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Food articles posted in Mar 2005
Chicken, tomatoes and cabbage soup
I don’t want to brag but this soup is something you really ought to experience. Not just taste it but experience it totally. Savor the aroma, enjoy the texture and the subtle flavors.
This new recipe did not exactly come by accident. You know, the way I rummage through the fridge and combine whatever is [...]
Continue reading 'Chicken, tomatoes and cabbage soup' »
From Greece, with love
I met her on the net. Since I don’t have her permission yet to publish her name, let me introduce her as a Filipina living in Greece and moving to Norway soon. Actually, she might already be in Norway by now. A couple of Filipinas she knows came home to the Philippines last week and [...]
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Fresh buko (coconut) and fruit salad
In the Philippines, when one says “fruit salad”, one is referring to a cold sweet dessert made with grated coconut, drained canned fruits, cream and sweetened condensed milk. It’s a dish associated with Christmas. I have my own version of fruit salad in the archives–a version without coconut but with nata de coco and macapuno [...]
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Nilagang Baka 4
Nilaga means boiled; baka is beef. Nilagang baka is the common name for boiled beef and vegetables, Filipino style. Cabbage, pechay, potatoes, carrots, and kalabasa (squash) are the vegetables most commonly used for making this soup dish. I like to experiment with vegetable combinations though. I have tried potatoes, carrots and Japanese sweet corn, pechay [...]
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Beef and pork tongue dinuguan
Inspired by Purplegirl’s beef dinuguan, I decided to combine stewing beef, pork tongue and pork liver to make a new exciting version of dinuguan, traditionally a strictly pork dish. While it is not uncommon to use vinegar as a souring agent for cooking dinuguan, I prefer using the powdered sinigang mix that come in pouches. [...]
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Sampalok (tamarind)
Sampalok, or tamarind (Tamarindus indica), is both a fruit and a spice. According to the California Rare Fruit Growers website, the tamarind is native to Africa but introduced to India a long time ago. It is an important ingredient in East Asian cooking.
Because of the natural acidity of its fruit (in the photo) and leaves, [...]
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Siling haba and siling labuyo (hot chili peppers)
I would never have thought of adding sili (chili pepper) to my list of Filipino vegetables and spices had a reader not sought clarification as to whether I meant siling labuyo when referring to siling haba. I really do not know how many kinds of hot chili peppers there are in the world. In the [...]
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Spaghetti a la carbonara
This photo has been sitting on my hard drive for about a month. When I took it, I wasn’t sure if I should delete the old carbonara entry and post a new one. I couldn’t just upload the new photo for the old recipe because I made some improvements when I cooked the one that [...]
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