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Food articles posted in Nov 2003
Siopao (steamed dumplings)
If you think there is too much bread but not enough filling in commercial siopao (steamed dumplings), then it’s time to cook some home-made siopao. The series of photos below show the various stages in the preparations. No, there is nothing complicated about it. There will definitely be more dirty dishes to wash but that’s [...]
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Beef con tokwa
Beef con Tokwa is not a saucy dish. In fact, it is almost dry. The one cup or so of sauce that is poured into it is just enough to coat the sliced beef and the tofu cubes. And there lies the secret.
Tokwa is the local name for tofu or soy bean curd. The firm [...]
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Radical farmer’s pie
Farmer’s Pie, sometimes called Shepherd’s Pie, is a traditional continental dish. There are so many ways to cook it. Oftentimes topped with mashed potatoes, I have come across a version using mashed sweet potatoes (kamote) instead. Really interesting but I still have to try that one.
I have been cooking Farmer’s Pie for years. We have [...]
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Ham & Peas Tripolina
I went a little crazy over the weekend–with my pasta shopping, that is. I took advantage of the wide variety of available pasta at the duty-free shops at the old Clark Air Base in Angeles City, province of Pampanga.
The prices were good but the variety was even better. Of course, I only bought stuff [...]
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Pochero with Spicy Eggplant Sauce
Here is another dish I grew up with, and something I learned to cook by watching my father in the kitchen.
Pochero is a stew of Spanish origin–stewed beef cooked with chorizo de bilbao (Spanish blood sausage) and lots of chopped onions and tomatoes. The vegetables and saba bananas are cooked separately. Pochero is traditionally served [...]
Continue reading 'Pochero with Spicy Eggplant Sauce' »
