Sweet Basil (also known as Italian Basil) is the most used herb nowadays. That’s why I have it in the garden so I can readily pick the leaves if I need to make pesto or just plain use the leaves in pasta. I particularly like it in Penne Pasta Alfredo with Shrimp or Chicken. Sweet…
Malunggay or Moringa leaves are having good reviews not only as a healthy food but also a solution to reduce world hunger. I just learned that the leaves can be incorporated in the making of noodles or pasta just like spinach for added health benefits. You can mix the dried ground leaves with the rice…
We call these delectable green vegetable Baguio beans because they are mostly grown in the Mountain Province where the temperature is cooler than the lowlands in the Philippines and Baguio City is the most popular destination during the hot summer months.
Kinchay or Leaf Celery (Chinese Celery) is a very versatile herb that we use for everyday cooking in the Philippines. It has the flavor and aroma that we like to impart in our local dishes like pancit, chop suey and soups.
Bixa Orellana Achuete is probably the most important ingredient in the Filipino cuisine. The bright red color that imparts in the food makes the food more palatable and presentable. It is most used in recipes that we inherited from the Spaniards like the dish we call “menudo” or the famous “paella”. Achuete is an evergreen,…
SINGKAMAS- Jicama, Mexican yam, chop suey yam, yam bean. Singkamas or jicama is a very popular summer savory snack in the Philippines.