Beef, corn and cheese bake
About two months ago, I posted a recipe for chicken and potatoes baked in cream and topped with grated cheese. It was such a hit with my family–and even with some of you readers–that I decided to create a variation of the dish–this time with slices of beef, cream-style corn and cheese.
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Bulawan Floating Restaurant
Published on October 12, 2006 in the Life & Travel Section of Manila Standard Today
FIRST, a confession. I donÕt like ornamental foodÑthose made to look good to compensate for what they lack in flavor. I prefer real food. Real grubÑthe kind you can dig into and enjoy without ceremony. Just like allowing the senses to [...]
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Adobong sitaw 2
I have an older recipe for adobong sitaw where I used small cubes of pork belly. This time, I used ground lean pork.
Is there much difference? Well, adobo is basically a fatty dish. It just doesn’t taste right unless there is some fat in the meat and the sauce. So, using ground lean pork does make a difference. I suppose it’s a matter of what is right for you…
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Chicken, gizzards and upo (bottle gourd) soup
Together with the baked scallops, this chicken, gizzards and upo (bottle gourd) soup were the last things I cooked before I finally acknowledged that I was sick and had to stay in bed. I started feeling strange on Saturday but not bad enough to change my usual routine. Despite the chills on Saturday evening (I thought the aircon’s temperature was just too cold), I managed to cook lunch on Sunday. Then, on Sunday evening, I knew I was really sick and dinner consisted mostly of leftovers and make-your-own sandwiches.
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Baked scallops
Because scallops have a natural sweetish flavor, I didn’t want to overpower them with a heavy sauce. I started by sprinkling them with a little salt and pepper. Then I mixed together some olive oil, chopped basil leaves, garlic and onions. I placed a teaspoonful of the mixture on each scallop then baked them in a moderately hot oven for about two minutes–just long enough until they turned opaque. Scallops cook fast and the meat toughens when overcooked. So, two minutes in a preheated oven was just about right.
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Lasang Pinoy 14 (A la Espanyola): My father’s sarciado
About my father’s sarciado… of course, I had enjoyed this dish countless of times when I was growing up. But the day my husband ate my father’s sarciado, it became his standard for sarciado. I had just given birth to our firstborn, Sam, and on a visit, my father cooked his sarciado and a clam soup with malunggay. My husband couldn’t stop talking about the sarciado for days.
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Burgoo
On the second day of our emergency stay at the Holiday Inn Hotel, I postponed my first meal for the day until I could dispose of my work backlog. Not that I was able to finish everything before my stomach told me it was time to eat.
Since I was by myself (the kids and the [...]
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Ube-macapuno dessert
After being duped by fake macapuno sold in supermarkets, my husband came home a few days ago with the real thing–authentic macapuno balls. Then, today, one of his co-workers arrived from a business trip in Baguio with a jar of Tamtanco’s ube halaya (purple yam jam). I don’t know what got into me but I suddenly thought of an ube “nest” with macapuno balls for “eggs”.
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