Chef Bernard’s Pork Binagoongan
1 kg pork rib 1/2 c bagoong 1/2 cup sate sauce 1 tsp achuete powder 1 tbsp sriracha chili 1 tbsp brown sugar Render pork until all sides are
September 19, 2012
1 kg pork rib 1/2 c bagoong 1/2 cup sate sauce 1 tsp achuete powder 1 tbsp sriracha chili 1 tbsp brown sugar Render pork until all sides are
As a holiday treat, I wish to share recipes that you can cook for family and friends during the season. A most requested dish is children’s party spaghetti, the one with hotdogs. Here’s my version of it, plus a meatball and baked spaghetti recipe, all Pinoy-style, tinged with a bit of sweetness and perfect for your little ones.
AHA Chef Instructor Joey Carpo shows how to cook and prepareJerk Chicken
A night of “wining and dining” marked the launch of one of the most famous American wine brands in the Philippines.
I arrived on a late Wednesday night and immediately basked in the posh, monochromatic black-and-white-themed restaurant, pristine amidst the other establishments lining up Jupiter Street in Makati.
Pancit molo and pancit luglug may sound familiar, but what in the world is pancit bato?
My article on the Time-Life book collection “Foods of the World” and how I’m trying to complete my set had readers e-mailing me with suggestions on just what to do.
Few things are more delicious than a ½-inch thick, bone-in, deliciously marinated, char-grilled piece of pork belly.
You can qualify as the best only if you have strength of character. There is something about struggle that creates a complexity of spirit, the kind that differentiates the men from the boys, the best from the rest.
There is no way I will not try a dining place that offers burger and wings. Not exactly the healthiest combination, but to me, they’re one of the tastiest dishes to have come out of the Americas.
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