Recipe Index

These garlic parmesan wings are quick, easy, and bursting with flavor—crispy, tender, and coated in a savory garlic-parmesan sauce. Perfect as an appetizer or main dish for any occasion! A crowd-pleaser!

Masi, or peanut-stuffed sticky rice balls, is one of the best kakanin specialty foods in Cebu. The authentic Masi is made of “Tapul Pilit” glutinous rice; Bisaya means "purple." To make the Masi, the rice dough is formed into a small ball, filled with a peanut mixture, and cooked in boiling water. The dish is snack-bite -sized; it is delightful, soft, sweet, chewy, and nutty; it's perfect to consume for a hungry stomach. In this recipe, we use white glutinous rice with peanut mixture fillings. Try this authentic Cebuano recipe; it is quick and super easy to make, and in just less than 30 minutes, you have your "masi," or peanut-stuffed sticky rice balls. By the way, if you don’t like peanuts, substitute them with your prepared nuts if desired.

Inihaw na tilapia, also known as grilled tilapia, is a common dish in the Philippines. This tilapia dish is very basic; it is made with the fish tilapia, salt, and pepper to taste, with no spices added. Inihaw na tilapia has many methods to prepare, but this recipe will show you the quick and simplest way to cook. Inihaw na Tilapia is best eaten warm with a pair of warm white rice. You can serve the fish alone or with a dip sauce of toyo mansi, a soy sauce with calamansi, and add red chili for a spicy taste if desired. This can be served as a main dish, or "pulutan,” paired with cold beverages. By the way, I usually grill tilapia using hot charcoal; it tastes better, but it depends on your preferences.

Ginisang Sardinas with egg, or ginisang sardinas na may itlog, is a common dish in the Philippines. The dish is made of canned sardines, likely tomato-based. It's sautéed with garlic, onion, tomato and season with salt and freshly ground black pepper to taste. It’s not a fancy dish, but it’s delicious and nutritious enough to feed your hungry stomach. Try this Filipino quick and easy recipe at home.

Kinupusan chicharon baboy recipe, bisaya style, is made for the pork skin with fats. The pork skin is boiled before being fried, and it turns into chicharon. These chicharon, also known as pork cracklings, are the perfect low-carb treat; they are crispy and delectable. It can be served alone or paired with a hot vinegar dip sauce or a sauce of your choice. It is best eaten as a snack or viand, and it is also perfect to pair with a liqueur drink as "pulutan". The dish can be kept for months in an airtight container.

This is a one-of-a-kind snack that holds a special place in Filipino culture, particularly among those living in the provinces and remote areas. Kamoteng Kahoy, commonly known as "cassava" or "tapioca plant" in English and "balanghoy" in Bisaya, is a versatile root crop that can be prepared in countless ways. In this recipe, we’ve chosen to boil it with coconut milk, creating a dish that’s rich, creamy, and bursting with flavor. The coconut milk not only enhances the natural sweetness of the cassava but also adds a delightful tropical aroma that makes this snack truly irresistible.

In this recipe, the unripe or about-to-ripe banana is the best ingredient for this nilagang saging na saba at bagoong, or boiled banana. It is perfect to pair with bagoong na isda; we call it ginamos here in Bisaya. We use it for dipping with boiled bananas. In Bisaya, we call it "nilung-ag na hilaw na saging parisan og ginamos". Boiling bananas is the simplest way to prepare them with no extra cost. We used to cook Nilagang Saba, or boiled banana, as a basic comfort dish because it's easy, wholesome, and yet another beloved merienda in the countryside. Minatamis na Saging Saba is the sweeter version, similar to nilaga. The saging con yelo refers to a dish similar to minatamis with "ice" added to it. The banana cue, which has been fried and covered with caramelized sugar, both banana cue and nilagang saging are frequently offered by street vendors along provincial bus routes, as well as on city roads and bus terminals around the nation, and both are reasonably priced, satisfying, and, of course, delicious, making them ideal to eat while traveling.

How to make taho recipe from scratch? Making homemade taho is not as hard as you think. Soy beans are the key ingredient, added with sweeteners to make a delicious taho, a Filipino delicacy that comes along with sago or tapioca pearls, and brown sugar syrup. This well-known Filipino sweet dessert is sold on the streets by a lot of taho vendors. You can eat this delicious vegan soy treat for breakfast or whenever you need a quick energy boost. Furthermore, it's perfect for merienda or any other time of day when you're craving taho. Taho is traditionally eaten without condensed milk. Condensed milk is added to the ingredient list in this recipe. If preferred, serve the taho with a drizzle of condensed milk to give more flavor to the dish.The Filipino taho is delicious and perfect to serve your entire family. Try making this simple taho at home. Please share your opinions on this dish. We'd love to hear about your taho recipe. Please share it with us. Thanks.

Bingka Dawa, or millet rice cake, is so delicious, and its origin is from the town of Asturias, Cebu, Philippines. Bingka is the Filipino rice cake; bingka dawa is the Asturian version of bingka in Cebu. In very old times, the local farmers came up with the idea to make the traditional bingka more appetizing, delicious, and with a unique texture. They added dawa, or millet, to the traditional bingka ingredients. That is the short story of how the Bingka Dawa was born, as far as I know. Since I’m a fanatic for bingka dawa because of the taste and texture, I decided to copycat the recipe. Luckily, I got a good result; it tasted quite similar to my favorite bingka daw in Asturias, Cebu, Philippines. The original bingka dawa from Asturias, Cebu, is cooked with charcoal and coconut husk. Maybe many Filipinos aren't familiar with this recipe yet. Try this recipe, and I'm sure you and your entire family will enjoy and love the dish. Let us know what you think of the recipe. We'd love to hear from you; share your bingka version with us.

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