Homestyle Recipes, Kitchen Tips and Hacks
I love to eat bitter melon, although I never liked them as a kid, I no longer remember at what age I started eating them with pleasure. Their health benefits are what motivated me to eat them, particularly their potential to help regulate blood sugar and lower cholesterol. I like my bitter melon as is, …
I’ve never really been a fan of liver on its own. The taste is just too strong for me, and when it’s served on its own, it can feel a bit overwhelming. But that doesn’t mean I completely avoid it. In fact, I enjoy eating papaitan, which combines liver with other meats and innards. In that …
Bicol Express is known for its creamy, spicy flavor. It’s one of my favorite dishes, and I use the hottest pepper I could find whenever I cook it. Although it’s called Bicol Express Recipe, the term “Bicol Express Recipe” unfortunately did not originate in Bicol. It was coined by Cely Kalaw, a native of Laguna, …
I’ve always loved scrambled eggs and omelets, but this one is one of my favorites. Growing up, garlic scrambled eggs with onions and tomatoes felt like more than just breakfast to me—it felt like comfort, family, and home. The first time I ever tried this dish was in elementary school, during summer vacation with my …
Adobo is a childhood favorite I’ll never outgrow in the Philippines. Growing up, in our household, we ate with our hands, which meant every meal was an experience you tasted from start to finish—sauce and all. No wonder I call this childhood favorite finger-lickin’ good. This is one of the simplest Filipino dishes to cook. And …
There are varied opinions and practices about whether garlic or onion goes in first. A lot of people say that onions should hit the pan first because they take longer to soften and release their sweetness, while minced garlic is fragile and prone to burning. For many home cooks, the vibrant, pungent kick of toasted …
I know how you feel. The stress and frustration of peeling a stubborn egg (where egg white sticks to the shell) is indescribable. Honestly, it’s easier to chop the egg in half and scoop the egg with a spoon. But here is a simple way to make peeling hard-boiled eggs easy (you can skip to …
Frying in pans made of iron, steel, and aluminum was challenging during my early years of cooking. I won’t forget the first time I fried Tilapia fish in an aluminum wok (kawali). When I flipped it, half of the fish stuck to the pan, and the other half stuck again when it landed back in …
Disclosure: This post contains affiliate links. I may earn a commission from qualifying purchases. It comes at no extra cost to you and helps me create more free content! The manual pressure cooker: My dad first introduced me to this piece of equipment when I was young. The noisy, rhythmic hissing and rattling that went …
I was 7 years old. My dad gave me a food infused with hot pepper and warned me it was hot. I said I could take the heat. So I happily took it, bit, and chewed it. A few seconds later, I could feel the intense heat. Soon, I was crying. My dad and older …