Southeast Asian food at Banana Leaf

My mother had been wanting to treat us to lunch-merienda-dinner for the longest time but finding a day when the girls would be free turned out to be a challenge. Weekends are already tight, it's almost the end of the term and … [Read more...]


My Thai at Eastwood Mall

If you ask me which Asian cuisine I like best, I won't hesitate to say "Chinese!" But ask me which Asian cuisine I like next to Chinese, I'll probably take my sweet time coming up with an answer. I'll think about all the … [Read more...]


Congee is rice porridge is arroz caldo

Last Thursday, Speedy and I were at the market. There was one stall selling premature chicken eggs (if we had left the house earlier, there would have been more stalls selling them but these things sell like hot cakes and I … [Read more...]


Thai inspired fish roe soup

Inspired by the Thai fish roe soup called tom yam khai pla, this soup is similar to sinigang but with deeper flavors and aroma because of the inclusion of lemongrass, holy basil and kaffir lime leaves (all picked from my … [Read more...]


Crustasia at Shangri-La Plaza

We had passed by Crustasia many times, we even took a peek at the buffet once but we never felt drawn enough to actually try it. One factor is that we don't do buffets anymore as we prefer to eat a la carte -- you know, the … [Read more...]


Light and crisp fish and corn fritters

According to one of the Thai cookbooks I own, a dish called prawn and corn fritters is a popular street food in Thailand. I didn't see anyone selling this dish in Phuket but that didn't stop me from doing my version once I … [Read more...]


A feast in Phuket

When people ask what I think of Phuket, I tell them the food is simply fantastic. It's an answer that weirds out many because I know that the question is just another way of asking whether I agree with the raving reviews of … [Read more...]


Tamarind paste

When I don't have fresh tamarind in the kitchen and I need tamarind juice (extract) for a dish that I want to cook, I use tamarind paste. Of course, not having fresh tamarind in the kitchen will soon be a thing of the past … [Read more...]