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  16. I'm a Filipino and I'm happy that you liked our dishes!😃 You chose some of our easiest and delicious recipes😁 Waiting for part 2 and more😊

    PS. When I saw the size of your container for the mango float, I know that wouldn't be enough😁 We usually use a large container for that😅

    Try eating the pork adobo with the garlic fried rice too!😊

  32. yay thank you for feat filipino food just an advice next time if you will make again that graham cake put the all purpose cream/heavy whipping cream and condensed milk in the fridge overnight so you can get the perfect ice cream like mixture ❤

  34. Why don't you also try cooking Adobo de Cebu?

    You just have to marinate the pork and cook it directly in the pan. Wait for it to be fried by its own fat. Of course, while cooking it, you will also add the marinade in the pan and mix it from time to time to avoid it from getting burned. For the marinade to coat the pork well, you can marinate it for 1 to 2 hours. If you have more free time, overnight marination is good as well.

    Here's my recipe for it:

    – Pork belly (usually, I just buy an adobo cut in the meat shop in the Philippines. I don't know if you guys have that cut in the store).
    – Garlic
    – Salt
    – Lime/Kalamansi (if it's hard to find, you can use lemon, I guess)

    You can also add pepper, but I prefer not to add it to my recipe because I don't want the pepper to overpower the taste of the adobo.

    You don't have to put oil on it since the pork meat is fatty, so it will be cooked in its own fat. Just cook it with medium heat and watch it carefully to avoid burning. The outcome will be crispy and golden brown.

    Don't use soy sauce because it will be hard to know if the meat is cooked.

    Anyways, I'm sorry I don't really have any measurements for this since I just eyeball it when I cook. I hope I did well in my explanation while typing.

    You can pair it with these sauces (this is my preference, but if you have a sauce that you like, feel free to use it):

    – Spicy coconut vinegar with some onions. As indicated, it's just a combination of vinegar, chilies, and onion. If coconut vinegar is hard to find, just use white vinegar or any vinegar of your choice.

    – Spicy toyomansi, which is a combination of soy sauce, lime or lemon, and some chilies. I like to add a bit of sugar as well to balance the taste. I taste test them so that I would know if I should add more or if the sauce is already good. You can also add some onions if you want.

    You can also dip it with ketchup or sriracha (again, this is my preference. You don't have to force yourself to try it if you feel weird dipping the adobo with ketchup or sriracha).

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