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CASA Veneracion

A cook's diary

Modern Filipino Recipes

It's Filipino food: reimagined. Old favorites with modern touches. New twists on traditional food. All tasty. All pretty.

Ham and cheese sticks showing gooey melted cheese

Ham and Cheese Sticks

Sayote at Hipon Guisado (Sautéed Chayote and Shrimps)

Sayote at Hipon Guisado (Sautéed Chayote and Shrimps)

5-minute Tablea Coffee

5-minute Tablea Coffee

Pork Ribs Tinola Recipe

Pork Ribs Tinola

Polvoron: Gluten-free recipe

Polvoron: Gluten-free

Baked Macaroni with Cheese Sauce

Baked Macaroni with Cheese Sauce

Cookies and Cream Polvoron Recipe

Cookies and Cream Polvoron

Pinakbet with Lechon Kawali Recipe

Pinakbet with Lechon Kawali

Adobong Isda at Talong sa Gata (Fish and Eggplant Adobo with Coconut Milk) Recipe

Fish and Eggplant Adobo with Coconut Milk

Delicious and Easy! Alex's Mango ang Peach Pies.

Alex’s Mango and Peach Pies

How to Cook Kikiam (Que-kiam)

Kikiam (Que-kiam)

In Northern America where beef knee caps are fed to the dogs, people don't know what they're missing. The gelatinous meat around the knee caps is divine. Patience is required though to make it fork tender. It took three hours to cook this beef knee caps a la bistek.

Beef Knee Caps a la Bistek

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A Cook’s Diary

Pork, mushrooms and green beans adobo in serving plate

Pork, Mushrooms and Green Beans Adobo

Pork, mushrooms and green beans soak up the salty-tangy-garlicky Filipino adobo sauce to perfection.

Baby portobello is used in this recipe but button mushrooms, shiitake and shimeji are good substitutes.

More →Pork, Mushrooms and Green Beans Adobo

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.