Latik is the solids that form from the curd of coconut milk and/or cream when simmered for some time.
It is used as toppings to a lot of Filipino delicacies like Tibok-tibok or maja blanca, suman, kalamay biko, ube halaya and a lot more.
It balances out the sweetness of these treats and gives them an extra texture and coconutty flavor.
How to make latik?
You have two options.
Continue reading How to make Latik (Toasted Coconut Milk Curd) at Foxy Folksy.
Try this authentic Kapampangan Tibok Tibok recipe for an easy, yummy, milky treat. Tibok Tibok is a milk pudding that is native to the province of Pampanga and up to this day, Kapampangans still do it the traditional way by using Carabao’s milk.
You will see other recipes for Tibok Tibok that calls for coconut milk, but actually, if it is done using coconut milk then we call it Maja Blanca, which is the more popular counterpart of this delicacy around the country.
Continue reading Authentic Tibok Tibok (Carabao’s Milk Pudding) at Foxy Folksy.
Try this easy recipe for a colorful, tangy-sweet Filipino Escabeche or Sweet and Sour Fish and bring your plain fried fish to the next level of goodness.
What is Escabeche?
Escabeche is a dish which is typically made from fish or meat that is marinated and/or cooked in vinegar and some spices. It is a common dish in Spain and other Mediterranean countries but also common in Portugal and France. But the word escabeche actually has a Persian origin.
Continue reading Escabeche- Sweet & Sour Fish at Foxy Folksy.
Try this easy recipe for a colorful, tangy-sweet Filipino Escabeche or Sweet and Sour Fish and bring your plain fried fish to the next level of goodness.
What is Escabeche?
Escabeche is a dish which is typically made from fish or meat that is marinated and/or cooked in vinegar and some spices. It is a common dish in Spain and other Mediterranean countries but also common in Portugal and France. But the word escabeche actually has a Persian origin.
Continue reading Escabeche- Sweet & Sour Fish at Foxy Folksy.
Learn the secret on how to make crispy Lechon Kawali, an all-time Filipino favorite dish of pork belly fried to a perfect crisp! Deliciously crunchy in every bite!Lechon Kawali is a well-loved pork dish all over the country and probably soon, all over the world.
It involves boiling the pork belly slab and then deep-fried later on, making the exterior crisp and crunchy while leaving the inside tender and juicy.
I can never tire of eating Lechon Kawali and I could probably do so every day, if only it is as healthy as it tastes (really) good.
Continue reading Lechon Kawali – Crispy Fried Pork Belly at Foxy Folksy.
‘Kwek Kwek’ is a beloved Filipino street food made of hard-boiled quail eggs covered in a savory orange batter that is then deep fried. This is usually dipped in vinegar and a special sauce.
When we were still in Germany and I get the chance to come home to the Philippines for vacation, a trip to the street food vendor was always on my to-do list. It would feel that I have not fully come home yet until I have this crossed out from the list.
Continue reading Kwek Kwek – Fried Orange Quail Eggs at Foxy Folksy.
This sweet and spicy Fishball Sauce recipe is a one-for-all sauce for your favorite Filipino street food like fishballs, squidballs, kikiam, and kwek kwek.
This is my version of “Manong’s” sauce. The one used by Filipino street food vendors as a one-for-all dipping sauce. It is used for fishball, squidball, kikiam, kwek kwek, tokneneng, dynamite or whatever new invention they come up with.
This is the sauce I used for Kwek Kwek on my last post and I thought I would write about it separately since it is very versatile and not limited to Kwek Kwek only.
Cassava cake is a Filipino dessert made from grated cassava (manioc). Here’s a really easy recipe with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
I have always loved cassava cake even when I was still in the Philippines. But I tend to be a bit choosy with the cassava cakes I eat… because some are too sweet for my taste.
Buko Pandan salad is a Filipino dessert from young coconut meat and Pandan-flavoured jelly that is very easy to make. Try this special Buko Pandan Salad recipe with added tapioca/sago pearls, kaong, and nata de coco. Buko Pandan is a popular cold dessert in the Philippines. Especially when the summertime comes as a way of cooling down from the heat.
However, it is not only favored during the hot season, it is also a favorite dessert for Noche Buena.
Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew loved by many Filipinos. This spicy dish is commonly served on holidays and special occasions but believe me, there is no need to wait for a special event to enjoy this classic Filipino dish.
Traditionally, Caldereta is prepared using goat meat. But since it is rather difficult to come by, I opted to cook it with the more easily available meat…beef.
This chicken curry with coconut milk has all the wonderful flavors and a hint of spiciness. So easy to prepare, done just under 20 minutes.
the story of us
In the six years that I lived in Germany with Armin, I was almost always feeling homesick for the first two years. The first six months was the worst of it. It was so bad that I cried almost every night and I did so in silence.
Continue reading Filipino Style Chicken Curry with coconut milk at Foxy Folksy.
Get this simple recipe for braised beef for that savory-sweet tender chunks of beef that is rich in flavor and spices. This is a Filipino-Chinese version of braised beef similar to Chowking’s.
The first thing that pops into my mind, when I think of braised beef, is “Chowking”. It is a favorite Filipino-Chinese fast-food restaurant among Filipinos (myself included).
My favorite dish to order is their famous braised beef rice topping accompanied by Kangkong with bagoong (water spinach with shrimp paste) and hot soup (which used to be free but is now sold for a minimal amount of Php5 last time I was there).
Continue reading Braised Beef – Filipino/Chinese style at Foxy Folksy.
What makes this Filipino Spaghetti special? Aside from the usual tomato sauce and spices, it has corned beef, mushrooms, banana ketchup and lots of cheese and let’s not forget the hotdogs!
Aside from Adobo, Filipino Spaghetti is yet another dish that is making a name out there. Even the late Anthony Bourdain found it “deranged yet strangely alluring”. He was referring to Jollibee’s spaghetti. A local giant fast-food chain that serves this sweet Filipino Spaghetti on their menu.
Continue reading Filipino Spaghetti with Corned Beef at Foxy Folksy.
Try this super tender Pork Lengua Recipe with creamy white sauce. Cooked in presure cooker to cut the cooking time. An all-time favorite Filipino delicacy.
Lengua is a dish made from beef or pork tongue, beef being the more popular choice. The popular way of cooking Lengua in the Philippines is with white sauce. People would normally serve this at special occassions.
I was asked by one at Instagram to write about Lengue Recipe.
Continue reading Creamy Lengua Recipe (Pork Tongue) at Foxy Folksy.
Try this melt in your mouth Pork Adobo Recipe with a perfect balance of saltiness, and acidity. Slow-cooked and then sauteed in browned garlic for richer and fuller flavors.
Adobo has become an iconic dish that represents Filipino food worldwide. It is always present and usually takes the top place in all the Filipino food list you can find.
There was even a movie called ‘American Adobo’ back in 2002. Which is not about Adobo really but about the lives of five Filipinos living in the USA.
Try this really simple Sinampalukang Manok recipe. A Filipino hearty, sour chicken soup made with bone-in pieces of chicken and unripe pods and young leaves of tamarind.
I have Sinampalukang Manok in my recipes-to-do list for the longest time. But somehow I keep on procrastinating.
I can count in one hand the times I’ve sampled this soup and the last time was more than a decade ago. I don’t even remember my Mama cooking it for us.
Continue reading Sinampalukang Manok (Chicken in Tamarind Soup) at Foxy Folksy.
It has been a while since I made this Mung Bean Soup or Ginisang Munggo as we call it. I was checking my old post and decided to edit my recipe a bit. Only to include some other ingredients that were missing from my German kitchen. But are now easily available to me being back in the Philippines. To make it more authentic and special.
I am keeping the old text as it is about some fond memories of the times I shared with the good friends I made while I was in Germany.
Continue reading Mung Bean Soup (Ginisang Munggo) at Foxy Folksy.
Chicken Afritada is Filipino chicken stew in tomato sauce with carrots, potatoes and bell peppers. It is one of my Mama’s specialty dishes and she shared with me her secret which I am now sharing with you. There is this slogan in Tagalog, “Sarsa pa lang ulam na!”. And this dish perfectly fits this phrase. It translates to something like the sauce itself is good enough to be a viand.
Pinakbet or Pakbet is a Filipino vegetable dish that is flavorful as it is colorful. A medley of local vegetables like squash, eggplant, okra, yard-long beans, and bitter melon. Pork, shrimp paste, and tomatoes are used to give it its distinctive taste.
This Pinakbet recipe was originally published in 2016. Updated in 2019 to include new photos and additional tips.
My mama usually cooks Pinakbet for lunch or dinner as a side dish to fried fish or other fried meat.
This Minatamis na Saging basically requires only 3 ingredients, plantain or cooking bananas, brown sugar, and water. The tapioca pearls and milk is but an added bonus to make it more special. Try it for an easy, delicious and healthier dessert or snack choice.
This recipe was originally posted in 2015 and updated in 2019 to include new photos.
I made a batch of this when my two nephews/godsons, Andrei (9) and Jiro (7), were left to us one afternoon.
Continue reading Plantain Bananas in Syrup (Minatamis na Saging) at Foxy Folksy.
