This Beef Stir-Fry with Sugar Snap Peas was a quick-cooking meal which was flavored with garlic, onions, fresh ginger, and soy sauce
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Mango Pound Cake with Sweet Glaze
This easy Mango Pound Cake with Sweet Glaze is your classic butter Bundt cake recipe flavored with a fresh mango puree that adds a tropical taste to the sweet concoction. During mango season, I search for different ways to enjoy this favorite of Filipinos, which is also the Philippine national fruit. A tempting sugar glaze crowns the top of the cake
Pancit Bihon and Canton
Pancit Bihon and Canton is a classic Filipino dish that combines two kinds of dry noodles : Bihon, which is thin, white and translucent. The second is Canton, which are thick, opaque and made of wheat flour. Both noodles soften when added to the broth
Beef Spareribs With Pineapple-Orange Glaze
Filipinos love sweet entrees and like to add pineapple to dishes. So, this Beef Spareribs with Pineapple-Orange Glaze is simply a splendid recipe. The whole rack is marinated overnight in sweet-savory sauces. The next day, bake the ribs till tender, and finish them off on the outdoor grill to brown. Baste the pineapple-orange glaze while grilling.
Beef Stir-Fry with Sugar Snap Peas
This Beef Stir-Fry with Sugar Snap Peas was a quick-cooking meal which was flavored with garlic, onions, fresh ginger, and soy sauce
Burong Mangga – Green Mango Pickles
Burong Mangga, the Filipino Green Mango Pickles are tart, crisp, pickles in a tangy, sweet syrup, made from unripe mangoes. The word “burong” is Pilipino for preserving or pickling in vinegar usually. It takes two days to pickle these mango slices. After letting the flavors settle, these mango pickles make a great side to grilled or roasted entrees.
Sinuglaw
My version of this classic Filipino appetizer Sinuglaw, is an all-pork dish. The pork belly is marinated in patis (fish sauce), garlic, and calamansi. After grilling the pork pieces, pour the vinaigrette, consisting of ginger, red onions, and vinegar, then add the chilies. Serve as an appetizer.
