I started to make my own pickled meat or corned meat when I couldn’t get the beef ribs in Manila that were corned. I would buy the imported beef ribs and do it on my own which took a long time because you had to corn it over several days; but the result was just so different from the regular beef ribs; the corning gave it that certain twist. And…
Lenguas de Gato are delicate butter cookies. Most specialized bake shops in the Philippines carry this delicate cookie. It is a Spanish cookie but since we were “once upon…
If you think about it, so much of our fond memories revolve around food. When I was in my teens, my family loved to celebrate in Chinese restaurants. My…
Balut! Penoy! Balut! The ‘balut’ vendor heralds the dawn. Mind you, it’s not only in the Philippines that boiled duck embryo is found and savoured; the Vietnamese also favors…
I recently hosted a dinner party and served a unique beef soup that was a hit with everyone: Watermelon sinigang. A local restaurant also has this on their menu,…
The Philippines has been greatly influenced by Chinese cooking since the time of Chinese trading with the Philippines centuries ago. In fact many Filipinos are partly Chinese; case in…
When we were “younger”, we would tease our sister, Bambi, that she could eat a palayok (clay potful) of steamed rice when paired with Paksiw. Paksiw (fish or pork…
This is a recipe that I got from Nora Daza’s cookbook, way back when I just first started baking on my own, but tweaked it. My grandmother’s cook used…
The Christmas season always bring an abundance of food since our family hosts plenty of parties. The leftovers kicks my creativity into gear. Here’s how you can transform lechon…