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…
Chunky, meaty Bolognese sauce made with red wine and served with spinach fettuccine. There are so many variations of this pasta sauce that originates from Bologna, Italy and Wikipedia says the authentic sauce has very little tomato in it. Other versions do not contain red wine mine does because red wine does something to tomato-based…
Looking for ways with pasta without the usual ground red meat, bacon, sausages, and everything fatty in thick red sauce? Ditch the red meat and use chicken and vegetables instead. Instead of the usual tomato-based red sauce, toss the hot pasta with pesto. Homemade, if possible. Kids might balk at the idea at first but,…
Surprisingly, there is no pancit bihon recipe in my archives. There is a pancit miki bihon and that’s about it. A good thing that I’m posting the pancit bihon recipe more than five years after this food blog first went online. I’ve done things to this noodle dish that, I hope, makes it less than…
Read More “Pancit Bihon Rice Sticks with Chicken and Vegetables” »
The Chinese, the Italians, and the Arabs all used to claim having invented the noodle. Then, in 2005 in Lajia in the Chinese province of Qinghai, archeologists unearthed “an upturned earthenware bowl filled with brownish-yellow, fine clay. The quote is from a report entitled “Oldest noodles unearthed in China published on October 12, 2005, by…
Fast cooking doesn’t have to be unimaginative. It doesn’t have to be plain and it doesn’t have to be colorless. My younger daughter Alex wanted pasta for dinner a few nights ago, I obliged but because I had already cooked something else, the pasta dish had to be simple and cooked fast. This was the…
It is difficult to talk about Asian cuisine without touching on the subject of noodle soup. Noodle soup is found across Asian cuisines from our own La Paz batchoy to the Indonesian (also Malaysian and Singaporean) soto ayam to the Japanese ramen and udon to the Korean Ranchi guksu to the Singaporean laksa to the…
There are three important things to remember when making lasagna to make sure that it can be sliced easily and served without the layers falling apart and looking like an incomprehensible mess on the plate. First, a thick meat sauce. Second, enough cheese to bind the layers. Third, the baked lasagna must be allowed to…
Because the catfish in the local market were much too small, I wandered off to a stall selling shrimps and prawns. And they were so fresh and enticing that I couldn’t resist buying half a kilo for tonight’s dinner. Well, to be more precise, for my husband’s and daughters’ dinner. I’m allergic to crustaceans so…
