Online Cooking Class and Recipes
There are several varieties of the bay leaf and they all form part of the Laurel family. It is added to soups and stews more for the slightly sweet aroma than for any distinct flavor. I read somewhere that fresh bay leaves are not as aromatic as after they have been dried. I’m not in a position to say since I have only used the dried kind.
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That’s not grated cheese on top of the congee. That’s grated salted egg yolks. Uncooked egg yolks, believe it or not, that has acquired the texture of semi-hard cheese. Another Alex Veneracion experiment. She’s been very experimental since she and I went to Saigon.…
The short version to describe these beef tongue tacos: Tender beef tongue is cut into cubes, tossed in butter, then combined with lettuce, tomatoes and lemon-garlic mayo to make the taco filling. The longer version: The beef tongue went into the slow cooker. After…
A new way to serve a traditional pork dish. Humba is Filipino-style red-braised pork belly. It is often served with rice or as filling for Filipino-style cua pao. We’re adding a new twist to the familiar ways that humba can be enjoyed. Humba sliders.…
Rolled pork loin stuffed with garlic, onion, basil and tomatoes