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Main Dishes

  • Sinabawang Isda (Filipino Fish Soup)
  • Bicolano Laing (Gabi Leaves in Coconut Milk)
  • Classic Filipino Chicken a la King (Creamy Chicken with Mushrooms and Peppers)
  • Spinach Laing
  • Sinigang na Bangus (Filipino Milkfish Sour Soup)
  • Pesang Manok (Filipino Ginger Chicken Soup)
  • Tiniim na Manok (Filipino Pineapple-Braised Chicken)
  • Filipino-Spanish Cocido Recipe
  • Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp)
  • Adobong Sitaw (Filipino String Bean Adobo)
  • Bangus sa Tausi (Milkfish with Black Beans and Tomatoes)
  • Totsong Bangus (Milkfish in Fermented Black Bean Sauce)
  • Ginisang Togue (Filipino Bean Sprouts Stir-Fry)
  • Beef Tinaktak (Chamorro Coconut Beef with Green Beans)
  • Ginisang Sayote with Shrimp (Sautéed Chayote)
  • Filipino Bringhe (Kapampangan Yellow Rice Paella)
  • Ginataang Labong at Hipon
  • Adobong Tuna Recipe (Filipino Tuna Adobo)
  • Adobong Bisaya (Visayan Crispy Fried Pork Adobo)
  • Filipino Chicken Igado Recipe
  • Filipino Chop Suey (Chopsuey) Recipe
  • Kalabasang Ukoy (Filipino Squash Fritters)
  • Adobong Talong (Filipino Eggplant Adobo)
  • Pinakbet Tagalog (Filipino Vegetable Stew)
  • Camaron Rebosado (Crispy Battered Shrimp)
  • Ginisang Upo at Hipon (Filipino Bottle Gourd and Shrimp Stir-fry)
  • Bulanglang na Hipon (Kapampangan Shrimp Sinigang)
  • Bulanglang na Bangus at Hipon (Filipino Milkfish and Shrimp Soup)
  • Shrimp Sarciado (Sarsiyadong Hipon) Recipe
  • Kinunot na Isda (Bicolano Fish in Coconut Milk)
  • Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk)
  • Ginataang Langka (Young Jackfruit in Coconut Milk)
  • Davao Imbaw Soup (Clam Shell Soup)
  • Filipino Squid Caldereta (Kalderetang Pusit)
  • Pork Kilawin (Filipino Grilled Pork with Tangy Vinegar Sauce)
  • Sinigang na Tilapia with Gabi
  • Ginataang Santol (Sinantolan)
  • Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)
  • Ginataang Talong Recipe (Eggplant and Pork in Coconut Milk)
  • Pinangat na Talimusak (Filipino Goby Fish Stew)
  • Adobong Kambing (Filipino Goat Adobo)
  • Adobong Pato (Filipino Duck Adobo)

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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