Known as Cocido madrileño by the Spaniards, pochero had been until recent decades a traditional Sunday dinner for Filipinos. It is a meat stew with lots of vegetables. Among the typical components of putsero are potatoes, cabbage, saba bananas, baguio beans, garbanzos, onions and garlic. Other ingredients are tomato sauce, sugar, salt and white pepper. […]
Also known as lumpiang sariwa (fresh lumpia). Ubod is the heart of the coconut palm where the leaves and the nuts are formed. The tree dies when the ubod is removed. The Visayans who started this kind of lumpia set aside enclosures of coconut trees barely a foot apart, all meant to be cut down […]
Pancit (pansit) is a catchall term for Chinese-influenced noodle dishes in the Philippines. There are many different kinds of pancit — different noodles, different ingredients, different styles of cooking. Here is one recipe for pancit using egg noodles.