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Pinoy Weekly is published by PinoyMedia Center. Inc., a non-government organization devoted to democratizing the practice of journalism in the country, and focuses on investigative stories that concern what it terms as the "underreported" sectors of Philippine society: peasants, workers, overseas Filipinos, youth, indigenous peoples, and women.
Many people choose to meal prep on Saturdays or Sundays when they have more free time and before the busy work week starts. If spending the whole day preparing meals feels overwhelming, you can ...
To help, this week’s recipes take just 35 minutes or less to prep. The total time might be a little longer, but I don’t mind having that hands-off time while something is in the oven or ...
This 1,800-calorie meal plan has modifications for 1,500 and 2,000 calories to support those with different calorie needs. While we previously included meal plans and modifications for 1,200 ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
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.
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