Kinilaw na Tuna

Peruvian Cebiche (ceviche) cooked by the author (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


For a tempting tuna treat, just soak in vinegar and you'll have a no-cook, no-fuss seafood dish ready in no time. This recipe requires for you to know the right time to eat kinilaw, its when the seafood, meat, or vegetables reach that stage between being raw and being fully cooked by the acid. With fish, it is marked by a slightly opaque color yet is soft to touch.

Chicken Pasta Pinsec

The closeup of a salad. Ingredients include lettuce, tomatoes, spring onions, cucumber, runner beans, mushrooms and yellow peppers with parmesan cheese on top and a dressing of garlic, lemon juice, olive oil, basil, mint and parsley. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


My good friend acquired her passion for cooking Oriental dishes from her late grandmother who was of Chinese origin. Now, having married a man who's absolutely crazy about Italian cuisine prompted her to come up with this recipe, incorporating two cuisines in one simple dish.

Pinangat na Alumahan Recipe

Pepper Pot stew, slow-simmered with diced tomatoes, black beans, and seasonings. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw


Palayok or clay pot is an old-age kitchen helper for most Filipino homes. This was the very first pots used in the Philippines long before the presence of any stainless kitchen wares. This recipe will make use of the kitchen comeback of clay pot for this dish to become more flavorful and less fatty.

Adobo, Four Ways

English: Peruvian Adobo Chicken (made from Aji Panca) (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

Everybody's all-time favorite Pinoy dish is really a cook's best friend. It may be the simplicity of the process or the easy cooking that makes this adobo appealing to most of the cook but definitely the main reason could be its unparalleled taste that anyone would love.