More than a mile
Nothing brings forth a flood of emotions more than food and the people, places, and events that make certain dishes stand out in our collective memories.
2 for the road in Bulacan
I’m a certified lakwatsera. I love visiting old houses and churches. A trip to market to look for the freshest produce and a chance to haggle with the tinderas is the highlight of my week. I get a real kick out of walking around the streets or stopping at a town plaza to eat in places far from home. Most of all, I like to sample what the locals specialize in and bring pasalubong home to family and friends. Fortunately, I have a hubby who never tires of driving around and eating with me. We hied off to Bulacan for our latest road trip cum food trip. Armed with tips from Bulaqueo-friends, ...
The 1 sweet fairytale for Filipinos
upon observing the dynamics of a lively kitchen, it is often easy to spot those who are more inclined to cooking, versus those who prefer to bake. For cooks, the focus generally revolves around recipes and ingredients, while bakers are usually more concerned with precise measurements and techniques.
My version of feel good tocino
What’s bothersome about tocino these days, whether it be pork, chicken, lamb or even fish is the “..trate” word. The preservative has a disturbing effect on me so that I have second thoughts whenever I feel like reaching out for a tocino reward ...comfort food for the rainy day, my treat after hard day at work.
Hearty fare for a ravenous brood
Rainy days and Mondays always get me down. And so the song goes. On days like these, many choose to stay indoors, and who wouldn’t? Traffic, floods, and gloomy skies can really dampen one’s mood. As a Mom of four very active and often hungry kids and wife to a gourmand, I like to prepare home-cooked meals that are warm and hearty. Plus, home-cooked meals are my way of giving time and attention to each member each member of my family. Hours in the kitchen preparing and stewing ingredients give a dish body and flavor.
Never without ketchup
Was there ever a time when there was no ketchup? Not in my lifetime. When I was growing up, it was always on our dining table when we had something fried for lunch. Somehow, bangus went down easier with tomato ketch-up, its sweet and tangy flavor a foil to the rich taste of bangus belly fat. My uncles preferred their sawsawan or condiment of diced tomatoes and onion slices, but I didn’t pick up the taste for fresh vegetables until later in life. Of course, it went well with fried chicken, long before fast-food fried chicken became a quick fix for all of us, and pork chop, the rind a more ple...
Pan-fried samaral (rabbitfish) stuffed with onion, tomato and wrapped in alagao (Premna odorata) leaves
6 pcs Samaral (rabbitfish)
Salt and pepper to taste
1/2 kilo liempo (pork belly)
1/2 kilofresh tuna chopped onions
¼ cup sliced green onions (sibuyas tagalog)
1/2 cuptomatoes, seeded, sliced into cubes
Kare-kare, tinola, atbp. in Adelaide
HAVING spent the past three years in the Philippines exploring the history and flavors of Filipino cuisine, I was delighted to discover a Filipino restaurant in my own home town of Adelaide, in South Australia. Map book in hand – it was located in a corner of town I had never explored – I headed out to the north eastern suburb of Ingle Farm to find the Bamboo House.