Lechon manok is a Filipino spit-roasted chicken. The chicken is marinated overnight then typically roasted over charcoal. For my homemade version (since I don’t have a spit roast) I use my air fryer. This works perfectly. Check out the recipe below!
This is my version of an important part of any fiesta plate on Guam.
Toyomansi is a classic Filipino condiment made of soy sauce (toyo) and calamansi (mansi). This marinade is delicious and the chops can be cooked stove top, on the grill, in the oven, or in the air fryer.
Beef & Broccoli Stir-Fry is one of my favorite dishes. This is an updated version of a recipe I posted back in 2021 (I have deleted the old version). This new version is still an easy one but includes some extra ingredients and steps to …
Sharing my mom’s recipe for this family favorite! Filipino Chicken Curry makes use of a combination of curry powder, coconut milk, and fish sauce and is one of the mildest curry dishes found around the world. The flavors are savory, rich, and creamy with a …
Kinilaw hailed from the Visayan region and is derived from the word, kilaw, which means raw or uncooked. The meat, typically a fish, is ‘cooked’ without the application of heat but is rather cured in vinegar. A simple, humble recipe but very tasty!
Sinuglaw is a dish composed of grilled pork belly and Filipino fish ceviche. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric …
Here’s is another take on a Inihaw na Liempo – Filipino Grilled Pork Belly. This is just 5 ingredients and could not be easier and delicious.
