A painting by a young Filipino artist
The Sassy Lawyer & Pinoy Cook on food, family and home.
May is Filipino fiesta month
Fresh tropical fruits salad
Ditch the canned fruit cocktail with the rubbery content that is 90% chewy papaya. Fresh fruits tossed in a mixture of cream … »»
Laing (spicy pork, shrimps, taro leaves and coconut milk stew)
This is an updated version of a recipe originally published in March 1, 2005. Laing is a dish whose origin is attributed … »»
Lumpiang ubod (heart of palm spring rolls)
The last time I made lumpiang ubod, my firstborn (now 15) was still a baby and we were living at my in-laws'. I had too many … »»
Fried suman with cinnamon-nutmeg sugar
The Antipolo Cathedral, home of the Our Lady of Peace and Good Voyage (Nuestra Senora de la paz Y Buenviaje), is still a … »»
Lechon kawali, the easy way
Food fads notwithstanding, my family is proudly carnivorous. We don't shy away from traditional meat dishes that, by today's … »»
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...)