My post for the softest ever pandesal is one of the most popular on this blog. No surprise there; pandesal is the ultimate Filipino bread roll. With such a strong predecessor, is there any way to top that recipe? Why, yes. Enter the corned beef pandesal.
Cuisine: Filipino
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Ensaymada is the Filipino answer to Puerto Rico’s pan de mallorca. Both are equally sweet, rich, buttery breads and they share the same coiled shape.
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When I was a kid, there was a lady who sold arroz caldo every day in her makeshift stall. It wasn’t much to write home about but it made for a good breakfast standby. For 5 pesos, you’d get a bowl of watery arroz caldo and half a slice of…
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A mango royale icebox cake. That’s what would be great in this sauna like weather. I recently read a news article on Facebook that said that the Philippines was having tons of surplus mangoes. An unusually warm weather led to a bumper crop of mangoes and farmers were struggling to…
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Ginataang bilo-bilo is a common merienda (snack) in the Philippines. It is also known as ginataang halo-halo (don’t you just love reduplication in the Filipino language?). I’ve seen this sold on the sidewalks in little plastic cups and served in local eateries.
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Tablea tsokolate is the ultimate Filipino hot chocolate. This creamy drink is made from tablea, has a rich chocolate taste and topped with froth.
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You would hardly find any trace of Food for the Gods anywhere in the Philippines from January to November. But for some unknown reason, the classic and chewy treat always finds its way to the list of food gifts for Christmas and New Year.