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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Samosas, a delightful vegetarian appetizer
I am not one to shy away from strong spicy smells. I have long been intrigued by Indian cuisine but never had the chance to really explore it. A major factor is the availability of traditional Indian spices. While Malaysian and Thai spices are becoming more available in the country, it has always seemed that [...]
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Tortang sisig at talong
I love sisig. Everyone in my family does. But, for the life of me, I can’t cook sisig — it just entails too much work from cleaning the pig’s head to the boiling to the grilling to the chopping… It’s just easier to order sisig in restaurants where it is a specialty. These days, however, [...]
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Almost like Spam musubi
My brother-in-law, Sonny, e-mailed me from Chicago recently with a link to something he said he thought I might find amusing — Spam musubi. I was flabbergasted. Now, I’m not a fan of Spam. I think I mentioned that before. But my husband is. Which kinda makes sense why Sonny, his eldest brother, e-mailed the [...]
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Nilagang Baka (boiled beef), sukiyaki style
The idea for the dish was something I picked up a few months ago from In My Kitchen. The dish was called Beef Shanks Braised In Soy Sauce With Cinnamon And Star Anise which, to me, appeared to be something between Japanese sukiyaki and our own bulalo.
To cook this dish, I refrained from including strongly-flavored [...]
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