mussel-soup

Gingered mussel soup

The fastest and easiest way to ruin any seafood dish is by overcooking. Unlike meat, seafood turns chewy and rubbery with overcooking. And they shrink like anything. Most ... (more)

dinuguan

Dinuguan (pork and blood stew)

Dinuguan comes from the root word dugo, or blood. This dish is so named because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally cooked using a ... (more)

maruya4

Maruya (Saba banana fritters)

Fried banana is a staple in many Latin American and Caribbean cuisines. Tostones, also known as patacones, are plantains sliced and fried, pounded to flatten then fried a ... (more)

max-fried-chicken

Fried chicken, Max’s Restaurant style

Personally, I didn't grow up with Max's fried chicken. I didn't grow up with Savory fried chicken either. Most people I grew up with associate their childhood with one or the ... (more)

bistek

Bistek, Filipino Beef Steak

The Filipino version of steak is bistek. I used to think that bistek was a localized pronunciation and spelling of beef steak but it appears that bistec is found in the ... (more)

polvoron

How to make: Polvorón

A sweet treat made with flour, milk and butter, polvorón is another legacy of Spanish colonialism. Derived from polvo, the Spanish word for dust, Filipino-style polvorón is ... (more)

callos1

Callos, beef tripe and leg stew

I had an old callos recipe. But I had been experimenting and this new one, my third recipe, is definitely much better. I used sun dried tomatoes. Ah, the flavor is just ... (more)