First of all thank you very much to all who dropped by to say their congratulations and well wishes on our first year anniversary. I appreciate it very deeply and it is a bit of an accomplishment for me that I have made you aware how good Filipino food is. And thank you very much to Lei for the anniversary post and the little give-away to readers or should I say, Kitcheneers.
If this is your first time in this site, this is the article for you because I have a …

The native Filipino alphabet has no letter “Z” in it. That’s why longaniza (a pork sausage variant from countries that speak in either Spanish or Portuguese) is spelled Longanisa in the Philippines. The following recipe is a “how to make your OWN longanisa” and cannot compete with longanisas that are prepared by hands that do pork sausages from time of birth. But after you follow the recipe, after you have done all the mixing, rolling, tying, licking, stamping and frying of your own longanisa you will say that this longanisa …

Tapsilog, Tosilog, Longsilog
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The epitome of Filipino breakfast.
The saviors of Filipino vampires who go out at 3 a.m. seeking something to consume.
The creatures that give Cap’n Crunch the shivers.
The legal way to take in as much preservatives and food coloring into one’s system in one sitting.
The fat advocate.
The familiar food you would likely eat with strangers.
The driver’s gasoline.
The meal that defies and defiles the 3 food groups because it only knows fat and carbo.
A rich man’s treat and a poor man’s staple.
The disco food.
The food that was supposed to …