Graham refrigerated cake is super easy no-bake recipe. You can never go wrong with it and you can serve it all year round. The sweetness and saltiness of the ingredients used in this recipe are well balanced that once you eat a spoon, you will be asking for another!
This whipped cream cheese fruit salad recipe is simple, quick and easy to make. Fruit salad is always present during holidays and in any celebration. It is no wonder because it's yummy and can be prepared in seconds. Just cut all the fruits you like and toss it in a bowl and voila! You got yourself the perfect side dish or dessert.
If you are looking for gluten free treats try this easy melt in your mouth Uraro or Arrowroot cookie recipe. Its ingredients are arrowroot flour, all purpose flour, baking powder, vanilla flavoring, butter, eggs and sugar. The result is a delicate, soft and powdery cookies.
Puto bumbong is one of the many puto variants in the Philippines. Puto is a steamed rice cake that is traditionally made from slightly fermented rice dough. Bumbong, on the other hand, is a bamboo tube. Puto bumbong is a rice cake steamed in a bamboo tube and that is why it is called "Puto Bumbong".
Pancit Malabon is a stir-fried noodle dish that originated from Malabon City, Metro Manila, Philippines. It is similar to Pancit Palabok. But unlike the latter, Pancit Malabon is not saucy or has lesser sauce which is just enough to stick in the noodles. The array of seafood toppings and the traditional thick and round rice noodles distinguishes this dish.
Lechon is always present during celebrations. Whenever I see one whole roasted pig on a table, especially during Christmas and birthday parties, one thing is for sure, there will be lechong paksiw the next day. Try this recipe to learn how to turn your crispy lechon into a sweet and tangy paksiw na lechon.
Tocino is a favorite meal in our home. I love it because of its sweet and salty taste. Although it is commonly paired with fried garlic rice, I like mine served with steamed rice, tomatoes and vinegar dipping. Tocino is easy to cook once you have gone through its preparation.
Kwek kwek is a famous street food in the Philippines. It is an egg covered in orange batter and then deep fried. It is sold on the streets along with fishballs, squidballs, kikiam, and calamares. In Manila, kwek kwek is commonly referred to as "tokneneng". Although both names refer to the same food, kwek kwek turns out to be a variation of tokneneng.
Sapin sapin is one of the popular kakanin in the Philippines. Kakanin are native delicacies that are uniquely Filipino. These are sweet snacks or sometimes desserts made from rice, glutinous rice or root vegetables that are slow cooked and usually made with coconut or coconut milk.
Every Friday night, Calamari is one of the mouth-watering "pulutan", small amounts of food eaten with alcoholic drinks, that you can order at almost every bar in the Philippines. It is a perfect match with ice-cold beer and hard liquors when you are already burnt out eating pork and chicken. There are a lot of recipes out there on how to make calamari. If you want a party hit, try this crispy calamari recipe to learn how to make super tender yet deliciously golden and crunchy squid rings.
Dinuguan is a stew of pork, usually pork offal simmered in pig's blood, vinegar, and spices. Blood in Filipino is "dugo" hence the name "dinuguan". If you are not into internal organs, dinuguan can be served without using any offal, using only choice cuts of pork.This dinuguan recipe consists mainly of meat as I am not that into eating pork innards.
Cassava cake is a favorite traditional Filipino moist cake. It is commonly sold as "pasalubong" in specialty stores along the highway. Here’s a really easy cassava cake recipe with rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
Pichi pichi is a delighful dessert made from cassava (balinghoy, kamoteng kahoy) that has been ever present in the Philippines. It is a classic Filipino snack or "merienda" and pasalubong. You can easily find pichi pichi being sold in streets and wet market. Lately, this well know delicacy is becoming hard to come by, unless there is a specialty products store near you. Thankfully, this pichi pichi recipe is simple and easy to follow.
Kutsinta or Puto Cuchinta is one of the most popular Filipino desserts. As a kid, I love eating kutsinta for breakfast and for snacks in the afternoon. It is chewy, sticky, and has a jelly-like texture. There are also colorful ones which makes it fun to eat. It turns out that kutsinta recipe is simple, quick, and easy to make. Its ingredients can be easily found in bakery supplies store or supermarket.