Buko PandanBuko Pandan is a creamy and tasty dessert made from the combination of green gelatin flavored with the fragrant pandan and the slivers of young coconut meat smothered into the richness of all-purpose cream and sweetened condensed milk is simply divine.GELATIN with Fruit cocktail in FILIPINO STYLEThis Filipino dessert is a fun gelatin treat with sweet and fruit cocktail. Learn how to make it at home!PANDESAL OR PAN DE SALPANDESAL OR PAN DE SAL
It’s a slightly sweet, soft and fluffy white bread roll that tastes amazing with salty cheese. I like it with gouda, edam, or smoked cheddar.
It’s best served warm fresh from the oven. As a kid, I loved eating it with peanut butter.Pork Barbecue Filipino StyleFilipino pork barbecue is a popular street food in the Philippines as well as a regular mainstay at parties and special gatherings.MANG INASAL RECIPE | Malolos Chicken Grilled One thing I like about this simple Filipino Grilled Chicken dish is the aromatic smell of the spices infused in the marinade. So I hope you give this recipe a try so you can have your own version of the Mang Inasal na Manok.Leche FlanLeche Flan is the ultimate sweet treat! Rich, smooth, and creamy with golden caramel topping, this classic Filipino custard is a guaranteed crowd-pleaser.Chicken AsadoThis dish is filled with aromatic ingredients that are sure to make your dining table smell absolutely divine. Fresh tomatoes and a dash of atsuete oil also make this chicken asado recipe taste extra good. Ube Ice CreamFilipinos are very fond of this purple root crop as it is widely used for traditional desserts like Ube Halaya and Sapin-sapin, as well as other Ube- flavored “kakanin” or rice cakes. It is also used in a lot of modern recipes like Ube Pandesal, Ube cakes and ice cream, as well as fillings for Hopia and Buchi.Fish sauce na Pata Fish sauce na Pata ng Baboy main ingredients are patis (fish sauce) and pata (pork leg). Patis is a staple seasoning so it must work well in this pork leg dish. Follow the recipe guide below and enjoy cooking!Pear, Arugula, and Pancetta SaladA few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.The Ultimate Peanut Butter Sandwich CookiesA sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.Key Lime CheesecakeReminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.Tropical Carrot Cake with Coconut Cream Cheese FrostingThis cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.Goat Cheese & Fig Cake w/Fig MascarponeThis light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.Lemon Gnocchi with Spinach and PeasThe zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.Lemony Chicken and Orzo SoupThis weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.Parmesan Chicken CutletsIf you cut the chicken into smaller pieces before breading, they're nuggets—the guilt-free kind.Grilled Turkey Burgers with Cheddar and Smoky AioliA simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted HazelnutsThis spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest.Kale Salad with Pinenuts, Currants and ParmesanIn a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.