April is rice month at About Southeast Asian Food. After posting my recipe for Vietnamese pandan sticky rice balls, I'm following it up with a non-Asian rice snack prepared by my daughter, Sam, who loves homemade granola bars but gets... (more)
CASA Veneracion Home cooking rocks!
After so many attempts, I have finally found the right way to cook steamed chicken and mushrooms. It's not how much seasonings you add, it seems, but marinating the chicken long enough to absorb the flavors of the seasonings so... (more)
Almost a year ago, I went to Laguna for the Lotus Pod Agri Tour. I'm going back. This time, not to join to tour but to conduct a cooking demo. It still feels weird. I've veered so far away from... (more)
Sam, the vegetarian, has an amusing habit. My home office is adjacent to the kitchen and, when I am cooking and the iMac is on (which is the case most of the time), Sam takes over the computer, open Pinterest... (more)
UPDATE on April 12, 2015: I tried a different frying method for crispy adobo by cooking shredded chicken meat in about a quarter cup of very hot oil over medium-low heat. Despite the much longer contact of every shred of... (more)
Yesterday, I wrote an article for About Southeast Asian Food outlining my checklist for choosing rice. While the health factor is important, so is the price. These two play a major role in my assessment of Rico corn rice. This... (more)
With the lemongrass growing prolifically in the garden, I've been researching more ways to cook with it. Much as I love lemongrass iced tea, I much prefer iced water to sugary drinks. This stir fried chicken dish, made with home... (more)