
Spicy Veg Okoy (Fritters)
Add kimchi to your vegetable okoy for a salty, spicy kick to this traditional Pinoy snack.
Continue reading Spicy Veg Okoy (Fritters)
Add kimchi to your vegetable okoy for a salty, spicy kick to this traditional Pinoy snack.
Continue reading Spicy Veg Okoy (Fritters)
Have too many ripe bananas? How about try making a fermented version of the popular Pinoy condiment. Continue reading Fermented Banana Ketchup
Looking for a veggie dish this Lent? The reliable ensaladang talong gets a ferment addition. Continue reading Ensaladang Talong (Grilled Eggplant Salad)
If you’re a fan of the typical savory Pinoy breakfast, adding ferments will amp up the nutrition in your almusal. Continue reading How to Add Ferments to Pinoy Breakfasts
Thanks to The Coconut Cookery of Bicol, we discovered another way to use sauerkraut—cooked in coconut milk! Continue reading Ginataang Sauerkraut (Sauerkraut Cooked in Coconut Milk)
Make a vegan version of this famous Ilocano soup using preserved calamansi Continue reading Vegan Papaitan (Vegan Bitter Soup)
Bump up the nutrient content of chickpea tuna salad with chopped sauerkraut instead of pickle relish. Still so yum! Continue reading Vegan Tuna and Sauerkraut Salad
Instead of traditional green onions, we used young leeks for this kimchi. Continue reading Leeks Kimchi
We know bataw because of Bahay Kubo, but do you know what it looks like and have you eaten it? Continue reading Bataw Express (Hyacinth Bean in Spicy Coconut Milk)
Turn tempeh into a familiar Filipino dish that you’ll want to eat with loads of rice.
Continue reading Adobo Tempeh sa Gata (Tempeh Adobo in Coconut Milk)