https://thequirinokitchen.com/tag/heirloom-recipes/ Asian cooking, culture and stories of recipes Fri, 15 Apr 2022 19:03:19 +0000 en-US hourly 1 https://thequirinokitchen.com/wp-content/uploads/2022/09/cropped-favicon-32x32.png https://thequirinokitchen.com/tag/heirloom-recipes/ 32 32 https://thequirinokitchen.com/adobong-pinangat-na-balatong-adobo-green-beans-in-coconut-and-shrimp-paste/ https://thequirinokitchen.com/adobong-pinangat-na-balatong-adobo-green-beans-in-coconut-and-shrimp-paste/#respond Sat, 24 Aug 2019 23:47:10 +0000 https://www.asianinamericamag.com/?p=10631 We still had scorching-hot days this week, even if summer was ending. So, I cooked Adobong Pinangat na Balatong – Adobo Green Beans in Coconut with Shrimp Paste. It cooks faster than you can say the name in a sentence.  The best thing was that I had all the ingredients in my refrigerator as I’m...]]> https://thequirinokitchen.com/adobong-pinangat-na-balatong-adobo-green-beans-in-coconut-and-shrimp-paste/feed/ 0 10631 https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/ https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/#comments Sun, 19 Nov 2017 21:18:01 +0000 https://www.asianinamericamag.com/?p=6830 Nilupak is a Filipino kakanin (rice cake) made with cassava, coconut, and sugar. My modern version uses frozen grated cassava which is found in Asian or Latin markets. Most of us who live in suburban America don’t have access to fresh cassava like we did in the Philippines. But it does not stop me from making a time-treasured Philippine delicacy which has a few basic ingredients and is meant to be shared with family and friends during the holidays or special gatherings. Once cooked, each serving of the nilupak has hearty, soft and sweet cassava and coconut shreds]]> https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/feed/ 2 6830 https://thequirinokitchen.com/how-i-made-the-adobong-dilaw-adobo-with-tumeric-and-a-visit-to-the-aguinaldo-shrine-in-cavite/ https://thequirinokitchen.com/how-i-made-the-adobong-dilaw-adobo-with-tumeric-and-a-visit-to-the-aguinaldo-shrine-in-cavite/#comments Wed, 10 Jun 2015 20:27:05 +0000 http://asianinamericamag.com/?p=5157 Adobong Dilaw is Chicken Adobo cooked in turmeric. This adobo dish was said to have been introduced in Cavite by the late Maria Agoncillo Aguinaldo, wife of General Emilio Aguinaldo during the turn of the century. It is a hearty, rich chicken stew with the familiar tangy, garlicky flavors of adobo but made more interesting with hints of turmeric or luyang dilaw as it is known in the Philippines.]]> https://thequirinokitchen.com/how-i-made-the-adobong-dilaw-adobo-with-tumeric-and-a-visit-to-the-aguinaldo-shrine-in-cavite/feed/ 1 5157