Everyone at the moment is undergoing some sort of financial issue due to the economic impact of this pandemic, some are still hanging on really well but others are already struggling, hopefully our post today can help some of our kababayans by having an idea of what budget friendly meals...
Ginisang gulay is an essential part of the Filipino cuisine whether is abistuelas, repolyo, pechay or ampalaya, they act as a side dish for most grilled or fried meats and seafood but for the budget conscious it can be their main viand. They are omnipresent in most households and it’s...
Adobo like many Filipino dishes has many different varieties, where it can be cooked based on the local produce from the province where it is served and/or with extra secret ingredients that is added by each household, that is why some moms do it differently from the other but one...
I don’t know what’s up with Filipinos and gravy, I bet after adobo and sinigang this is the most sought-after dish, why? Because the last time I was in the Philippines, KFC puts their gravies in a large thermos jar chained to the condiments area. For most Filipinos they will...
“Sasra pa lang ulam na!” – Just the sauce alone is enough as a dish on its own as it consists of large amounts of crab fat, butter and garlic, all you need is large mounds of rice. A very rich and tasty dish indeed which I haven’t tried personally...
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by Raymund · Published March 3, 2020 · Last modified March 4, 2020
Tendons, it’s that nasty looking offal that appears like a skinned appendage, you know what I am talking about. It may look disgusting but once it is cooked properly, the appearance changes and it’s a good contributor of flavour and life to the usually thin stock, but that’s not it,...
Poor man style soup, that’s what the name Sopas ala Pobre means, why? Because in Philippines all of the ingredients of this dish are either free or very cheap. Beef leg bones is one of the cheapest beef cuts, as well as the misua noodles where it can be bought...
Probably this is the best fish sinigang there is, imagine all cuts used like belly, collar and fins are all fatty and gelatinous sections of the salmon. While in high amounts you might be salmon-bellied out but with the sour broth it just nicely cuts through that fatty flavour, so...
What’s better than a leche flan? its Graham de Leche, a luscious Filipino dessert made with layers of Leche Flan, sweetened whipped cream and Graham Crackers. It is a mashup of two Filipino desserts, the Leche Flan and Fruit Graham Float where instead of fruits like mango, Leche Flan is...
I am pretty sure this dish is not Italian, first because the pasta is not cooked al dente and it uses a type of cheese that is not commonly used in Italy, the quick melt variant which is more of a processed cheese, that’s Velveeta or Kraft Eden cheese. Filipinos...
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