Pork Adobo - I prefer my adobo as classic and plain as possible, with only one slight variation. You will find that it is also the easiest of versions to pull off (partly because I'm lazy, and partly because it is delicious in its simplicity). As with most Filipino dishes, it is frequently served over white rice. Enjoy!
This wonderful homemade pudding is from the menu of Mango Cafe in Suva, Fiji and features in the award-winning cookbook, Me’a Kai: The Food and Flavours of the South Pacific. "What I love about Kelara’s recipe is that the batter has mango flesh folded into it, so it is a very mangoey, moist, dense pudding. It’s fine served cold, but incredible served warm". Mango Pudding