Kwentong Palayok

Best friends Ginny Giang and Imelda Manalo founded Halo Halo Café in Parramatta, Sydney, blending Filipino, Vietnamese, Spanish and Australian influences into fusion dishes that celebrate the area's multicultural community.

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In this episode of Kwentong Palayok, we explore how a beloved Filipino comfort dish transforms in Australian kitchens using local lamb shanks while keeping the heart of kare kare alive.

In this episode of Kwentong Palayok, we explore a unique fusion of the Filipino lumpia and Indian samosa by Anna Manlulo, a mix of comfort and spice that brings two cultures together through food.

In Kwentong Palayok, resident foodie Anna Manlulo blend two beloved comfort dishes, the Australian Shepherd’s Pie and the Filipino menudo, to create a delicious fusion that celebrates both cultures.

In this Kwentong Palayok episode, resident foodie Anna Manlulo shared the recipe for the beloved Bicolano dish laing, which uses silverbeet as a handy alternative when taro leaves are hard to find in Australia.

Many vegetables Filipinos grew up with have different names in Australia. This episode of Kwentong Palayok unpacks Aussie terms for common Pinoy veggies, plus practical tips for choosing and storing fresh produce, and even substitutes for Filipino cooking from our resident foodie Anna Manlulo.

In 2024, Taste Atlas declared Chicken Inasal as the 'Best Filipino Dish in the World.' But what exactly makes Chicken Inasal so special? Where did it originate, and why is it a dish that Filipinos truly take pride in?

Len-Len, Mac-Mac, Jun-Jun, Kat-Kat, and many more—repeating names are a signature Filipino quirk. But why has this tradition become so ingrained in our culture, and why has it even extended to the way we name our food? Dishes like pichi-pichi, kare-kare, poqui-poqui, and more follow this pattern. In this episode of Kwentong Palayok podcast, hosted by Anna Manlulo and Alina Co, we feature Gising-Gising, a spicy dish guaranteed to wake up your taste buds!

Resembling ham, pork hamonado is pork marinated in pineapple juice and soy sauce.

In this episode of Kwentong Palayok, Chef Joy Magbitang, Co-owner of Filo Station restaurant in Sydney, will share with us the differences among various types of pansit, their ingredients, and what makes Pansit Malabon so delicious.