Crispy pata, a beloved Filipino dish of deep-fried pork knuckles, is known for its crispy skin and tender meat, often served with a tangy dip. In Cebu, spots like Alejandro's Crispy Pata have ...

On the Max's Restaurant menu. Dating back to 1945 in Quezon City, Manila, the restaurant chain offers authentic Filipino cuisine, including its signature "Sarap-to-the-Bones" crispy fried chicken.

Where to savor beloved Pinoy and reimagined Thai dishes. Ma. Stella F. Arnaldo; June 27, 2025; 11 views; 5 minute read; Phil Rosenthal finally gets fed in Manila.

Ingredients 4-5 boiled potatoes, half a cup of grated and chopped (onion, carrots and coriander leaves), half a tablespoon of chopped green chilli, salt to taste, red chilli powder, breadcrumbs ...

Other Ingredients 100 gm paneer, half a cup of roasted bell peppers, 4-5 soaked cashews, two dried red chillies, two garlic cloves, one tablespoon of olive oil, salt to taste, a teaspoon of honey ...

Not too long ago the only Filipino dishes you could readily find in Sydney were based on pork, vinegar and rice. To be fair, those are three unofficial pillars of the cuisine, and the three things ...

Braise the pork belly . Preheat the oven to 250°. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat.

Preparing this simple recipe takes approximately 15 to 20 minutes, followed by a 30-minute cooking time in the oven. In her cookbook 'Simple Comforts', Mary wrote: "A great pasta bake, this has ...

This comforting, not-so-authentic paella is my mum's speciality – with chicken, seafood and perfect socarrat. Sunshine optional, crispy bottom guaranteed.