A celebration of Filipino food and the search for a connection to my past
A meal is a joint effort between cooks and eaters. If bagoong is the salt, suka is the sour lifeblood of the cuisine. Still, no one dish can sum up the Filipino palate. If cooking is a vehicle for memory, for many Filipinos the dishes of their heritage are inseparable from days of celebration.
Filipino Adobo Chicken is so tender you’ll barely need a knife to cut it!
See Geoffrey Zakarian on #TheKitchen > Saturdays at 11a|10c.
So this is my mother’s famous Leche Flan recipe. If everything goes right, the texture is smooth, creamy and silky. And when you cut it, it’s like butter. My mother only used to make it for special occasions and it is truly a special occasion when you take a bite. 🙂
