Mushroomburger
With my kids, it’s a sin to go to Tagaytay City and not eat at Mushroomburger. I don’t get too excited about Mushroomburger anymore. When I was working in Makati, there was a Mushroomburger within walking distance from our office building and I’ve had my fill of Mushroomburgers then. But for the kids, who only [...]
Continue reading 'Mushroomburger' »
Halaan (clams) and malunggay soup
The more common way of preparing this simple soup is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. But after I gave birth to my first child, my father would make this soup using malunggay leaves. Whether there is a scientific basis for it or it is simply another old wives’ tale, I am not sure, but my father said malunggay helped with the production of breast milk. He wanted the best for his granddaughter. 
Continue reading 'Halaan (clams) and malunggay soup' »
Baked tahong (mussels)
I bought half a kilo of mussels the other day and thought I’d make some baked tahong–something I haven’t done in quite a while. I debated over how I would make them. Would I do it with the usual cheese topping or would I do it the way my father did one time long ago? I decided on the latter. With something as flavorful as mussels, less is more…
Continue reading 'Baked tahong (mussels)' »
Seaweed (lato) salad
In September last year, I posted an entry about a grapelike seaweed commonly harvested in Philippine waters. It is eaten fresh and a popular accompaniment to fried or grilled seafood in coastal areas… Yesterday, I was in the wet market and decided to buy lato again. We were having fried hito for lunch and lato is just so wonderful with fried fish. This time, I decided to try another variety of lato–the ones with larger grapelike structures…
Continue reading 'Seaweed (lato) salad' »
Sweet and spicy tofu
Here’s a little tip with firm tofu that can cut cooking time by more than 50%. The problem with tofu is that it doesn’t really last long even in the fridge. You can remedy that by pre-frying and freezing the tofu. If you cook a lot of tofu dishes at home, fry the tofu in bulk. Cut three or four tofu cakes into desired pieces, deep fry in vegetable oil, drain on paper towels, cool then store in freezer containers. Divide the fried tofu so that the content of each container is good for one complete dish. When you’re ready to cook them, take out a container and thaw the tofu completely before tossing into the hot sauce. Allow to simmer in the sauce until heated through…
Continue reading 'Sweet and spicy tofu' »
Vegetable chips
I was chatting with Chin Wong on Google Talk as he procrastinated about going to the gym. As the conversation wandered to restaurants and food, he mentioned discovering a new kind of chips in Rustan’s. He was actually munching on Tobi’s Veggie-Mix as we chatted. Vacuum-processed vegetable chips. Of course, I was intrigued so I [...]
Continue reading 'Vegetable chips' »
ECJ Farm’s Batuan Puree
When I go to Tiendesitas, there is one store I never fail to visit and buy something from–ECJ Farms. It sells produce from the farms of Eduardo “Danding” Cojuangco, Jr. It has jams, fresh fruits and vegetables, preserves… it even has green mango puree that is really, really good. The last time I was there, [...]
Continue reading 'ECJ Farm’s Batuan Puree' »
A food photo a day…
Most times, I take about a dozen photos of a single dish from different angles so that I’d have plenty to choose from. And I photograph just about any food that I see. You know, just for practice. Yeah, I do believe that practice makes perfect. So, question is what will I do with the photos as they keep piling up?
Continue reading 'A food photo a day…' »
