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Food articles posted in May 2005
Bulalo stew
Cook it the traditional way as a soup with an assortment of vegetables or cook it the radical way as a steak with lots of onion rings. Either way, bulalo will taste great. Bulalo is a cross cut of beef shank. To be more precise, in Filipino cooking, it is the bone and the bone [...]
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Niagara Hills in Antipolo
An aborted trip yesterday to Hinulugang Taktak, one of AntipoloÕs main attractions led to a great culinary discovery–the Niagara Hills Restaurant along Sumulong Highway.
Above, sinigang na sugpo and sinigang na baboy, prawns and pork in a sour soup, respectively. For my versions of these two traditional Filipino dishes, click here and here.
Above, the famous [...]
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Tofu and eggplants with salted yellow beans
When we were at The Oarhouse last month, we were told that the owner also owned the old Wok Inn Chinese restaurant. It has a different name now but it still serves good old stir fried Chinese dishes. To our surprise, we found out that that we could order anything from the other restaurant’s menu [...]
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Nilagang pata ng baboy (boiled pork leg)
In Filipino cooking, when one says nilaga (boiled), one is referring to a soup dish made with boiled meat and a medley of vegetables. All my previous nilaga recipes were served that way–as a soup dish. But have you ever tried serving the meat and vegetables on a platter with bowls of steaming hot soup [...]
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Upo (bottle gourd)
Available all-year round, upo is a gourd with uniform white flesh and thick green skin. The one in the photo is about a foot long although the average size is much bigger. The foot-long upo is just enough for one meal for a family of four. Upo is one of my kidsÕ favorite vegetables. The [...]
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Lemon squares
The recipe called for white sugar but I did not have enough white sugar so I used light brown sugar. That’s why the filling looked darker than usual. But, apart from that, it’s still the same old lemon squares recipe that I got from my sister-in-law more than twelve years ago. One of the few [...]
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Yema balls
Yema is a sweet concoction made with milk and egg yolks. My 11-year-old daughter had been asking for the longest time if we could make pastillas. Well, the thought of rolling each tiny pastillas and wrapping it in paper just seemed too much work. Yema balls would be easier. Same taste, same texture but no [...]
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Beef brisket swimming in gravy
I wasn’t planning on posting this recipe just yet. I would have preferred to wait until I could cook it again using a less fatty slab of beef brisket. But I showed it to my blogkada and, well… I decided to post the photo and recipe. If they like it, you might too. It’s [...]
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