Rezel takes the best of her home cuisine and gives it new life in these simple, gorgeous recipes that take fusion food to new heights.
Here’s a recipe you can use any time of year to feature whatever combination of fresh farmers’ market vegetables seems most appealing. The fresh udon noodles can be replaced with Chinese style egg noodles or Filipino canton noodles, if you can find them.
This gluten-free Banana Bread is made with cassava flour which makes it nice and light. The jackfruit gives it a nice natural sweetness.
Lechon is a Filipino Party favorite, this is a healthier way to make it. This recipe scales well, as the method of cooking is the same regardless of how much pork is used. So scale up or down according to how many guests you are serving!
A little break from the norm. This Arroz Caldo is made with Steel Cut Oats and topped with veggies, popcorn chicken and the perfect jammy egg.
A different take on a staple Filipino street food. Healthy Taho at Sago made with dates and chia seeds now make it a very plant-forward nutritious dessert!
Bibinka is a Filipino cake made from rice flour that is both sweet and salty. Usually, the cake is topped with some very salty duck eggs and cheese. In this recipe, I replaced it with some good flaky sea salt and some cream cheese.
These Lumpia Cups are the perfect appetizer to make for a big crowd. There is no wrapping required and super easy to make.
This Gnocchi with Calamansi Miso Butter Sauce is filled with the tart goodness of Calamansi and the salty-sweet umami of miso. It’s the perfect fancy plated dish for dinner parties.