Tikoy
Tikoy or Nián gāo is a type of rice cake made from glutinous rice flour and considered as a centerpiece during Chinese New Year. This is also popularly known as Chinese New Year pudding.
The Philippines is once considered as the melting pot of Asia. People of different origins call it home – including...
Source: Panlasang Pinoy
Octopus sa Kamatis
This recipe was sent to us by Melissa Polito of Polomolok, South cotabato, Philippines.
This is the first time that we’ll feature an octopus recipe and I’m pretty much excited. By looking at the ingredients and procedure, this seems to be a quick and healthy one. Imagine a healthy recipe...
Source: Panlasang Pinoy
How to Make the Special Siopao Sauce
Ever since we featured Siopao Asado here in our Filipino Food Blog, we have been receiving a lot of inquiries and requests for the Special Siopao Sauce that should go with it. Based on my replies on your comments, this Siopao sauce recipe should be released along with the Siopao Bola-Bola video (which...
Source: Panlasang Pinoy
Palitaw
Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) – however, the practice of using packaged rice flour became common because...
Source: Panlasang Pinoy
How to Dice an Onion
Part of our culinary adventure is learning the proper method of preparing the ingredients. This article is intended to visually demonstrate the proper steps in dicing an onion. There are no incorrect procedure as long as the goal is achieved but following best practices tend to make work simple and easier.
Are...
Source: Panlasang Pinoy
Beef Lugaw
Chicago winter is one of the coldest in the country. There are weeks wherein the average temperature ranges between 5 to 15 degrees Fahrenheit; there are also days where it falls below zero (not to mention the wind chill factor which makes it colder). During this season, a single cup of hot chocolate...
Source: Panlasang Pinoy
Camaron Rebosado
Camaron Rebosado (translated in English as Overflowed Shrimp) is an easy seafood dish that makes use of shrimps as the primary component. Shelled shrimps are marinated in lemon juice and dipped in a batter before deep frying.
This style of cooking shrimp nearly resembles the Japanese tempura and shrimp...
Source: Panlasang Pinoy
How to Make Sweet and Sour Sauce
Sweet and Sour Sauce is a sauce made by combing a sweet component and a sour component with cornstarch as the thickening agent. Some of the common sweet components are brown sugar, granulated white sugar, and honey. Rice vinegar, white vinegar, apple-cider vinegar, and pineapple juice are some of the...
Source: Panlasang Pinoy
Tahô
Tahô is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago). The soft gelatin-like texture is achieved by undergoing a series of steps. Soybeans are soaked in water...
Source: Panlasang Pinoy
Nicotine content in Eggplant
We all know what an eggplant is and most of us might be familiar with its different varieties but are you sure that you knew it that well? We might define an eggplant as a vegetable that is dark-purple in color (some are green) that is used to make “tortang talong” or “eggplant parmigiana”...
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