Chinese New Year is almost here. The official first day of the Year of the Rooster is on the 9th of February. But already we're celebrating foodwise. Among the (...)
Look ma, no baking so no oven needed! Gary Rhodes' article in the BBC Good Food magazine provided me with the recipe to adapt for this confection which is (...)
For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our (...)
It's been quite a while since I've blogged and I'm missing it a bit. My virtual life has to be put on hold so that I can take care of important things in real (...)
This is probably the shortest recipe I have posted here. Simple and so easy to make. Great for meals accompanied by salad or a vegetable dish. Lechon means a (...)
I have to do this post quick for our niece Dang who needs the recipe tonight. This is adapted from my most worn out cookbook (meaning a favourite and I do need (...)
Traditional biko in the Philippines consists of malagkit (glutinous) rice, coconut milk, sugar, and usually mashed cooked ube (purple yam). Whenever cooking (...)
Hot on the heels of Ting-aling's post, here is another version of the dish. This is very nice to have on a cold windy autumn night. Besides warming me, it (...)
As always I'm on the lookout for use of apples in anything baked. I found this Rachel Allen recipe in the Good Food Channel website. This is one very fluffy, (...)
This was intended as an entry for the SHF #38 with a theme of pudding. I thought the deadline was end of the month I forgot that this is a Friday event. Duh! (...)
This is one of the simplest and most subtle way cooking a fresh fish. By simply steaming it with just enough spicings to bring out the best in the succulent (...)
I haven't cooked menudo for a long time, actually it was years ago when I last did. This is all to do with pork liver which is a required ingredient here (if (...)
Once upon a time when I was still in my early 20s, I decided to start teaching myself to bake. After all, I thought to myself, we've got an oven I've got all (...)
Last week was my youngest daughter's and my birthday. As by tradition, we had to have a cake and what a cake we made! I was supposed to do this as an entry to (...)
apple cake I am such a sucker for "award-winning recipes" in magazines. Once I see that heading in a publication then I grab it as if somebody's out to beat me (...)
Here's one very simple sweets recipe that's very much welcome all year round especially during the holidays. My youngest was especially proud of this since she (...)
My oldest and youngest kids love things Japanese. And that includes watching lifestyle shows in NHK World channel - the only one in our cable subscription that (...)
A need this one for my records since my children sometimes want to cook this on their own. It's almost the same as my Salmon Head Sinigang though here the fish (...)
My mother never liked beef it stemmed from her childhood experience of being served 'beef' when it fact it was kalabaw (water buffalo) meat. It was wartime and (...)
Chicken lollipops are good appetizers and very popular among kids. There's something about having a 'handle' on a piece of fried chicken that entice everyone. (...)
Here's one buttery cake recipe that I bake as an alternative to Victoria sponge. Usually this gets made when there's an excess or about to expire sour cream. (...)
It's the first time that I am giving out homemade cookies to friends for Christmas. And I started out with these scrumptious brownies adapted from a recipe of (...)
It's that time of the year again for my husband's birthday. Another excuse to experiment with one of the listed cake recipes in my to-bake list. I chose a (...)
I likened this to the Filipino version of the meatloaf. Minced pork mixed with spices and other ingredients then steamed or baked. This is a do-ahead favourite (...)
This is my homage to Hong Kong-style fastfood restaurants that ushered me gently into the wonderful world of Hong Kong food. At the start my stint in the (...)
