In my carrot cake entry, I wrote about how I discovered chef Gene Gonzalez’s cakes and how my whole family eventually fell in love with them. I also wrote about how … [Read more...]
Kalamansi
February 27, 2006 By
The scientific name is Citrus microcarpa. Kalamansi is a native citrus that, for Filipino cuisine, what lemon is to the Western world. Even after the fruit ripens, the juice … [Read more...]
Braised bangus (milkfish) fillets
February 27, 2006 By 14 Comments
So, I'm still on a campaign to teach my husband and kids to forget about fried fish. I asked what it was about non-fried fish that was so objectionable and the common answer … [Read more...]
Cultural differences and acquired taste
February 24, 2006 By 30 Comments
For readers of this food blog who do not read my other blog, I write a twice-weekly op-ed column for a broadsheet. Cultural differences and acquired taste was my column … [Read more...]
Green tea and rambutan dessert
February 23, 2006 By 6 Comments
There were two items in the pantry that we bought before Christmas but never got around to using. One was a box of cherry-flavored Jell-o and the other was a can of … [Read more...]
Frances loaf from Julie’s Bakeshop
February 22, 2006 By
When Julie’s Bakeshop opened a branch along Circumferential Road in Antipolo, we became regular customers because of its onion bread. It was basically pan de sal but … [Read more...]
Aristocrat Bakeshop
February 22, 2006 By
The Aristocrat Restaurant is a landmark along Roxas Boulevard in the city of Manila. With the Manila Bay in front and the Malate Circle behind, its location cannot be any … [Read more...]
Special relyenong bangus (stuffed milkfish)
February 22, 2006 By 34 Comments
When we went to the Taytay public market on Sunday afternoon, I was hoping to buy at least five varieties of fish. For some reason, most of the fish stalls were closed. Were … [Read more...]
Smoked salmon, lettuce and kesong puti (white cheese) salad
February 21, 2006 By 6 Comments
I just posted my second Lasang Pinoy 7 entry--kesong puti at pan de sal. No recipe in that entry but here is one using kesong puti inspired by a mozzarella and lettuce salad … [Read more...]
Lasang Pinoy 7: Pan de sal at kesong puti (white cheese)
February 21, 2006 By
Along with buko (coconut) pie, kesong puti or white cheese is probably what put the province of Laguna on the Philippines’ culinary map. Kesong puti originated from the … [Read more...]
Atsuwete (annatto)
February 20, 2006 By
Atsuwete (achuete, if one prefers the more Spanish sounding pronunciation) is annatto (Bixa orellana)--a natural red food coloring. In Philippine cuisine, it is commonly … [Read more...]
Happy Haus donuts
February 20, 2006 By
They look like Dunkin’ Donuts, the flavors sound very much like those of Dunkin’ Donuts’, but these aren’t from Dunkin’ Donuts. Rumor has it that … [Read more...]
Itlog na maalat (salted eggs)
February 19, 2006 By
Mallard duck eggs, the same kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true today or … [Read more...]
Salted eggs and tomato salad
February 19, 2006 By 10 Comments
The Filipino salad of diced itlog na maalat, or salted eggs, and diced tomatoes is the traditional partner of tinapa or smoked fish. Well, I just found a new way to make it … [Read more...]
Conversations