The malunggay and iodine-rich mussels combo make this a nourishing meal.
Put a Pinoy twist to your siomai by wrapping them in petchay leaves.
Use this local version of pesto in pasta, on bread, or even as a marinade for meat and seafood.
Malunggay leaves contain four times the calcium and twice the protein of milk, three times the potassium of bananas, and four times the vitamin A of carrots.
Aside from tinola, you can also use malunggay leaves for pesto too!
We live in an archipelago of 7,107 islands and we're surrounded by water and a treasure trove of seafood.
Set up a brunch outdoors and have this sunny spread served. Great morning!
Tea time is all about pretty little sandwiches, canapes, and tea in dainty china. Arrange one with your girl friends for a different kind of merienda.
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!