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Food articles posted in Apr 2004
Cabbage Rolls
This is the classic cabbage rolls recipe, the one I grew up with; classic as opposed to my “radical” cabbage rolls which is really a cross between cabbage rolls and morcon except that I used chicken instead of beef. If I am confusing you, take a peek here.
In a nutshell, this dish consists of cabbage [...]
Continue reading 'Cabbage Rolls' »
Mussels and straw mushrooms in oyster sauce
It’s a stir-fry, basically. I half-cooked the mussels in the oven, pried them open and discarded the empty half shells. Then I stir-fried them with straw mushrooms, plenty of ginger, onions, green onions. The sauce was made with the mushroom brine, oyster sauce, sesame seed oil and tapioca starch. I think that’s a good description [...]
Continue reading 'Mussels and straw mushrooms in oyster sauce' »
Infant milk formula
Dig this.
According to BBC NEws, dozens of Chinese babies are said to have died from malnutrition in the past year after being fed fake or inferior-quality baby milk powders.
I am not one of those mothers who believe everything said in milk formula ads. Our two daughters took milk formula only during their first year. [...]
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Beer and gout
Four years in law school were four years of rather heavy drinking. Perhaps not for all. But such was the case with my crowd. It was beer without much accompanying food–just a saucer of roasted peanuts mostly. On rare occasions, we would have barbeque. We were all on allowance and beer was the cheapest beverage [...]
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Mango Royale
My friend Melissa’s recipe. So good we’re getting addicted to it. We have tried the basic recipe with strawberry halves but nothing beats Philippine mangoes. Luscious, juicy, sweet. We’ve been having mango royale for dessert practically every other day. After I finally said, “Enough!”, friends came over and brought a huge tray of the stuff. [...]
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Paksiw na pata ng baboy
Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar. With paksiw na pata (pork leg with knuckles), a few sprigs of dried [...]
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Nilagang Baka 3
Sweet corn and carrots, potatoes and chinese cabbage (pechay) , kalabasa (squash), onion leeks, string beans, the napa-variety cabbage… a different combination in texture and color gives a new nilagang baka recipe every time.
There is another way, though, of cooking nilagang baka with a different twist. Aside from a new combination of vegetables, try changing [...]
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Pork Barbeque
No, we don’t fast during Lent. And no, we do not abstain from meat either. Despite having been raised Catholics, my husband and I long ago made a concious decision that no religious dogma and practice will be rammed down our children’s throats. And we try to be good examples to them. We do not [...]
Continue reading 'Pork Barbeque' »
