FilAms Among The Remarkable And Famous, Part 15
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Role models and achievers, some of whom you may not even know are Filipino.
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The Happy Home Cook: Boneless Bangus Donburi
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Unlike in California, I don’t have a source of packaged eel where I currently am in Baguio City in the Philippines. But I have found a worthy, readily available alternative to unagi domburi: boneless bangus (milkfish). I have even come up with my local version of the unagi sauce, using my choice of beer, San Mig Light, as a substitute for sake.
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The Brown Man’s Burden
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Looking for my great grandfather in 2021, the 500th year of Magellan’s landing in the Philippines.
Read More[Opinion] Impeachment: Dems Should Do an About-Face
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Will Democrats lose by impeaching Trump again?
Read More[PARTNER] Philippines-U.S. Ties under the Biden Administration: Prospects for Cooperation in Key Areas
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The US-Philippines Society shares the views of Ambassador Jose Manuel Romualdez on the outlook for bilateral relations under the Biden administration as both countries mount a robust Covid-19 response and confront geopolitical challenges in the year ahead.
Read MoreThe Happy Home Cook: Instant Pot Arroz Caldo
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The classic Filipino Arroz Caldo, is a rice porridge that’s cooked with chicken in a broth seasoned with ginger, garlic, patis (fish sauce) and calamansi. This is a simple, hearty rice soup that is easy to make. It is also known to help heal one who has a cold or the flu, or when one is feeling under the weather. In my latest cookbook, Instant Filipino Recipes: My Mother’s Traditional Philippine Food In a Multicooker Pot, I shared how to cook this soup porridge in a quick way, without losing the flavors and the soul of mom’s cooking.
Read MoreBullying the State University
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Philippine military leaders try to intimidate the country’s center of free thinking.
Read MoreFil-Ams Among The Remarkable And Famous, Part 14
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Role models and achievers, some of whom you may not even know are Filipino.
Read MoreA Festival in a Cookbook
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Here’s a book with an adobo recipe for everyone -- the carnivore, the pescatarian, the vegetarian, and the one who loves a good homespun adobo any day.
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