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Food articles posted in May 2004
Goto (beef tripe) congee
Congee (lugaw) is a national midday or mid-afternoon merienda (snack). It can be served plain or with a variety of meat mixed in it. Goto, or beef tripe, is a favorite meat used for congee.
While it is traditional to use glutinous rice (malagkit) for making congee, some people find it too heavy for a snack. [...]
Continue reading 'Goto (beef tripe) congee' »
Burgers
Despite the adverts that bombard us every single day, I still believe that home-cooked burgers are the best tasting and healthiest. I never make burgers with commercial burger mixes or patties. I choose the beef, have it ground and make my own patties. Good-quality lean ground beef is a good second option. Whichever you choose [...]
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Baked Eggplants
My 11-year-old changed the dinner menu again. I was planning on having grilled salmon belly but she asked if we could have fried chicken thigh fillets instead. I though it meant she would be in charge of the cooking. I agreed. The chicken thigh fillets were taken out of the freezer and thawed. An hour [...]
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Vegetables and eggs
Here is a good accompaniment for lechon kawali or any grilled meat, poultry and seafood dish. This vegetable-and-egg dish is actually a combination of a stir-fry and a soup. The vegetables are stir-fried and set aside while the soup is being prepared. When cooked, the soup is poured over the vegetables. Needless to say, you [...]
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Fish head soup
There is so much more to fish than fillets. Fish head is a delicacy in oriental cooking. Too bad that in many countries, fish heads are discarded as not being fit for human consumption. They’re missing a lot. The head is the most flavorful part of the fish. The heads of fairly large fishes have [...]
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Classic Pinoy Spaghetti
My kids have guests. Their friends slept over last night. When your customers are voracious kids, you feed them accordingly right? And when the kids are fastfood afficionados, like my kids’ guests, well, some adjustments are called for. While we generally prefer to experiment with pasta sauces, I decided that preparing the classic pinoy spaghetti [...]
Continue reading 'Classic Pinoy Spaghetti' »
Guinataang Mongo
It’s basically ginisang mongo made richer by adding coconut milk. I’ve wanted to try it since a friend suggested it several weeks ago. After I did, I knew it would be another regular vegetable dish in our house.
The best thing about cooking a vegetable dish like guinataang mongo is the cheap ingredients. All the vegetables [...]
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Gizzard, cashew nuts and peas stir-fry
Along with suman, roasted cashew nuts (buto ng casuy) are a major product of Antipolo City. They are not grown here, according to the vendors. But they are sold in quantities here. The target market are the local tourists who go on the traditional May pilgrimage to the Antipolo Cathedral.
A favorite ingredient for making continental-style [...]
Continue reading 'Gizzard, cashew nuts and peas stir-fry' »
