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How to Make Calamansi Sorbet

I savored the spoonful. The tang. The sweetness. These beguiling little limes never fail to refresh.

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R is for Relleno

Rellenong alimasag is fairly simple but very tedious to make. It is truly a labor of love, which makes the dish even more special.

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How to Make Ice Buko

Coconut ice pops crowned with sweet red mung beans. Thick shreds of buko — young coconut — strewn throughout.

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Q is for Queso

Cheddar cheese ice cream on a hot summer day is pure, simple joy. It makes me happy. The kind of happiness that’s salty and sweet.

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P is for Pancit Palabok

I drove it up and down San Francisco’s hills. And I drove it to Daly City whenever I fancied a palabok fix. Far too many times.

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Meet Our Golden Girls

Rose, the Orpington. Blanche, the Wyandotte. Dorothy and Sofia, the Reds.

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O is for Omelet

My dad loved eggplants grilled whole with their charred skin stripped, and then fried with pork into omelets.

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N is for Noche Buena

As I inched my way to meet my family waiting outside, thoughts of Christmases past lingered in my mind. Simbang Gabi and Noche Buena. Jamón and queso de bola.

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Binagoongan

How to Make Pork Binagoongan (Deep Fried Pork Belly in Bagoong)

By Jun Belen On May 16, 2012 · 14 Comments

Deep frying pork belly is not for the timid, in my opinion. It calls for boldness. The pork pops and crackles violently in the seething pool of oil. Even if one compulsively pats the pork belly dry, the very hot oil still spatters in all directions. The menacing hot grease lands everywhere. On one’s fingers, [...]

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Buko Pandan

How to Make Buko Pandan Salad

By Jun Belen On May 9, 2012 · 13 Comments

I’ve been staring at a blank screen for the past few days, trying to compose in my mind what to write for this post.  I thought I had it all figured out: a tribute to my mother and her favorite buko pandan. A tribute to the strikingly green gulaman. The long, thin strips of young [...]

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Calamansi Sorbet

How to Make Calamansi Sorbet

By Jun Belen On May 2, 2012 · 15 Comments

I felt so defeated as I skimmed through my to-do-list. How could I possibly do what I had planned to do with very little time? I quickly scribbled “Check emails” so I could cross it out and feel better about myself. I turned to the clutter at my desk and felt even more stumped. The [...]

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Rellenong Alimasag

R is for Relleno and How to Make Rellenong Alimasag (Filipino-style Stuffed Crabs)

By Jun Belen On April 18, 2012 · 8 Comments

“Where do you keep your ironing board?”  My mom asked. It was the morning after she flew in from Manila on a long, wearing flight made even more wearing by an unwelcome delay that lasted hours.

“You’re on vacation, Ma!”  I reminded her, stopping short of scolding my seventy-five year old mother.  “Get some rest [...]

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Cassava Cake

Jun-blog’s Saveur Nomination and How to Make Cassava Cake

By Jun Belen On April 11, 2012 · 32 Comments

There’s cake in the kitchen, cooling on a rack on the blue-tiled counter next to a pot of brewed Barako. Cassava with strips of sweet macapuno topped with caramelized coconut milk, baked in fragrant banana leaves.

There’s cake because we’re celebrating. That’s how things are around here, in case you haven’t noticed. Jun-blog [...]

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Scones-23-2

How to Make Honey Calamansi Scones

By Jun Belen On April 4, 2012 · 21 Comments

The sun must have felt really good. Neither the rustling of spoons and bowls nor the scent of scones baking in the oven made him budge. Not even an inch. Stanford remained glued to his spot in the kitchen flooded with morning light. He looked content. Peaceful. He held his handsome face high and closed [...]

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Ice Buko with Monggo

How to Make Ice Buko with Monggo (Coconut Ice Pops with Red Mung Beans)

By Jun Belen On March 29, 2012 · 20 Comments

I knew what I was getting into but I did it anyway. I rushed, took a big bite and my head got pounded instantly.

You really couldn’t blame me. The heat of the blistering April day swam around and sapped the life out of me. It lingered throughout the house. On the walls and on [...]

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Vanilla Ice Cream with Monggo

How to Make Minatamis na Monggo (Sweetened Adzuki or Red Mung Beans)

By Jun Belen On March 27, 2012 · 14 Comments

I am so thrilled to let you know that Jun-blog is up for a People’s Choice for Best Culinary Blog, an accolade given by the prestigious International Association of Culinary Professionals. This very good piece of news was a total surprise. It came unexpectedly, which makes the recognition so much sweeter.  Thank you, [...]

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Tortilla-7-2

How to Roost a Chicken and How to Make Spanish Tortilla (Potato Omelet)

By Jun Belen On March 21, 2012 · 13 Comments

“Do you think Rose is still breathing?” I nervously blurted out. One minute the yellow fuzzball’s frolicking around with her sisters and the next she’s eerily motionless.

“She is, Jun,” Dennis reassured me. “She’s just sleeping.”

Of course, she was. What was I thinking? But I gently poked her with my finger and [...]

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Queso-21-2

Q is for Queso and How to Make Cheddar Cheese Ice Cream and Peanut Brittle

By Jun Belen On March 14, 2012 · 13 Comments

Queso [keh-soh] is cheese in Spanish. It’s the same word in Filipino but spelled phonetically. Keso is one of many Filipino words derived from Spanish like lamesa for table and plato for dish. The Filipino word for fork is tinidor from the Spanish tenedor, and for spoon, it’s kutsara from cuchara.  I still tell time in Spanish every [...]

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Palitaw

How to Make Palitaw (Sticky Rice Dumplings with Coconut and Toasted Sesame Seeds)

By Jun Belen On March 7, 2012 · 16 Comments

The soft, sticky dumpling plunged into the pot of fiercely boiling water. I heard a dull plop.  A small splash. I dropped another.  And a third.  Then I waited.  I waited with bated breath.

I waited for the dumplings to rise to the top, which meant they were done. In Filipino, litaw [lee-tou] means [...]

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Green Mango Salad

How to Make Green Mango Salad

By Jun Belen On February 29, 2012 · 16 Comments

Why am I enamored of this green mango salad?

Is it the medley of colors that makes me swoon? A motley mix of yellow and red. White tinged with deep purple and specks of lush green strewn here and there.

Or is it the tartness that makes me pucker with incomparable delight? Sour mangoes purposely [...]

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    Jun Belen is the voice behind Jun-blog, a mouthwatering collection of easy-to-follow recipes, stunning photographs, and heartwarming narratives about cooking Filipino and being Filipino away from home. Subscribe to Jun-Blog and receive new posts by email.


     

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  • Filipino Food ABC

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  • 365 Days. 365 Photographs.

  • What’s New?

    • How to Make Pork Binagoongan (Deep Fried Pork Belly in Bagoong)
    • How to Make Buko Pandan Salad
    • How to Make Calamansi Sorbet
    • R is for Relleno and How to Make Rellenong Alimasag (Filipino-style Stuffed Crabs)
    • Jun-blog’s Saveur Nomination and How to Make Cassava Cake
    • How to Make Honey Calamansi Scones
    • How to Make Ice Buko with Monggo (Coconut Ice Pops with Red Mung Beans)
    • How to Make Minatamis na Monggo (Sweetened Adzuki or Red Mung Beans)
    • How to Roost a Chicken and How to Make Spanish Tortilla (Potato Omelet)
    • Q is for Queso and How to Make Cheddar Cheese Ice Cream and Peanut Brittle
    • How to Make Palitaw (Sticky Rice Dumplings with Coconut and Toasted Sesame Seeds)
    • How to Make Green Mango Salad
    • How to Regrow Green Onions
    • P is for Pancit Palabok
    • How to Make Arroz a la Cubana
  • Discover Filipino Food

  • Tweets

    • Potato Blossoms. From our garden. http://t.co/TnkvI8eT 2012/05/20
    • Chinook Cherries. http://t.co/Y98ppcoz 2012/05/19
    • @ediblesnapshots Do you have the 750-gram queso de bola? I'd use 1/4 of that for the queso ice cream. 2012/05/19
    • @sparkc19 Dried sea slugs? OMG. No, thank you. 2012/05/19
    • @TangledNoodle Thank you, Tracey! Have a good weekend to you, too! 2012/05/19
"Potato Blossoms. From our garden. http://t.co/TnkvI8eT— JunBelen

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ABOUT

Jun Belen is the voice behind Jun-blog, Photographs and Stories from My Filipino Kitchen -- a mouthwatering collection of easy-to-follow recipes, stunning photographs, and heartwarming narratives about cooking Filipino and being Filipino away from home. Jun-blog has been featured in the San Francisco Chronicle, the Philippines’ Food Magazine, and Australia’s Feast Magazine. The blog was nominated in 2012 and 2011 for Best Regional Cuisine Blog in Saveur Magazine’s Best Food Blog Awards. His work as photographer and blogger has been mentioned in the New York Times’ Diner’s Journal, Saveur Magazine’s “the Best of the Web”, Cooking Channel’s "Eat Street", Los Angeles’ KCRW Good Food, Chow.com, San Francisco’s Inside Scoop, San Francisco’s SF Weekly, and food sites like Foodista, Gojee, Food News Journal, and the Kitchn.

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Memories

"Their last thoughts are of childhood friends, of parents long dead, old loves, of familiar songs and dances, odors of home like sweat and sun on brown skin or scent of calamondin fruit and fresh papaya blossoms."

-- Bienvenido N. Santos
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