Recipes

Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes” Bringhe 1 tablepoon minced garlic 1/2 cup chopped...

Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes” Sisig Terrine 8 pieces pigs ears (drum taken...

This Lumpiang Sariwa / Hubad is a Chef Claude Tayag’s recipe “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”. ...

We definitely need this ice cream bowl to cool things down a bit.

Easy-to-prepare Korean Bingsoo dessert that's perfect for summer!

These healthy whole-wheat pancakes is what you need to get you and your body ready for the beach.

Layers of freshly baked butter cake were iced with buttercream made luscious with peach and strawberry puree and a “secret” dose of cointreau and coffee.

This dish is prepared by simmering and braising the meat for a long time with country-style ingredients, such as ham, liver and capers, to accentuate the flavor of the meat.

Suprisingly, the recipe uses grated coconut which was considered proletarian fare at that time. But these chewy buttery bars will give even the person looking forward to the 21st century, an unfading appreciation of the past.

In Pampanga, common menudo is never complete without tidbits of liver or heart. Menudo Sulipeña however, is an oxtail stew or braise decadent enough to grace a banquet.