Longganisa is native sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is the sweet longganisa called hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular ... (more)
The Sassy Lawyer & Pinoy Cook on food, family and home.
Daddy in the kitchen
Tomato and basil risotto
Call it a journey to re-discover rice. Living in Asia, we've somehow taken … »»
Lumpiang Shanghai (pork spring rolls)
An updated version of an entry originally published in July 26, 2003. … »»
Turon (banana spring rolls) with bacon and cheese
When does your weekend start? Like most Filipino families, ours used to … »»
Chicken, bacon and cheese sandwich
From the moment he saw the recipe and visual guide for making a cowboy's … »»
What to do with leftover grilled meat
We love grilled meat, Asian style. Small cuts of beef, pork or chicken … »»
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...)
Conversations