Experimenting with sumac and lamb kidney: a cross between stew and stir fry
I didn’t get to taste lamb until much later in life when I was already working, and it was brought by a cousin from the States for a family reunion […]
What’s in your roast chicken?
I stuffed mine with apple slices, orange wedges, lemon thyme, and then I stopped the holes (top and bottom) with orange peels. What else did I do… rubbed the chicken […]
Pav Bhaji
My friend “A” brought some pav bhaji and homemade brioche-like baps (the perfect companion to pav bhaji). Her instruction was before serving it should be warmed, then topped with thin […]
Chicken liver adobo (Adobong atay ng manok)
This is the same as the basic adobo recipe–soy sauce (with soya content ranging between 20-27%), vinegar (coconut or sugar cane), garlic (plenty), onion (optional) and ground and whole peppercorns […]
Home cafe and resto
I am not a big spender when it comes to food and drinks that I can prepare myself. When friends invite to eat out, my mind starts calculating how I […]
Meat and veggie stew (brings the primal in you)
Well… for me, at least, especially on a rainy week like this. I imagine being in my cave, preparing this big pot of vegetables and the last remains of a […]
Pork sinigang
Since Tuesday, we’re having snow three days in a row! ⛄❄ Just to give you an idea of what sinigang tastes like–it is sour, but I’d say a little less […]
Pork Hamonado
I didn’t grow up eating this dish, nor have tasted it until I searched for a recipe and tried it myself. It’s a sweet meat recipe, which Filipinos love–whether it […]
Turkey macaroni
I cooked this in a large skillet with a lid. Ingredients: olive oil for sauteing garlic (minced) onion (julienned) 1 cup turkey (minced) 1/2 red capsicum (julienned then halved) 100g […]
Sikwate (Hot chocolate)
Tsokolate e, as described by Jose Rizal in one of his novels, was the rich hot chocolate drank by the Filipino bourgeouisie–mostly mestizos and the rich Fil-Chinese merchants–in the 1800s, […]
