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Chef Boy Logro: Kusina Master is a 30-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun. Every week, there will be a celebrity guest co-host that will assist Chef Boy in preparing different dishes.
Beauty School with Ricky Reyes (1990–1994) Beauty School Plus (1994–2005) Better Home Ideas (1996–2001) Bogart Case Files (2014–2016) [a] Comida con Amor; Cooking.Com (2001–2003) Cooking It Up with Nora Daza (1985–1987) Cooking with the Stars (1995) DOG TV (2010–2011) [a] Fora Medica; Gandang Ricky Reyes (2005–2006) Go Negosyo ...
MasterChef Pinoy Edition was a Philippine competitive cooking game show broadcast by ABS-CBN. The show is based from the British television series, MasterChef . Hosted by Judy Ann Santos-Agoncillo .
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Tortang talong, also known as eggplant omelette, [1] is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. [2] [3] It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
Pablo Logro, also known as Boy Logro or Chef Boy (born June 29, 1954), is a Filipino celebrity chef known for his cooking shows, Idol sa Kusina and Chef Boy Logro: Kusina Master. [ 1 ] [ 2 ] Early and personal life
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).