This is the classic cabbage rolls recipe, the one I grew up with; classic as opposed to my "radical" cabbage rolls which is really a cross between cabbage rolls and morcon … [Read more...]
Mussels and straw mushrooms in oyster sauce
April 23, 2004 By 8 Comments
It's a stir-fry, basically. I half-cooked the mussels in the oven, pried them open and discarded the empty half shells. Then I stir-fried them with straw mushrooms, plenty of … [Read more...]
Infant milk formula
April 22, 2004 By
Dig this. According to BBC NEws, dozens of Chinese babies are said to have died from malnutrition in the past year after being fed fake or inferior-quality baby milk … [Read more...]
Beer and gout
April 19, 2004 By
Four years in law school were four years of rather heavy drinking. Perhaps not for all. But such was the case with my crowd. It was beer without much accompanying food--just a … [Read more...]
Lavender gumamela
April 14, 2004 By Leave a Comment
This photo was taken with my old Kodak point-and-shoot, the worst digital camera I ever used. … [Read more...]
Paksiw na pata ng baboy
April 13, 2004 By 15 Comments
Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. When cooking meat, paksiw … [Read more...]
Nilagang Baka 3
April 11, 2004 By 7 Comments
Sweet corn and carrots, potatoes and chinese cabbage (pechay) , kalabasa (squash), onion leeks, string beans, the napa-variety cabbage... a different combination in texture … [Read more...]
Pork Barbeque
April 9, 2004 By 20 Comments
No, we don't fast during Lent. And no, we do not abstain from meat either. Despite having been raised Catholics, my husband and I long ago made a concious decision that no … [Read more...]
Achara (atsara)
April 9, 2004 By 27 Comments
Achara, or atsara, means pickled green papaya. Well, basically. Carrots, ginger, onions and bell peppers are added to the papaya to turn it into achara. The pickling … [Read more...]
Crispy Chicken Breast Fillets
April 5, 2004 By 6 Comments
The chicken breast fillets were dredged in seasoned flour and sesame seeds, deep-fried in very hot oil until golden, then served with a salty-sweet sauce made by mixing hoisin … [Read more...]
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