I’m just as surprised as you. Ube and leche flan are two classics found at the dessert table of every Filipino gathering, yet no one ever thought of fusing the two.
Well, Cafe 86 in Chino Hills, California did just that.
If you’re still on the Frozen bandwagon, then I have some hilarious news.
Adobo. “Let It Go.” I mean, it was bound to happen, right?
Quite frankly, I’m over the Frozen hype, and if I hear that piano intro again, I may just rip my hair out. But, I can let it slip just once more.
(By the way, excuse my lack of posts lately. The holidays sure can be relaxing! I recently had this ube/leche flan cupcake the other day, and I’m dying to talk about it in my next blog post! If you’re interested, find the picture of it on my Instagram, @eatfortoday!)
This is a buko pie appreciation post.
Buko pie is basically coconut pie. Nothing more, nothing less. The inside is filled with loads of fresh young coconut “meat” (none of that shredded dry stuff), and when paired with the soft, flaky pie crust, it is just heavenly. Each slice is like a decadent tropical holiday in every bite.
My family recently received “pasulubong” from the Motherland this past week. My relatives back in the Philippines usually send a box of buko pie fresh from a bakery, and of course, they didn’t disappoint.
Excuse me while I help myself to a slice or two.
Grab the recipe for easy buko pie here.
Recently, my father whipped up a batch of his famous spaghetti. It’s a serious guilty pleasure: it’s rich, comforting and, well, sweet. That last term isn’t normally used to describe traditional spaghetti. But for Filipino spaghetti, it’s standard.
Filipino spaghetti is a hybrid dish that shares the same ingredients from its Italian influence. The dish tends to be on the sweeter side and has an uncommon protein, but I promise you it tastes better than it seems.
To be completely honest, it’s not a revolutionary dish. If anything, it’s an unusual take on traditional spaghetti and meatballs that would probably cause celebrity chef Giada de Laurentiis‘ Aunt Raffy to scoff at the dish (if you’re a Giada at Home fan, you’ll know exactly what I’m talking about.)
But there’s just something about Filipino spaghetti that makes it delicious and comforting. I don’t know whether if it’s a play on sweet where savory should be, or the unfamiliarity of the “mystery meat.” All I know is that growing up, Filipino spaghetti was one of those dishes comfort dishes to look forward to for seconds. And thirds. Sometimes fourths.
Here are the three ingredients that converts traditional Italian spaghetti into a Filipino masterpiece.
If you still feel like you’re not quite grasping the basics of Filipino food, then the video above may teach you a few things about my homeland’s cuisine.
The video features YouTube sensations the Fung Brothers and Richie Le venturing deep in to the scary abyss known as West Covina, Calif. to try Filipino food. They also bring Filipino-American musician AJ Rafael along to give them a rundown on his culture’s food.