Table for Three, Please.

Here’s the result of a relatively successful experiment. I’ve always loved bread pudding. With some vanilla ice cream on the side and a dollop of boozed vanilla cream, it’s just downright comfort food for me. But this is a level-up of sorts. A savory version. The inspiration stemming from an episode of Dosanko Cooking on …read »

I was shopping at the Landmark grocery a few weeks back and had noticed they had some Haas avocados. They’re smaller in size than our local avocados and they characteristically have this darker, harder bumpy skin. But the inside of the fruit is just luscious. Incredibly smooth, dense, less or non-fibrous and makes for the …read »

I’ve been seeing mangoes a lot lately. Sweet, juicy, yellow fruit. There are also literal heaps of green (unripe) mangoes along with the bright yellows. And if life hands you green mangoes…you make “buro”. Buro literally means “to ferment” or “fermented”. But if you’re on the verge of freaking out, keep in mind there are …read »

Ok, so it’s a loosely interpreted version of the banh mi. But I call this the Christmas Cleanup Sandwich simply because it does a great job as a medium to consume leftover holiday meats . Roast turkey? Check. Chicken Gallantina? Works. Excellente ham? Great. Steak, lamb, sausages? Fantastic. Embutido, morcon? Awesome. Pinoy-style barbeque on a …read »

The bacon trend has been around for a couple of years now. Never did I imagine that cooking bacon would pose such a challenge for myself.  And I’m not even talking about buying a slab of pork and curing it at home.  In the past weeks I’ve tried to find ways to make bacon crisp …read »

Recently, C and I were lucky enough to be taken to the recently opened Ozone Bar at the Ritz-Carlton Hotel in Hong Kong by our cousins G and D.  The Ritz holds the distinction of being the tallest hotel in the world at 118 stories.  Ozone is at the 114th floor and offers stunning views …read »

  I begin writing this entry in the middle of Tropical Cyclone Pedring. Power went out for 6 hours and howling mad winds fell a couple of trees around the house; with one actually blocking the driveway for a time till maintenance chopped it up and cleared it. Pedring is, at this time, now over …read »

This pork recipe really knocked our socks off during the Oxfam lunch that we had to ask Shelley of Oxfam to ask Chef Tatung to give us the recipe. The preparation seems simple enough; but  you’ll need about two days planning ahead. And using a pugon (hearth) oven for this would be ideal but a …read »

“Baguette. Chocolate. Toast. Sprinkle with sea salt followed with carefree dashes of your best olive oil. Escape to a corner and eat. Remember to keep those moans down.” This was posted by Lori on her Facebook wall a while back. Pretty hard to ignore, isn’t it? It was an Inception-like seed planted in my mind. …read »

I’m not a natural with plants. But I still try. I started growing an herb garden a couple years back so I could just pick out stuff fresh; as needed in the kitchen. There are easy things to grow as lemongrass and oregano which you can practically leave out and neglect. But I’ve drowned a …read »

I had gotten wind of the Guinness float through research made on the Hangover Helpers subject a few months back. Apparently based on the “hair of the dog that bit you” theory; or having a bit more alcohol the morning after to temper the headaches. And one of the most popular “remedies” along with the …read »

As part of our series on Hangover Helpers, I have asked a couple of my favorite places for their recipes of their take on the Bloody Mary. Also included, is the recipe from the St. Regis Hotel New York Bar. It is said that the Bloody Mary originated at the St. Regis New York during …read »

“Ooops, I did it again.” Long night? Most of us have been there and woken up with the dreaded hangover… There are a few who are fortunate enough never to experience this in their lives but for the poor, unfortunate souls who drank their weight in shots/bottles/goblets/barrels, etc. the previous night, there is hope. A …read »

Having visited the newly relocated Sidcor Market at the Eton Centris, I was able to score some huge Guimaras mangoes. A stall there solely sells this variety; pretty hard to miss the huge yellow pile in the fruit section. Going around and buying this and that we then stumbled upon a lady selling different kinds …read »

I like mongo soup. But one can only have too much of it. And so here’s a nice variation to prepping the beans. Moros y cristianos is actually just red beans and rice with a more controversial name; the dark beans representing the Moors and the white rice representing the Christians. The etymology’s a bit …read »