Adobo sa puti
The thing with adobo is that it really is not sour–this surprises my guests whenever I tell them the dish is mainly cooked in vinegar. But maybe because we use […]
The thing with adobo is that it really is not sour–this surprises my guests whenever I tell them the dish is mainly cooked in vinegar. But maybe because we use […]
A few decades after uni I still remember the dishes I enjoyed in and outside the campus where I had my meals. In the old CASAA cafeteria alone (now burnt […]
This is a soup that I miss and which we always got (part of meal packages) when we ate at Chinese restaurants in the PH. I don’t mean Chinese fast-food, […]
A friend gave me plenty of empty jars, so I have been displaying my pulses and grains on a shelf Marie Kondo style. Now it’s easier to see what I […]
Pineapple chicken–that’s what pininyahang manok means. It’s chicken stewed in dairy or coconut milk, with chunks of pineapple, carrots and capsicum. My guide is the recipe from Panlasang Pinoy. I […]
Nothing special, just the ordinary chicken macaroni soup. Back in the Philippines, it’s usually prepared in big batches, thus suitable when there’s a gathering (office meetings, parties), or as part […]
When I saw Chef Ronit’s chicken liver with balsamic vinegar and date syrup, I just knew I had to make it. And I’m so pleased–it tasted wonderful, and I now […]
Not the real thing, but a good alternative to purchasing a tandoori oven! This is the last set from the spice box that my friend gave me. I provided the […]
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 […]
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 […]
You must be logged in to post a comment.