Filipino Food
For Filipino Food Month, UP Vargas Museum takes inspiration from the paintings by masters such as Amorsolo in its permanent collection
Sure, you can buy these sauces from the grocery, but making them from scratch can taste *way* better
The first publication of the National Quincentennial Committee, “Pigafetta’s Philippine Picnic: Culinary Encounters During the First Circumnavigation, 1519-1522” by food historian Felice Prudente Sta. Maria will be released this week in Cebu
We know almost every ingredient of halo-halo by heart, but little has been said about these specialty ingredients that are products of years of scientific research and agricultural innovation
Neng Jr.’s, an open concept Filipino restaurant by a first-generation Filipino-American, is having a fundraising raffle. The prize? Dinner with cooking stars like Alison Roman
Other than making them visually appealing and appetizing, the colorants in traditional Filipino food serve a more scientific and practical purpose
As if differentiating the other tomato-based stews isn’t hard enough, here comes a variation of caldereta
Choose your fighter aka your favorite component: bilo-bilo, saba, sago, langka, or like Gubat QC’s Cereb Gregorio, maybe it’s the sweet corn kernel for you
By the time we get out of this quarantine, we’d either be great cooks or…
The word “bilao” connotes abundance. Often associated with hefty meals good enough for a family,…