A painting by Bjorn Calleja
The Sassy Lawyer & Pinoy Cook on food, family and home.
May is Filipino fiesta month
Adobong balut
Balut. Either you love it or you don't. Me, I love balut. I eat everything but the hard white stone but only if the duck is … »»
Adobong sitaw sa gata (yard-long beans adobo with coconut cream)
There are at least three adobong sitaw recipes in this blog -- classic, spicy and herb-y, and low-fat -- but, today, I came … »»
Fish and malunggay soup
A day after I cooked this soup for lunch, I finally did what I had been promising myself for a long time -- plant a malunggay … »»
Pork menudo
This is Filipino menudo. Pork, liver, peas, potatoes, carrots... There is a Mexican menudo which is similar to what we call … »»
Chicharon, chicharon… where art thou?
It's not like I don't have a chicharon entry in this blog. I do. An old one with with a lousy photo taken with a lousy cam … »»
More cooking, wining & dining
If you’ve heard of P.F. Chang’s Mongolian beef, this is the pork version
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 … »»
Pressure cooker salay-ginto (yellowstripe scad) with coconut milk
The most serious reason I missed my pressure cooker was because I love, love, loooovveee pressure cooking small bangus … »»
Is batotoy a local name for Anadara granosa (blood cockles)?
The last time I heard the word batotoy, I was buying longganisa (native sausages) at Belcap on Xavierville Avenue in Quezon … »»
For St. Patrick’s Day: after dinner mint
After a quick trip to the market, Speedy checked his Facebook account, found a lot of Happy St. Patrick's Day greetings from … »»
Slow cooker recipe: Bacon, cheese and potato casserole
Still experimenting with alternative methods of cooking, after using the pressure cooker for a couple of recipes, I now turn … »»
About CASA Veneracion
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.
The kitchen staff
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 »)
Recently digested
Avocado, tomato and onion salad
The avocado was supposed to go into sushi but I cooked all the Japanese rice we had to make oyakudon. Sam looked at the … (more...)
Lobster balls and long beans stir fry
Sam likes buying those frozen seafood balls in the grocery -- fish balls, squid balls, shrimp balls, prawn balls, crab balls, … (more...)
Mango cheese pie: something between a cheesecake and a custard
It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the … (more...)
Melon cocktail with grape syrup
If you Google "melon cocktail", you'll find that there are two categories. The first is an alcoholic drink; the second is a … (more...)
Agedashi tofu
According to Tastefully Done, age means deep fried and dashi, of course, is the stock made with bonito flakes and kelp. … (more...)