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Main Dishes

  • Crispy Crablets (Pritong Maliliit na Alimango) Recipe
  • Crispy Tuna Shanghai
  • Sweet and Sour Pork
  • Sweet and Sour Cream Dory
  • Beef in Creamy Mushroom Sauce
  • Korean Ground Beef (Giniling na Baka Korean-Style)
  • Filipino Beef Pares (Braised Beef)
  • Authentic Pocherong Bisaya (Visayan-Style Beef Pochero)
  • Corned Beef Sinigang Recipe
  • Pancit Bam-i Recipe (Filipino Mixed Noodle)
  • Crocodile Sisig Recipe
  • Tuslob Buwa Recipe
  • Walkman Recipe (Barbequed Pork Ears)
  • Sinigang Pork Belly Recipe
  • Crispy Adobo Flakes Recipe
  • Adobo Burrito Recipe
  • Easy Spamsilog Recipe
  • Salt and Pepper Pork Chops
  • Poki Poki (Ilocano Eggplant and Egg Dish)
  • Creamy Kapampangan Sipo Egg
  • Fresh Kangkong Salad with Salted Egg
  • Crispy Adobo Chicken Wings
  • Adobong Atay ng Manok (Chicken Liver Adobo)
  • Sinanglay na Tilapia (Bicolano Fish in Coconut Milk)
  • Binagoongan Baboy sa Gata (Pork Belly in Coconut Milk and Shrimp Paste)
  • Ginat-an nga Tambo (Filipino Bamboo Shoots in Coconut Milk)
  • Ginataang Munggo at Baboy Recipe
  • Ginisang Munggo at Chicharon (Filipino Mung Bean Stew with Pork Cracklings)
  • Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)
  • Ginataang Kuhol (Apple Snails in Coconut Milk)
  • Ginataang Isda (Fish Fillet in Coconut Milk)
  • Ginataang Tambakol (Filipino Tuna in Coconut Milk)
  • Lumpiang Shanghai (Filipino Spring Rolls)
  • Ginataang Tilapia (Filipino Coconut Milk Fish Stew
  • Homemade Tinapa (Filipino Smoked Fish)
  • Fish Caldereta Recipe (Kalderetang Isda)
  • Kinilaw Na Isda (Filipino Ceviche with Vinegar and Ginger)
  • Adobong Isda (Fish Adobo)
  • Pinangat na Isda (Filipino Sour Fish Stew)
  • Ginataang Puso ng Saging (Creamy Coconut Banana Heart Stew)
  • Bangsilog Recipe
  • Ginisang Batong (Sautéed Long Green Beans)

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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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