Food articles posted in Jan 2008

Lumpiang labong (bamboo shoots spring rolls)

I would have made lumpiang ubod (heart of palm spring rolls) but that entails going to the market very early in the morning when the ubod is fresh and I can still specify which portion I want. But after cooking the kids’ packed school lunch, by the time they have left for school, all I want is to crawl back into bed…

How to make crepe-like lumpia (spring roll) wrapper

What distinguishes good lumpiang ubod (heart of palm spring rolls) from great lumpiang ubod? The quality of the ubod, of course, the right balance of saltiness and sweetness of the sauce, the light seasoning of the filling that does not take away from the natural sweetness of the ubod… and there’s the wrapper…

Adobong hito sa gata

It’s a twice cooked dish. I wish there was some way of ditching the frying part but if you simmer the hito (catfish) directly in the coconut milk, the fish will turn soggy. It’s the mistake I’ve made in the past. The only way to make sure that the fish stays firm is to deep-fry it first so that a crust forms on the surface…

Sinigang na ulo ng isda sa miso (fish head sour soup with miso)

Miso is a paste made by fermenting rice, barley or soybeans with salt and a mold. In Philippine cuisine, it is used for the dipping sauce that accompanies pesa. It is also used for sinigang.

Kanduli, a relative of the hito (catfish) is traditionally associated with sinigang sa miso. But large kanduli is not always easy to find in the wet markets…

Binukakang dalag (split mudfish)

In the menu of Bulawan Floating Restaurant in Pililla, it is called crispy dalag. Split-open, the whole mudfish is deep-fried until a crispy crust forms on the surface. In a place in Tanay called Kainan sa Tabi ng Lawa (eatery by the lake), the same dish is called binukakang dalag…

Premature chicken eggs for arroz caldo

The chicken arroz caldo recipe in the archive was posted in May, 2003 when this blog was but a month old. I was using a pitiful 1.3 megapixel camera and I didn’t think it was important to photograph the premature chicken eggs that went into the arroz caldo. Well, that was almost five years ago and I have learned a lot of things since then…

What to do with holiday leftovers: make a pie, a soup and Oriental fried rice

The champagne bottles are empty, the gifts have been opened and it’s back to work for most of us. But when we get home at the end of each day, it’s as though the holidays have not ended because the fridge is still full—of leftovers. There’s the ham, the carcass of the roast turkey or chicken, a bowl of sliced poultry meat…

Meals in a flash, part 2

Some dishes are tastier the day after. It’s true with adobo, it’s true with kaldereta… In fact, it’s true with most stews. After sitting in the fridge overnight, the meat has more time to absorb the flavors of the sauce and that adds depth to the dish.

But the same thing cannot be said about soup dishes like nilagang baka…

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• Where I cook
• Where I used to cook
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

House On A Hill

Asian cooking

• Lumpiang tinapa at mangga (smoked fish and mango spring rolls)
• Udon for breakfast
• Ikan Moolie (fish in coconut gravy)
• Aromatic (and tastier!) spring roll wrappers
• Pork siomai (steamed dumplings), pearl balls and lumpiang shanghai (fried spring rolls)
• Chinese tea eggs and roast chicken
• My sweet and sour pork
• Chicken, corn & eggdrop soup
• Tokwa’t isda sa gata (fish and tofu in coconut milk)
• Tofu with three sauces… and cilantro

How to cook

• A few kitchen tips
• Meals in a flash, part 2
• Stuffing a duck with aromatics
• The how-to-cook series
• Fried tokwa (firm tofu)
• Pinoy pesto
• Don’t be a kitchen slave
• Braised bangus (milkfish) fillets
• The pasta connection
• Soup tricks