Chicken Adobo– to be or not to be, dry/saucy, salty/vinegary, coconut milk or not…so many choices!

The venerable Philippine Culinary historian, Doreen Fernandez once quipped that Filipino cooks were “a galaxy of flavor adjusters.” If one were to poll 100 Filipinos and asked for their adobo recipe, one would surely get 100 different variations (if not more), identifiable by localities (from over 7,000 islands) with tastes quite different from the next….

Annie’s Arrabbiata Sauce–spicy, crowd pleaser!

I got this recipe from a co-worker who was heating her lunch at work. I commented on how lovely the fragrance was in the room, and added that it reminded me of a hearty spaghetti sauce. Annie said, “It’s my housewife spaghetti sauce that I’ve perfected over the years!” She asked me if I wanted…

Vietnamese Spring Roll Gỏi cuốn

INGREDIENTS: 2 lbs shrimp (peel and deveined) tofu extra firm 2 tablespoons salt 1 bag of rice vermicelli Assortment of butter lettuce English cucumber 1 bunch of cilantro 1 bunch of mint 1 bunch of Thai basil 1 carrot, julienned 1 bag of cleaned bean sprouts 16 (8-1/2-inch) round rice paper wrappers PREPARATION: In a…

Tinolang Manok– The Pilipino recipe-Malinamnam!

The French call it mirepoix, the Italians– soffrito, and Filipinos exclaim: “Pang Tinola!” comprised of ginger, garlic, and onion. This trio of ingredients provides an exceptional taste to the broth, especially when a whole chicken is cooked in a slow simmer to exude its natural juices.My grandmother touts this soup as an immune system booster….