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The Christmas Ham- A Filipino Tradition
Nothing says Christmas like a delicious Christmas ham on the table at noche buena. While the ham-hamon as it is locally called- originated in the west, Filipinos have whole-heartedly embraced it;...
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Tinolang Manok
I think it was 2 years ago when I first saw Travis Kraft’s video tutorial on Youtube on how to cook Adobong Manok. While I may have laughed at his attempts at speaking a heavily American-accented...
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Buro
I love buro! I sometimes eat it everyday, with fried fish, eggplants and steamed okra. Buro is made of fermented rice with fish or shrimps, and originated from Pampanga. It is sauteed in oil with...
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Another Fresh Idea at Bistro Ravioli
The minds behind the innovative food court favorite have opened Bistro Ravioli in SM Mall of Asia, a restaurant that offers the same fresh pasta that has made Ravioli a hit. Prices differ slightly...
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The Green Lantern Kreme Doughnut
I finally tried it last night after watching The Green Lantern movie, and i I loved it. I loved it so much I had three in one sitting! The Green Lantern Kreme Doughnut is Krispy Kreme’s version of the...
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Max’s Lenten Offerings and Php299 Chicken Take-out Promo
Max’s Restaurant recently rolled out it’s Lenten offerings, infusing classic Filipino flavors into its new and lighter fare. These are Adobong Kangkong Stuffed Tofu; Cauliflower Puffs and Sizzling...
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Hainanese Chicken Rice Recipe from Chef Alex Chong
I got to attend the Asian Culinary Journey by Chef Alex Chong held recently at The Maya Kitchen. Chef Chong, who is the Executive Chef at The Heritage Hotel Manila, demonstrated some well loved dishes...
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Crab Cakes with Aioli Dill Sauce
Since the Holy Week is almost upon us, I thought it would be a good idea to post some seafood recipes with everyone. To start things off, I’d like to share this crab cake recipe by Chef Enrique Valles...
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Cream Dory Tandoori with Raisin Couscous
It’s recipe time once again! This time I’m sharing a recipe for Cream dory, a fish that has become quite popular here in the last couple of years. Cream Dory Tandoori with Raisin Couscous is a very...
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Pan-Grilled Chilean Sea Bass with Port Wine Reduction
This recipe is very easy to make. Chef Rikks Valles of Mida Food Distributors Inc. suggests using Pinot Noir and the best port wine you can find for the sauce. Just like the Cream Dory Tandoori with...
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