bowls

Life as a food blog

My friend Joel is right when he says that Filipinos like to be spoon fed. I only have to look at many of the comments in this blog, and many of the PMs and e-mails that I receive, to realize how well he sums it all up.WARNING: This is a pretty long post. If you're a … [Read more...]

talinum

The vegetable patch

It's kind of serendipitous to write about our tiny vegetable patch in the garden now that Tangled is showing in local movie houses. Tangled is, of course, a spin on the Brothers Grimm fairy tale Rapunzel, a story about a pregnant woman who was pining for the rapunzel (a … [Read more...]

I am not a vegan; and I never will be

There was a time when I was in my teens when my mother, encouraged by a friend who turned vegetarian, entertained thoughts of turning all of us into vegetarians. She "diluted" meat dishes with vege-meat which we hated. Then, her vegetarian friend started having dental … [Read more...]

cheese-fondue

From cheese fondue to balut

Last Saturday, I went to Gourdo's at Glorietta 5 and bought a fondue set. Two days later, I bought a fondue cookbook. I've been waiting for the perfect time to try and make my first cheese fondue and yesterday seemed perfect. After a quick trip to the bank and builders' … [Read more...]

spice-jars-1

Dried herbs and spices go into airtight containers

How do you organize your kitchen? When you buy herbs, spices and condiments, do you always buy them in jars and bottles? I like refills. They're more economical. I just store them in empty glass jars (of coffee, mayo, peanut butter, pickles... you get the idea) that have … [Read more...]

chicken-lemon-tarragon

Something from Nigella Lawson’s book

Lemon wedges, garlic and fresh herbs are added to chicken pieces in a baking dish and baked in a slow oven. The result? Good straight out of the oven. But reheated, the bitterness of the lemon's pith becomes pronounced. The recipe is from Nigella Lawson's Forever Summer. … [Read more...]

fresh-norwegian-salmon

The frugal cook

It's convenient to buy frozen fish fillets but when there's an opportunity to go to Farmer's Market for good-quality fresh fish, I prefer to buy a whole slab and have it prepared according to my specifications. For instance, I chose the tail end of a salmon and had it … [Read more...]

onion-pancakes

Great with hoisin sauce

The lazy way to make onion pancakes is to simply roll them flat. That's what I did on my first attempt. Then, my pride and my self-respect took the better of me -- surely I could do better than that. I did a second attempt, rolling and coiling and re-rolling them, and the … [Read more...]

blackberry-clafoutis

Blackberry clafoutis

Clafouti (or clafoutis) is a custard like cake of French origin traditionally made with cherries. I baked mine with blackberries, the texture was light at the center and wonderfully crusty around the edges, but there was one problem. I didn't know that blackberries have … [Read more...]

Science Week awarding ceremonies

What are they pointing at?

According to my friend Eric who took the photo, it appears they are pointing at Sam who did not go onstage to receive her certificate for winning the cooking contest. What cooking contest? Oh, the one held during the recent Science Week event at the kids' school. The, … [Read more...]