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05/08/2026

There's something special about recreating the dishes you grew up eating.

Welcome to my Kabalen Series. A series where I share the Kapampangan food that shaped my childhood, one recipe at a time. ❤️💛

Today's recipe is Lelut Balatung, a simple yet comforting dessert made with just 6 ingredients: mung beans, glutinous rice, coconut milk, coconut cream, water, and sugar. Creamy, rich, and packed with memories in every spoonful.

Growing up in Pampanga, this was one of those merienda treats that instantly felt like home. Now, I get to share it with all of you.

Whether you're Kapampangan, Filipino, or simply love discovering new food, I hope these recipes inspire you to cook, reconnect with your roots, or create new memories around the table.

✨ Would you eat your Lelut Balatung warm or chilled? Let me know below!

Save this recipe and follow along for more dishes from my Kabalen Series.

05/08/2026

There's something special about recreating the dishes you grew up eating.

Welcome to my Kabalen Series. A series where I share the Kapampangan food that shaped my childhood, one recipe at a time. ❤️💛

Today's recipe is Lelut Balatung, a simple yet comforting dessert made with just 6 ingredients: mung beans, glutinous rice, coconut milk, coconut cream, water, and sugar. Creamy, rich, and packed with memories in every spoonful.

Growing up in Pampanga, this was one of those merienda treats that instantly felt like home. Now, I get to share it with all of you.

Whether you're Kapampangan, Filipino, or simply love discovering new food, I hope these recipes inspire you to cook, reconnect with your roots, or create new memories around the table.

✨ Would you eat your Lelut Balatung warm or chilled? Let me know below!

Save this recipe and follow along for more dishes from my Kabalen Series.

24/07/2026

I had the opportunity to visit Le Cordon Bleu Melbourne alongside .hilcke from to demonstrate the breakdown of a whole barramundi and spend time with the next generation.

I'm still pretty new to the industry, and experiences like these remind me how much there is still to learn. Even when demonstrating, I'm constantly working on improving my fish butchery skills. Every fish is different, and every opportunity is a chance to grow.

Inspired by the day, I used the same Humpty Doo Barramundi home and created a Filipino-inspired dish that reflects my roots and the flavours that continue to shape my cooking.

One of the things I love most about being a cook is that learning never really stops. Whether you're a student, a mentor, or somewhere in between, there's always room to improve.

A big thank you to Peter and the team at , as well as Le Cordon Bleu Melbourne, for the opportunity.

22/07/2026

From a simple Filipino home-cooked dish to one recognized among the world's best egg dishes by TasteAtlas.

Tortang Talong is proof that simple food can be extraordinary.

For this reel, I explored it in three levels:

1️⃣ OG Tortang Talong
2️⃣ Crumbed Tortang Talong
3️⃣ Torta Parmigiana

While the traditional method is cooked over an open flame, I used my .australia Air Fryer for a cleaner, less messy approach that also makes peeling the eggplant much easier. Then everything was finished in my Flavor + Emotions Pan for that perfect golden crust.

What makes Tortang Talong so special is its simplicity. With just a few humble ingredients, it delivers comfort, flavour, and nostalgia in every bite. Whether it's served the way many Filipinos grew up eating it, coated in crispy crumbs, or topped with tomato sauce and melted cheese, it remains unmistakably Filipino.

Filipino food doesn't need to prove itself. It simply deserves to be celebrated.

Which level are you choosing?

Level 1: OG
Level 2: Crumbed
Level 3: Parmigiana

22/07/2026

My very first recipe video... and I had to start with something close to my heart. 💛
This is my Lolo's Brazo de Mercedes, soft, pillowy meringue wrapped around the creamiest custard, made the way he taught us. 🤍

Every bite holds a memory, and every step carries his love. I grew up watching him make this, and now I finally get to share it with you.

Every Brazo de Mercedes recipe is a little different, and this is the version and the way I love making it. I hope you'll love it too.

**You'll notice the meringue starts out beautifully fluffy with lots of height. It flattened a little during plating because this one had been sitting in a takeaway container for a few days before I filmed it..but I still wanted to share it with you because it's just as delicious.** 😊

If you've never tried this Filipino classic before, you're in for something truly special. ✨

I'd love to know—would you give it a try?

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