Easy and Tasty Dishes from the Philippines
This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it’s totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam or spread forbad and other pastries.
View PostUse the slow cooker to make this Filipino favorite soup – Sinigang na Corned Beef (Corned Beef in Sour Soup). The meat comes out so tender and tasty with that unmistakable tangy and zesty flavor! Serve with rice!
View PostWhen you have left-over adobo, the best thing to do is to make a meal out of it by making Chicken Adobo Fried Rice. Perfect for Pork Adobo as well. Easy and super-tasty!!
View PostTried and tested, best and easiest way to cook the perfect rice every time! No more guessing game!
View PostThe classic Filipino dish – Chicken Adobo – marinated in vinegar, soy sauce, peppercorns and garlic then cooked in the pressure cooker (instant pot).
View PostSticky rice cooked in coconut milk and chocolate. This chocolate rice pudding is the ultimate breakfast sweet treat or when served with ice cream – a truly yummy dessert – Champorado!
View PostThis Asian beef stew (Beef Caldereta) is robust in flavor and so delicious! Cooking in the slow cooker makes it very convenient, too. Serve with Jasmine rice.
View PostCelebrate Christmas and the holiday season with these tried and tested, delicious Top 10 Filipino Recipes for Christmas! We love Christmas in the Philippines so…
View PostLeft-over rice? No problem! Turn it into delicious fried rice flavored with bacon, garlic, and eggs! Easy and delicious instant side dish!
View PostCrunchy and flavorful, these crispy adobo flakes are perfect for breakfast, as a topping for salad or soup, and as a delicious accompaniment to your favorite Asian dish. Use left-over pork, chicken, or beef adobo to make this so nothing is wasted!
View PostChicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!
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