Fresh. Green. Bright. Juicy. These are words I associate with the summer. Philippine summers are either famous

If you've been to Tagaytay City, you must have passed by Mushroom Burger along Aguinaldo Highway. And if you'r

For all you noodle lovers out there, here's something we enjoyed recently per the request of my daughter Sam w

Just last month, I did a steamed fish experiment and both turned out well -- great additions to the older stea

Whenever I cooked bamboo shoots in the past, I always used fresh. The trouble is the amount of time it took to

Pine nuts are the traditional ingredient for making pesto but I have substituted macadamia and pili nuts in th

I like simmering bones in a large pot then dividing the broth into several portions. I freeze the broth that I

This beef bone marrow noodle soup combines the traditional Filipino bulalo soup with Vietnamese noodle soup. W

The first time I cooked pasta with clams, I used white wine. I didn't know the proper name for the dish but so

Just because I'm allergic to crustaceans doesn't mean the rest of my family can't enjoy them, right? My daught

Two steamed fish dishes for dinner last Monday. They cooked at the same time in two separate steamer racks. It

I intended to grill the gindara over the weekend. But I got up so late, forgot to thaw anything from the freez

Rich and spicy, this fish in coconut gravy might look like fish curry but it isn't. It has no curry powder al

My fifteen-minute fish soup made with boneless bangus belly fillets, shallots, tomatoes, garlic and onion leav

The fresh shiitake and enoki mushrooms were meant for sukiyaki but thirty minutes before I was due to start lu

A few notes to start with. Since the water is not allowed to reach boiling point, if you have sanitation probl

Oh, the things you can do with sukiyaki-cut beef! And bacon-cut pork, for that matter. Marinating takes a few

We never go to a Vietnamese restaurant without ordering spring rolls. Between Pho Hoa and Pho Bac, I prefer th

From the various recipes of japchae that I have read, spinach appears to be a traditional ingredient. But my f

Back in college, there was a restaurant in the Diliman area called Rasa Singapura. That was where I had my fir

The last time I made lumpiang ubod, my firstborn (now 15) was still a baby and we were living at my in-laws'.

Have I ever mentioned that salmon is my favorite fish in the whole world? It is, actually. Not tuna, not tilap

It's the same basic chicken and misua soup but without tomatoes. I have also added broccoli florets, the pared

According to Wikipedia, the term streusel (a German word meaning "something scattered or sprinkled", from the

When I come up with a dish that is so easy to do and so memorable at the same time, I feel inspired to try dif

It's sinigang na ulo ng isda in Filipino. This fish head miso soup is cooked with miso quite different from th

Premature chicken eggs? Yes, eggs that have yet to form shells which are still inside the hen. They are sold t

Unlike the older mango royale recipe, I have found a way to make the cream filling firm without freezing. My h

Who Ernest is and why this pancit canton recipe is named after him, click here. The secret to this very inexpe

When Kenny Rogers Roasters came to the Philippines, baby back ribs became an instant hit. I don't know why it

It isn't difficult to make rice pudding with coconut custard topping. But for someone like me who still cooks

Why am I posting a street food in a noche buena blog? Because, my dear, pulutan is a must during Christmas. Pi

So, it's the morning of Christmas Day and you haven't totally digested the previous night's noche buena feast.

Ah, the magic of sour cream. And if that's too sinful for you and you worry about clogged arteries, substitute

Buko (coconut) and melon is a popular ice cream flavor. The combination works as a milkshake too. Melon and co

Where Filipinos acquired the habit of serving punch for noche buena, I have no idea. Probably the American inf