Tocino, over-easy eggs and garlic rice In the East Village, you can find a variety of restaurants serving food from all of the globe. A block away from the bustling St. Marks Place is a Filipino restaurant and bar called Krystal’s […]
There are many different ways of cooking pancit. My parents often cooked pancit bihon, especially for special occasions. Bihon noodles are made from rice flour and looks like vermicelli. Ingredients 3 scallions, chopped 5 cloves of garlic, minced 1/2 Snow […]
Torta is a Filipino omelette made out of meat and vegetables. My mother cooked this often when I was young, and then, I called them little hamburgers, just because she made smaller servings of them, and they did look like […]
Derived from Reynaldo Alejandro’s classic recipe from The Philippine Cookbook, I switched up the vinegar ratio (1/4 cup suka vinegar and 1/2 cup white vinegar)Ingredients1 3-pound chicken, cut into serving pieces1/2 cup low sodium soy sauce1/4 cup suka vinegar (this […]
This is the recipe of one of my favorite Filipino soups. Ingredients:1 lb. pork (we use spare ribs), cut into serving pieces5-6 cups water3 cloves garlic, diced about 1 inch of ginger root, sliced thin1 onion, 1/2 chopped; other 1/2 […]