It has long been said that the way to a person’s heart is through his stomach — and that remains true for Filipinos who are natural foodies. However, cooking seems to be a tough job for many. And with more families staying home for meals, some are finding it harder to make the usual fare more interesting.
Fortunately, culinary experts chef Sau del Rosario, owner of Le Petit Café, and Juana Yupangco, founder of Mesa ni Misis, never thought twice about sharing their “twists” to familiar dishes, based on their individual passions and backgrounds.
On Solane’s Kitchen Moments cooking show on YouTube, the two foodies showed how one can spice up some Filipino favorites to keep up with the times where families stay home together longer.
Juana, taking off from her plant-based advocacy, started off with Thai appetizer Chiang Mai salad using only string beans, legumes and okra.
The restaurateur elevated the sauteed bottle gourd into a sumptuous, cheesy Upo Lasagna.
The plant-based dish would be a sure hit for both parents and kids who want hearty yet nutritious food for the family that everyone can enjoy. Juana believes preparing healthy food that tastes delicious shows love for family.
Born and raised in Pampanga, the culinary capital of the Philippines, chef Sau, upgraded the popular Kare-Kare into his delicious Crispy Pork Belly Kare-Kare.
Chef Sau also revamped the Mexican dish boneless Pollo a la Plancha to suit the Filipino palate. Chicken dish lovers will not be able to resist his version.
And as a cherry on top, chef Sau’s buttery buko pie version called Vuco Fye was a recipe worth learning.
With a little thought and innovation, the usual fare can become quite extraordinary.