Cooking has always been an exciting adventure for me. I am continually fascinated by how the simple addition,

We are in the middle of summer here in Cali but hallelujah to the weather gods, temperature the last few days

I've been craving for bibingkang malagkit for awhile so yesterday afternoon, I decided to make a tray to enjoy

Tokwa't baboy is a Filipino dish made with boiled pork pieces, deep-fried tofu cubes and a dipping mixture of

Ever since I experienced the culinary pleasures of gising gising and Bicol express, I've developed fondn

I went to a Filipino supermarket yesterday for my weekly food shopping and came back with a dozen bottles of J

Have you tried the shrimp with oyster sauce in the archive yet? I urge you to make it ASAP. It is one of my mo

Hello everyone! A quick update: I have been considering it for weeks and yesterday, I finally decided to switc

This bacon fried rice is super easy to make I am almost embarrassed to call it a recipe. I came home late from

It is not uncommon to add eggs to adobo as an economical way to extend the dish but sometimes when I don'

The presence of marbling in beef usually determines the quality of the meat. The more marbling it contains, th

It's a bit past two AM here in my neck of the woods and guess what I am having? Yep. Miki bihon. I already had

It's been awhile since I posted something sweet here at Kawaling Pinoy so today, let me introduce you to a lay

I have a deep fondness for ox tongue but I haven't had it for awhile as G cringes at anything offal and the on

Calderata is another example of the many Spanish-influenced stews that have become an integral part of the Fil

One thing that frustrates me in this whole food blogging is the photo-taking process. If cooking is all that i

The more popular asado, like the spareribs cooked Macao-style we have in the archive, involves meat braised in

As I was editing the pictures of this relyenong bangus in Photoshop, I couldn't help but wish I styled it diff

As it is a popular condiment in the Philippines and figures heavily in Filipino cooking, I am doing a standalo

I made my sweet and sour sauce today to share the recipe on the blog and the whole while I was whisking the sw

If you've read my lumpiang hubad recipe before, you'll notice that the accompanying sauce has been recently t

One of my close friends had a baby shower-slash-potluck over the weekend. I initially planned on buying a tray

I do have an eggplant and tomato torta already in the archive but it is more a mishmash of eggplant, onions an

When making chicken mami, I like to keep things simple and prefer the very basic of trimmings~just fresh egg n

The day after I made my very first gising-gising, I packed half it to work for one of my co-workers to try. Sh

Crispy pata is another of the sinful ways Filipinos love their pork. In this party fare mainstay, a whole pork

If you notice, the vegetables and vinegar sauce that topped the escabeche lapu-lapu I prepared a few days shar

This grilled tuna belly is another delicious dish you can enjoy for Lent. In this recipe, thick strips of tuna

Escabeche Lapu Lapu with crisp-fried grouper, pickled bell peppers, and papaya in a sweet and tangy sauce. Th

We have 5 days to go before our March giveaway ends. Have you entered yet? To encourage you to

Today is my daughter's 23rd birthday. The little girl in tutus is now a self-sufficient young adult in-charge

Lumpiang hubad, simply put, means the lumpia filling is served naked sans wrapper. It can be made wi

If you've visited Kawaling Pinoy often enough, you probably have read here already how I am partial to all thi

Since our Hanabishi turbo broiler giveaway has recently concluded and the prize package is now on its speedy w

As a college student in Manila in the 1980's, I stayed in a dormitory a block from my university dur

When my daughter returned from her vacation in the Philippines, the one and only thing I requested as pasalubo