A piping hot hearty soup is the perfect way to warm up against the cold December nights. This beef, misua and upo soup has enough meat to make it filling but is still light enough to allow you to enjoy the rest of the dishes on the noche buena table. If you use beef short ... (more)
Bangus belly steaks
Posted on December 10, 2007 · 16 Comments
Most Filipinos call this dish “bangus a la pobre”. It’s seasoned and fried boneless bangus (milkfish) fillets served with a little sauce, lots of onion rings and toasted garlic bits. It’s prepared in basically the same way as the traditional bistek (Filipino beef steak) except for the garlic bits. That might make it sound ordinary ... (more)
Tilapia fritters with honey lemon sauce
Posted on December 10, 2007 · 7 Comments
Sweet and sour sauce is a classic. But did you know that there are so many ways to make the sauce? Would you believe me if I told you that there is even a no-cook version of sweet and sour sauce? Here is a recipe for a great tilapia dish that can be served as ... (more)
Cornmeal, finally!
Posted on December 8, 2007 · 46 Comments
It’s something I’ve been searching for for the longest time. I knew it was essential for baking real corn muffins but imported food items, especially those that are not all that popular in the Philippines, are not always easy to find. Finally, a couple of weeks ago, I was able to buy yellow cornmeal at The Landmark in TriNoma. I just baked a dozen corn muffins a la Kenny Rogers but I’m reserving that for the noche buena blog (take a peak) which goes live on December 12th. Now, I look forward to making my own corn tortillas so I can cook some chicken enchiladas. 
What exactly is cornmeal? The cornmeal box says “harina de maiz” which literally translates to corn flour. But if you look closely at the cornmeal in the photo, it doesn’t resemble flour at all. Recipezaar’s kitchen dictionary says it is dried ground corn. Wikipedia says there is steel ground cornmeal and stone ground cornmeal.
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