If you think there is too much bread but not enough filling in commercial siopao (steamed dumplings), then it’s time to cook some home-made siopao. The series of photos below show the various stages in the preparations. No, there is nothing complicated about it. There will definitely be more dirty dishes to wash but that’s ... (more)
The Sassy Lawyer & Pinoy Cook on food, family and home.
Daddy in the kitchen
Steamed chicken with ginger – garlic sauce
I've mentioned before that we have this Sunday arrangement -- my husband … »»
What to do with leftover grilled meat
We love grilled meat, Asian style. Small cuts of beef, pork or chicken … »»
Risotto with grilled oyster and shiitake mushrooms
Based on a recipe by Jamie Oliver that Speedy saw him cook on his TV show. … »»
Dad’s – turn – to – cook porkchops
When I was still working outside the home, I used to worry a lot about what … »»
Banana and M&M’s spring rolls
Question: What's worse than finding a worm in your apple? Oh, I'm sure you … »»
More cooking, wining & dining
Cooking with bits and pieces
So, I mentioned the other day that I made a huge pot of broth by simmering … »»
Milkshake with dulce de leche mudslide
I've been dreaming of making this for weeks. But since we started making … »»
Creamed sausage, potato and cabbage soup a la zuppa Toscana
If I had access to kale, I'd have used a bunch in lieu of white cabbage. If … »»
Basil and garlic focaccia
In a post I published four and a half years ago, I mentioned that everyone … »»
Steamed bangus (milkfish) with black bean and garlic sauce
There are two earlier version of this recipe for steamed fish with tausi … »»
About CASA Veneracion
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
The kitchen staff
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
Recently digested
Fried breaded okra
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
Oshitashi or goma-ae? Whatever. It’s spinach salad with roasted sesame dressing
When I first came across this spinach recipe in The New York Times health … (more...)
Pancit Molo (or is it Molo soup?)
This is an updated version of a recipe originally published on September … (more...)
Melon, ginger ale and peppermint slush
In the Philippines, melon usually refers to the cantaloupe or rockmelon. … (more...)
Sausage, pasta, tomato and cabbage soup
A one-pot dish that's a breeze to prepare. The sausage meat makes the broth … (more...)
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