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Tired and bored of the usual adobo, Hermogenes Perez Jr. tweaked the quintessential dish and created a more flavorful, tempting version that has instantly been a favorite of his family and friends for two years now.
Everything ostrich you can find at The Ostrich Farm. Entering the restaurant, you’ll notice a cute illustration of an ostrich...
If Cebuanos stuff lechon (roast pig) with tanglad (lemongrass), the Ilocano style is to put in a native plant, karimbuaya, into the pork dish and other grilled dishes.
Funny guy cracking jokes while stir-frying a mouthwatering Asian dish? Check. Knife skills as amazing as any magician’s act? Check. Cooking tips thrown in for good measure? Check.
As soon as she set foot in the country late last week, celebrity cook Nigella Lawson had local social media all abuzz.
For foodies, a trip to the Visayas—or anywhere else, for that matter—is sure to involve some serious snacking.
FOR F1 Hotel’s Filipino buffet, “adobo queen” Nancy Reyes-Lumen presents Rodrigo’s Roast, a carving of roasted pork with sugar coating similar to the Pinoy-style Christmas ham.
For chef Bambi Sy Gobio, the adobo should be extra tender and simmered until very little oily sauce is left in the pan.
Mention adobo to Dulce Magat-Gibb, and she can instantly create a delicious spread of adobo-inspired dishes. Take note, they’re neither...
By Ivan Maminta and family. Makes for four servings: 300 g chicken breast, cubed 300 g pork belly, skin off,...
