The humble pandesal is a mainstay in most Pinoy breakfasts. The less humble kape is a steady companion.
The humble pandesal is a mainstay in most Pinoy breakfasts. The less humble kape is a steady companion.
An Ilonggo dish that combines kadios (black beans), baboy (pork), and langka (jackfruit).
Nice to know: Sampaloc (tamarind) is the main culprit for the sour soup. And Pinoys love it! There are times when it doesn’t even matter what you put in the soup… fish, pork, shrimp, whatever. Some historians and food experts consider this as one of the top candidates for the Philippine national dish distinction....
A marriage of two delectable Pinoy concoctions: bulalo and sinigang. Bone marrow swimming in sour soup.
Crispy pata = deep fried pork leg, including the knuckles. Not as easy to prepare as most people might think.
Cornicks are Pinoy-style deep-fried corn kernels, usually flavored with salt and garlic. This crispy, crunchy snack is an interesting alternative to nuts.
This was my favorite pantawid-gutom during college. Can't go wrong with a 10-peso waffle-dog. Aaah, memories!
"Saraaaap ng tustadong isaw na babad sa suka :) yuuuum!" exclaims Neva. Barbecued intestines, anyone?
