A Filipino food blog. We're your tastebuds.
Today is May 23 2013
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By on 20 May, 2013
Haven’t been to the Legazpi Sunday market in a while but had time to visit a couple weeks back. There were quite interesting items such as huge orbs of Himalayan pink rock salt and flaxseed crackers. Recycled wood furniture and beeswax balms. There were the regulars offering pugon roasted crispy pata and liempo. As well …read »
By on 8 May, 2013
Spherefication is the process of turning liquid into spheres surrounded by a thin, gel-like membrane. Essentially like caviar; bursting in the mouth with liquid with a nudge of your tongue. Filled and flavored with such ingredients as olive oil, fruit juices and vegetable purees; “crafted caviar” was once only accessible to those willing to pay …read »
By on 3 May, 2013
A few nights ago, after a fun time at Jim Araneta’s Global Beer Exchange, A few of us decided to grab a bite to eat before heading home. I was with C, Kitchyart and her friend M. Kitchyart suggested that we go to a squid ball vendor who she has been frequently visiting along Makati …read »
By on 23 April, 2013
When there were rumors about a famous homemade strawberry shortcake business closing down, I wasn’t too worried. Bebe Rouge started out as a small kiosk inside New Hatchin Japanese Grocery in San Antonio Village, displaying delicately prepared cakes and pastries that looked too pretty to eat. I’ve made mental notes to order this cake for …read »
By on 10 April, 2013
Coron is quite known for its abundant and inexpensive seafood. The wet market vendors are so used to packing ice chests filled with fresh fish and shellfish for tourists to take home. Some opt to take home other dried salted fish as dilis and tuyo. But whenever you get yourself to Coron make sure to …read »
By on 18 January, 2013
Have you had these? It’s kinda crazy. Probably goes around and does the rounds most during Christmastime (explaining the many odes to it’s goodness online). Whereas it’ll probably remind you of an otap; the Argellana is less dense and flakier. And uses tons of butter. Well, not as sloshed and swimming in it as a …read »
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