...recipe search is over. That's what I mean. I have tried a few recipes and this is the best one yet. This recipe makes the most perfect of perfect cakes. My (...)
The saying tomato/tomato, potato/potato does not apply to this dish. It is not a mere difference in pronunciation but a totally different recipe in each case. (...)
If you like ham and cheese and fried chicken then chicken cordon bleu is just the thing for you. It is not as fancy schmancy as the name suggests. It is simply (...)
I am not a food snob. I am as much a fan of American Chinese cuisine as I am of authentic Chinese cuisine. I bear no shame in liking the numerous sweet and (...)
When it comes to food, being "old fashioned" is a good thing. New trends are churned daily but there are tried and tested classics that we keep turning back (...)
The love of pork lies deep in a Filipino's heart. Words like lechon (roast pig or pork joint) and pritong baboy (fried pork) would tug at heartstrings. Lechon (...)
The question is simple. What do you want to eat? The answer not so much. While one can come up with a one word answer such as Mexican, Thai or pizza, someone (...)
Pie is such a beauty to behold. It tempts you to break the crust and eat it yet restrains at the same time to look at it some more. Pie is not a Filipino thing (...)
As a Filipino, I naturally love Filipino food. It is the food my tastebuds have been honed on. Although it is one of the lesser known Asian cuisine, those who (...)
I thought I had graduated from the school dinner menu. After a long stint of cooking crumbed food for dinner, I have moved on to a more mature menu (all seen (...)
When one speaks with flowery words, beating around the bush rather than zeroing in on the point of conversation, one is said to speak with too much "palabok". (...)
Say Filipino food and the word adobo comes to mind. It is the most known Filipino dish and to some, the only one they know. To a Filipino, cooking adobo is as (...)
Filipino sausage is generally called longganisa and the style varies from region to region. When I was growing up, the only longganisa I knew was the bright (...)
It is once again time to cook with my Filipino fellow foodies at the Kulinarya Cooking Club. Our hosts for this month, Abigail of My Nappy Tales and Marni of (...)
I haven't had a post in what seems like ages. Life happens as you know and we have to deal with important things before anything else. As I have done in the (...)
How is carrot cake for Easter? The Easter bunny eat carrots thats why. Carrots are not only super nutritious, they taste so good, too. The lowly carrot, the (...)
The egg is the perfect food. It is the ordinary everyday food, the eat-all-day food, the food to eat when there's nothing else, the food that makes everything (...)
It is no surprise that tofu is now appreciated by more people outside Asia. This humble food, although a staple in the eastern countries, remains in the (...)
While traditionalists would insist on the classic traditional adobo, the modernist would stand on their heads to tweak the Filipino all-time favourite dish. (...)
Leg or breast? Leg definitely. I am no fan of chicken breast. I know that the breast meat is the most popular though the most expensive part of the chicken. (...)
The ultimate act of sweetness is giving out sweets as presents for Christmas. All the hype of the season is probably from sugar overload instead of Christmas (...)
There is a long running joke about just the one fruit cake making the rounds at Christmas, it being passed around like a hot potato. For the benefit of fruit (...)
Menudo is as synonymous to Filipino fare as adobo. It is one of the heritage dishes that has remained a classic. It is cooked with regularity in households and (...)
