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 rarely we got to enjoy his cakes after we moved to the suburbs. Gene Gonzalez is the man behind Cafe Ysabel and, to our ... (more)
Kalamansi
Posted on February 27, 2006 ·
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 stays sour. Combined with toyo (soy sauce) or patis (fish sauce), it is a popular dipping sauce or condiment for anything from fried to grilled fish ... (more)
Braised bangus (milkfish) fillets
Posted on February 27, 2006 · 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 was the “too soft” texture. Baked fish fillets is acceptable but steamed fish is not very popular. The way I understood it, they like the outside to be somewhat crusty. Flaky is okay but mushy is not.
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