I find the Chicken Corden Bleu an attractive party fare. It’s easy to prepare. Usually I prepare the rolling of the chicken breast the night before and then do the dredging procedure on the day of the party. In that way, I am less hassled during party preparation. Enjoy! Ingredients 1/2 kilo chicken breast salt and pepper to taste 4 slices cheddar cheese 4...

I first learned to cook after college. Remember I baked first before I actually cooked. One of the first recipes that I cooked was Beef Stroganoff. Despite being a newbie in cooking, the dish came out really well. Beef stroganoff is actually a Russian dish with sautéed pieces of beef served in a sauce with sour cream. It tastes best with pasta noodles or even just...

Chili Con Carne is one of the comfort foods that I remember in my childhood days. I remember placing chili con carne over rice enjoying the right amount of spicy flavors. It’s an all-time favorite food with my children. My kids are different. They also eat it with rice but add grated cheddar cheese on the top of the chili con carne. I know there are...

I am not too fond of deep fried foods so whenever I cook this, I use Olive oil which is the healthier oil. I love dipping it though with vinegar and garlic sauce. I will show you two ways to prepare Lumpia Ubod, the fried and fresh lumpia version. Ubod Mixture 2 kilos ubod (coconut heart) cut in shoestring manner, boiled and drained 2 cloves of garlic, crushed 1...

My late brother, Ruben shared this kropeck recipe with my sister Lorna when he was still studying at the Fisheries department at UP Diliman. This is the real thing. Lorna unearthed this gem of a recipe for anyone to try out. Here it is 120 grams ground, cooked fish meat (use any inexpensive fish) 500 grams all-purpose flour 1/4 tsp. MSG (optional) 1 tsp. sugar 2...

I tried out this simple eggplant omelet recipe from Kristine Keefer, public relations coordinator for the French Laundry in Yountville, California. Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with...

Mommy used the book, “Recipes of the Philippines,” compiled and edited by Enriqueta David-Perez as her guide for making her Bibingka recipes. Bibingka reminds me of those early bakeshop days in the early 1970′s when my sister and I had to help grind the rice into “galapong” and dump them into clean plastic pails, knowing (by smell) the...

View the Video To my valuable readers and subscribers of Pinoy Food Blog (now reaching over 3,300 subscribers), I am honored to talk about you on Qtube. This blog is not just a recipes blog. How many of you have emailed me asking for that recipe that brought memories of home. You asked a lumpia shangai recipe to show off to your American boyfriend so he could...

Before Mommy and Daddy opened up the bakeshop sometime in 1965, one of Mommy’s early baking teachers was Mrs. Noval, who lived in Banawa. As a kid, I do recall going with Mommy to this home. Memories of Refrigerator Cake that Mommy made might have been influenced by Mrs. Noval. One of my favorite recipes that mom used to bake was Torta. Let me share one...