This Adobo Rice is made with leftover adobo and rice. Then topped with crushed chicharron and tomatoes. So super strap.| Rezel Kealoha
This Bistek Cheesesteak is super quick and easy to make. All it takes is the right cut of steak, a bit of soy sauce, calamansi and onions. My husband was listening to a podcast about a guy judging a Cheesesteak competition in Philly recently. He was talking non-stop about a Bistek flavored one from a Filipino chef. How it had the tang of the calamansi with the deep deep flavor of the soy sauce and of course bits of crispy onion. Continue reading Bistek Cheesesteak Recipe at Rezel Kealoha.| Rezel Kealoha
This Sweet Corn Bibingka is made with creamed corn, coconut milk and butter making it super soft and malagkit. Making it the most perfect merienda. Did you know that there are many forms of Bibingka. There is one cooked over and under fire in banana leaves that you eat during Noche Buena. Other versions include just using plain rice flour and baking it making it more cake like. This version of our Sweet Corn Bibingka is what you would call Bibingkang malagkit. Continue reading Sweet Corn Bibi...| Rezel Kealoha
This Ube Tiramisu is filled with all Filipino Ube goodness! We have got Halaya, Polvoron and even Ube Ice cream!| Rezel Kealoha
This Peach Mango Ice Cream is a hybrid of the classic Jollibee pie and a mango float. It is the perfect no churn summer ice cream.| Rezel Kealoha
Mango Float Halo Halo made with graham cracker milk, fresh mangoes and vanilla ice cream. An icy take on the traditional dessert.| Rezel Kealoha