I admire the Chinese for inventing their unique way of recycling leftovers by turning them into fried rice. Just as I admire the Italians for inventing the pasta which, to me, is second to the Chinese style fried rice in the art of extending small amounts of ingredients to come up with such savory and…
It’s a rainy Saturday and plans of going out later have been scrapped at their inception. There’s a storm and getting caught up in flash floods just isn’t my idea of a relaxing weekend. Since yesterday afternoon, the only welcome thoughts I’ve been entertaining were to curl up in bed watch a couple of favorite…
It’s been ages since I last had a good meal by myself. During school days, I just throw a sandwich together and that’s lunch. If I’m feeling extra lazy, then it’s a bowl of cereal followed by a large cup of coffee. But since that Sunday at Fazoli‘s, I’ve been dreaming of making pasta with…
In the freezer section of many supermarkets today, you will find cold meat that looks like very coarsely grated beef (okay, if you want to be more precise, the stuff looks like dog food) labeled as Italian topping or Italian sausage. I first discovered it at Cherry Foodarama last year and the package said it…
The secret to this very inexpensive noodle dish is bacon-cut pork belly. In most supermarkets, these are sold pre-cut in trays. If they’re not available in your local supermarket, ask the butcher to machine-cut semi-frozen pork belly (liempo) in slices as thin as bacon. That large platter of pancit canton in the photo (and that…
If only people would read and read well, they would know how useless it is to ask me to e-mail them recipes. If only people would read and read well, they would stop asking where the recipes are since the pagination links are very plain to see. I’m taking my advice too. If only I…
From the various recipes of japchae that I have read, spinach appears to be a traditional ingredient. But my first japchae experience not only included spinach but some yellow beans and string beans as well. Ergo, I figured it wouldn’t hurt to play a little with the combination of vegetables. My version of japchae does…
We never go to a Vietnamese restaurant without ordering spring rolls. Between Pho Hoa and Pho Bac, I prefer the latter’s spring rolls. Apart from that though, my vote goes to Pho Hoa all the way. It’s always been my dream to make Vietnamese spring rolls at home but it wasn’t easy getting hold of…
The first time I cooked pasta with clams, I used white wine. I didn’t know the proper name for the dish but some readers supplied that information generously. Spaghetti alla Vongole. This pasta with clams dish was cooked with red wine. I don’t know if it still falls within the Alla Vongole definition but I…
Let’s have a few recipes before I tell you about the rest of the food we enjoyed during our six days and six nights vacation in the Visayas last week. There’s more to write about. Boracay wasn’t the only place we visited and the food we enjoyed after Boracay was much more stupendous. But more…
