My mom’s nickname is called Malunggay, named after a superfood leafy green that grows abundantly in the Philippines. So for Mother’s Day, I’m paying homage to her cute nickname as well as giving her the gift of health and longevity. I’m planning to give her artisanal Malunggay powder. My mom’s name is Malou, hence “Malou-nggay”. You could give all…
Laing Recipe
Laing is a beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk, aromatics, and spices. It originated from the province of Bicol, Philippines and has gained popularity among Filipinos all over the world. Because of its popularity, Laing is one of the most requested recipes on the blog. The requests came from people emailing…
Part 2: HOW TO PLAN FOR A VEGAN WEDDING
Planning for a vegan wedding may seem daunting because of all the details to tackle like the food, venue, decor, etc. But wedding planning could also be fun and exciting. After all, the celebration starts not on the day of the event, but on the moment you first start planning for it. Nowadays we could find so…
TOP 5 TIPS: How to Plan for a Vegan Wedding
I recently got engaged in the most romantic way (on a theater stage after the play I was in). I never really thought of my dream wedding before, but when Chris proposed, I became obsessed with all the possibilities of a beautiful wedding – the dress, the venue, and of course the food. I also dreamt…
Shredded Cabbage Salad with Kalamansi juice
Spring is officially here in the US. The temperature is rising and the sun starts to linger at night (until 7pm!). I find myself craving for something refreshing in this warmer weather. I still have some leftover kalamansi from making a marmalade so I thought of making Shredded Cabbage Salad with Kalamansi juice. I love the crunch…
Kalamansi Marmalade
Kalamansi Marmalade has a special place in my heart -and in my kitchen. Growing up in the Philippines, I never had access to lemons and limes. If there’s a Filipino equivalent, that’s kalamansi. Most Filipinos use it to make fresh kalamansi juice,which is perfect on a hot, scorching day. Filipinos also use kalamansi to flavor condiments and marinades or…
Vegan Filipino Crab Cake Omelette (Tortang Alimasag)
Every word in this dish screams NOT VEGAN: Filipino. Crab. Cake. Omelette. I thought I had to say bye bye to this dish forever. I should have known better that almost anything nowadays could be veganized -including Filipino Crab Cake Omelette. Don’t be mistaken though, Filipino Crab Cake Omelette or “Tortang Alimasag” is neither just crab…
How to Make Tofu
Tofu gets bad rep for being bland and boring. Admittedly, I was one of those people who didn’t like it. Even well in my vegan years, the only way I enjoyed tofu was when it was fried. In fact, almost all my recipes had the tofu fried! On top of that, I prefer firm, extra firm tofu…
Vegetable Lumpiang Shanghai
Vegetable Lumpia vs Lumpiang Shanghai In Philippine cuisine, there are two kinds of fried lumpia: Vegetable Lumpia and Shanghai. To tell which one is which, you can see the differences in their size, filling, and dipping sauce. As far as size, the Shanghai rolls are usually small bites whereas Vegetable Lumpia rolls are big and thick. For…
My Trick to Cutting Kabocha Squash Easily
You could find kabocha squash in many Asian cuisines including Filipino. In fact, kabocha squash is the only kind of squash I knew growing up in the Philippines. If you haven’t tried eating it yet, kabocha squash tastes sweet (sweeter than butternut squash even sweeter than pumpkin). Which dishes can you find it in? Kabocha…
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