The first time I made self-frosting cupcakes, I used melted chocolate. And I wasn’t able to document the recipe. I did remember, however, that it was inspired by a cupcake recipe with Nutella for frosting. I didn’t bother looking for the original recipe because I only use one recipe for butter cake these days. It was the one I used for…
Self – frosting peanut butter cupcakes
Posted on January 17, 2008 · 7 Comments
Would you eat meat from a cloned pig?
Posted on January 17, 2008 · 24 Comments
Of course, I’ve heard about cloning. And what I know about cloning goes beyond The 6th Day. Thing is, I always thought that the experiments on cloning were more in the field of medicine and whatever experiments were conducted with plants were merely preparatory for experiments on animals. And I thought that the interest had ... (more)
Herbed chicken and rice
Posted on January 17, 2008 · 8 Comments
This chicken and rice combo dish went into the kids’ lunch boxes last Tuesday. Cold cooked rice and the meat from the breast of a chicken and there was enough for baon and breakfast as well. This is a variation of the herb-loaded rice recipe in the archive which, in turn, was inspired by the herbed riced I enjoyed at Vieux Chalet.
For the love of tilapia
Posted on January 17, 2008 · 35 Comments
The following article appeared on the opinion page of the January 15 edition of Manila Standard Today. A few days ago, after feeling amazed over a Web log entry of an American who cooked tilapia and called the fish tilapia, I set out on a tilapia reading spree. My amazement grew when I realized just ... (more)
Fresh garlic
Posted on January 16, 2008 · Leave a Comment
If there is one thing I cannot do without, it’s garlic. I can live without onions and tomatoes but not without garlic. There are generally two varieties of garlic that you’d find in Philippine markets — the smaller native garlic is more pungent and has a stronger flavor. The imported Taiwan garlic is sweeter with ... (more)
Kecap Manis
Posted on January 16, 2008 · 10 Comments
Kecap Manis is a thick and syrupy sweet soy sauce that comes from Indonesia (the salty soy sauce is called Kecap asin). Sweetened with palm sugar and flavored with star anise and other Oriental spices, its flavor is more complex than ordinary soy sauce. It’s great as a dipping sauce but works equally well as ... (more)
Bringing Up Baby and The Baby Borrowers
Posted on January 16, 2008 · 2 Comments
When I read about the controversy surrounding two parenting (sic) shows in the UK, my first instinct was to check Auee’s blog to see if she had posted her thoughts about it. See, she’s my source for anything and everything UK. I don’t think Bringing Up Baby and The Baby Borrowers are aired in the ... (more)
Lumpiang labong (bamboo shoots spring rolls)
Posted on January 15, 2008 · 19 Comments
I would have made lumpiang ubod (heart of palm spring rolls) but that entails going to the market very early in the morning when the ubod is fresh and I can still specify which portion I want. But after cooking the kids’ packed school lunch, by the time they have left for school, all I want is to crawl back into bed…
How to make crepe – like lumpia (spring roll) wrapper
Posted on January 15, 2008 · 50 Comments
What distinguishes good lumpiang ubod (heart of palm spring rolls) from great lumpiang ubod? The quality of the ubod, of course, the right balance of saltiness and sweetness of the sauce, the light seasoning of the filling that does not take away from the natural sweetness of the ubod… and there’s the wrapper…
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