Stuffing a duck with aromatics

What the English equivalent of the word malansa (or malangsa) is, I have no idea. But it is the Filipino adjective used to describe anything that has a strong smell. But it is more than that, really. Any food that is malansa is likely to be a cause of allergy for those prone to it. […]


A surprisingly good eggplant and tomato pate

Yesterday at CASA Veneracion was all about pasta and a lighted bottle. The pasta was made with a “mistake” and the lighted bottle was borne out of boredom. What mistake? At the Salcedo Market last weekend, I bought a jar of tomato eggplant pâté for Sam. I was so excited to buy something vegetarian for […]


Speedy’s picadillo

This is an updated version of recipe that I originally published on April 26, 2003. In Spanish, picadillo is a ground-or-minced-meat-and-tomato dish. The version I grew up with is a soup. My father (who was a really fantastic cook) used to cook picadillo with either potatoes or chayote, depending on which vegetable was available. So […]


The secret to the tastiest La Paz batchoy

At 21 Restaurant in Bacolod, between mouthfuls of noodles, meat and chicharon, we were entertained with the story of how the restaurant came to be. A mere hole in the wall of a residential house, 21 Restaurant grew in fame and fortune on the strength of one dish — La Paz batchoy. The secret of […]