The Sassy Lawyer & Pinoy Cook on food, family and home.
Meat comes in various kinds, cuts and shapes. Steaks and chops. Ground, diced, chopped, minced or sliced. We have loads of recipes for all of them. We're especially partial to pork, beef and lamb. And we're not scared of offal.
This is an updated version of a recipe originally published on September 22, 2003. Whether you call it pancit molo or molo soup, it is the same basic Filipino soup dish — pork dumpling or wonton soup often with bits of cooked chicken in the broth. I’ve always wondered why it goes with a pancit ... (more)
Eggplants. Inexpensive. Filling. Easy to prepare. Versatile. Cooks in a jiffy. Eggplants are moist and succulent and, if you’re lucky to have Asian eggplants, sweet. What’s not to like? The trouble with eggplants is that cooking them can be tricky. Undercook them by one minute and they would be too tough. Overcook them by a ... (more)
If you’re a blogger and you have Google Analytics (or something smilar) installed, you might have occasionally checked what the most popular pages on your blog are. In this blog, there are two consistent topnotchers — bistek and puto. Yep, iconic Filipino dishes with names worth discussing a bit. Let’s start with the puto. I ... (more)
I don’t know in how many parts of the world people eat beef kneecap but, in the Philippines, it is quite a delicacy. And when I say kneecap, I don’t really mean the bony cap itself (although that’s part of the whole enchilada) but the meat, the tendons and the fat surrounding it. Cooked by ... (more)
Although roadside grills are a year-round sight all over the country, grilling and barbecuing activities seem to double during the summer months. Even beach resorts and those that have pools for their main attraction provide grilling facilities for customers. In short, barbecue and the grill are so well loved by children and adults alike. Some ... (more)
Made with a cake of silken tofu and a cup of leftover lumpiang shanghai filling, this dish has just the right amount of meat, crunch, sweetness, spiciness and saltiness. Hoisin sauce makes the meatballs and tofu deliciously sticky.
No, I’ve never been to P.F. Chang’s although I read that the U.S. food chain opened its first Asian branch in Alabang two months ago. It’s easily a two-hour drive to Alabang and… I just wouldn’t. The copycat recipe for P.F. Chang’s Mongolian beef, I found via Pinterest. I posted it on my cooking, wining ... (more)
I can’t resist a good recipe when I come across one. I was browsing food sites a couple of days ago, saw a one-pot Chinese-style braised beef recipe at BBC Good Food and I immediately experienced an adrenalin rush. It looked so good. I checked the ingredients and, in my mind, I just knew that ... (more)
So, I mentioned the other day that I made a huge pot of broth by simmering scrap bones primarily to make my a la zuppa Toscana. I also mentioned that I poured the cooled broth into separate containers which went into the freezer. I will use the broth, one container at a time, when I ... (more)
Need to get dinner on the table in 15 minutes? No problem. Season some ground meat, form into patties, throw into the skillet and cook until nicely browned. Cook sliced mushrooms in the same skillet, add cream and season. Spoon the creamy mushrooms over the burgers and you have a great meal.
After three and a half centuries of Spanish colonization, it is not … »»
Sotanghon (vermicelli), shredded chicken, chopped black fungus and … »»
It's so funny that when you Google "tablea," most of the Filipino websites … »»
Filipino and Thai cooking intersect in many ways as we share a lot of … »»
The chicken arroz caldo recipe in the archive was posted in May, 2003 when … »»
After a quick trip to the market, Speedy checked his Facebook account, … »»
Still experimenting with alternative methods of cooking, after using the … »»
If you're looking for the easiest cocktail drink recipe ever, you just … »»
A simple, easy and very tasty pasta dish that you can cook in one pan. … »»
I can't resist a good recipe when I come across one. I was browsing food … »»
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
It has a graham cracker crust and it is baked but at a lower temperature … (more...)
If you Google "melon cocktail", you'll find that there are two categories. … (more...)
According to Tastefully Done, age means deep fried and dashi, of course, is … (more...)
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
When I first came across this spinach recipe in The New York Times health … (more...)
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