Sunday lunch in the garden
The weather during the past two weeks has been wonderful and we try to enjoy it to the hilt by having our meals in the garden. The cool weather also means that outdoor grilling won’t be synonymous with a steam bath. Hence, I heard no complaints from my husband when I suggested grilling fish for [...]
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Adobong pata ng baboy (pork hock) at sitaw (string beans)
There are two versions of adobong sitaw in my archives, one using liempo (pork belly) and, the other, using ground pork and topped with hard-boiled eggs. I was wondering if pork pata meat could further improve an already excellent dish. And I also wondered how far one pata could go. See, we’re having some woodwork [...]
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Ernest’s pancit canton
If you’re wondering who “Ernest” is, he is a 17-year-old reader who posted the recipe for pancit canton in the comment thread of the beef laing entry. I’ve been using oyster sauce for cooking pancit canton for years — since I got the idea from a geeky cousin-in-law, Luigi — but combining oyster sauce with [...]
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Chicken and mushrooms stir fry
Until I was introduced to Wok with Yan about twenty years ago, Chinese cooking was a mystery to me. Of course, I had been a fan of Chinese cuisine since childhood but my acquaintance with Chinese food had been limited to my role as a diner. Then, Wok with Yan came along and it demystified [...]
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Fish fillets with pepper and thyme
The idea came from a fish dish that Jamie Oliver did in one of his cooking shows. He pressed the herbs and spices into the fish fillets and then fried them. I did it the way he did some months ago and the herbs burned before the fish was cooked through. Perhaps, the temperature of [...]
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