Sunday, February 15, 2015
Polvoron is a Filipino milk shortbread cookie. It is made by toasting the flour and adding sugar, milk and melted butter. You can also add nuts, pinipig or even Oreo Cookies. Then the mixture is pressed with polvoron molder (see above photo) and wrapped with cellophane or Japanese paper. Today, this simple treat can be found in some bakeshops and even a business is dedicated in selling this treat, take House of Polvoron (H.O.P.) for example.
Sunday, February 1, 2015
Empanada, a savory fried or baked bread we Filipinos love. The bread is stuffed with beef, chicken, pork or vegetables, taking into acocunt the Vigan empanda. In one of my visit in Binondo that my belief that empanada is a savory bread changed. My officemates introduced me to Salazar Bakeshop in Binondo and this is where I first encountered Peanut Empanada. The empanada is not stuffed with the usual savory meat but with sweet ground peanut. I totally fall in love with their bite sized empanada and make it a habit to buy a box or two of this snack.
Sunday, January 25, 2015
Saturday, January 24, 2015
Piaya, a Filipino flatbread originating from the province of Negros. It is a unleavened flatbread stuffed with muscovado sugar, flattened and sprinkled with sesame seeds. I'm not a fan of this Filipino pasalubong as the bread itself is bland but the filling is too sweet. However, when I tried this recipe, I totally fell in love with it and I did it twice in two consecutive days.
Saturday, January 17, 2015
The night before my friend's wedding, we ate this chicken barbecue from Aristocrat's and I quickly fell in love with it. It's juicy, sweet and savory. The dish is priced at Php200.00++ something and comes in three pieces cued on a stick and served with java rice and atchara or pickled green papaya. Though the priced is that of a whole chicken, the dish is so worth it.
Friday, January 16, 2015
It's a cloudy afternoon and you could actually feel the cold breeze of the wind. The cold weather of Christmas is still lingering today. I just hope the weather stays the same, I bet you also wish that. So what's nice with this cold weather? A hot cup of freshly prepared hot coco.
Saturday, January 3, 2015
My father is Ilonggo but we never set foot in Iloilo in our entire lives, except my dad. My dad usually cooked Ilonggo dishes like batchoy, KBL (kadios, baboy and langka) and the grilled pork legs in monggo soup. I love the latter of all his recipe. The pork legs or pata is chopped and grilled in live charcoal and then it is boiled with monggo beans until fork tender. I love the smoky flavor added by the grilled pork legs in the regular monggo soup. However, La Paz Batchoy is the dish he never cooked at home.
- ► 2014 (45)