Vanilla and mocha chiffon cupcakes
As I mentioned in my previous entry, when I baked my vanilla-mocha marble chiffon cake, the prepared batter was way too much for my 8-inch round cake pan. As far as I know, unlike pancake batter, cake batter that contains stiffly beaten egg whites cannot be stored in the fridge for later use. Hence, it [...]
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The return to Luyong Chinese Restaurant
I can’t remember the last time we ate out on Father’s Day. I don’t think we ever did in the 15 years that Speedy and I have been married. I always cooked his favorite dishes and ate at home. Restaurants are always full on Father’s Day and we’re not exactly enamored of large unruly crowds. [...]
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Vanilla-mocha marble chiffon cake
I’ve always wondered if it was absolutely necessary to use a tube pan when baking chiffon cakes. I could have used my silicone bundt pan but I had a theory that using a baking pan with a hole at the center was more of a tradition rather than a must. So I took my chances [...]
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Shrimps, ham and asparagus fried rice
I love making fried rice for the kids’ packed school lunch. Fried rice cooks fast and it has everything — meat or seafood, vegetables and rice. Instead of two food containers, they only need to bring one each. More importantly, fried rice is so easy to eat — nothing to cut into smaller pieces, no [...]
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Back to school again
My daughters went back to school on Monday. Because I cook the food that goes into their lunch boxes, I wake up real early these days — six o’clock, at the latest. Needless to say, my body clock is taking its sweet time to adjust.
I had been documenting their packed school lunch intending to create [...]
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Stir frying basics
I was composing an entry and describing stir frying like I have done in so many entries before. I figured why keep repeating myself when I can create a separate entry about stir frying. That way, I can just refer to it in every entry that requires stir frying.
The way those Chinese cooks on [...]
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Genia’s in Marikina
Along Kapitan Miong Street in a residential neighborhood in Marikina City, there is a carinderia where my family has been a regular customer for over a decade. It was my husband’s co-workers who introduced him to the place, a favorite among sales agents on field work who preferred good but inexpensive meals. Simply called Genia’s [...]
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Buttered pork and vegetables
In Robin Howe’s All Colour Cooking is a recipe for chopped veal that originates in Switzerland where it is known as Geschnetzeltes Kalbfleisch. What is so interesting about the chopped veal recipe is that the only ingredients are the meat, onions and butter, and salt, pepper and lemon juice for seasoning. Howe says the Zurich [...]
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