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Philippine Cuisine – Eggplant Salad

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Pinakbet or Pakbet

May 01, 13 Pinakbet or Pakbet


With or without sauce, this perfect blend of vegetable goodness is surely to hit your craving palate any time of the day!





2 pieces ampalaya, sliced, squeezed and drained
2 pieces eggplant, sliced to bite size pieces
5 pieces okra, trimmed and cut in two
3 pieces garlic, minced
1 piece shallot, diced
3 pieces tomatoes, deseeded and sliced
1 tablespoon ginger, peeled, crushed and sliced
4 tablespoon bagoong isda or bagoong alamang
1 1/2 cup tepid water
Salt and pepper to taste



  1. In a pan, heat oil over low heat. Once hot, sauté onion until wilted. Next, add ginger and cook. Once done, add tomatoes and cook but do not burn. Add garlic and cook for a minute.
  2. Add bagoong and sauté for a minute. Add tepid water and let boil until bubbles start to form on the edges.
  3. Add all the vegetables and cook until tender but not overcooked. Season to taste.
  4. Serve hot.
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Top treats for the summer: Creamy Kamias Shake

Feb 22, 13 Top treats for the summer: Creamy Kamias Shake

Unsure of what to do with the many ‘kamias’ in your backyard? Well, here’s a cool and refreshing drink to soothe the summer heat away. It is sweet, sour and creamy all together — perfect for the beach or just a day at the balcony. Indeed, kamias is not just for sinigang but also as a cool refreshing drink — a 100% certified Philippine food.Blend together 5 medium size kamias (sliced), 2 tablespoon honey,½ cup fresh milk, ¼ cup condense milk, 3 tablespoon plain Greek yogurt and 1 to 2 cups of shaved ice until smooth. Sprinkle with a dash of cinnamon powder and serve immediately.

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