Kain Pinoy | A Filipino Food Blog

Entries Tagged as 'Food! Glorious food!'

Pan-Grilled Chilean Sea Bass with Port Wine Reduction

March 25th, 2012 No Comments

This recipe is very easy  to make. Chef Rikks Valles of Mida Food Distributors Inc. suggests using Pinot Noir and the best port wine you can find for the sauce. Just like the Cream Dory Tandoori with Raisin Couscous and Crab Cakes with Aioli Dill Sauce, this recipe for Pan-Grilled Chilean Sea bass with Port […]

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Cream Dory Tandoori with Raisin Couscous

March 23rd, 2012 No Comments

It’s recipe time once again! This time I’m sharing a recipe for Cream dory, a fish that has become quite popular here in the last couple of years. Cream Dory Tandoori with Raisin Couscous is a very flavorful dish that was also prepared by Chef “Rikks” Valles of Mida Food Distributors Inc, a direct importer  […]

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Crab Cakes with Aioli Dill Sauce

March 21st, 2012 No Comments

Since the Holy Week is almost upon us, I thought it would be a good idea to post some seafood recipes with everyone. To start things off, I’d like to share this crab cake recipe by Chef Enrique Valles which he demonstrated during the “101 Ways with Seafood” cooking demo. Chef “Rikks”, as he is […]


Hainanese Chicken Rice Recipe from Chef Alex Chong

March 19th, 2012 1 Comment

I got to attend the Asian Culinary Journey by Chef Alex Chong held recently at The Maya Kitchen. Chef Chong, who is the Executive Chef at The  Heritage Hotel Manila, demonstrated some well loved dishes from the South East Asian region. Among these is one of my favorites: Hainanese Chicken Rice. Here is the recipe […]

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Max’s Lenten Offerings and Php299 Chicken Take-out Promo

March 14th, 2012 No Comments

Max’s Restaurant recently rolled out it’s Lenten offerings, infusing classic Filipino flavors into its new and lighter fare. These are Adobong Kangkong Stuffed Tofu; Cauliflower Puffs and Sizzling Seafood in Honey Bagoong Sauce. Adobong Kangkong Stuffed Tofu Max’s Adobong Kangkong Stuffed Tofu is an inventive twist to the quintessential adobo. Fresh kangkong leaves, shiitake and button […]

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The Green Lantern Kreme Doughnut

June 24th, 2011 2 Comments

I finally tried it last night after watching The Green Lantern movie, and i I loved it. I loved it so much I had three in one sitting! The Green Lantern Kreme Doughnut is Krispy Kreme’s version of the comic book classic made of rich chocolate dough, smothered with Hershey’s milk chocolate icing, doused with […]


Another Fresh Idea at Bistro Ravioli

March 6th, 2010 15 Comments

The minds behind the innovative food court favorite have opened Bistro Ravioli in SM Mall of Asia, a restaurant that offers the same fresh pasta that has made Ravioli a hit. Prices differ slightly from Ravioli; it is a full service restaurant after all and not the food court. The menu comprises of appetizers; the […]

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February 3rd, 2010 3 Comments

I love buro! I sometimes eat it everyday, with fried fish, eggplants and steamed okra. Buro is made of fermented rice with fish or shrimps, and originated from Pampanga. It is sauteed in oil with garlic, onions and tomatoes and served as a condiment to grilled and fried fish, fresh mustasa (mustard greens) and fried […]


Tinolang Manok

January 19th, 2010 8 Comments

I think it was 2 years ago when I first saw Travis Kraft’s video tutorial on Youtube on how to cook Adobong Manok. While I may have laughed at his attempts at speaking a heavily American-accented Tagalog, it has inspired me to write post about Filipino dishes that I love. For my first recipe post […]


The Christmas Ham- A Filipino Tradition

December 24th, 2009 3 Comments

Nothing says Christmas like a delicious Christmas ham on the table at noche buena. While the ham-hamon as it is locally called- originated in the west, Filipinos have whole-heartedly embraced it; adjusting and cooking it to suit the Filipino palate–making it a part of Filipino Christmas tradition.

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