Lumpia wrapper recipe… I come up with this recipe because there are times when I want to make lumpiang shanghai or vegetable lumpia or fresh lumpia and I don’t have lumpia wrapper in the fridge or what I have is not enough to wrap all the mixture I made or cooked.
Chicken pork adobo is just one of my many variations of adobo recipes. I have chicken adobo, pork adobo, chicken gizzard and liver adobo, adobong sitaw (long/string beans), adobong palaka etc. 🙂
Chicken adobo or adobong manok is a popular dish not only in the Philippines but in some parts of the world.
Dragon fruit comes from a cactus family. “Pitaya” usually refers to fruit of the genus Stenocereus, while “Pitahaya” or “Dragonfruit” always refers to fruit of the genus Hylocereus.
Pancit canton guisado or any kind of pancit is one of my most favorite dishes. I can actually eat pancit everyday without getting tired of it provided that there is a variation of flavor.
Macaroni chicken soup is a delightful food when it’s cold or when there is a heavy rainfall. The hot, creamy soup is just irresistible to eat.
Skinless Longganisa is one of my husband’s favorite breakfast, paired with over-easy egg and fried garlic rice.
Buko pandan dessert is my favorite comfort food dessert. I usually make this dessert every new year’s eve, birthday celebrations and every time I crave for it. It’s easy to make yet it’s so yummy and comforting. The tasty buko, the aroma of pandan and its creaminess are just so tempting that I couldn’t resist.
Pinaputok na tilapia is just one of the many ways to cook tilapia fish. I love this fish because it’s so versatile. I can fry, grill, steam, paksiw and fillet it.
Adobong palaka is an exotic Ilocano-Filipino food but for someone who grew up in a farm life like me, it is not actually exotic or something new. It tastes like chicken so we usually cook it into tinola, adobo, and crispy fried frog legs.