My Love for All Things Ube

This is an excerpt from my first blog post for BOSFilipinos, which I co-founded and recently launched with two of my friends. Our mission is to help elevate Filipino culture, starting with the Greater Boston area.

I started very young. My love for all things ube began with the luscious ube halaya (ube jam) that my great aunt Lola Conch would make at home. I would wait impatiently for hours as she prepped and cooked then simmered, stirred, and stirred some more. As soon as the jam was ready, still hot from the oven, and oozed with bright yellow mantequilla (butter), I happily lapped it up, savoring each thick, sweet spoonful.

My heart starts beating faster. My mouth starts to water. My tummy starts to rumble. When I see pig ears on a menu, I must try it. This is the Pig Ear Pad Thai...

This mouth-watering dish of gravy fries from Strip T’s is not just Dish of the Week, but also the most indulgent side dish I have consumed this year (so far, we’re only halfway through the year…)...

No-churn coffee ice cream, no ice cream maker needed, with simple every day ingredients. And to make it even better, I added "cake pieces" aka mini Nilla wafers

If you ask me what to eat in LA, I will say: Filipino food. Of course, you should make the most out of your trip and eat other cuisines as well (and this blog...

The Dish of the Week is the Torched Avocado from Alden & Harlow. This little beauty has peeky toe crab, poached egg, and a kalette and cauliflower kimchee. It’s from the brunch menu, available only on...

This week's dish is the Shakshuka from Tatte Bakery & Cafe in Harvard Square. Shakshuka is a traditional North African dish with eggs, bell pepper, and tomato. I got the meatball and labne version....

Soft and chewy, with wafts of cinnamon, and a mild caramel flavor from brown sugar. Add some silky chunks of chocolate with sea salt, and we have a winner.

May 14, 2017

Crab Cake Linguini

The crab cakes are made with real crabmeat, sweet and succulent. They're perfect in a spicy, garlicky pasta, slick with olive oil and flavored with the taste of the oeean, courtesy of salty anchovies.