The Happy Home Cook: Mijo's Oyster Kilaw
/
Chef Enrique Moreno shares with us a recipe from his restaurant, Mijo
Read More
Raw Yellowtail with Calamansi and Vinegar Dipping Sauces (Kinilaw na Isda)
/
Kinilaw 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 MoreWatch Out World: Paul Qui, Austin’s Top Chef
/
Paul Qui represents the new breed of Filipino chefs in America today who serve Filipino fare with a modernist edge.
Read MoreThe Happy Home Cook: Kinilaw na Tanigue Topped with Lechon-Style Pork
/
Junior Master Chef Louise Mabulo shares her personal recipe for ‘kinilaw’, the Filipino version of the Spanish ‘ceviche’ using tanigue or tanguingue, topped with crisp pork cubes.
Read MoreThe Happy Home Cook: Hooked on “Kinilaw”
/
Experiments with various fishes led to this streamlined recipe of a Filipino favorite.
Read More