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Main Dishes

  • Filipino Beef Afritada (Afritadang Baka)
  • Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)
  • Filipino Beef Lauya
  • Authentic Filipino Pamplina Recipe
  • Sinigang na Baka sa Bayabas (Filipino Beef and Guava Sour Soup)
  • Homemade Beef Sisig Recipe
  • Sinanglaw (Authentic Filipino Beef and Offal Soup)
  • Cornsilog (Corned Beef with Garlic Rice and Fried Egg)
  • Filipino Beef Salpicao (Ginisang Beef sa Bawang)
  • Filipino Beef Adobo Recipe
  • Ginisang Corned Beef Recipe (Filipino Corned Beef Hash)
  • Inihaw na Pusit (Filipino Grilled Stuffed Squid)
  • Filipino Crispy Pata (Crispy Pork Leg)
  • Kalderetang Kambing (Filipino Goat Caldereta)
  • Inihaw na Liempo (Filipino Grilled Pork Belly)
  • Authentic Ilocano Dinakdakan (Warek-Warek)
  • Kilawing Kambing (Roasted Goat in Vinegar and Ginger)
  • Abuos Recipe (Ant Eggs Delicacy)
  • Authentic Mushroom Sisig
  • Kinilaw na Tuna (Filipino Ceviche Recipe)
  • Kinilaw na Dilis
  • Jumping Salad Recipe (Fresh Shrimp Ceviche)
  • Kinilaw na Tanigue Recipe (Filipino Fish Ceviche)
  • Lumpiang Hubad Recipe (Naked Filipino Spring Roll)
  • Lumpiang Sariwa (Fresh Filipino Spring Rolls)
  • Sinigang sa Pakwan (Watermelon Tamarind Beef Soup)
  • Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)
  • Sinigang na Salmon Belly sa Kamias (Filipino Salmon Sour Soup)
  • Ginataang Tulingan
  • Sweet and Sour Tuna (Escabecheng Isda)
  • Sinampalukang Kambing (Filipino Sour Goat Soup)
  • Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)
  • Tortang Okra (Filipino Okra Omelette)
  • Adobong Itlog (Filipino Egg Adobo)
  • Sarciadong Isda (Filipino Fish in Tomato Egg Sauce)
  • Homemade Garlicky Longganisa (Filipino Garlic Sausage)
  • Longsilog (Filipino Sausage with Garlic Rice and Fried Egg)
  • Tamarind Chicken Adobo (Adobong Manok sa Sampalok)
  • Sinigang Sa Miso
  • Pork Adobong Tagalog
  • Pinangat ng Bicol (Tilmok, Tinulmok or Tinuktuk)
  • Filipino-Style Seafood Boil (with Cajun Sauce)

Posts pagination

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Maria, owner of Kusina Secrets

Welcome!

Hi, I'm Chef Maria, the owner of Kusina Secrets. I share my favorite Filipino recipes, making them easy for anyone to cook at home. I started this site to help people discover the delicious flavors of Filipino cooking, no matter where you are!

More about me

Recent

  • Ginisang Corned Beef
    Ginisang Corned Beef Recipe (Filipino Corned Beef Hash)
  • Perfect spiced rum white russian recipe with layered cream. Easy 5-minute cocktail with warm spices. Step-by-step guide from Lola's Kitchen.
    Spiced Rum White Russian Recipe
  • ## **The Story Behind Coco Jam** Coco jam, or "minatamis na bao" as it's known in the Philippines, has its roots deeply planted in Filipino culinary tradition spanning centuries. The name itself tells the story - "minatamis" means "to make sweet" and "bao" refers to coconut, though it literally translates to coconut shell. This sweet coconut spread emerged from the practical need to preserve the abundant coconut harvest that blessed the Philippine archipelago year-round. Long before refrigeration existed, Filipino families discovered that cooking fresh coconut cream with native palm sugar created a shelf-stable preserve that could last for weeks. This technique allowed them to enjoy the rich taste of coconut long after the fresh supply had been consumed. The slow cooking process not only preserved the coconut but transformed it into something even more delicious - a creamy, caramel-colored jam that became a household staple. Regional variations of coco jam exist throughout the Philippines, each with its own local twist. In the Visayas region, this same preparation is often called "soft latik," which can confuse newcomers to Filipino cuisine since "latik" also refers to the crispy coconut curds used as a topping. The Luzon provinces, particularly in areas like Bataan and Laguna where coconuts grow abundantly, have perfected the art of making coco jam as a daily breakfast companion. Traditional Filipino breakfast wouldn't be complete without freshly baked pandesal and a generous spread of homemade coco jam. This combination has nourished Filipino families for generations, providing the energy needed for long days of work while satisfying the Filipino palate's love for sweet flavors. The practice of making coco jam was typically passed down from grandmother to granddaughter, with each family guarding their own special techniques for achieving the perfect consistency and color. Today, while commercial versions of coco jam are readily available in Filipino grocery stores and even internationally, many families still prefer the homemade version for its superior taste and the satisfaction of continuing this cherished culinary tradition. The beauty of authentic coco jam lies in its simplicity - just two ingredients transformed through patience and care into a spread that captures the essence of Filipino comfort food.
    Coco Jam (Minatamis na Bao)
  • Creamy homemade horchata cold brew recipe with Mexican cinnamon rice milk. Easy overnight prep, budget-friendly coffee shop taste.
    Homemade Horchata Cold Brew Recipe

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