Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. When my kids were growing up, they don’t really like the combination of the noodles. Thankfully, they now appreciate my favorite Cebuano dish. I think the taste is so divine and different from the usual pancit guisado. If you want to imagine the taste of Bam-i , it is a blend of Pancit Canton and Sotanghon Guisado with a unique taste.   {“type”:”block”,”srcClientIds”:[“a4dd2402-d10e-48e9-9e32-eeb9 ..read more

By Lorna Lardizabal Dietz San Francisco Unified Lions Club This recipe was submitted to the Lions Club International by my sister, Lorna Lardizabal Dietz A very popular main dish from Cebu in the Eastern Visayas region of the Philippines has its own cult following. I’ve taken the influences from Filipino, Chinese, Indian, and American home kitchens to create my own version of this savory yet sweet braised Humba that can cook within two to four hours. If you use a pressure cooker or an instant pot, the fragrant Humba cooks in half the time. If it’s a slow cooker you’re using, an overnight proc ..read more

Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. When my kids were growing up, they don’t really like the combination of the noodles. Thankfully, they now appreciate my favorite Cebuano dish. I think the taste is so divine and different from the usual pancit guisado. If you want to imagine the taste of Bam-i , it is a blend of Pancit Canton and Sotanghon Guisado with a unique taste. Timing is important so as not to overcook the egg noodles. Usually th ..read more

My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than 100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more. My daughter who is now based in Germany once asked me how to cook Adobo. I told her there are ..read more

When I think of raisins, I remember my mom’s bakeshop. Mom added raisins on her Bread pudding. fruitcake, and cupcakes , Upside down cake and many more. The smell of raisins is such a comfort thinking of the good old days at mom’s kitchen. I also add raisins to some of my recipes here such as: Arroz a la Cubana Two Delectable Ways with Menudo Rellenong Bangus (Stuffed Milkfish) Chicken Relleno Hardinera, a meatloaf dish Cream Dory Tandoori with Raisin Couscous Coleslaw with Pineapple and Marshmallows Waldorf Salad Ubod-Cabbage-Pineapple Slaw Roast Guava Chicken ..read more

Let me share this unique recipe from Filipino food advocate, author and restaurateur Amy Besa at The Maya Kitchen cooking demo. Amy Besa relates the origins of Kulawong Talong. “My first introduction to the concept of a kulawo was in 2003, when I visited Ugu Bigyan’s home and pottery studio in Tiaong, Quezon. Visitors could call ahead and arrange to have lunch in one of his beautiful gazebos, where they would savor his signature dish, the banana-heart kulawo. In Laguna, a neighboring province north of Quezon, it is the kulawong talong that stirs many nostalgic food memories among the locals ..read more

I am not too fond of deep fried foods so whenever I cook this, I use Olive oil which is the healthier oil. I love dipping it though with vinegar and garlic sauce. I will show you two ways to prepare Lumpia Ubod, the fried and fresh lumpia version. Ubod Mixture 2 kilos ubod (coconut heart) cut in shoestring manner, boiled and drained 2 cloves of garlic, crushed 1 onion, chopped 1/2 kilo shrimps, shelled and sliced in small portions 2 Tablespoons patis (thin sauce) 1/2 kilo boiled pork cut into think strips salt and pepper to taste 3 pieces Green beans, sliced (optional for accent) 1 pi ..read more