I savored the spoonful. The tang. The sweetness. These beguiling little limes never fail to refresh.
Rellenong alimasag is fairly simple but very tedious to make. It is truly a labor of love, which makes the dish even more special.
Coconut ice pops crowned with sweet red mung beans. Thick shreds of buko — young coconut — strewn throughout.
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.
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.
Rose, the Orpington. Blanche, the Wyandotte. Dorothy and Sofia, the Reds.
My dad loved eggplants grilled whole with their charred skin stripped, and then fried with pork into omelets.
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.
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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