09 Nov, 2009
Deadly. In a wickedly good way. Do not attempt this when you are particularly hungry, like a half hour before lunch, as you will eat far more than you should. After the Zubuchonwich experiments, we just HAD to test a Pan de Sisig. OMG, why hasn’t anyone else done this before?…
09 Nov, 2009
Emping Belinjo or Melinjo are small crisp crackers with a bitter edge. Made from the fruit of a Belinjo/Melinjo (gnetum gnemon) tree, the ripe red fruit are boiled then pounded and dried into flat little disks that puff up a bit when fried for just a few seconds. The whole time we…
07 Nov, 2009
I was messing around in the kitchen, trying to come up with a sandwich that was first delicious, and second, used lechon somehow. First I made a paksiw na lechon and shredded the meat and placed it in a pan de sal. It tasted great, but it looked pretty boring. I…
04 Nov, 2009
I’m not sure what gave rise to this, but the past year or two has really seen the renaissance of pork or anything porcine in nature. When the magazine Time Out New York issued its annual “100 Best Things We Ate And Drank This Year” in December 2008, and this $9 sandwich from…
28 Apr, 2009
We had a wonderful version of this dish at Pendy’s in Bacolod. It was lighter and less rich (sum-ul is the Visayan term I would use), with just enough chopped bits of liver and vegetables. The noodles seemed to cooked just enough, oddly “al dente” in texture, I thought, particularly in comparison…
16 Feb, 2009
In some parts of the country, steamed rice with coconut and sugar isn’t referred to as suman, but rather puto or malagkit. I have featured two such concoctions before, one from an office merienda in Cebu, another made by one of crew, Leny, the expert in simple provincial kakanins and the resident floral…