Comments for The Quirino Kitchen https://thequirinokitchen.com/ Asian cooking, culture and stories of recipes Sun, 27 Sep 2026 21:50:31 +0000 hourly 1 Comment on Putong Babi – Pan de Sal with Pork by Elizabeth Q https://thequirinokitchen.com/putong-babi-pan-de-sal-with-pork/#comment-1761791 Sun, 27 Sep 2026 21:50:31 +0000 https://thequirinokitchen640.e.wpstage.net/?p=87310#comment-1761791 In reply to Rachelle Marie.

Hi Rachelle Marie, Yes I mentioned we call it Paradadas, too. See the 2nd paragraph in the intro. Enjoy the recipe.

]]> Comment on Pork Tocino- Cured Pork by Elizabeth Q https://thequirinokitchen.com/make-pork-tocino-cured-pork-shoulder/#comment-1761790 Sun, 27 Sep 2026 21:49:08 +0000 http://asianinamericamag.com/?p=5911#comment-1761790 In reply to Rachelle Marie.

Hi Rachelle Marie, yes you can make this without white wine. Enjoy the recipe!

]]> Comment on Putong Babi – Pan de Sal with Pork by Rachelle Marie https://thequirinokitchen.com/putong-babi-pan-de-sal-with-pork/#comment-1760012 Sun, 06 Sep 2026 03:09:13 +0000 https://thequirinokitchen640.e.wpstage.net/?p=87310#comment-1760012 Yummy! My Mommy and Nanay(lola) used to cook something like this too. But they calls it Paradadas.

]]> Comment on Pork Tocino- Cured Pork by Rachelle Marie https://thequirinokitchen.com/make-pork-tocino-cured-pork-shoulder/#comment-1760011 Sun, 06 Sep 2026 03:06:36 +0000 http://asianinamericamag.com/?p=5911#comment-1760011 Hello po. Can I make this without white wine po? Thank you

]]> Comment on Filipino Puto Maya – Rice Cakes – Instant Pot + Stove-top by Joy https://thequirinokitchen.com/filipino-puto-maya-rice-cakes-instant-pot-stove-top/#comment-1756751 Fri, 31 Jul 2026 10:52:02 +0000 https://www.asianinamericamag.com/?p=11533#comment-1756751 I made this today and it did not finish cooking in the Instant Pot. Maybe the rice setting would be a better option? I just moved everything onto a steamer and hope it will work out.

]]> Comment on Champorado – Instant Pot + Stovetop by Elizabeth Q https://thequirinokitchen.com/champorado-instant-pot-stovetop/#comment-1756566 Wed, 29 Jul 2026 23:35:28 +0000 https://www.asianinamericamag.com/?p=18399#comment-1756566 In reply to d06 app.

Thanks for the kind words. Enjoy this champorado !

]]> Comment on Champorado – Instant Pot + Stovetop by d06 app https://thequirinokitchen.com/champorado-instant-pot-stovetop/#comment-1755732 Wed, 22 Jul 2026 13:04:10 +0000 https://www.asianinamericamag.com/?p=18399#comment-1755732 I absolutely love champorado, and your recipe makes it so easy to prepare using the Instant Pot! The tips for achieving the perfect consistency are super helpful. I can’t wait to try this and impress my family with a warm bowl of this classic comfort food. Thank you for sharing!

]]> Comment on Lemon Squares by Elizabeth Q https://thequirinokitchen.com/lemon-squares/#comment-1755038 Mon, 13 Jul 2026 19:51:52 +0000 https://thequirinokitchen640.e.wpstage.net/?p=84675#comment-1755038 In reply to Jenni.

Thanks, Jenni! Coming from you the Pastry Chef Online, I am honored you tried my Lemon Squares recipe and thrilled you liked them! Hope you and the Beloved
enjoyed them 🙂

]]> Comment on How to make Boat Tarts: Filipino Pastry Tarts with Caramel & Meringue Topping by Elizabeth Q https://thequirinokitchen.com/boat-tarts-filipino-pastry-tarts-with-caramel-meringue-topping/#comment-1755037 Mon, 13 Jul 2026 19:50:07 +0000 http://asianinamericamag.com/?p=1060#comment-1755037 In reply to D06.

Thanks for the kind comments on the Boat Tarts. Enjoy them!

]]> Comment on Lemon Squares by Jenni https://thequirinokitchen.com/lemon-squares/#comment-1754877 Sat, 11 Jul 2026 16:51:53 +0000 https://thequirinokitchen640.e.wpstage.net/?p=84675#comment-1754877 5 stars
I made these for my husband to take to a meeting, and every single person there loved them! The shortbread crust is delightfully short, crispy, and a little crumbly thanks to the cornstarch. Just the way shortbread should be. And the genius thing about these is, despite a full cup of lemon juice (which I measured after straining), they are not the least bit too sour or tart. The baking soda effectively neutralizes the acid in the lemon juice leaving it with a clean lemon flavor without any bitterness or overly puckery finish. If you like a more tart lemon bar, just cut the baking soda back to 1/2 teaspoon or even leave it out entirely for a full-on punchy lemon flavor. The baking powder and flour lend the filling a delicate crumb, almost like a pudding cake. They are a bit difficult to slice cleanly, but no one will care. Spectacular recipe! Thanks, Betty Ann!

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