Monthly Archives: April 2020

Guinataang Mais
(Chef Peachy Cebrero)

GUINATAANG Mais. Corn and glutinous rice cooked in coconut milk. It is one of the traditional Filipino merienda fares that never fail to give comfort, especially in uncertain times such as this Enhanced Community Quarantine (ECQ) or lockdown in Luzon … Continue reading

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Ube Cheese Pandesal
(Chef Jackie Ang Po)

UBE Cheese Pandesal. Freshly baked purple-colored, ube-flavored pandesal with cheese filling or just plain ube cheese pandesal with no filling. It’s all the craze since last year (2019), but there fresh batches of them, and consumers are buying them all … Continue reading

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French Toast

ONE other delightful breakfast treat that I made with a few slices of the soft and delicious loaf bread baked and sent by Chef Rae Aldrin Hao Lim of Conspire Bakery, courtesy of good friend Bel Castro, was French Toast. … Continue reading

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Kani Sarada Sandwich
(on Conspire Bakery Loaf Bread)

I LIKE bread. I used to have only sandwich, pastry or bread for breakfast. These days, though, I usually have a little pancit (most of the time Pancit Bihon or Pancit Miki-Bihon) with my sandwich because I need extra energy … Continue reading

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Why Is Friday ‘Ginisang Munggo’ Day?

AS far back as I could remember, Friday has always been Ginisang Munggo day. At home, our Manang would always cook Ginisang Munggo on Fridays, and she always paired it with fried fish—which is the same thing other Filipinos do … Continue reading

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