Noodle fest

• Serving idea for store-bought siomai (pork dumplings)
• Chicken, ham, mushrooms and sour cream lasagne
• Chicken and macaroni salad
• Spaghetti with meatballs
• Beef Kaldereta Spaghetti
• Spanish sardines spaghetti
• What’s in your macaroni salad?
• Pasta with tinapang bangus (smoked milkfish)
• Pasta primavera… with fresh tuna!
• Rainy day grilled chicken and pasta Alfredo

Chicken recipes

• Baked creamy chicken and potatoes
• Fried chicken, garlic-mayo sauce & pineapple cole slaw
• Chicken and potatoes in lemon-cream sauce
• Baked chicken in sour cream
• Bacon-wrapped chicken livers
• Oven-grilled chicken with corn sauce
• Chicken and macaroni salad
• Cooking for Father’s Day? Here’s an idea.
• Chicken and pesto quesadillas
• Rainy day grilled chicken and pasta Alfredo

Recent Comments

• misao
  on 'How to extract tamarind juice'
• misao
  on 'Mango cream pie'
• ayen
  on 'Ma Po tofu'
• leng from netherlands
  on 'Beef, corn and cheese bake'
• Nikita
  on 'How to extract tamarind juice'
• leng from netherlands
  on 'Beef, corn and cheese bake'
• Babes
  on 'Corn muffins a la Kenny Rogers'
• jowie
  on 'Mango cream pie'
• Minnie
  on 'Chocolate polvoron'
• Haley
  on 'How to extract tamarind juice'

Book review: Nigel Slater’s ‘The Kitchen Diaries’

Steamed fish, for instance, is a classic and very basic dish. But it can be done in so many ways. Nigel Slater has his steamed sea bass with ginger and cucumber (page 78) while my versions of steamed fish are here, here and here.

Then, there’s his Chinese broccoli with oyster sauce and ginger (pages 24 and 25); I have my kangkong (water or swamp spinach) in oyster sauce.

He has his salmon and dill fish cakes (pages 158 and 159); I have my gabi (taro) and bangus (milkfish) cakes as well as my yellow fin tuna and kamote (sweet potato) cakes.

He even begins his clear, hot mussel soup recipe with “The point is that this is a clean-tasting broth, hot and aromatic…” To which I say: exactly!

I’d like to think that Nigel Slater’s The Kitchen Diaries is an attempt to redefine cookbook writing. It is more about sharing rather than trying to impress. The message is: Cooking great meals is not the sole domain of professional chefs — we can all do it if we wanted to.

I even appreciate more that there was (mostly) no mention of countries or regions of origin of the dishes. It’s like saying food is universal and a great meal is not about being academically correct about the history of dishes nor ingredients. What can be cooked in one part of the world can be cooked in any other — it’s just a matter of modifying to adopt to the native ingredients of a locale. After all, cooking great meals is about knowing how to make the best use of what you have.

Am I endorsing Nigel Slater’s The Kitchen Diaries? Nope, I am highly recommending it though. On a scale of one to five, I’d give it five stars. Love it!

Bookmark at:
StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb