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W is for Wansoy

I ladled the steaming stock into the bowls. I had a whiff of wansoy before I laid the leaves on the bed of noodles. Its strong, heady scent wetted my appetite.

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V is for Visayas

There are as many variations to adobo as there are islands in the Philippine archipelago. Humba, the pork stew from the Visayas, is sweet, sour, and salty all at once.

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U is for Ube

It was the summer of 1982 and my family’s first visit to the Summer Capital. We cooked, we ate, and we had our first taste of Good Shepherd’s ube jam.

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T is for Tutong

I learned to cook rice after having burned rice far too many times. Tutong is the charred crust at the bottom of the pot.

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S is for Sawsawan

Sawsaw means to dip. Sawsawan is the assortment of sauces and condiments ever-present in a Filipino meal.

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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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Ginataang Bilo-Bilo

How to Make Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

By Jun Belen On January 9, 2013 · 20 Comments

“It must be borne in mind that the tragedy in life doesn’t lie in not reaching your goal. The tragedy lies in having no goal to reach.” — Benjamin E. Mays

I knew it wasn’t going to be easy. My legs burned as I dragged them out in the cold. All I could think about [...]

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Twelve Round Fruits New Year

Happy 2013 from Jun-blog!

By Jun Belen On December 28, 2012 · 13 Comments

Another year ends, another one begins. Another bowl of round fruits graces our dinner table. For good fortune, my mom always says. Twelve all in all. One round fruit for each month of the New Year.

2012 has been a remarkable year for Jun-blog and for us — four handsome hens and our [...]

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Bibingkang Espesyal

How to Make Bibingkang Espesyal

By Jun Belen On December 19, 2012 · 3 Comments

What makes it special?

Is it the extra butter you brushed on top? Or the duck egg you brined yourself?

Is it the cheese bubbling under the broiler? Or the fragrant banana leaves cradling it?

Is it the memories that it brings back? Memories of sisters and cousins, of ninangs and inaanaks, of old [...]

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Chocolate Chestnut Cake

How to Roast Chestnuts and How to Make Chocolate and Chestnut Cake

By Jun Belen On December 12, 2012 · 12 Comments

I used to write family and friends Christmas cards. (Remember those?) I used to keep a book of stamps handy at my desk and a list of addresses of family back home. Of old friends I’ve kept and of new ones I’ve made. I used to spend afternoons in a coffee shop, writing personal I-am-well-and-how-are-yous, [...]

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Chicken Sotanghon Soup

How to Make Chicken Sotanghon Soup

By Jun Belen On December 5, 2012 · 7 Comments

The day had dipped into a chill after the storm passed. There was no other place I’d rather be than in my kitchen with a pot of my mom’s chicken sotanghon soup simmering on the stove. With Dennis immersed in his book in the couch. With Stanford curled up on the floor next to him. [...]

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Lengua-23-2

How to Make Lengua de Gato

By Jun Belen On November 28, 2012 · 11 Comments

When I was in grade school, I wanted to be a teacher when I grew up. I was lucky I had teachers who inspired me and whom I looked up to. I thought it would be noble to help shape young minds the way they had helped shape mine. And I thought I would get [...]

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Egg Pie

How to Make Egg Pie (Filipino-Style Custard Pie)

By Jun Belen On November 21, 2012 · 15 Comments

I have a soft spot for Rose, our one and only Buff Orpington. If chickens had personalities, Rosie is the timid type. She’s a textbook introvert just like me. Quiet and reserved. Always careful, always curious.

Rosie is the sweetest among the girls but she isn’t quite as sharp as a tack. When we [...]

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Cheesecake-Feature

How to Make Spiced Pumpkin Cheesecake

By Jun Belen On November 14, 2012 · 1 Comment

When I’m worried and I can’t sleep
I count my blessings instead of sheep

And so the Irving Berlin ballad goes. Crosby crooning with Clooney in the Hollywood Christmas classic. The sentimental song has been on my mind lately, ever since the whirlwind of buying our first home started.

In a [...]

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New Home Rice and Salt

Rice and Salt

By Jun Belen On November 7, 2012 · 23 Comments

“Ma, the house is ours!” I cried as soon as my mom picked up the phone. It was our weekly how-are-you-what’s-going-on phone call on my drive home from work two Fridays ago. “Dennis got the keys to the house this morning,” I said. “It’s officially ours.”

“Congratulations!” My mom said proudly. “I am so [...]

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Humba

V is for Visayas and How to Make Humba (Visayan-Style Pork Adobo)

By Jun Belen On October 24, 2012 · 26 Comments

Vinegar, garlic, bay leaves, salt, and black peppercorns. This is how I cook adobo. I marinate pork, chicken, or a combination of the two in vinegar and spices and let the flavors steep overnight. Then I slowly cook the meat in the same vinegar marinade until the meat is tender and I bring the cooking [...]

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  • I want Jun-blog!

    Jun Belen is the voice behind Jun-blog, a mouthwatering and heart-warming journal of Filipino home cooking nominated for Best Culinary Blog by the IACP. Subscribe to Jun-Blog and receive new posts by email.


     

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  • What’s New?

    • How to Make Coconut Jam Peanut Butter Thumbprint Cookies
    • How to Make Sago and Gulaman Coolers
    • How to Make Bagoong Fried Rice
    • How to Make Chop Suey
    • How to Make Daing na Bangus
    • W is for Wansoy and How to Make Chicken Mami
    • How to Make Pork Asado Siopao (Steamed Pork Buns)
    • How to Make Gambas Al Ajillo (Garlic Shrimp)
    • How to Make Taho (Silken Tofu with Sago Pearls and Brown Sugar Syrup)
    • How to Make Oven-Roasted Kalua Pork
    • How to Make Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)
    • Happy 2013 from Jun-blog!
  • Jun-blog Reads

    • 80 breakfasts
    • adora's box
    • beyond the plate
    • burnt lumpia
    • chow
    • dash and bella
    • diner's journal
    • food52
    • hen blog
    • kitchen confidante
    • kitchen kwento
    • mga luto ni lola
    • no recipes
    • orangette
    • pinay in texas cooking corner
    • ravenous couple
    • red cook
    • samantha food geek
    • simply recipes
    • skip to malou
    • tangled noodle
    • the meaning of pie
    • when adobo met feijoada
"Love, death, self-discovery, and miracles are all in Rachel Joyce's The Unlikely Pilgrimage of Harold Fry. Go read it.— JunBelen
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ABOUT

Jun Belen is the voice behind IACP Best Culinary Blog nominee, Jun-blog, a mouthwatering and heartwarming journal of Filipino home cooking. The International Association of Culinary Professionals (IACP) named Jun-blog a finalist for Best Culinary Blog in its 2013 Food Writing Awards. Jun-blog has been featured in the Diner’s Journal of the Food and Dining Section of The New York Times, the San Francisco Chronicle, the Philippines’ Food Magazine, and Australia’s Feast Magazine. The blog is a two-time finalist for Best Regional Cuisine Blog in Saveur Magazine’s Annual Best Food Blog Awards in 2012 and 2011. His work as photographer and blogger has been mentioned in Saveur Magazine’s “the Best of the Web”, Cooking Channel’s "Eat Street", Los Angeles’ KCRW Good Food, The Huffington Post's Kitchen Daily, San Francisco’s Inside Scoop, San Francisco’s SF Weekly, and food sites like Chow Gojee, Gourmet Live, Foodista, Food News Journal, and the Kitchn.

Comments

  • Jun Belen on How to Make Spanish Bread
  • Mae Flores on How to Make Spanish Bread
  • Danae on About
  • Lee on A is for Achuete and How to Make Achuete Oil
  • make /// halo halo | ▲WORKHOUSE▽ on How to Make Halo-Halo
  • variouztrickz on How to Make Pork Barbecue Skewers
  • Jun Belen on How to Make Embutido (Filipino-Style Meatloaf)
  • Jun Belen on How to Make Sinigang na Salmon sa Miso (Salmon Tamarind Miso Soup)
  • Arizonaborn White on About
  • Cravings | CountyBakerMom on How to Make Char Siu Bao: Siopao (Steamed Pork Buns) at Home
  • Anna Maria Z de Perez on How to Make Biko (Sticky Rice Cake with Caramelized Coconut Milk Topping)
  • How to Make Pork Barbecue Skewers | Jun-Blog on How to Make Pancit Bihon (Fried Rice Noodles)

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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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