09 Feb, 2010
Pinakbet is one of my (possibly even THE) favorite pinoy vegetable dishes of all time. In a broadly answered and widely read poll on pinoy favorites, here, pinakbet ranked in the Top 5 dishes. The first time I cooked and blogged about it, I was trying to replicate a version that we used…
03 Feb, 2010
The plate of pickles we enjoyed on a recent visit to Momofuku Ssam Bar in New York was the reason I bought the Momofuku cookbook, and eventually tried making the pickles for myself. They turned out brilliantly. I love pickles and these ones are just right up my ally. Made from…
01 Feb, 2010
This is best made with fresh clams from a highly reliable source. Having said that, I made them with frozen akegai clams and the results were say a 7.5 out of 10.0. Edible, but not cartwheel material. But it’s another simple quick stir-fry recipe to keep in the back of your…
31 Jan, 2010
Local markets continue to offer an abundance of incredible looking produce. The weather and other growing conditions mean that unless some freak storm or something catastrophic occurs in the Mt. Provinces, we will have a great selection for another month or two, or until the hottest months of summer and the height of…
30 Jan, 2010
It doesn’t get much simpler than this. Lightning fast stir-fried bok choy with black bean sauce is delicious, filling, relatively healthy and economical…
28 Jan, 2010
A cow or a bull is a wonderful thing. In an ideal situation, she or he meanders along grassy plains or rolling hills, munching on newly sprouted grass shoots, while gently whipping its tail to shoo off some pesky flies. She or he somehow manages, within its four stomach chambers and a…
26 Jan, 2010
The Teen and I have a bet. :) She confidently taunted me that I simply couldn’t diet. That I couldn’t lose any weight whatsoever as long as I kept up frequent blog entries. So we have a wager. I said I would lose 8 pounds by March 8, and…
22 Jan, 2010
Rellenong Alimasag or stuffed blue crab is normally deep-fried. But since we were going to have a nice big hot grill going, I thought I might try a lower-fat grilled version of this festive and slightly decadent dish.