The Happy Home Cook: Adobong Dilaw, a Timeless Recipe
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In Cavite, adobo can come with a splash of yellow, thanks to turmeric.
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Cakes to Have and Eat, Too
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In Chicago’s North Side, you want your baked guilty pleasures to come from Rowie’s Bakery.
Read MoreThe Happy Home Cook: Fruta de Crema (Fruit Cream)
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Rowie's Bakery of Chicago shares their Fruta De Crema recipe
Read MoreA Cozy Patio and Its Delights
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After 10 years, Patio Filipino remains a favorite in the San Francisco Bay Area.
Read MoreThe Happy Home Cook: Longanisa Meatballs with Peanut Dipping Sauce
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Here's an easy recipe from Ramar Foods International using one of its frozen products available in most Asian stores in the U.S.
Read MoreThe Happy Home Cook: Pancit Canton
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“The word ‘pancit’ (or ‘pansit’ in some cookbooks) comes from the Hokkien words ‘pian-e-sit’, which means something that is conveniently cooked, and originally did not mean noodles. The noodle dish eventually was adapted to local ingredients, tastes and occasions.” (Doreen G. Fernandez, “The Noodles of Our Lives” from the book ‘Tikim’)
Read MoreThe Happy Home Cook: Macaroni Chicken Salad with Pineapple
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Macaroni Chicken Salad with Pineapple is a fast, easy cold salad for summer or warmer days.
Read MoreThe Happy Home Cook: Slow-cooked Sirloin Pepper Steak Over Rice
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Strips of multicolored bell pepper over sirloin steak and rice.
Read MoreThe Happy Home Cook: Slow-braised Pork Belly and Pineapple Adobo
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This different take on adobo was the runner-up for “Best Nouveau Street Food” at the 2010 LA Street Food Fest.
Read MoreThe Happy Home Cook: Beef Ampalaya and Shrimp Ampalaya
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Despite its taste, ampalaya (bitter melon) is good for you. Here are two Filipino classic recipes which use this popular backyard vegetable.
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