After my first and only attempt, I have been thinking of making this cake again for the longest time. As I take feedback for all my food very seriously, I changed the previous sponge cake used to chiffon cake. The family prefer the lighter and airier cake when they indulge in this cake. Nothing too heavy, they say. I tried twice with another recipe but failed! :( But third time's the charm with another recipe!
Easy prawn appetiser to serve at parties. Serve with hot chilli sauce.
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Kanom Krok is an ubiquitous street snack made in the cast iron kanom krok pan. This version is rich, custardy and consistent. Recipes vary wildly, but this one works every time. More important than the recipe, though, is having a seasoned pan and even heat. I use a charcoal brazier, but you can use a gas burner that is wide and has a low temperature setting.
Growing up, this was a favourite "western" food that we would order at the clubhouse restaurant. The sides that went on this dish would include potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch would be to eat the chicken with chili sauce - preferably Lingam's. If you prefer, mushroom sauce can also be served over the chicken.
Juicy whole chicken roasted or cooked on a rotiserrie. It still remains a popular street food in the Phillipines. It's best to give time for marinating so that the flavour melds together. Serve it with lechon sauce.
A braised dish made out of marinated pork. Pork asado is originally a Chinese recipe that has its own Filipino version.
A friend gave me this recipe - it's quick, easy and perfect every time!