š“Banana and coconut wrapped in golden crisp lumpia, rolled in caramel and crushed macadamia nuts. Itās dessert. Itās indulgent. Itās your new tropical go-to. A Taste of the Islands, Wrapped in Lumpia This Macadamia-Crusted Lumpia is inspired by the merienda tradition of turon (banana lumpia), but it takes a tropical twist by adding crunchy young… Continue reading Macadamia-Crusted Lumpia
Category: Snack
Vegan Curry Musubis
š±āØ Savory, handheld, and perfect for sharing! Picnics are kind of my thingāespecially when they involve rice balls in all shapes and forms. For the past few years, Iāve been making an ever-rotating assortment inspired by this hanami-style picnic spread from Constellation Inspiration. These Vegan Curry Musubis are one of my go-tos: easy to prepare… Continue reading Vegan Curry Musubis
Crunchy Taiyaki Sammies
A fish-shaped breakfast thatās big on flavor and fun. Weāre keeping the Japanese food adventure goingāand this time, weāre taking it to the breakfast table. Taiyaki might traditionally be filled with red bean paste, but today, weāre flipping the script: meet the Crunchy Taiyaki Sammies, stuffed with crispy bacon, melty cheddar, and a sunny-side-up egg.… Continue reading Crunchy Taiyaki Sammies
Coconut Panna Cotta with Honeyed Peach Gum
Creamy, refreshing, and just the right amount of fancyāthis coconut panna cotta is a beautiful fusion of flavors and textures. Perfect for make-ahead entertaining or an elegant treat to share with family. āØ Why Youāll Love This Recipe š„„ Ingredient Spotlight Peach Gum (ę”č¶) Peach gum is a natural resin from wild peach trees, often… Continue reading Coconut Panna Cotta with Honeyed Peach Gum
Giniling FĆ ntuĆ”n (é„å¢)
We love our rice. This fact is even more obvious after deliberating at COSTCO with my oldest daughter as to how many sacks of rice we should get. I said one will be enough, but she said, two because āwe eat a lot of riceā, inviting chuckles from a nearby couple who overheard us and… Continue reading Giniling FĆ ntuĆ”n (é„å¢)
Strawberry Rose Milk Tea
I remember when boba was first introduced to Manila, people literally waited for two hours just to get a cup of blended iced chocolate with pearls. Merely a few months later, the interest quickly fizzled and thatās when I decided it was time to see what the fuss was all about. Many years later, though… Continue reading Strawberry Rose Milk Tea
Char Siu Tamales Oaxaquenos
Belated 3 Kings Post! In years past, Iāve always made a Rosca de Reyes (funny story: In Mexico, COSTCO sells this traditional sweet bread for much cheaper than other places, so scalpers have hoarded them, eventually reselling them for profit. Many of them ended up with a ton of inventory that, of course, could not… Continue reading Char Siu Tamales Oaxaquenos
Strawberries and Cream or Matcha Polvoron
This isnāt the first polvoron recipe on this blog. But itās a week until Christmas and I needed to make more presents for our Girl Scout troop, plus I couldnāt turn down an opportunity to make holiday- colored polvoron. I had my youngest help me with these, and she was eager to help with the… Continue reading Strawberries and Cream or Matcha Polvoron
Mexican Orange Chocolate Pull- Apart Buns
This recipe uses the Pan de Muerto bread base weāve been making for years. Itās a solid recipe, and we started making them because when my youngest was little, she had an egg allergy. Instead of skipping any kind of tradition because of her allergies, we decided to start making egg- free baked goods at… Continue reading Mexican Orange Chocolate Pull- Apart Buns
Red Bean and Black Sesame Polvoron
Polvoron is a shortbread made primarily with flour, milk and sugar. It originates from Spain, āpolvoā being the word for powder or dust. The Philippines and Mexico were both colonies of Spain for hundreds of years, and so, itās not surprising that this tradition has been integrated into our cuisine. Making polvoron brings me back… Continue reading Red Bean and Black Sesame Polvoron
Hey It's Jen Lou 