And there it goes again -- the reference to the Super Bowl. This drink from The Slow Roasted Italian, called the New York Cocktail, was “invented” in honor of the New York … [Read more...]
Food & dining
Skillet sausage and eggs
February 4, 2012 By 2 Comments
A perfect breakfast dish that you can enjoy any time of the day. It's the classic sausage-and-egg dish cooked with a twist. The sausages are sliced and browned in a skillet, … [Read more...]
Chicken, tofu and spinach stir-fry
February 3, 2012 By 3 Comments
A little chicken goes a long, long way. Two well-seasoned chicken thigh fillets were cut into bite-size pieces, stir fried with garlic and ginger, tossed with silken tofu and … [Read more...]
Sausage muffins
February 3, 2012 By 10 Comments
Spending time on Tumblr has its benefits (yes, I do have an account there). I come across food blogs I've never seen before, get acquainted with other food bloggers and … [Read more...]
Bacon-wrapped chicken satay
February 2, 2012 By 2 Comments
Think of satay (that ubiquitous Southeast Asian food that consists of skewered and grilled small pieces of marinated meat) and rumaki (bacon wrapped liver attributed to … [Read more...]
Chicken with mixed berries and almonds
February 1, 2012 By 3 Comments
I've heard it often said that sweet and spicy go well together as they enhance each other's flavor. Well, this dish proves the truth of that statement. The chicken fillets … [Read more...]
Rocky road: a no-bake, no-cook dark chocolate dessert
February 1, 2012 By 11 Comments
Wouldn't it be lovely if the most delectable desserts were fuss-free and did not require baking nor cooking? Unfortunately, most desserts take a lot of time and effort to … [Read more...]
The quickest pork and tofu curry ever
January 31, 2012 By 6 Comments
Ground pork and lightly fried firm tofu cubes make the base for this tasty and fast-cooking curried dish. If you aren't into tofu, you can omit it. I added tofu because I love … [Read more...]
Green, red and yellow curry: what’s the difference?
January 31, 2012 By 2 Comments
First of all, curry is a blend of spices, not a single spice. It is primarily used in South Asian and Southeast Asian cooking although it is fast becoming popular outside of … [Read more...]
Tea milkshake
January 30, 2012 By 6 Comments
I never liked milk in my tea. I always felt that the milk drowned out the delicate flavors of the tea. It wasn't until Alex developed an affinity for milk tea and learned how … [Read more...]
Sam’s sisig stuffed futomaki
January 28, 2012 By 9 Comments
Each time I posted photos of Sam's homemade sushi, there would inevitably be requests for the recipes among the comments. I really don't know how I can give any recipe since … [Read more...]
Spicy baked pork sandwich
January 27, 2012 By 3 Comments
The 4th Earl of Sandwich did not invent the sandwich as the practice of placing meat between slices of bread is much, much older than him. In the English language, however, … [Read more...]
Bangus (milkfish) and kinugoshi (silken) tofu with three sauces
January 26, 2012 By 12 Comments
It has always been my opinion that to become a good cook, one has to be confident about his skills and taste. And by that, I don't mean professional training. No, not at all. … [Read more...]
Deciphering tofu labels: Kinugoshi and Momen
January 26, 2012 By 2 Comments
For the longest time, Masoya was my preferred brand of tofu. If it wasn't in stock when I went grocery shopping, I wouldn't buy tofu at all. Then, Masoya became harder and … [Read more...]
Soy-orange chicken with walnuts
January 25, 2012 By 2 Comments
Lemon and pineapple often figure in Asian stir fried dishes. Oranges make a more rare appearance perhaps because orange segments easily disintegrate over high heat and … [Read more...]
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