KAREN D' RIA

11/03/2022

Sa tagal mo nag antay, at ganun din ka bilis maubos. Parang sa pag-aantay sa tamang tao yan! It was worth the wait! Kailangan lang ng kaonting pasensya.

Yiee! Relate ka mars?

Comment ka naman dito sa baba kung anong naexperienced mo!

10/03/2022

Mas masarap talaga ang kainan pag kasalo ang pamilya at ka-IBIGAN! Yown! Chibugan na!

09/03/2022

Sinong naka-try na neto? Di mo natikman to kasi rich kid ka. 90's kid!

03/03/2022

This OR That! Filipino food Edition🇵🇭🍽

Are you Team Sisig? OR Team Kaldereta?
Both are appetizing but you only have one choice which is which?

Comment down below👇



'RIA

02/03/2022

Here's our Filipino Food Trivia Of The day🇵🇭

Chicken Curry
The Filipino chicken curry recipe definitely had originated from the famous Indian curry dish which can be seen from the spices used but the taste had evolved to specifically cater for the Filipino palate which means it's not as strong as the original curry and the sauce is a bit thinner.

01/03/2022

Today's Filipino Food Trivia Of The Day! 🇵🇭

SHANGHAI

Lumpiang shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya, is a Filipino deep-fried appetizer, consisting of a mixture of giniling (ground pork) wrapped in a thin egg crepè. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.

24/02/2022

Looking for Savor to taste? Karen D' Ria got you covered! We offer your favorite Filipino Cuisine that will satisfy your cravings and on budget meals.

Savor the taste of Filipino Cuisine with Karen D' Ria To-Go Meals

21/02/2022

Here's our Filipino Food Trivia Of The Day🇵🇭

Pancit

Pancit is a traditional filipino noodle dish. Much like a stir-fry it is made with noodles, vegetables and meat. And much like other stir-fries, you could use just about any combo that you like:
VEGETABLES: Cabbage and carrots are common. As are onions, green beans, celery and snow peas.
MEAT: Chicken, beef or pork as well as shrimp are common.
NOODLES: Traditionally, pancit is made with vermeclli rice noodles. The great thing about most rice noodles is that they simply need to soak rather than boil so it saves some time! That being said, you could use udon noodles, chow mein or pancit canton noodles if you can find them.

17/02/2022

Filipino Food Trivia Of The Day🇵🇭

Pinakbet

Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used.

Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats are added. Pinakbet is similar to the Provençal vegetable stew ratatouille except for its sauce.

'Ria

13/02/2022

Here's our Filipino Food Trivia of The Day!

Sinangag is the perfect use for day-old rice. Loaded with fragrant garlic bits, this Filipino-style fried rice makes a delicious and filling side dish for breakfast or any time of the day meal.

Sinangag is traditionally prepared for breakfast as a way to make use of leftover rice from last night’s dinner.

Although it is usually served as a component of the classic Filipino meal, silog, this Filipino-style garlic rice is also a great side dish for other lunch or dinner viands such as chicken adobo, fried pork chops, or eggs and tocino.

10/02/2022

Here's our Filipino Food Trivia Of The Day

The first lechon was made in Cebu in the 1920s, and the first-ever lechoneros came from Talisay, Cebu. You can say that this is the reason why a mere mention of the word Lechon always directs to Cebu—because it is the home of the best Lechon. Even the late Anthony Bourdain described Cebu Lechon as the “the best pig ever.”