Sauteed Shrimp Paste

Shrimp paste is a fermented krill or baby shrimps. There are lots of Filipino dishes that calls for shrimp paste or bagoong alamang, but I love...

Mely's Kitchen Peach Melba

 A delicious combination of ice cream and peach, I love how the flavors blended in this dessert, wanna try?Ingredients:Any flavor ice creamwhipped...

Tortang Puso ng Saging

Masarap, madaling lutuin at simple lang ang ingredient.Mga sangkap:1 puso ng saging ( saging na saba dahil hindi mapait)3/4 cup harina1 sibuyas...

Pastel De Belem

A pastel de Belem  is a Portuguese egg tart pastry, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola,...

Guso Salad

Guso is an edible seaweed that is abundant in the Visayas and Mindanao regions of the Philippines,affordable and delicious, and this is very...

Bagoong Rice

Friday is a food trip day, so here is my food trip today, since I have a leftover rice and sauteed shrimp paste, my friend suggested that we...

Ginataang Sitaw at Kalabasa

Napakakumon na potahe sa araw araw ang gulay n aito dahil masagana ang kalabasa at sitaw sa mga palengke kaya di ka na mahirapang maghana pa...

Sinukmani

Well known as biko throughout the country, but if you go to Batangas they called it Sinukmani, a delicious sticky rice cooked with coconut milk...

Kilawin na Puso ng Saging

Madalas gawin ng kasambahay namin noong bata pa ako, dahin napapaligiran ng saging na saba ang aming bahay sa bukid, kaya masagana ang puso...

Ensaladang Pipino at Camatis

Simple salad to go with your main dish, I made this to partner with my fried fish and fried rice, satisfying and a very good appetizer.Ingredients:1...

Classic Polvoron

This is the polvoron that I will never forget. Popular during the late President Marcos's regime in the Philippines where he gave a regular...

Mely's Kitchen Shrimp Tempura

An economical way of making shrimp tempura from my kitchen, eggless! :-)Ingredients for 4 sevings:1/2 kilo regular size shrimps ( de-shelled...

Peach Melba

Peach Melba was invented in 1892 by French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba....