Bitter melon has always played a crucial role in my diet from a young age to this date. It’s is a gourd-like vegetable plant with green wrinkly skin that is highly nutritious, but tastes really bitter.
Why do I love this chicken dish? The answer is quite simple because it’s tasty, spicy and I love the strong nutty smell from the sesame oil and it takes only 15 minutes to prepare this dish.
Lots of people turn their backs away when it comes to eating liver because of its musky odor, gooey and bitter taste. Liver with onions was the traditional way of cooking liver when I was growing up and still is today.
Flan de leche is a custard dessert with a layer of soft caramel on top. A legacy of the Spanish, this dessert is very popular not only in the Philippines and Cuba, but throughout the world. It’s also known as leche flan, creme caramel, caramel pudding, custard pudding and many other names.
Purple yam or “ube” as we called it in the Philippines is a very popular root vegetable when I was growing up, and it’s even more popular these days around the globe. It’s used in a variety of desserts, as well as a flavor for ice cream, milk, swiss rolls, tarts, cookies, cakes, and other pastries.
“Picadillo” means savory ground beef. It seems every Cuban cook has a it’s own special way of making picadillo. Tia Esther, my husband’s aunt, taught me how to cook this dish during one of our visits to Florida. Here’s my own version of this Cuban delight.
The food in the Philippines is highly influenced by more than 300 years of Spanish rule. This also means Filipino food differs greatly from the rest of the South East Asian cuisine. Adobo is considered by many as the national dish, although it originally hails from Mexico
This recipe comes from the Philippines, my homeland. My mother used to make this dish for us when we were growing up.