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Many of Angela Dimayuga’s childhood parties revolved around adobo. This is her play on it using fish instead of the traditional pork or chicken. The sauce has the same salty-sour balance from soy ...

Try this recipe from the PSO Team Bahrain of the 1 st Culinary Competition 2013 – 2014. Heat pan and put 3 tbsp of olive oil. Add ½ cup of butter. Sauté ginger, onions and garlic. Add bacon strips.

What He’s Known For: Serving Filipino food with equal parts individuality and respect for tradition. Reimagining the food of his childhood with Northern California’s best ingredients. THERE ARE over 7 ...

Filipino food has never sustained much attention in the continental U.S. despite ties that date to 1898, when Spain ceded control of its Pacific colony to the U.S. That’s curious, because the cuisines ...

Note: This classic Filipino stew is typically served with steamed white rice and a bit of shrimp paste, which provides deep umami flavor. Related Articles 3 brilliant winter stews go far beyond ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...