Here is a simple recipe on how to make a delicious Filipino Leche Flan. Give this a try. 
I guarantee you, your family and friends will love it. Enjoy!

Flan Ingredients:
1 dozen egg yolks
1 can evaporated milk
1 can condensed milk
1 tbsp. vanilla extract

For the caramel:Mix 4 tbsp. white sugar and 3 tbsp. water in a small pan. Bring to a boil for few minutes. Remove from heat and pour on the flan molder. Set aside and allow it to cool for few minutes.

For the Flan:
Mix the egg yolks, evaporated milk, condensed milk and vanilla extract in a mixing bowl. Gently pour the mixture in the caramelized mold.

Cooking Procedure:
Cover molder with a piece of aluminum foil. Steam for about 30-40 minutes.
Allow it to cool and refrigerate overnight before serving.

* When serving run a thin spatula around the flan or knife to loosen the edges. Place serving dish on top of the molder. Holding it tight, quickly turn it upside down to show the caramel sugar.



Pork binagoongan sa gata is one of Pinoys favorite recipe specially when done right.

This recipe is pretty simple and good using pork shoulder sauteed in shrimp paste and simmered in coconut milk. It's not as salty as I used store bought gisadong bagoong from a bottle. 

2 lbs pork shoulder, cut into 2 inches cubes
3 tablespoon gisadong shrimp bagoong
5 cloves of garlic, mince
1 medium size onion, slice thin
1 teaspoon grated ginger
2 pcs bay leaves  
1 serrano chile, slice thin (or 2)
2 cups coconut milk
1/4 teaspoon ground brown pepper
1/2 tablespoon sugar (optional)
3 tablespoon cooking oil

Cooking Instruction:

Boil pork in 3 cups of water and bay leaves for 30 minutes in medium heat.
Once pork is fully cooked remove from the broth. Save remaining broth for later. 

Using a wok, heat cooking oil in medium low heat.
Saute garlic, onion and ginger till caramelized.
Add bagoong and stir fry until aromatic then add the cooked pork. 
Stir fry for few minutes then add a cup of the remaining pork broth.
Season with sugar and ground pepper to taste.
Simmer in medium low heat till sauce thickens. 
Pour in coconut milk, stir well and add the chile slices.
Simmer in medium low heat till sauce thickens.
Remove from heat and serve hot with lots of steamed rice. 



A simple Filipino merienda yet very filling and easy to prepare. 

Simple Ingredients

5 pieces saba banana (plantain or thai banana will do) 
1/2 cup cooking oil
1/2 cup brown sugar (optional)


Cut bananas into half and set aside.
Heat frying pan in medium heat.
Add cooking oil and reduce heat to medium low. 
Fry banana one by one till golden brown on each side for about a minute or 2. 
Place fried banana in some paper towel to drain excess oil. 

Either sprinkle some brown sugar while frying the banana or serve on the side for dipping. 
Best when eaten hot with a glass of iced cold coke. 


A simple recipe for those who loves bell peppers. Your choice to either bake it or fry. 
This one is fried just the way my hubby likes it. 

2 large red bell peppers, cut in half, remove seeds and wash
1 lb ground pork or chicken
4-5 cloves of garlic, minced ( i like it garlicky)
1 medium size onion, minced
1/2 cup grated cheese, otional
Salt and ground black pepper to taste
2 eggs, beaten
1 tablespoon flour
cooking oil

Cooking Direction:

Saute onion and garlic till caramelized.
Add ground pork/chicken and cook till the mewt turns golden brown.
Season with salt and ground pepper to taste.
Remove the sauteed meat from heat, set it aside and allow to cool. 

Using a deep bowl, beat egg and mix with flour.
Add sauteed meat and mix well. 
Add the grated cheese if desire and mix well. 

Fyi.. you can also add any stuffing you want to the mixture like potato, carrots or more bell pepper.

Stuff the bell peppers with meat mixture and fry in enough cooking oil for about 5 minutes or so on each side in medium low heat. 
Place the fried bell peppers in paper towel to drain the excess cooking oil. 

Serve hot with steam rice and enjoy! 


Here is a simple step by step on how to make Pork Dinuguan Ilonggo Style.  

Pork Dinuguan or Pork Blood Stew is made from pork blood and meat. 
Other uses internal organs of the pig so your choice. 
Some even use chicken or beef as substitute to pork meat. 

2 lbs. pork belly, cut into bite size
3 cups pork blood
4 pieces garlic cloves, minced
2 thumb size ginger, cut into bite size
1 medium size onion, minced
1 bunch lemongrass, cut into 2 inches long
3 pieces chile peppers
1 to 2 cups datu puti vinegar (depends how sour you want it)
4 pieces bay leaves
2 table spoon cooking oil
sugar, salt and ground black pepper
2 cups water

Cooking Direction:
Saute ginger, garlic, onions till caramelized. Add pork and lemongrass till the pork turn brown on the edges using a deep pot. Pour water, cover pot and bring to boil until pork is very tender. Remove cover, add vinegar and simmer in medium heat. Do not cover the pot while you are simmering with vinegar. Season with sugar, salt and ground pepper to taste. When the pork is tender pour in blood pot , stir and simmer. Add the chile peppers, cover over medium low heat, stirring for about 10 minutes. 


Maria's Kusina, formerly Mami King is our new favorite Filipino restaurant. The food is good for a reasonable price. This is not one of those turo-turo place where the food has been sitting under a heat lamp for hours. It is a sit down restaurant,  made to order and the food comes to your table piping hot. The best part is the customer service, excellent! Food portions were also generous. 

Definitely worth a try, Pancit Habhab. Comes with vinegar.

Lechon Kawali, tasty but we want it more crispy

Lumpia Shanghai

Filipino Spaghetti, taste close enough to Jollibee

Beef Mami, a little salty for me

TapSiLog with a side of tocino. I love how they serve breakfast whole day. 

Savory Chicken with Java Rice is perhaps the best. Crispy outside and juicy inside, and the sauce is the best!

 Pancit Canton. It was okey. A little salty on my end.

Located at:
6901 La Palma, Buena Park, CA 90620
Tel # 714 521 0108