Lumpiang Shanghai – Fried Egg Rolls with Pork and Shrimp

Growing up in a Filipino household one of the things that I remember are the parties where family, extended family, and friends come together to celebrate a birthday, holiday, and others. One memory that I recall is the beeline that I would make to the kitchen as my titos and titas were setting up the…

Sweet and Sour Sauce

Lumpiang Shanghai needs a sweet and savory dipping sauce and this version fits the bill. If you are in a bind and cannot make this yourself purchase Thai sweet chili sauce. Ingredients 2 tbsp | 30 ml of apple cider vinegar 1 cup | 240 ml of water 1 tbsp | 85 g of granulated…

Sinigang na Baboy – Pork Sinigang

If you were to ask me for one dish that reminds me of home it would be my nanay’s Sinigang na Baboy. Sinigang are soups with a sour broth which will get your mouth watering. In other cultures, some see soup as a starter, however, in a Filipino household Sinigang is part of the main…

Kare Kare – Filipino Oxtail Stew

I recall growing up with my dad preparing this Kare Kare using a stove top pressure cooker to get the oxtails tenderized. What I found interesting is how the popularity of oxtails have grown and have become a specialty item. When my dad sourced them he would ask the local butcher if he had any lying…

Lechon Kawali – Deep-fried Pork Belly

Lechon Kawali (deep-fried pork belly) is a favorite dish at family gatherings since it is the best of both worlds, deep fried pork goodness with a crisp skin. The secret to the recipe is the cooking process which consists of par-cooking it by boiling the pork belly first then finishing it off by deep frying…

Sarsa ng Lechon – Liver Sauce

No lechon (whole roasted suckling pig) is complete without a side of the sweet and vinegary sarsa ng lechon. The sauce also pairs well with lechon kawali (crispy pork belly) and serves as a contrast to the savory salt flavors of roasted pork. I remember my dad laboring over this sarsa to make sure that the taste was…

Bulalo – Beef Shank Soup

Bulalo is a soup made with beef shanks and is named for the bone marrow found inside the shank. It takes a slow cooking method to transform the meat and marrow into a rich flavorful broth. Ingredients 3 lb | 1.36 kg of beef shanks cut through the bone in 2 inch pieces ½ cup…

Beef Estofado – Tangy Braised Beef

Estofado which translates to stew is a Spanish dish that has been localized to Filipino taste and consists of meat stewed with tomatoes. A hearty stew like this is best accompanied by a generous serving of kanin (cooked rice) and I have always considered this a comfort food good for a cold night. Ingredients 1½ lb |…

Pan de Sal – Bread Rolls

Considered a staple, pan de sal or salt bread is more sweet than salty and most likely derives the name from the pinch of salt used to make the bread. The earliest versions of wheat-based breads were introduced in the Philippines by the Portuguese back around the 1500s. Pan de sal is popular as a mid-morning…

Bibingka – Coconut and Rice Cake

Christmas or Pasko as it is known in the Philippines marks the celebration of the birth of Jesus Christ. Although Christmas Day lands on December 25th, the celebrations by Filipinos begin several weeks earlier. Filipinos will give each other a hearty “Maligayang Pasko” or Merry Christmas. Pasko itself officially starts on the morning of December 16th and is…