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…
For all you noodle lovers out there, here’s something we enjoyed recently per the request of my daughter Sam who said she missed stir-fried oriental noodles with store-bought fishballs and quekiam. This is commercial quekiam, mind you, the kind you buy frozen from the supermarket, not the kind wrapped in tape (bean curd skin) that…
If you’re a fan of Vietnamese food, then you should be familiar with the peanut sauce that goes with the spring rolls. It’s a mixture of tamarind paste, peanut butter, and hoisin sauce, thinned down a bit with hot water. I love that peanut sauce. I can dip steamed dim sum and lumpiang togue (fried…
They might not sound like the perfect pair but the salty and pungent Chinese ham is great with pasta. And you don’t need so much ham to make a flavorful pasta dish. With Chinese ham, a little goes a long, long way. Not that Chinese ham is essential. Any smoky, salty ham will do just…
If there’s one really important thing that I’ve learned during the final stages of the TasteBook project it is that I really should be more appreciative of the role of editors. Not that I believe that editors should take all the liberty to practically recompose the writer’s text. But this task of searching for and…
Halloween came early in our neighborhood. Probably because no one’s sure if October 31 would be declared a non-working holiday, a Halloween party was organized for October 26 and kids went on their trick-or-treat earlier today. But even before the trick or treat, there was a party at the clubhouse and everyone brought food, potluck…
