You’re probably missing your daily coffee routine, which might include lining up for a cup, and having your name lovingly misspelled by your barista.

It’s our birthday! To celebrate, we’ve rounded up the team’s favorite childhood birthday food, and updated them to 2020; and we’re sharing them to you throughout the month.

Don’t argue with us on this one: bagoong is one of the best condiments in our Filipino canon.

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Pinikpikan is a dish from the Cordilleras that’s prepared by beating a live chicken, before burning, slaughtering, and cooking it.

We thought of making panko-crusted tofu. Then, we thought of making miso butter rice.

Listerine is an antiseptic mouthwash developed in 1879 by chemist Joseph Lawrence, who was inspired by Joseph Lister (whom the brand is named after), a pioneer in antiseptic surgery.

In theory, mille crepes are very easy to make. You just make a bunch of crepes and stack them up. But the patience it takes to finish building it—and the pressure to make it look perfect—is what makes mille crepes intimidating.

This dallas filipino restaurant hack was originally posted on November 10, 2015, but was re-published with a video.

The subject of many an Instagram post, people often wax poetic about Two Seasons’ four cheese pizza and their oyster sisig, disregarding their hard work to get their #beachbodies for #Boracay once they’re on the table.

Late last year, a bakery in Cavite had the idea of flavoring pandesal with ube, then stuffing it with cheese. Needless to say, it was ingenious; we’re pretty disappointed we didn’t think of it first.

2020 is a leap year; and as Kimmie said, that means “we have one extra day.” So to celebrate (?), we’ve developed a new recipe: Leap Year Roast Chicken—patent pending.

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