Hello and welcome! I’m Connie Veneracion, retired lawyer and columnist, wife for 28 years, mom of two, an adventurous cook and a food-obsessed writer.
CASA Veneracion is a journal of meals we have cooked at home since the earliest version of the blog was born in 2003. Yes, it’s been that long! What’s new in 2020? A lot, actually, including modern Filipino recipes and a new home for non-Filipino Asian recipes.
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From micro roasters to gourmet cafes that seem intent on pushing the boundaries endlessly, Chiang Mai has them all. And, as our tour guide liked to emphasize, these are local affairs. Owned and operated by locals, and patronized by locals.
In Chiang Mai, no real coffee lover will ever ask for directions to Starbucks when there are amazing cafes where the dark brew is served in oh, so imaginative ways. It’s a real coffee heaven out there and I loved it… (more)
Bamboo tubes are stuffed with uncooked sticky rice, sugar, coconut milk and salt, sealed, boiled then grilled in charcoal. Khao lam is delicious beyond words.
It’s just sweet sticky rice, really, but there’s something about the texture that is only possible to achieve by sealing the rice in bamboo tubes so that it cooks in the mixture of coconut milk and steam. It’s like pressure cooking inside bamboo in a pot of briskly boiling water… (more)