Cassava Bibingka (Cassava cake)


banana leaves (available frozen in Philippine stores or Asian/oriental stores, you can also use grease proof paper)
3 large eggs
2 cups of sugar
7 cups of raw cassava, grated or frozen and squeezed dry
1 cup evaporated milk
1/2 cup of coconut milk
1/4 cup unsalted butter, melted


1 cup coconut milk
1 cup brown sugar
1 teaspoon Vanilla extract
3 table spoon of grated cheddar cheese


1. Preheat oven 170 Celsius
2. In a bowl beat the eggs and sugar until light and lemony colour. Add the melted butter, coconut, cassava, coconut milk. Mix it well and pour it into the prepared baking dish. Sprinkle the cheese on top and then put the mixture in the oven for 30 minutes
3. While waiting for the mixture to cook, for the topping, in a small sauce pan over a medium heat. Add the brown sugar, coconut milk and vanilla extract. Cook while stirring often until the brown sugar dissolve. Stir it for 5 -10 minutes, take it off the heat and leave it on one side.
4. Pour the topping over the newly baked Bibingka, spreading it evenly.

Serves 8-10
Duration 40 minutes

More Filipino recipes here!


Kalderetang Kambing (Goat Stew)


0.7 kg goat, cut into cubes
3 tsb liver spread or crashed liver
4 large onions, chopped
5 cloves garlic, crashed and chopped
8 tomatoes, sliced
96g grated cheese
2 tsb tomato paste
2 red peppers, diced
2 green peppers, diced
potatoes, diced
2 chili peppers, minced
700 ml water
4tsb rice vinegar
cooking oil


Before cooking marinate goat meat in to vinegar salt & pepper for 10-15 minutes.

1. Add oil in the casserole dish, saute garlic and onions. Then add the tomatoes, chili and goat meat. Saute until meat is brown.
2. Add tomato paste stir until paste is spread then add water & liver spread. Bring it to boil, then add alt & pepper let it simmer for at least 45 minutes to 1 hour or until the goat is tender.
3. Add the potatoes simmer for 10 minutes, then cheese, red & green peppers put the lid and leave it to simmer for another 15 minutes string occasionally.
4. Serve it with plain boiled rice.

Serves 6-8
Duration 1 hour 25 minutes


Bicol Express


0.68kg pork cut into strips
one 1-inched piece fresh ginger, peeled and thinly sliced
1 stalk of lemon grass, smashed and cut into quarters
6 garlic cloves, sliced
1 large onions, thinly sliced
16 fl oz of coconut milk
4 tablespoon shrimp paste
3 poblano chilies, seeded and cut into 1/4-inch strips
5 jalapeno chilies,seeded and cut into 1/4-inch strips
2 habanero or other fresh red chilies, seeded and cut into 1/4-inch strips
3 new mexico or other fresh green chilies, seeded and cut into 1/4-inch strips
5 hot Thai chilies, thinly sliced (with seeds)


1. In large saucepan over medium high-heat, stir together the pork, ginger, lemongrass, garlic, onion and coconut milk. Bring to boil, the lower the heat and simmer,uncovered. Stirring occasionally, until pork soften, 10 minutes.

2. Add the shrimp paste and chilies and cook until chilies are soften but still al dente, 5-7 minutes.

Serve 8-10
Duration up to 20 minutes

Recipes taken from “Memories of Philippine Kitchen” by Amy Besa and Romy Dorotan.


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