Sweet and sour sauce is a classic. But did you know that there are so many ways to make the sauce? Would you b

Fourth day without tap water and I'm losing my inspiration to cook. How can I get inspired when the primary co

Made with leftover roast pork belly (what Filipinos call lechon kawali), someone told me once that this roast

I was supposed to go to a taping for a TV show today for an episode on Christmas noche buena cooking. The way

Most leftovers in our house end up as Oriental style fried rice. The thick slices of roast pork that had been

A new supermarket opened and I went shopping. Bought eighteen pieces of gorgeous not-so-large shrimps and it

If the noodles look picture pretty, I have my daughter Sam to thank for. Or, perhaps, blame would be a better

Filipino chicken noodle soup is called sopas and the most common way to make sopas is to simmer a whole chi

Because mango season has long been over, mangoes these days aren't all that sweet. They are what we describe a

Inspired by the crepes a la mode at Bliss Cafe in Baguio City, I decided to make a very Filipino pancake break

It's Sunday — Daddy's turn to cook day. We had grilled catfish and tilapia. As usual, they were seasoned ver

Thick and spicy, the heat of this fish head soup with coconut cream comes from garlic, ginger and chilies. It

It's not how fancy the chicken marinade is nor how colorful the pasta dish is. This meal is a lesson on less i

It's always a good idea to feed kids with veggies, right? And that policy should be extended to packed school

This mid-afternoon snack of scrambled eggs with ham and onions has quite a story. I always try to have a prepa

Banana blossom in coconut cream is guinataang puso ng saging in Filipino and I was in high school when I firs

If you've never experienced crepes with bananas and guava jelly filling before, you're missing a lot. We were

I could have cooked the beef and potatoes as a stew but I wanted something different. To make this dish of bee

It wasn’t my turn to cook, being a Sunday. Sunday is daddy-in-the-kitchen day. He prepared pork steaks; my c

I love making fried rice for the kids' packed school lunch. Fried rice cooks fast and it has everything -- mea

I was thinking of making some oatmeal pancakes but my husband gave me a stand mixer for Mother's Day and I so

With the interval of postings on this blog, you'd think we haven't been eating at home. It's not that I haven'

I'm posting this recipe under 'school lunches' although this pork barbecue fried rice never quite made it to t

I love sisig. Everyone in my family does. But, for the life of me, I can't cook sisig -- it just entails too m

In my tortang tilapia entry, reader Felixberto commented, "I've been making torta using ligo sardines. Haven't

I was planning on cooking Scotch Eggs but I got lazy last night after cooking an entire tikoy a few hours earl

Mention Filipino cooking and adobo comes to mind. For some reason, the dish itself is an unequivocal declarati

There are two versions of adobong sitaw in my archives, one using liempo (pork belly) and, the other, using gr

I wanted toast but didn't feel like butter and jam. I wanted something hot from the oven but was too lazy to b

The recipe is a modification of Nora Daza's puto recipe in her Galing-galing Cookbook. I was intrigued by it b

When I made my garlic, basil and onion leaves sinangag (fried rice) last year, I knew I was on to something go

I have been experimenting by adding other ingredients to the basic tomatoes and salted eggs salad. Not too lon

About a month and a half ago, I made pasta with bottled tuyo (salted dried herring), one of my many attempts a

We haven't properly replenished our food and cooking supplies after last week's typhoons, blackout and water p

This was actually the first dish I cooked with the jar of tuyo in olive oil. The second was the pinakbet witho

It's not the same as cooking pork or chicken adobo. Mushrooms are fatless and you can't make them render fat n