A celebration of Filipino food and the search for a connection to my past
Total Prep time: 30 mins | Servings: 4 This Shrimp Fettuccine Alfredo is another one-pan wonder with shrimp and pasta tossed in a delightful homemade creamy sauce. An incredibly easy recipe that you can make in under thirty minutes. A classic, restaurant-quality dish that you Read More …
New York Cheesecake – Don’t Lose This Recipe 😋 Ingredients 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch Read More …
So when I was in grad school at Ohio University in 2007, I had to do an assignment for my Illustration class. It had to be a hand-drawn illustration. I couldn’t draw, so I had to do something simple. I chose a topic of Chocolate Chip Cookie and a timeline graphic.
So this is fairly simple, but you just need to know some things. I guess in Puerto Rico or Cuba, they call these Maduros. But in the Philippines, we just call them Fried Plantains. They are very simple actually, but one can still screw them up.
So I thought I’d do a post on the pans I use for my Leche Flan. In the Philippines, they call it a llanera, a small, thin, aluminum-like pan. I always assumed they used these because of their heat-conducting abilities, but I’m honestly not sure. Read More …
Mini Banana Pudding Cups I use this recipe, but I don’t use Golden Oreos. I use mini vanilla wafers instead for a bite-sized Banana Pudding.
Ingredients: 2 large skinless chicken breasts 4 cups water (with chicken bouillon) or chicken stock 2-3 sections of bean thread noodles 1 medium pack of canton noodles 2 cups cabbage, chopped 1 cup carrots, julienned 1/2 onion 2-3 heads garlic canola oil yellow food color Read More …
