POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
Quinoa is a very late addition to my diet and home menu. Since being introduced to this gluten-free, protein-rich South American staple, it has become a favored item on the dining table — for myself and for occasional guests.
Read MoreOur parents and grandparents often told us stories about how food was cooked during the years of World War II in the Philippines from 1941 to 1945. Ingredients and food supplies were scarce. Dishes needed to be cooked quickly. Vegetables grown in backyards were used for quick meals. Kangkong or water spinach was often a main ingredient. This Adobong Kangkong with Talong is an improved version of what mothers used to cook back in those days.
Read MoreThis isn’t the only way to prepare pansit molo, and this recipe intentionally does not dictate how much seasoning one should use, the exact method of preparation, or the precise results. Cooking is a deeply personal thing and we should treat it as such.
Read MoreOne of the exciting new recipes from The New Filipino Kitchen, edited by Jacqueline Chio-Lauri
Read MoreThis is a dish that I prepare for my husband, a treat that he can also share with his friends at work. He can just put the containers of minced beef and the chilled lettuce leaves on the table, all ready for everybody to wrap and roll!
Read MoreHere's a simple pulutan recipe using mussels from formerly incarcerated officers and soldiers.
Read MoreHailing from the Ilocos region of the Northern Philippines, the bracingly bitter soup known as Papaitan is a source of local pride, and what many consider to be the ultimate Pulutan. In fact, it was a favorite of my late grandfather, Juan, who usually drank a can of Keystone alongside his Papaitan.
Read MoreKinilaw is an indigenous Filipino dish of incredible freshness, usually (but not always) featuring morsels of raw seafood quickly bathed in native vinegar, citrus, or both, and then garnished with any number of sinus-clearing, palate-awakening aromatics and spices including ginger, onions, and chilies.
Read MoreThe Philippines has invented dozens of variations on sinigang. Every region uses the souring agent that’s most available there — from kamias to sampaloc, calamansi to mangga. If Iceland were one of the Philippines’ 7,000 islands, sinigang sa rhubarb would surely be a familiar variation. The hardy plant does well in Iceland’s arctic weather and has been cultivated there for hundreds of years.
Read MoreThe traditional cut of choice for this is liempo, the pork belly. But here, thick bone-in pork chops were chosen as a leaner alternative. Having them french cut by the butcher makes for an elegant presentation, while also offering the option to eat the inihaw neatly with your hands.
Read MorePOSITIVELY FILIPINO is the premier digital native magazine celebrating the story of Filipinos in the diaspora. POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, covering the arts, culture, politics, media, sports, economics, history and social justice. Based in San Francisco, California, POSITIVELY FILIPINO magazine is your window on the Filipino diaspora.
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