28 Feb, 2006
When I am not having a brilliant classic pinoy breakfast of tuyo, tinapa, tapa, tocino or lamayo with rice and fried eggs, I happily turn to a freshly baked ensaimada served with extra butter and superb homemade jam. Imagine rising early one cool morning, heading out to the garden, greeting your attention…
27 Feb, 2006
In the run-up to Christmas 2005, I had fully intended to post an ensaimada recipe. By late last November, I had already tested a recipe several times but still needed to get it tweaked just right. I boldly handed out samples to Marketmanila “eyeball” participants to get their reactions but I was…
27 Feb, 2006
Also at the markets last Saturday were these brilliant Thai pea eggplants (Solanum torvum) that are perfect in thai curries like this one I featured a few days ago but didn’t have the pea eggplants to add to it. These tiny little eggplants are the size of peas or slightly larger and look…
26 Feb, 2006
There was a lot of interesting stuff at the markets on Saturday. I got several items that I will feature in the coming days. The most unusual item I spotted were these fantastic looking “Japanese tomatoes” – according to my suki. He only had a dozen or so pieces and I…
26 Feb, 2006
I have written about obscene or mutant fruit before, and oddly, the pineapple seems to have a lot of issues in the warped genes category. Thank goodness I am allergic to it. Heehee, actually I miss eating this delicious fruit. I spied this totally bizarre mutant pineapple on a drive…
24 Feb, 2006
I always feel that it’s a nice touch to have fresh flowers on the table when you’ve invited someone over for a meal or to stay the weekend. This is particularly true when that someone is of my mom’s generation and the standards of hosting are at a more genteel level. But…
23 Feb, 2006
I needed something relatively healthy to eat. My body was screaming “save me, save me” from all the post holiday fat and calories so I thought to have some sautéed leeks and celery with tokwa (tofu) for dinner last night. It is really easy to do. Here is the how to:…
22 Feb, 2006
What is it about deep fried porcine epidermis that makes it taste so incredibly good? I am not that big of a fan of dried squid, sisig or bull’s balls but give me a freshly made bowl of salted chicharon and some good vinegar and you have given me a taste of heaven…