Stuffed Buns with Chicken and Honey
I’ve always struggled with giving my dough enough time to rise, and now that I’ve nailed it, I feel so much better. My bread making skills are improving!
Read MoreChicken Adobo, 3 Ways
The beauty of chicken adobo is that it’s easy, elemental, and absolutely worth it. You can make chicken adobo anywhere in the world and I promise the results will outweigh the effort you put in. Make it. Tonight!
Read MoreAdobo Flake Rice Bowl Recipe
If you've progressed through my 3-step "why you should make adobo" program, congratulations - you've now got the best part!
Read MoreCrispy Adobo Flake Tacos
Turning leftover chicken adobo into crispy adobo flakes tops my "what to do with leftovers" list. Truthfully, I often make adobo just so I can have the flakes!
Read MoreClassic Chicken Adobo
This recipe is adapted from the chicken adobo in Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. No one better to learn from!
Read MoreFilipino-Style Sukiyaki
This is how I recall sukiyaki tasted like - soy sauce-y, comforting and savoury in all the right ways.
Read MoreCamaron Rebosado (Deep-Fried Shrimp)
Lots of people like fried shrimp, and Filipinos do too. Marinating shrimp in cane vinegar, garlic and a few twists of pepper does wonders for how the shrimp taste when you finally dunk them in batter and dip them in hot oil to fry.
Read MoreA Modern Take on Kare-Kare: 24 Hour Sous-Vide Oxtail Recipe
This is my "go to" recipe for oxtails, period.
Read MoreHow to Make Salted Duck Eggs: Itlog na Maalat Recipe
In my continued quest to uncover how the Filipino foods I love are made, this month’s cooking project involved three ingredients brined for an equal number of weeks. The result: knowing that all you need to make itlog na maalat are fresh duck eggs, salt, water and time. Instantly amazing breakfasts guaranteed!
Read MoreNastasha’s Weeknight Kare-Kare (Slow-Cooked Oxtail Stew)
For 20 minutes of effort and 8 hours of slow cooking, a serious craving for kare-kare is very definitely sated. Filipino food classics within reach!
Read MoreNastasha's Vegetarian Pancit Recipe (Stir-Fried Vermicelli Noodles with Vegetables)
This week, the concept of pancit as a quick and easy stir-fried noodle dish was something I wanted to work toward. The result? A version of vegetarian pancit that threw me well over the moon.
Read MoreNo-Fuss Humba (Pressure-Cooked Pork Belly with Fermented Black Beans)
The perfect meal for a Sunday night – largely hands-off, so you can do whatever you want for an hour and a half while your pressure cooker steadily releases puffs of anise-scented pork belly into the air.
Read MoreNastasha's Cocido with Oven-Roasted Vegetables and Eggplant Sauce
A weekend afternoon cooking project kind of thing!
Read MoreSisig (Version 1): Slow-Cooked Pork Belly
Sizzling sisig is made of chopped up pig's ears, cheeks and jowl. It's a staple in many bars, restaurants and roadside eateries in the Philippines. Nothing beats that brown-bottomed shredded pork crust!
Read MoreNastasha's Lumpiang Shanghai Recipe
Finally, a recipe I can replicate. Adapted from an entry in Reynaldo Alejandro's The Philippine Cookbook, these crisp lumpiang shanghai will now be a staple in my freezer, to accompany the atchara that shall always be in my fridge!
Read MoreAtchara And Biding My Time
It's a morning for atchara!
Read MoreLumpia And Building Layers To Get To The Good Stuff
Lumpiang shanghai, in its essence, is a fried egg roll filled with meat and minced vegetables.
Read MoreClarity In Tinolang Manok with Kale, And Organized Chaos
I spent most of this week feeling pretty awful with a bad cough and cold, and desperately wanted some good, down home chicken soup.
Read MoreAdobo, Let Me Count the Ways
To Crisp Adobo Flakes, I love you for all your complex glory, for the flavour that permeates through literally every shred and fiber of your being.
Read MoreChicken Pastel / Pot Pie: Historically, We're All the Same
I made a large batch of Chicken Pastel, or what you may consider the Filipino take on Chicken Pot Pie. I got one pie for dinner, one for the freezer and lots left over to pack as a chunky stew for the week.
Read More