A Filipino food blog. We're your tastebuds.
Today is April 14 2021
/ ARCHIVE JANUARY 1970 /
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By on 15 September, 2014
As I mentioned in an earlier post, I have enjoyed the Riedel Room’s version of the Bloody Mary. I enjoyed it so much, that I asked owner, Elbert Cuenca to share the recipe with us. And here it is: Our Bloody Mary is actually a Bloody Caesar because we use a mixture of tomato juice …read »
By on 28 May, 2014
I don’t want to blame the muggy weather, this could just be pure gluttony that I’ve been craving a lot of sweets lately. I’ve cleaned out the snack stash in my bedroom (by eating it all up) and have been struggling to keep myself from buying more snacks in the grocery. After watching a few …read »
By on 18 March, 2014
I was fortunate enough to have been invited to contribute a recipe, this very same one (not so anonymously), for an impressive new magazine called Grid. A travel periodical which focuses on the Philippines and Filipino travelers. With such beautifully shot and curated photographs along with in-depth and insightful content, I find myself really humbled …read »
By on 7 March, 2014
I was recently gifted with literal basket-loads of food. Several clusters of green plantains, kilos of Taiwanese yellow sweet potatoes and bags of just harvested peanuts. Huge, fat ones; the soil attached to them still moist. I guess seeing the peanuts got me excited the most. I usually have these with a cold drink in …read »
By on 26 September, 2013
10 minute cooking time There are many ways to make dulce de leche; a rich, very sweet, thick milk candy or jam. Essentially fresh milk and a ton of sugar. Then cooked and stirred for hours till the mixture browns and caramelizes. There are certain cheats to make this though. With most versions using sweetened …read »
By on 15 July, 2013
It’s funny how I tell people that I like to bake when all I can make are cookies. I usually ask my mom for fool proof recipes since she was my first teacher in the kitchen. My brother and I used to assist her in preparing her cakes, but we were really just there to …read »
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