Any Filipino dish cooked in coconut milk, known as gata. It spans savory viands like laing and ginataang manok, and sweet snacks such as ginataang bilo-bilo, made with root crops, sago, and jackfruit, all sharing a creamy, gently sweet richness that is unmistakably Filipino.
Ginataan
Inside the new Boracay restaurant marrying live-fire cooking, Aklan ingredients, and modern Filipino flavors.
Understanding the strengths and weaknesses of each can help flex your ever-growing cooking muscles!
Here's everything you need to know about cleaning shrimp like a pro at home.
The culinary historian’s second book finally makes its long-awaited debut, preserving the kakanin, forgotten recipes, and sweet traditions of Cebu before they disappear.
Making it at home is just 6 easy steps away!
Musings on why we have meryenda between meals.
To celebrate this year’s Tuna Festival, why not brush up on your knowledge of tuna and how to cook and enjoy all of its parts!
If gata is a staple item in your pantry, you need to learn how to tell if it's still okay to use!
The palayok doesn’t have to be a cooking pot exclusive to the pre-colonial Filipino cook. Learning how to use it today gives you a glimpse of how to make some traditional Filipino dishes the “original way".
Page of 3
You May Also Like
Advertisement