Video of recipehttps://www.youtube.com/watch?v=82JfLAgLyf0

https://nutriasia.com/recipes/bulalo/With the soup’s streaming broth and meat that’s fall-off-the-bone tender, you’ll feel like you’ve been transported to the best bulalohan in cool Tagaytay.

Authentic Filipino beef soup, but this one I made is the cheapest version. I only used available ingredients that I have at home.

This is a traditional meat stew from the Philippines. Caldereta originated in Spain, and there doesn't seem to be that much substantial difference between this Philippine and the Spanish versions I've seen. It is most frequently done with beef as I've done here, though the original uses goat meat (kalderetang kambing), and it is also possible to use pork (kalderetang baboy), or chicken (kalderetang manok). #heirloom 🇵🇭

#Eidkaypakwan

In English, nilagang baka literally means “boiled beef.” This Filipino soup dish consists of beef brisket or shank , potatoes, pechay, Baguio beans, cabbage and corn 🥰 one of my favorite dish of Filipino comfort food.

This fish recipe is very simple. We usually have it for breakfast with garlic fried rice.

Puto Pao the siopao filling can be either pork or chicken. It mainly depends on what you prefer. The puto’s softness delightfully complements and balances the savory taste of the filling. The muffin-like buns perfectly blend in with the sweetened porkflakes that make up the filling which is locally called Asado. You can add salt egg and cheese at the top or it can be optional.

It is one of my favorite recipe and it is made on many occasions and festivals.

This is a LARGE Cajun dish that will do well for a gathering served with a few other sides. Or for a large family. The way this is cooked will make a big difference in the outcome of the flavor of the dish. The key is to satue and brown ingredients so that you have a nice deglazing that will create the sauce used to cook and coat the pasta.

This is a sweet rice cake traditional served during cuaresma (Holy Week) or todos los santos (All Saints Day) in the Philippines; but nowadays, this can be enjoyed during any occasions.This recipe can also be done without the Pirurutong. If using pure glutinous rice, skip soaking the rice. You will end up with an off-white rice cake.

Palitaw, a well-known Filipino delicacy, is a rice cake that is boiled to perfection. Traditionally, these rice cakes were made by pounding rice, but nowadays they are predominantly crafted from a mixture of glutinous rice flour and water. These cakes are recognized for their circular and flat shape, which are achieved through boiling in water and subsequently rolling them in grated coconut, crushed nuts, and sweetened sesame seeds.The name "palitaw" is derived from the Filipino term "litaw," which means to float. This refers to the cooking technique wherein the cakes are boiled until they rise and float to the surface. Like other rice cakes in the Philippines, palitaw is commonly enjoyed as a dessert but also serves as a delightful "merienda" treat for the afternoon.