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Nilasing Na Mangga

Drunken mangoes in english. Green mangoes combined with shallots, sugar, black pepper and beer. Ingredients [...]

Papaya Ukoy

ukoy made from grated green papaya and traditional fresh small shrimp. Ingredients 2 cup all [...]

Kilawing Sibuyas

pickled white onion with scad flakes and chili peppers. Ingredients 1/4 cup cooking oil 2 [...]

Mock Egg Cutlets

fried cutlets made with tofu and soy milk to immitate egg based cutlets subtituted with [...]

Taho (Bean Curd in Sweet Syrup)

Taho is a soya-based Filipino dessert made of fresh soft tofu, arnibal (brown sugar and [...]

Fried Donut Twist (Pilipit)

Ingredients 2 cups rice flour 1 cup dry coconut flakes or fresh shredded coconut (optional) [...]

Cascaron (Bitsu Bitsu)

Ingredients 1 pack Mochi flour 1 coconut grated 1 1/2 cup hot water 1/3 box [...]

Baye-baye

Baye Baye is an easy to make recipe of Western Visayas Region VI made from [...]

Ensaladang Puso Ng Saging

There are two main types of salad dressings:
1. vinegrettes, which are based on oil and/or an acidic liquid such as vinegar or fruit juice.
2. creamy dressings, which are based on mayonnaise, milk, sour or sweet cream, buttermilk, or yoghurt

A good dressing enhanes the freshness and natural taste of all the ingredients in a salad. In most cases, salads are dressed and tossed just a few minutes before serving. However, some Philippine salad recipes (such as the popular atchara) use the dressing as a marinade to “cook” the ingredients, thus transforming their flavor and texture.

Peanut Brittle

Ingredients 2 cups peanuts, roasted and unsalted 2 cups sugar 2 1/2 tbsp water 1 [...]