The multi-colored and multi-flavored vegetable noodles are a product of China. The good news is that they’re really pretty–pretty enough to turn an old boring dish into something new and exciting. The better news is that they’re good for making oriental noodle dishes as well as Italian pasta dishes. The best news is that they…
I had a small piece of tuna belly, a cake of firm tofu, and some vegetables. I also had two choices. Stir fry everything without adding any sauce and, after they have been transferred on a serving platter, pour over them a sauce similar to tempura sauce. Or, I could stir-fry them the usual way,…
Because I feel so bad about not having been able to submit an entry for Lasang Pinoy 6, the Pulutan edition, I am posting my entry because I don’t ever want to miss another Lasang Pinoy event again. Cooking potato omelet, or itlog na may patatas as we called it when we were kids, was…
I was planning on cooking Scotch Eggs but I got lazy last night after cooking an entire take a few hours earlier. Besides, I had fresh mushrooms in the fridge that I didn’t want to go to waste. So, why not a stir-fried dish? It would be fast, it entails less work and the kids…
Read More “Ground Beef, Mushrooms, and Quail Eggs in Oyster Sauce” »
I love Sisig. Everyone in my family does. But, for the life of me, I can’t cook sisig it just entails too much work from cleaning the pig’s head to the boiling to the grilling to the chopping It’s just easier to order sisig in restaurants where it is a specialty. These days, however, cooked…
We were at the supermarket yesterday for another week’s supply of food and more food. It hasn’t even been a week since the last trip to the supermarket but the freezer was almost empty yesterday. When the cart was full, my husband asked if I thought all of that stuff would last for two weeks….
Ever since I saw all those tea eggs in Taiwan, I have been obsessed with doing my version. My first attempt, made with tea leaves, yielded sickly-looking marbled eggs. Thinking I should perfect the hue of the marbling first before attempting to perfect the part about infusing flavors, I practiced using food color. I came…
There is a story behind the short title of this entry. The night I was cooking this frittata, my younger daughter Alex was in the kitchen chatting via YM using the pullout table in the customized kitchen cabinet (if you want a more visual approach, see the photos in the kitchen cabinet entry in my…
I am discovering other ways to poach an egg. Try poaching your egg in dashi. Then, sprinkle it with salt and freshly ground Sichuan peppercorns. Dashi? Yes, the stuff used for making miso soup. Dashi is fish stock made from edible kelp and a salted fish called bonito. Dashi in granule form (more like coarse…
Suppose you have two whole fish, each weighing about 400 grams, and you need to feed six people. Do you cut each fish into three portions (they’ll be small pieces, I tell you), give everyone one portion each, and tell them that if their tummies are still growling after that, they’ll just have to drink…
