Archive for the ‘kulinarya cooking club’ Category

Chicken and Chorizo Empanada

I absolutely love that time of the month when we feature something for the Kulinarya Cooking Club.  From a small group of three we are now around 14 and counting!  It is just amazing how many bloggers there are who are just as passionate about promoting Filipino food as we are.  In fact, I am so happy that we even have an “adopted” member (she isn’t Filipino but she can’t absolutely cook like one!).

This month we feature the empanada – those little filled pastries which originated in Spain.  The Philippines, being colonized by the Spaniards for over three hundred years, has embraced the empanada and have made these little turnovers their own.


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Coconut Milk Leche Flan

In this month’s Kulinarya Cooking Club, we feature Leche Flan.   This popular Philippine dessert has its origins from the flan from Spain.  Melted sugar is poured over a ramekin or pudding container and allowed to caramelize.  Then over this, a custard mixture of milk, eggs, egg yolks and sugar (and a hint of flavouring like lemon, lime or vanilla) is poured.  The leche flan is then steamed on the stove top or baked in a bain marie.  Once done, instructions require the dessert to be cooled (usually a few hours) and then turned over on a plate.

To me, the most nerve wrecking moment is when I flip the leche flan dish over a plate – I hold my breath thinking, will the leche flan have set?  Will it break in half?  Or will it fall out in one piece?  Will it come out smooth and creamy?


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Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!

Trissa, Kath and Trish


Our first post: Turon!!

I’m so excited to share with you this month’s recipe for the Kulinarya Cooking Club.  But first, let me share with you a little bit about this project.  Kath, Trish and I wanted to start a blog/club that focused on Filipino cooking.  This was our way to promote the cuisine and practice our cooking skills.   Every month, we decide on a dish to feature and a date when to post – and that’s it!  We get to pick our own recipe so that we get to show you all the different ways a dish can be prepared, especially when you put your own stamp on it!

If you are Filipino (or not!) and want to further your cooking skills then drop us a line and join us on this culinary journey!


Delicious with some cold dulce de leche!


  • Lumpia wrappers (spring roll)
  • Bananas (usually cooking bananas are used, but not imperative)
  • Sugar
  • Oil for frying

Alternative fillings to add to the bananas

  • Brown sugar
  • Chocolate and Macadamia
  • Dulce de leche

Let your imagination go wild with the fillings!

  1. Slice the bananas into a size, slightly smaller the the spring roll (also known as lumpia) wrappers.
  2. Using a pastry brush, wet the sides of the spring roll wrapper
  3. Roll the bananas in a cylinder shape and seal the edge with a little more water
  4. Deep fry at 180c for around 2 to 3 minutes until golden brown
  5. Serve immediately.

Note – it’s great with some ice cream or dulce de leche as a “dipping” sauce!


Great with some dulce de leche...

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