Pork Adobo is probably the most popular Pinoy Dish and it comes with different preparations. The most common way of cooking Adobo is by simply boiling the pork with soy sauce and vinegar and other ingredients until the fat comes out and the pork is tender.
Pasta Al Adobo Recipe from Chef Gen Capati
Pork Adobo is best paired with Rice or Pasta, YES Pasta!!! Checkout Chef Gen Capati’s recipe of Pasta Al Adobo.. Here it is:) (more…)
Menudo has been a mainstay in any Filipino dinner table. This rich dish of cubed pork, liver, potatoes, with a tomato base comes in as many variations as there are ingredients available to the adventurous cook.
Well-known chef and culinary specialist, Chef Jill Sandique shares with us her two exceptional versions of Menudo, made more delicious with Lea & Perrins Worcestershire Sauce, the world’s number one for over 165 years. Lea & Perrins Worcestershire Sauce makes meat taste meatier. It has that unique flavor with the perfect tangy, sweet, spicy and sour combination. Just a tablespoon or so of Lea & Perrins makes the flavor of any meat dish come alive.
Everyday Menudo Recipe By Jill F. Sandique
500 grams pork kasim or pigue, washed and drained
250 grams pork liver, washed and drained
1½ teaspoons Lea and Perrins Worcestershire Sauce (more…)
Guest Post by Leona Nepomuceno
Trips to Cebu would mean shopping for dried mangoes, chicharon, otap and for the extremist lechon Cebu as pasalubong. This time, I wanted to be innovative in my choice of pasalubong . I thought of an ensaymada which I tasted and bought as pasalubong for my (late) mother and I remember fondly that she liked it very much. This was several years back.
Best Ensaymada in Cebu
The ensaymada was from Kaffee Alde, a bread shop located in Mabolo , Cebu City. So, in between my business functions in Cebu City, I asked for a break and requested that I be dropped –off at Kaffee Alde. (more…)
Foremost culinary genius Chef Jill Sandique has plenty of memories growing up in a household that loves good food and cooking. She would venture into the kitchen as a small child doing small chores while her mother, Dr. Lita Fran Sandique prepared the family meal.
Free Recipe Booklet from Lea & Perrins
One ingredient she distinctly remembers is Lea & Perrins Worcestershire Sauce, a staple in the Sandique household. As a 5-year old, she was tasked to gently mix together ketchup and about a teaspoon of Lea & Perrins. The resulting dip is something she knew tasted very good. Lea & Perrins became such a favorite condiment that Chef Jill even brought a small bottle to her 3rd grade Christmas party. (more…)
Every Pinoy loves stewed pork just like how we love Adobo in our dinner table. Yesterday, Chef Jill Sandique shared her personal favorite Pork Spareribs with Paprika Tomato Sauce recipe at The Maya Kitchen cooking demo.
Pork Spareribs with Paprika Tomato Sauce Recipe
Chef Jill learned this recipe from their family cook, Carmen “Menchie” Sanchez during her teenage years. Menchie said that it her Lola Luisa’s daughter Clotilde or “Tita Tilding” recipe. This recipe, however, is a variation from the original, which uses pork chops. (more…)
Throughout the years, chicken barbecue has always made its way to Filipino mealtimes and has become a favorite among many chicken lovers. And this classic dish becomes even more special when we find different and creative ways to enjoy it.
Leave it to Jollibee to let Pinoys delight in this special dish in a variety of ways with the Jollibee Chicken Barbecue. With its juicy and tender, delicious inside and out goodness, there’s definitely a Jollibee Chicken Barbecue combo to suit everyone’s taste preference.
Digging into barbecue bliss
Craving for “perfection”
In a short span of time, Jollibee Chicken Barbecue has gained its own loyal fans. Pyey Fabie, a graphic designer, is one of them.
A perfectionist at heart, Pyey ensures that his artworks are not just creative but flawless as well. “I can be very meticulous with my work. I agonize over every image, every color, and every line until it is perfect,” he says. (more…)
The Philippines to Start the World’s Longest Christmas Celebration with a Cheesy Twist. Kraft Eden Cheese features 100 unique cheese-based specialties of 100 towns nationwide to celebrate 100 days of Christmas.
Cheezy Malunggay Pops
Sto. Tomas Pampanga maybe the smallest and youngest town in the province but it already made a name for itself as the “Casket Capital of the Philippines” where around 300 family-owned casket business would produce 24,000 caskets per month. One can also enjoy the scenic view of Mt. Arayat, while munching on this town’s Cheezy Malunggay Pops. (more…)