Mango Sago Gulaman
The Filipino treat Sago’t Gulaman is a refreshing blend of pieces of gulaman (seaweed-derived “gelatin”) and sago pearls. Here’s a recipe with mango puree added.
Filipino Food Recipes
The Filipino treat Sago’t Gulaman is a refreshing blend of pieces of gulaman (seaweed-derived “gelatin”) and sago pearls. Here’s a recipe with mango puree added.
Also known as lumpiang sariwa (fresh lumpia).
Ubod is the heart of the coconut palm where the leaves and the nuts are formed. The tree dies when the ubod is removed.
Photo & Recipe of Filipino-Style Sautéed Corn (Ginisang Mais) by Dharl Lozada Librea
Today, the term mechado is used in the Philippines to refer to any stew (usually beef) with potatoes, tomatoes, bay leaf and soy sauce.
The traditional dish mechado uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them more tender and less dry.
Photos and Instructions by Johnard. How to make Sinigang na Isda (Fish
Featured photo of Ginisang Ampalaya by Mayette Garcia
Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.
Photo: Almondigas Soup by Eva Argenos