Bibingka

The type of bibingka that went famous because of the Ilocanos is the Vigan Royal bibingka which is made from glutinous flour, margarine or butter, sugar, coconut cream, fresh milk and cheese. This resembles the tikoy more than the the usual bibingka that we buy during Christmas season when it comes to texture . It's gluey and smoother. I first had a taste of this wonderful smooth gluey food when Corazon Lau (Cora), and Rose Garcia brought this...

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Ensaymada

When I was a child, my Nanang Abe (My grand auntie who passed away at the age of 100 in 2004) used to have a small sari - sari store in Sagrada Familia (Hagonoy, Bulacan). She would always take me with her each time she went to the palengke (town market) to buy her store supplies. One thing I remember was this small coiled almost like a katol (LOL) soft bread with cheese and sugar toppings that she would always buy in 6 pieces.  They were usually...

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Cream Puff

Cream Puff has always been my favourite since the time when Ditos (my dear friend from Miriam College)has baked this for us. He would always give a box of this yummy pastry every Christmas to all his friends. It's mouthwatering, believe me. The crispiness of the caramelised sugar outside and the creamy filling would really make us crave more and more. He only stopped baking this one when his oven got stuffed up because of the floods in Malabon. Here...

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Jap Chae Glass Noodles

This Korean noodle recipe reminds me of the days when Denden (a former co teacher) would have the noodles brought to our school parties by our Korean students. The marriage of the the saltiness and the sweetness in the recipe is just perfect! I would often tell myself then that I would try cooking this someday. Fortunately I have found a nice and yet simple recipe on the internet (I forgot the source though).  I cooked it first on our New...

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Nilugawang Manok

I remember lugaw being the most cooked food in my old home before. When someone gets sick, a mother gives birth, someone died, or it's cold and raining, you can be sure that lugaw would always be present. If my tatay would not be able to cook one, he would go to the talipapa or bayan to buy us lugaw (but of course, I would still prefer that he be the one to cook this for us).  This has also become a good moneymaking business by enterprising...

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Pavlova

I don't really know when did I have my first taste of pavlova Aussie style. Funny, even my husband could not really remember if I ever had one when I got here in Australia. What I am very sure about is their pavlova is quite similar to the white soft meringue in our pinoy brazo de mercedes which we buy from Goldilocks or Red Ribbon. Anyway, I was making leche flans a few days ago and I hated to throw the egg whites so I asked my husband what should...

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