03 Aug, 2011
Actually, technically, they are steamed buri palm starch cakes. Buli in Visayan refers to one’s rear end. So I was amused when we came across these rather unusual puto or steamed cakes this morning at a food fair at the Cebu Capitol Building grounds. Puto Buli the vendors referred to them….
02 Jun, 2011
At least 8 batches of torta later, and I have something that looks great, but not sure if it’s THE recipe yet. Torta’s in Bohol and Cebu are special cakes traditionally made with lard and tuba or coconut toddy as the leavening agent. My mother was a great torta fan, and frankly,…
26 May, 2011
I MISS GOURMET MAGAZINE! It isn’t funny anymore. A year or more without them just isn’t the same. They were SO MUCH BETTER than Bon Appetit, that more populist publication with less appealing recipes and articles… Thank goodness for SAVEUR, which is really finding its stride lately, making up for some…
21 May, 2011
While we are on the topic of sweet munchies, after this pili nut brittle post, why not some homemade banana chips? Our parents once had a banana chip factory in the early seventies that was decades ahead of its time. Not sure if they had an interest in the large banana plantation…
21 May, 2011
These are the pili nut brittles that I made a couple of hours before this dinner with Tom Parker-Bowles a few weeks ago. They couldn’t be easier and they tasted absolutely fantastic. It’s easy to buy pili nut brittle, but once you have tasted freshly made versions, especially if done in your…
15 May, 2011
With several dozen bottles of Sister’s jam in the pantry, the challenge was to find ways to make use of them that showcased the jam AND used up the stocks. Last weekend we made some leche flan, and had lots of egg whites left over, so I made a couple of sheets of…