Kalamay sa Latik with sticky rice cake stewed in simple syrup, coconut curds, and jackfruit strips. Sweet, chewy and fragrant, this Filipino sweet delicacy is delicious for dessert or midday snack. Have you tried my minatamis na langka recipe yet? I hope you have because today, we’re going to be needing strips of sweetened jackfruit…
Puto Maya and Sikwate
Hello, everyone! How’s your week going so far? I hope, as always, it’s filled with fun, food and family. In case you’re wondering why there has been nothing but crickets here at Kawaling Pinoy these past few days, I’ve been busy spring cleaning! Although I basically turned the condo upside down with deep cleaning and…
Suman Malagkit with Coconut Caramel Sauce
My peeps, do I have a special treat for you! Suman malagkit with coconut caramel sauce! As a foodie at heart, one of the things I enjoy on a regular basis is visiting other Filipino food blogs and browsing through the many delicious recipes for inspiration. It was on one such occasion when I found…
Arroz Valenciana
Three months to Christmas! Can you believe it? It seems just yesterday when we welcomed 2015 and we are now at the last quarter of the year. Ugh, time, you move too fast. Anyway, I am now knee deep in menu planning for this season’s festivities. Just like last year, I am starting early with…
Lugaw at Tokwa
Lugaw with tokwa’t baboy is a common food pairing in the Philippines and is especially enjoyed as a filling breakfast or as a comforting midday snack. In this lugaw at tokwa, however, I did away with the customary pork parts for quick gratification and used only firm tofu which I deep-fried to a lovely crisp….
Ginataang Bilo Bilo
In celebration of the Chinese New Year ahead, I’d like to share with you this sweet and creamy ginataang bilo bilo recipe. Chinese tangyuan or what we call bilo-bilo in the Philippines, are sticky rice balls formed from a mixture of glutinous rice flour and water. They are commonly served during festivals, wedding celebrations and other…
Espasol
When I migrated to the U.S. twenty some years ago, there were many things I missed from back home. The simple stuff like pandesal, pastillas de leche, kutsinta, espasol and pichi pichi I used to take for granted became longed-for treats. Of course, indigenous products are more readily available these recent years but they can be…
Ginataang Munggo
Not to be confused with the savory mung bean stew with pork and coconut milk I posted a few days ago, this ginataang munggo (or ginataang tutong in some regions of the country) is a sweet concoction of glutinous rice and toasted mung beans cooked in coconut milk. It’s a rich and creamy porridge popular…
Chinese Pearl Balls
We, Filipinos, are a superstitious lot. I remember being a young child in tow as my mother frantically scoured grocery stores a day before New Year, in search of twelve kinds of round fruits to serve as centerpiece for our festivities. I am sure you share my media noche memories of pancit guisado for long…
Bibingkang Malagkit
Remember the day I had a major culinary epiphany and discovered how to make coconut jam? This was the bibingkang malagkit. I prepared it late Friday afternoon and the plan in my head was, I was going to take a quick photo in the morning and then enjoy servings of it throughout the long Memorial…
Champorado
Champorado was a great part of my childhood, a dish I associate with a caring heart and giving spirit. A bowl of this chocolate-rich breakfast rice porridge reminds me my mother’s eldest sister who we collectively and affectionately called Mamang Vi. One of my fondest memories of her were the weekends when she’d cook a large casserole of…
Bringhe
Bringhe, which is said to have originated from the northern province of Pampanga, is the Filipino’s indigenization of the Spanish paella. It is traditionally made with glutinous rice cooked in coconut milk and turmeric powder for distinct flavor and color. A smorgasbord of chicken, chorizo de bilbao, bell peppers, carrots and raisins are traditional additions as well…