Blanca”
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.
Continue reading “How to Make Burong Mangga”
Also spelled as embotido in the Philippines, the name of this Filipino-style meatloaf is from the Spanish word embutido, meaning ‘sausage.’