About a week ago, we were driving home from the mall when we realized we had forgotten to buy a small notebook that our daughter needed for one of her classes. Why it had to be a small notebook (which is harder to find) beats me. We mulled over confronting the picky teacher who does…
The new cooking range has finally been delivered. Except for some alterations in the kitchen cabinets (not enough space for my stuff), we’re almost fully operational. There’s been a whirl of cooking and baking during the past few days and I would have been posting recipes daily had it not been for internet connection troubles….
I had a kilo of pork spare ribs from which I made a huge pot of broth. There was also a whole winter melon lying around, the last of two, that one of our house helpers got from a worker in the subdivision. The worker harvested the winter melons from his backyard, had more than…
Based on Kylie Kwong’s recipe as cooked in her TV show, this is a simple chicken dish that requires a large pot and a very sharp and very heavy cleaver. The pot has to be large enough to contain the chicken and the cleaver has to be heavy and sharp enough to cut through the…
A chicken soup with coconut cream that is known alternatively as tom kha gai, gai dom kha, or tom khaa kai. The recipes vary but they all for the same Thai chicken soup with coconut cream, lemongrass, galangal and kaffir lime leaves. I tried it at a Thai restaurant last weekend, bought a Thai cookbook,…
Does bawang na mura or spring garlic sound unfamiliar to you? If it does, click here so that you’ll have a better idea about the two dishes that I’m going to show you. There are two recipes in this entry, one for fried rice and the other for a stir-fried dish, and both include spring…
What a year 2008 has been! And what a year 2009 will be. The biggest news was the global financial recession following the collapse of big corporations in America. Individuals and entities engaged in the food business are reeling along with the rest but, if they’re smart, they’ll see the inevitable trend for 2009 home…
After three and a half centuries of Spanish colonization, it is not surprising that we find a lot of Mediterranean-style stews in our cuisine. There are claims, however, that what we consider as Spanish-influenced dishes more closely resemble their counterparts in Mexican cuisine. Whether or not that is true is something I’ll leave to the…
The school year begins today for my younger daughter, Alex. We were both up bright and early and I had two chicken leg quarters in the pan before 6.00 a.m. It was a toss-up between the chicken and potatoes with creamy cheese sauce and teriyaki, and I chose the latter because it didn’t require me…
A little cream was my chosen binder for meat pie filling. Not anymore. I wondered what would happen if I made a basic chicken and potato salad with mayo and used it for a chicken pie filling. The result was surprisingly good. Moist but not wet enough to make the bottom crust soggy. The bottom…
