Cafe Ysabel’s Sans Rival
In my carrot cake entry, I wrote about how I discovered chef Gene Gonzalez’s cakes and how my whole family eventually fell in love with them. I also wrote about how rarely we got to enjoy his cakes after we moved to the suburbs. Gene Gonzalez is the man behind Cafe Ysabel and, to our [...]
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Kalamansi
The scientific name is Citrus microcarpa. Kalamansi is a native citrus that, for Filipino cuisine, what lemon is to the Western world. Even after the fruit ripens, the juice stays sour. Combined with toyo (soy sauce) or patis (fish sauce), it is a popular dipping sauce or condiment for anything from fried to grilled fish [...]
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Braised bangus (milkfish) fillets
So, I’m still on a campaign to teach my husband and kids to forget about fried fish. I asked what it was about non-fried fish that was so objectionable and the common answer was the “too soft” texture. Baked fish fillets is acceptable but steamed fish is not very popular. The way I understood it, they like the outside to be somewhat crusty. Flaky is okay but mushy is not.
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Cultural differences and acquired taste
For those who call have called Filipino food “stinkyâ€, “yucky†and other similar expressions recently or otherwise, in my comment boxes or elsewhere, no worries, I take no personal offense. Today’s column is especially for you…
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Potato raisin scones
After I posted an entry about Geraldine Hartman’s Not Just for Vegetarians, I received an e-mail from the author thanking me for the feature. Actually, I felt that it was a bit premature to thank me since I hadn’t made any recommendations nor assessments. The previous entry was more of a “for announcement only” kind [...]
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Green tea and rambutan dessert
A box of cherry-flavored Jell-o and canned rambutan that had been sitting in the pantry since December inspired me to make this dessert. Or, maybe, I was just craving for a radical change from the usual dessert we eat at home. We’ve been having brownies galore in every imaginable combination (yeah, still experimenting with my baking) and I was getting tired of chocolate and butterscotch and nuts… This green tea and rambutan dessert was such a welcome change. I don’t want to brag but, well… it’s just perfect. 
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Frances loaf from Julie’s Bakeshop
When Julie’s Bakeshop opened a branch along Circumferential Road in Antipolo, we became regular customers because of its onion bread. It was basically pan de sal but with chopped onions mixed into the dough. The aroma was indescribably sweet and spicy. One time, we hosted an afternoon get-together with cousins and, when they arrived, I [...]
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Aristocrat Bakeshop
The Aristocrat Restaurant is a landmark along Roxas Boulevard in the city of Manila. With the Manila Bay in front and the Malate Circle behind, its location cannot be any better. It’s a family restaurant that has served generations of satisfied customers. I am not very partial with Aristocrat Restaurant food though. What I am [...]
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