About Pinoy Cook
*This article was last updated on September 25, 2007.
Hello! My name is Connie Veneracion and this blog is about the meals I cook for my family, my personal observations on restaurants we have eaten in, and information about Filipino delicacies and other locally available food products.
No, I am not a chef. I’m a lawyer (retired by choice) and, currently, an independent web publisher, newspaper columnist (opinion, not food, although I do contribute articles with photos to the Lifestyle section now and then) and magazine writer.
I learned to cook by hanging out in the kitchen with my grandfather, grandmother and father. The Chinese influence is from my grandfather (no, he was not Chinese but he was really good with Chinese cooking). The Filipino influence I got from my grandmother. The adventurous spirit with the use of new combinations and techniques I got from my father. Growing up, I developed my own style and techniques with a lot of help from cookbooks and the television. Then, I started creating my own recipes.
Long before I was born, so I’ve been told, my grandfather and grandmother owned a grocery store along Echague Street in Quiapo, Manila. It was called Consuelo’s Grocery, named after my grandmother. Those were the postwar years and with that grocery store, they made good money. The grocery’s specialties were cold meat. They cured their own ham, made their own tocino, tapa and longganisa. My father, a young boy at the time, learned his first lessons on how to choose “good meat” at that grocery store.
All throughout my childhood, my grandparents’ house, which was next to ours, was the scene of countless family reunions. Both my grandparents came from large families. During preparations for Christmas and birthday parties (which were always major events), my younger brother and I would run all over the grounds watching everyone cook, picking and tasting meat and sweets even before the dishes were completed. I distinctly remember how they made Pancit Luglog during those days. No ready made sauces. The shrimp heads were pounded and squeezed. My grandfather had a heavy-duty meat grinder (from the grocery days) and they ground fresh tinapa (smoked fish) and chicharon (pork cracklings) for the pancit. Ox tail and tripe for Kare-kare were simmered overnight at the backyard over burning wood. Paella was cooked in a large carajay. Siomai (steamed Chinese dumplings) were cooked in large bamboo steamers, the size you find in restaurants these days.
It was also during those early years when I listened to my father explain which kind of meat went well with each dish, the correct way of cutting meat, why sauces as accompaniments made certain dishes special… When the mood hit him (which was often), we would go driving through provinces north or south of Manila in search of special ingredients, cooking supplies, fruits or delicacies. We would go to Laguna for lanzones, wooden chopping boards, fresh coconuts and buko (coconut) pie; to Bulacan for pastillas and puto (rice cakes); to Cavite for señorita (small bananas that are very sweet), watermelons and chayote; to Batangas for freshly-dug ube (purple yam) with the soil still clinging to the skin, and barako (native coffee beans); or to good old Chinatown in Binondo for freshly-slaughtered duck, herbal tea and those premature chicken eggs that had yet to form shells and which tasted so good with his arroz caldo. He was a real land rover, and the vehicle he drove suited him to a T. And he was especially fond of stalls along barrio roads, far from the towns and highways where prices were always higher. It was also from my father that I learned to roast duck and quail, and how to cook eel.
I cooked my first complete dish when I was in the 4th grade. It was spaghetti. I brought it to the class field trip.
As a young adult, there were two major influences in my cooking : cookbooks and television. I bought whatever cookbooks and cooking magazines I could afford with my allowance, along with the inevitable James Clavell and James Michener paperbacks. The television influence came in three stages: Stephen Yan, Nora Daza and Biba (Biba’s Italian Kitchen on Discovery Channel), in that order.
Many other lessons and influences came after all that and I have reached a point when I can confidently whip up a good meal with whatever is available in the kitchen. I am now mom to two girls, aged 15 and 13, who still prefer to bring home-cooked meals for their packed school lunches. See, I am not the kind of cook who will refuse to do a dish because I lack one ingredient or another specified in the cookbook. I love substituting and I love even more to discover how dishes can be improved, or variations of it created, simply by substituting, omitting or adding one or more ingredients. My family loves that because, except for real favorites, I don’t often cook the same dishes over and over.
Cooking is an adventure, it’s been a wild ride so far and I know I’m still learning.
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Comments
190 Responses to “About Pinoy Cook”
Leave a Reply
Dear Connie,
Hi and Happy Holidays. My name is Clark Gothong and
i’m from Cebu Philippines. I was on the internet
searching for pictures or documents pertaining to a type
of mint plant/tree, which is called the JAVA MINT. As i
surfed google, i came upon your website regarding the Java Mint. Can
you please help me with my problem? I’m looking for
anything that would help me know about the Java Mint
(Tree/plant). What ailment does it cure, how to plant it?
where is it normally found?
Thank you for your help.
Sincerely,
Clark Gothong
Cebu, Philippines
Hi Clark. I’m sorry that I have no answers to your questions. When I bought my potted Java mint, it was a choice between Java mint and ordinary mint and I chose the Java variety because it smelled better. Except on which dishes it goes well, I really haven’t done any info digging about it. Anyway, if I come across anything, I’ll e-mail you the info.
Hi Connie,
I love your site.
Do you have a recipe for java rice?
Thanks.
Joy
Hi Joy. Thanks.
Re Java rice. Yes, I do. I’ll make some within the week for the kids’ packed lunch.
Dear Connie,
Wow, thank goodness for your site. I’m so happy to have come across it on the net & thank you for sharing your knowledge. I was born in Cebu, now living in Australia. I have collected some recipes from my mum but your site just opens up a whole new world for me. I’m 32 and just now finding my rhythm with cooking, becoming more comfortable with it. I look forward to trying some of your recipes.
I’m especially grateful to have found your site in english, considering I’m one of so many young filipinos who’ve grown up elsewhere & lost the native dialect, but not the deep connection to the Philippines.
All the very best & again, thank you
Hazel
Hello Hazel. You are welcome. Hope you enjoy cooking my recipes and, sometime soon, be confident enough to try inventing a few dishes of your own. Cooking is one big adventure.
hi i m axel from cebu do you know, where i can buy java mint plant?
I am really interested in becoming a regular “member or user” of this website. Do you have a homepage? I am sorry I am not very computer literate but I can learn. Do you have an e-mail list group? If you do, I am interested in becoming part of your list. Thank you for your wonderful site.
axel, here in metro manila, at Market! Market! in Global City.
Grace, I’ll be putting up a mailing list in a month or two. I’ll just make an announcement in the blog.
hi sassy
sorry if my question doesn’t belong here, di ko makita kung meron kang email add / contact link… Anyway, the other I was going thru the comments on your food blog & i was looking at the food sites of those who “commented”.
I found one with a meatloaf recipe & you even left a comment on it. But now I can’t find it. I thought it was sha’s but it’s not there… Do you know what I’m talking about? I wanted to try the recipe but didn’t have the chance to print it.
btw feel free to delete this… thanks
Auee, the last food blogs I visited, I added to my blogroll. So, the link to the blog should be here.
thanks connie, i m paharmacist an researching about this plant - was in the meantime able to get some.. appreciate
Hello Connie,
as you know im new to your blog and been finding so much useful recipes and helpul tips in cooking. I teach children in NY and am looking for more simple managable pinoy recipes, snacks, rice dishes or desserts that i can share with my 6 year olds. Thanks!
Cris
No problem, Axel.
You’re welcome, Cris. My daughters’ experiments might prove useful to you.
Nice website. I totally agree with the comments. Keep the site rocking.Keep on blogging.
Wow! I never knew such a site existed, but I’m so happy it does. I’m abroad right now and SO craving for Pinoy food!!! Nakakalaway ang site mo.
and I’m sure you make many people like me happy! 
hihihi tuwa ako!
Enjoy, Tina. And happy cooking!
connie,
My son love java rice do have recipe? thank you i enjoy your site.
Hi connie,
i’m a 28 yr old mom of 3 kids, that works full time and loves to cook. i loooove this website. i always visit your website every now and then. not only for your recipes, but also on updates, food, restaurants and places to go to there. this helped me a lot when we went there sa philippines in december. as i saw the places, restaurants and food that you have mentioned, nakakaexcite dahil i read about them here in your food blog and i actually looked for them just like the dampa sa libis. luckily the place where we stayed at was so close to it which was eastwood city which you have also mentioned here. thank you so much for having this site, it brightens out my day in a way everytime i go dito sa site mo i know it sounds petty but it does. i’ve learned a lot of things from here. thanks again for having this site it’s big help.
Dear Connie,
I liked you food blog and your coffee jelly recipe.
Regards
Kevin
Hello, Kevin. I just saw your blog and I sincerely hope that you dream comes true someday.
hi! connie
can i have your sample recipe for java rice..
java rice is one of may fevorite.
thanks, MP
Hi Connie. This is probably the 4th or 5th time I’ve visited here. Just wondering. Are you the Connie that makes the bottled tuyo, pesto and other goodies? If you are, then my wife and I met you a few years back, I think at Rustan’s when you were just starting your product line. You asked us to taste some of your products. Happy to say we still buy them, and also bring/send them to relatives abroad. More power!
marc paul, you will find the recipe in the archives.
Hello Choy, much as I wish I am the one behind “Connie’s Kitchen”, I am not.
I discovered their tinapate in Greenhills a couple of years back. Maybe if I ever start a food business, I will meet you and your wife somewhere and we can laugh together about this comment. 
My warmest regards. 
Hi Connie,
Just discovered your website today (!!!!!).
I am an -Filipina/Australian living in NSW, and have been missing pinoy foods A LOT!
Your website is fantastic,excellent and how you present your recipes/photos are superb!!! Recipes are easy to follow.
Thank you and keep up the good work.
Cheers, Gina Harnett
Just found your site and enjoy it greatly. Left the Philippines in 1980 after 20 years. Worked for Dole, Far East Molases and was the first F&B Director/Executive Chef of the Terraces Plaza Hotel in Baguio. My wife and son (a chef) are great Pilipino cooks. We live in So California so are near good Pilipino restaurants. Looking for recipe of buko pie like we have in Los Banos and camote kahoy. Well the list gos on so another time. Jim
You’re welcome, Gina.
And thank you.
Jim, re buko pie…I’m not much of a baker. I’m learning though.
I always want to add salt in marinating meats, but the problem is it takes out the juices from the meat, it becomes dry. What will i do? Is adding oil helps keeping it moist? salamat po..
Hi Pongki. Re “the problem is it takes out the juices from the meat”.
Hmmm, I don’t seem to have that problem. I fact, I like using salt on chicken and let the salted chicken sit in the fridge overnight before frying or grilling them the next day.
Hi, Connie! Can you also please give me a recipe for java rice? Will appreciate it very much. Thank you!!!
hi,
i find it hard to access your website. when i go to a particular site (ex. chicken recipes), it will list some menus in alphabetical order but the problem is i can only access that page. I cant continue anymore. I used to go to your site (pinoycook.net) few years back and i dont have this kind of problem. Menus are on list a-z. This time i could only go from a-b?is it me or am i missing something?
regina
Lornalie and regina g, link to java rice recipe.
regina g, you have to click the titles in the list to go to the permalink page. Every entry is paginated (page 1, 2) and the page links are right below the title of the entry and below the text. Recipes are almost always on page 2 of every entry. I am using Wordpress now and pages cannot be organized the way they were when I was using Expression Engine.
Hi Connie,
I am trying to find a recipe that used to be on your site. It was a recipe for meatloaf that had hard boiled eggs in the top of it. I had printed the recipe out at one point, but I lost it, and I can’t seem to find it on your site anymore. Can you tell me where it is?
Thanks!
Oh, I took that down hoping to repost when I can get a better photo.
Hi again,
Do you mind emailing me the recipe? I am doing a small dinner and wanted to pair the “upside down” meatloaf with a pineapple upside down cake, so they would have kind of a little matching theme.
My email is mdelong@accesspr.com
Thanks so much!
Michael
Hi,
I received an email from someone accusing me of copying recipes from this site and posting them in some sort of a forum. I wanted to verify first if its an authentic email from you (your admin) before I reply to it. Just email me directly.
Sorry for using this venue… I know this is used for replying about receipes. I couldnt find any other way to reach you guys.
Thanks,
- Sheila
Re #36. There are no “guys” here. I alone own and maintain this blog.
I did not e-mail you.
However, I did post several comments in a US based forum owned by a FIlipino where at least 30 of my recipes had been copied verbatim by at least 6 people including one who goes by the name “sheila”.
Hello Connie (one-man-team),
Thanks for your reply. I wont answer the email then.
- Sheila
Hi Connie,
Im so glad I bookmarked your site.
I was just crusing through my favorites and clicked your site to check out whats happened
since I first discovered your site last year.
Your site is well kept, easy to navigate and the information is both useful for cooks and a reminder
for filipino-americans how good filipino cooking is.
Keep up the good work,
Dominic Andrada
Thank you, Dominic.
Dear Connie,
Your site is most informative. I was so happy I discovered it while searching for Filipino recipes. I’ve got kids of my own as well, and being a working mom, your ideas for lunches and quick casseroles are most helpful. I cook as well - and your shortcuts are most appropriate. This site is ten times better than those Filipino cookbooks you get as your recipes have all been tested by the best judges in the world - the kids.
Maraming salamat.
Jessica
Maraming salamat din, Jessica, for such encouraging words.
Hi Connie,
I was wondering if you can give your coment as to the difference between different culinary schools in the Phils? Such as CCA; Ischam: AHA; and ENDERUN?
Im confuse and dont know which to consider.
Thanks in advance.
Wilson
wilson, sorry, i have no idea.
Dear Connie,
October 11th, 2006
Hi And Hello, Hello I’m New On Your Site I Accidentally Found It While I Was Surfing The Internet Looking For A Diabetes Recipes For My Mom. Well, Anyway I Just Want To Ask You If You Have Any Recipes For Diabetes. If You Do Kindly Please E-Mail Me Or Let Me Know Where To Go Please. I Was Reading Some Of The Comments And They Said A Lot Of Nice Thing About Your Site. Well, I Agree With All Them. This Is Really An Excellent, Wonderful, And Lovely Website. Okaysaalright ‘Tong Website Mo At Alrightsaokay Pa No Doubt About It. Thank You Very Much Connie Keep Up The Good Work. Ingat Always, Take
Care And God Bless You And Your Whole Family Circles. Sige, Maraming Salamat Ulit Later Bye!!!!! DrummerBoy!!!!!
hi connie,
This is a super long shot, but i will try anyway - for the longest time, my wife has been trying to look for a GOOD cook, with no success. We define “good” as someone who can think on her own as to what to cook for breakfast, lunch (occasionally) and dinner and execute her plans flawlessly. Am willing to pay going rates. Would you know anyone? I would deeply appreciate whatever help you can give. I love my wife deeply and would like to be able to surprise her by fulfilling her long time wish.
Thanks so much!
Dennis
i only know one, dennis, and she works in Europe, gets paid in Euros. But I’ll keep my ears open.
Dear Connie,
I am one of the many who finds inspiration here kasi hindi intimidating ang mga procedures and ingredients mo. I have visited yung BAKING 101 mo and I didnt find what im looking for. Actually being abroad makes me miss our food back home specially yung mga baked goods natin. Maybe you can help me get an idea how to make these filipino delicasies: broas, ensemada, eggnog, apas, camachille, brazo de mercedes, galletas, pinagong or paputok and the likes. I tried searching them out pero ang hirap makakita ng mapagkakatiwalaan. Atleast dito sa site mo you make what you post. Tsaka baka meron kang alam na cookbook about filipino breads and pastries.
salamat:smile:
God Bless
Hi Aysha, sorry, am not good at baking. Those things under baking 101 are really achievements for me hahahaha
Hi, I like your blog’s lay-out and contents. How can I link my comment to the blog about the Mango wine? I’m based in Canada and we make our own wine (pick our own fruits too). Apart from grapes, we’ve tried making wine out of apples, strawberries and plums. I just wanted to say that the quality of wine relies on so many factors - in this case, the mangoes, water used, amount of sugar, and amount of sugar allowed to ferment into alcohol, type of yeast used, fermenting vessel (is it clean and odour-free)?
As other wines, it could just be a bad bottle or a bad year. Would you have a recipe for ensaymada, crinkles, lengua de gateau, silvanas and mamon? I miss eating these treats! Thanks and I look forward to more articles on your blog!
Maria
Hi MrsJ. The mango wine entry is posted in Pinoy Food Talk. The permalink.
Re “ensaymada, crinkles, lengua de gateau, silvanas and mamon”: when I learn to make them, I’ll post them here.
Hello Connie!
I am a Filipino that lives in New York City and I run a blog called Nostalgia Manila, a new blog site that’s gaining a bit of popularity online: http://nostalgiamanila.blogspot.com
This is far one of the BEST Filipino Cooking blogs I’ve seen! Would love to do a link exchange with you. A link back will be provided if you are interested.
Many thanks, and more power to your amazing blog!
Sincerely,
–Nostalgia Manila
Krispy Kreme , America ’s favorite doughnut, is finally opening in the Philippines on Nov. 30, with its first store at the City Center , Fort Bonifacio , Taguig City
Before the opening, we would like to give Pinoy Food Talk the ‘’first bite” into this much-talked about doughnut. We would like to ask your permission to send you Krisy Kreme doughnuts.
Please let us know where we can send you the Krispy Kremes. You may email us at this address (press_incorporated@yahoo.com) or contact 729-4013 or 0917-8152645 and look for Blooey.
Thank you so much and we hope to hear from you.
More power to your blog!
PRESS Inc.
PR Consultant for Krispy Kreme
I don’t have a blogroll, Nostalgia Manila.
Hi Connie,
I wanted to let you know that we selected you as one of the great blogs to include in our food category. We built TheGoodBlogs so that bloggers could promote each other to increase their brand, readership and reputation.
Please take a moment visit us at http://www.thegoodblogs.com. Signing up and adding the widget to your blog will mean many more promotions of your blog by your peers and vice versa.
I’d be happy to answer any questions you may have about our Food blogs and TheGoodBlogs in general.
Keep up the terrific blogging!
Best regards
Vernon Lun
CEO
TheGoodBlogs
Hi Connie!
You have great recipes that I can use for my special child. He’s currently on a gluten/casein/corn/soy free diet that his doctor prescribed. I loved the Pininyahang Manok recipe. I hope you have more recipes that I can use.
Keep up the great work!
I’m glad you find some useful recipes, Michelle. And thanks.
Hi Connie,
Been to your site several times, and so happy I have found this cooking treasure. The fotos give me an idea of how a successful outcome must look like :smile:(my cooking talents are still on the developing stage …)
I love seeing your children too, and of course your entire family. Many thanks for putting up this blog, if before I have to do several searches of a pinoy food, now all I have to do is to visit your blog and presto! a new dish will come out.
Many thanks ms. sassy and hope to meet you in person someday.
God bless!
Thank you Connie, for such wonderful recipes..
I share your passion for cooking…
You’re welcome, Anna and Nick. And thank you too.
Hello Connie, went into your site by accident and truly enjoyed what I found. Congratulations. I look forward to learning some great chinese recipes, we live in a town where there is no good chinese restaurants and my family and I love to eat chinese food.
Nora, I understand what you mean. When we moved to the suburb, there’s no decent Chinese resto within an hour from our house. So there’s homecooked Chinese food.
Cheers!
I like your menus very nice and looks easy too..lol
but i missed my BINATOG its been 20 yrs now.
I remembered this every afternoon in my kalye the guy carry his basket with hot corn shouting BINA….TOG..2X.
I am looking for recipe on the web cannot find it. Anybody PLEASE?
Hello, I love your web page. I hope I do not overstep by posting this. This is a project that I have been trying to get rolling for some time now, and I hope that I have found an audience that might be able and willing to help a good casue by lending a bit of something they love to a worthy cause. Thank you!
Requesting your contribution to the World Culture Holiday Peace Cookbook:
Please join us in a symbolic “Breaking of bread” around the world as we celebrate each other’s cultures by sharing recipes and holiday traditions.
I am assembling a cookbook of recipes from folks all over the globe in an effort to raise cultural awareness and friendship, as well as offer some monetary assistance to a prenatal and children’s charity.
I ask for you to think of a favorite Holiday meal that is representative of your culture and offer it for publication. Perhaps one of your Grandmother’s best recipes. Add a little text about the holiday you are celebrating, and a picture, if you wish, of something representative.
No holiday is too small or insignificant. We would like to document as much diversity as possible in the face of the tragic trends away from cultural individuality.
This is a not for profit endeavor, therefore all contributions are charitable. Credit will be given to all contributors in the work.
Thank You Bakeka727@aol.com
Hi Connie…
I was reading the New York Times today and saw your blog mentioned in the piece “Food for the People, Whipped Up By the People” by Julia Moskin.
http://www.nytimes.com/2006/12/27/dining/27cook.html
Hope it introduces more Times readers to Filipino cooking!Congratulations! Yvette
Kelly, does your project have a web site?
Thanks for the info, Yvette. Nice New Year’s gift for Filipinos and Filipino cooking.
Had a wonderful time at your website Connie, salamat po. I wonder if anyone has a recipe for a childhood favorite. It was shaped like a diamond, purple in color(translucent) and latik or toasted shredded coconut as a garnish. I miss it so much and would like to make it. Salamat, Jan
Hi Connie,
It’s great to see your website. I find the recipes easy to cook. Thanks for taking the time to share. It is most appreciated.
Cheers,
Judy
Thanks, Jan. I’m sorry I can’t help you with your childhood favorite. Perhaps, if you manage to remember what it’s called…
You’re welcome, Judy.
I have heard that it is called Sapin Sapin?
Ah, Jan, sapin sapin has three colors and only the bottom layer is purple. Haven’t tried my hand at making these intricate rice cakes. Very labor intensive and requires special utensils. Maybe, someday…
Do you know of anyone that would have the recipe. I am willing to put the work into it. Thanks
Unfortunately, I don’t know anyone who has a recipe for it, Jan.
Hi Connie,
This is the nicest website on food dedicated to the Philippines. Congratulations!!!
If you are interested i gladly share some of my Swiss recipes. Let me know.
Best regards,
Felix
Hi Felix, I’d love to learn new recipes. And Swiss sounds great.
Hi Connie, I found out that “galapong” is necessary for making sapin-sapin. Do you know how to make this?
galapong: ground rice mixed with water to form a dough. perhaps you can use rice flour and water.
Thanks Connie, I will let you know how successful I am in making this dessert. You know how we Filipinas are. Determined!:)
Good luck, Jan.
hi connie: i’m a graduate assistant with the UP Law Center Internet & Society Program. iBlog3 is slated for the month of april and as a complement to it, UP-ISP is coming out with a special edition of it;s magazine, digit@l, on blogging. we are asking for bloggers to describe there blogs in five or so words and we’re hoping you can give us a description so we could feature you and your blog. you may write to me at piarieza@gmail.com for your description. thanks
hi tita connie, I really love your site, it really helped me a lot. Hindi kasi ako marunong magluto pero kailangan magluto
But with your website I can prepar some dishes na hindi naman pala mahirap. Actually ikaw na nga ata ang cookbook ko hehehe. thanks a lot talaga.
Hello Connie! You have such a very interesting foodblog.
You are an inspiration for wanna-be-great-cooks like me.
Hello Connie,
I am a filipina who now lives with my polish husband here in Poland. We just got married last year and now that I am away from home I am craving for filipino cooking. Eversince I was a child I this passion in cooking, but neeeds enhancement and practice. Now, that I am no longer working and has all the time in the world I am going back to my cooking passion. Since, I am still not an expert cook I usually search for recipes on the net and there I found your site. It was so helpful for me esp. now that we are just starting with our family. Thanks for your site ..hope I could get more recipes from you.
Take care and God bless!
Hi Tita Con, I wasn’t sure how else to get in contact with you so here I am. I registered @ your forum but now I’m not able to log in. I’m not sure what else I should try and do? This is the message the appears after I try to log in, “You have specified an incorrect or inactive username, or an invalid password.” Don’t know if you can help me or should I just re-register? Thanks in advance.
Aloha, check your e-mail.
I see that you sometimes post about cooking tools and thought you might be interested in my dad’s new invention, the One Click Butter Cutter. If you are interested in reviewing it we can send you a free one for you to test out. Normally I would send this to you via email but I wasn’t able to find a “contact me” page or an email address. Hopefully this way of contacting you is alright. Let me know if you are interested. Thanks! Linnea
Dear Connie,
Thank you for creating a very nice foodblog.
I’ve visited your site like almost everyday because i find it very interesting and informative. I am from Cebu and just moved to Switzerland last year. I’ve tried making some of your recipes and it really tastes fantastic! My husband and my in laws really like them. Thanks a lot for sharing your passion and ability for cooking. You really are a great help and i do hope you won’t get tired of doing such. More Power to You and Good Health to You and Your Family.
Mango jelly.
Hi Connie, can you please send me the recipe of mango jelly. The link didn’t work. thanks. Please don’t publish this comment. Olive M. [email address deleted]
what link didn’t work, olive? i don’t email recipes, sorry.
HI Connie. My mouth waters whenever I run across your blog!
Would you be interested in getting listed on PinoyBlogMachine.com? Its a new Filipino blog aggregation site. Please check it out and let me know if you want in.
Thanks!
M
elo po meron po kasing maliit na tapsilugan ang kapatid ko
balak po sana namin mag dagdag ng java rice
meron po ba kayo na alternative para sa mas matipid at mas mdali lutuin na java rice.
yun pong katulad na nabibili lng po na java rice sa mga fast food chain sa landmark.
thanx and more power po ate
dear connie,
have been constantly trying out new recipes for our restaurants here in northern mindanao.
most of our clients are muslims. 3 things we have to consider when developing new recipes- no pork, low food cost, taste is something familiar. you gave a new twist to menudo by using chicken. taste good too.will experiment with the bulalo next time.
re: halang-halang. halang means spicy (anghang) in cebuano.
is the puto-bumbong steamer available in tabora, divisoria?
your blog is loaded with new ideas. thanks for sharing them.
best regards,
bambi
rose marie, i don’t know about the availability of the steamer in divisoria, sorry. am glad though that my recipes help you out with your business.
Hi Connie,
I just want to say thank you for such a wonderful site with all these recipes. I hope you will keep updating it as I am a Malaysian who married a Filipino who loves to eat. So I’ve been trying some of your recipes and my husband and kids loves it. We lives in US where there’s no Filipino restaurant / bakery but with your blog and recipe, I have been cooking and baking Filipino dishes everyday. Please post more tried and true recipe as the ones that comes out of the cook book don’t alway come out right like yours always did. Again Thanks!
[...] in learning website design after launching this site, which uses a lovely template designed by Connie Veneracion and made available for free download online. However, as I became more involved in this website, I [...]
Hey, i love your site!!
Thanks for posting tonnes of great recipes..
We have a filipino bakery near us and they sell this sugary roll called a “bitcho” and it is to die for ..
i was wondering if you could post a recipe for it please?
I would appreciate it greatly if its possible!
much thanks,
addicted reader
hi, connie. i have discovered your website last year and i found my cooking mother in you. not that my own mother can’t cook. she actually can but has limited recipes that all my four siblings and i learned how to cook early so we can eat what we craved for. hehe. on the other hand, i personally wouldnt allow my late father to cook for us, who was a very good cook btw, because he loved too much oil and i hate too much oil. but i learned to cook from him as i was his kitchen assistant when i was younger, because im the eldest so i should learn how to cook daw. anyway, im thanking you for keeping up this site. i always check on what recipes you have, and its too helpful for a young mom like me, who always run out of ideas what to cook for the family. please keep it going.
btw, read your feature about lety’s buko pie. do they still have the kiosk at sm megamall? my toddler and i have been craving for espasol e.
thanks, farrah.
re lety’s at megamall, no it isn’t there anymore, much to our dismay.
HI Connie,
I’m a 20 year old student. I really enjoy browsing through cooking websites that are Filipino. *snaps to you* Anyway, I just wanted to give credit where credit is due. I also enjoy cooking and I know not all males at my age especially at my school (the one with the big blue eagle *wink*) know or even have a clue on how to cook, but cooking for me is really a de-stressing agent. I forget everything else in the world. I live in the moment. One of my favorite things to do is jump on the net and look for a recipe, try it and watch my mom’s reaction. Again thanks for the awesome website.
Hi
If you goggle Ensaladang talong you’d be surprised how many times your recipe is quoted without the proper credits.
hi connie,
i saw in one of the pictures you posted a bamboo steamer with metal at the background. May I know where I can buy one? Thanks! Your site is great!
hi! great site! i read in one of your responses that you were going to cook java rice for your kids’ lunch box….i hope you can share with us recipes for the kids’ baon, it’s such a struggle to decide on what to send my kids for lunch. most of what they end up eating us fried and/or processed.
thanks!
hi mom of 4 1/2. Try this link.
hi, connie,
your website is an inspiration…..i find here everything i wanted about pinoy food…..great ideas about cooking…..
thanks and more power!!!!
Hi Connie! Wonderful site! I was searching online for a picture of Estrel’s Caramel Cake. Alas! I found it on your website. I sent the link of your website to my two sisters (one, in New York and the other, in Manila) who share the same happy childhood memories eating this cake.
Thank you so much!
Wow! this such a great site…It is my first time here.. though
Looking forward to cook with your recipes.. I’m college freshman here in canada..my mom always tell me to search for recipes online since..I always give her tantrums kc there’s nothing to eat in the fridge.. hopefully I get inspired with your cooking.. ..
not to mention that Canadian food is horrible…. and here in my area there’s not much good place to dine in..
Hi Connie!
good afternoon!
i have been referring to this site of yours from the day i was looking for a calamares recipe..that was more than a month ago already…subscribed just last week. this is to add to the numerous compliments you received already, name it, this site has helped different kinds of people.
as a working mother (3 kids) and wife, i must admit that planning for “food” to serve to my family is indeed a draining task for me.
having finicky kids and limited recipes i can cook, this site has provided me loads of recipes to choose from…plus helpful tips and substantial information. thank you so much!
unfortunately, i was diagnosed with gouty arthritis 3 weeks ago and have been problematic with my diet since then. i would appreciate it so much if you can spare me some suggestions on this.
anyways, God Bless!!!
hi ms. connie, i’d like to request to interview you for my thesis research re: Philippine Cuisine. i emailed you, but i think the address i got was wrong. may i please get your email address so i can send you my request letter?
i tried looking for an address in the site, but found none.
thank you very much! i will super appreciate it ifever.
hi ms. connie,
what camera do you use? i’m so impressed with the foodie pics…
delish. =)
malel, it’s a Canon EOS 350D.
gee…i just wondered, ateh do you have your own resto??
hi po, im only 16 and i live in the u.s. and i came about your website and I’m so jealous=[ my parents are separated and I live with my dad, let me tell you, i miss filipino food so much !! my dad isn’t the best cook .. and i on the other hand is not good when it comes to cooking….
what are your advices for me? I really want to learn but im scared i’ll only waste food.
I want to try your yema recipe so bad!!!
m0nsi, no, I don’t. I’m not good with cooking for many. My limit is about 20-25 people.
cristy, best advice i can give is NOT to be scared about wasting food. just start with simple recipes — even frying fish or chicken can be an art. as you build confidence, try the more complex dishes. BUT always, when experimenting, use small amounts of ingredients so that if the experiment goes wrong, wastage is minimal.
good luck. my mom wasn’t very encouraging when i was learning to cook (she was always worried about wastage) but i went ahead anyway with my father’s encouragement.
Hi!
I’m Korean. I visited yout website by accident.
I had to find great blog for my class presentation.
I was so irritated before I visited this blog, because there are no blogs which I want to choose. And I take your blog for presentation.
Thank you for your wonderful website and I will introduce your blog to my class students.
They will also be happy.
Someday I wll try your recipes.
Thank you
hi, i thought of sending you a brief comment as i see myself in you. I am a writer and artist by profession yet here im on training as cook/chef in a five star hotel in makati. pls add me in your contacts and send me emails if you have something to share for me. thanks.
You bought it! I’ve been thinking so hard about Revolution (not Revolution News). I love what you did with it! Looks great, Connie.
Lisa
It’s such a great theme, Lisa. I had to change the colors though (the original were too masculine for me), worked on it for an entire day and it’s been a lot of fun.
hello miss connie
Im new here, i really love ur site.after i check my emails, i open your site for new recipes and food reviews.Its very informative. Eversince I found pinoy.net, i dont buy Food magazine anymore, I get to save my money
Do you have a recipe for steamed pampano and white chicken the ones they serve in chinese restaurants? More power and Godbless!!!
Thanks!!!
I have recipes for both, gel. You can use the relevant keywords and the search box on top of the page.
when i clicked the button of this website, i never thought that there are a lot in store for someone like me (not a chef but a food lover) here.
ms.connie did a great job in keeping the contents of this site uncomplicated for starters (in the kitchen).ehem
i will definitely try your recipes. it’s very very practical. it made me feel that the dishes are very simple to prepare unlike the others which seem complicated.
kudos to you, ms connie!
thank you
hi ms connie,
do you also have recipe’s for our beloved toddlers?
having plain mashed veggies taste very bland.
thanks in advance!
Hi miss connie,
do you someone who needs mozzarella cheese? where making homemade mozzarella cheese.
You sell retail, Marlon?
hi connie, kaw b ung nakita ko ngsisimba sa megamall? i thought i saw u on tv.
pinky, we were in megamall on October 21st pero di kami nagsimba. I did pass by the area where the mass was because I was going to Henckel’s. So, I don’t know if it was me that you saw on TV. I didn’t notice any TV crews.
Dear Connie,
Please help me get the perfect recipe for minudong Pinoy, not the mexican type. I’ve been searching the Internet for Menudo recipe and all I get is the Mexican version.
Just bumped into your Website today and I love it already.
Best Regards…..Rod
the best cooking website. made my hubby and son think that im a star in the kitchen, especially when i made them the special minatamis na saging. kudos to you. hope to meet you one of these days…
Hi Connie
Do you have any recipe of silvanas? I’m really dying to try to bake this as i haven’t found this pastry any where in my vicinity.
I hope you can help me or i’ll die…
All the best
hi tita connie, it’s me again. i was wondering if you had a recipe for yema lying around… the triangle kind that is a bit crunchy on the outside but still soft and chewy borderline sticky on the inside? the manangs in my high school used to sell these (patago pa kasi it was bawal ata) and they were so yummy. ive tried to find a good recipe but i’m not sure which recipe will produce this particular yema. it almost looks like the pili nut one you ahve on your site… only if you had one… if not, well, i will take a deep breath, try a recipe and hope for the best hehehe… will let you know how it turns out. thanks for your great website!
ok tita, i tried making yema… failed. miserably. it was not at all the texture i wanted. it was just sticky… it kept its shape but it didn’t form that crust i was looking for. i used two cans of condensed and 6 egg yolks, double boiler for about 2 hours, got impatient and transfered to a non-stick pan for another 20-30 mins… would you have any suggestions? flour? sugar? thank you!
mich, so which yema recipe did you use? because if you useed my yema balls recipe, i can tell you straight that you expected a result that could have been achieved by using an altogether different recipe.
i didn’t use the yema balls recipe because i could tell it wasn’t the kind of yema i was looking for… i kind of used a variation of “sabi-sabi” and recipes online. i used two can of condensed milk and 6 yolks. it wasn’t the right kind so i asked around and a lot of the pinoys here at work told me, dapat walang itlog, milk lang daw. so i used jsut condenseed milk, still not it! sigh… i just want those triangle ones that become crunchy on the outside, like the yema itself forms its own natural crust then its still soft on the onside…
mich, aaaahhh I see. I can’t help you with a recipe that isn’t mine. sorry. I can assure you though that flour is not an ingredient of good quality yema. some add flour as an extender but it ruins the taste and the texture.
Hi Connie, thank you for sharing your satiating recipes. I can’t wait to cook your version of baked macaroni. I am sure it will come out as good as it looks on the picture. I am sure to visit your site more frequently for helpful tips.
hello mrs. connie!
good day po sa inyo. i find your site really interesting. dami po ko natutunan na tips on cooking.can you help me po to look for a contact numbers of dan erics ica cream? im planning to sell po kasi on our place kaya lang po i dont know where i could find it. please help me mam. thanks a lot po.. Godbless.
hi connie,
came across your site because i was looking for easy french toast recipe for my hubby. And “poof” out comes your site in the browser. i read some of your recipes, really great to have read it. im not much of a “cooker” especially now out of the country, but with your easy recipes, i think i can start cooking a bit. Ãœ
good day to you all …
thanks and best regards,
hello, connie
Congratulations!
Galing talaga ang website mo! This is very helpful sa mga taong hindi pa magaling magluto! Like me, lately lang din ako nag luluto at hindi na ako pa cham (pa cham ba-chamba) ang luto. Lagi masarap na. Before kasi pag first time kung inuluto yung food tapos iluto ko ulit next time iba na ang lasa, kaya ms. pa chamba chamba lang ako. Pero ngayon, kahit ilang beses ko ng lution ang food, kuha ko pa rin ang lasa.
Do you still have more recipe sa slow cooker?
Thank you so much!
God Bless you! and more power!
I love your website and enjoy reading and trying your recipes, you are a wonderful cook. may i know if you have a recipe book i can buy and where to purchase it.
Thank very much !
also i need a recipe for tofu with minced pork, please
hi connie,
Paano po ba ang technique sa pag luto ng Kutchenta, kase po gumawa ako, based on the internet but it did not taste like one… although completo na ung ingredients pero tataka ako kung bakt hinde sya SMOOTH d gaya sa iba smooth ung texture nya tapos parang lasang puto hinde kutchenta …^_^… nakaka discourage talaga kase nmn po yan sana e bbnta ko sa pasko…
hope u reply sa mail kow. thanks po
Hi Connie
This is Jocelyn from NJ. I’m really enjoying your blog. Very informative and great tips! I tried some of your recipes like the kare kare and have found it to be the best i’ve made.
prince, i’m making kuchinta today but the recipe will be in the blog only. I DON’T EMAIL RECIPES.
Hi Jocelyn, that’s really heartwarming to know.
Dear Connie,
I would like to inquire if you have a list of the Filipino equivalent of a variety of fish with English names. I am eager to try seafood dishes found in recipe books published abroad but they have names I am unfamiliar with in terms of what their Filipino equivalent would be.
Hoping for a speedy response.
Warm Regards,
Eliza Romuladez-Valtos
Eliza, I don’t, but there is a fish database online (name escapes me at the moment) that has quite a comprehensive list.
Dear Connie,
Thank you for your response. I will “surf the net” some more.
Warm Regards,
Eliza
Dear Ate Connie,
I’d really like to learn how to cook but I’m out so often for school (I’m a college freshman and my campus is an hour away from home so I stay in the dorm for a week at a time.) that I can’t join my grandmother.
Come to think of it though, even if I do, I don’t think she’d let me because I’ll just be a bother. And I think even if I could, I still wouldn’t join her because she’ll just give me another lecture about learning how to cook and be responsible and all that before going out of the country. And I hate it when she gets that way.
How do I learn to cook then?
I took cooking classes in high school but those aren’t enough. I really want to learn how to cook Filipino dishes myself without being “teased” by my grandmother or any of my relatives.
Thank you,
Afnan
Afnan, cooking is a hands-on thing. The only way to learn, and get better, is to cook regularly.
Hi Connie,
you are not only cute but very creative din!
ang galing ng site mo, Im a pilipino chef in london well verse in baking and European/meditirean cusine. Anything to assist you with recipe’s just ask me I’ll be very delighted to help.
Thank You! I realy injoy your site.
culinary regards,
Randy
Hi Connie,
I found your page while searching Google for Philippino Food. It’s great you’re doing that terrific effort to provide us with that page. I haven’t had time to read it completely ( it’s been getting too big since you’ve started it ), but what I have read so far is just great. Philippino food doesn’t have a very good reputation ( in comparison to Thai food or Chinese ) and when you travel the PI ( I have been there only once about 12 years ago ) the American influence on the food seems to be too big and right in your face with all these fast food joints etc.. In 2 weeks I’ll fly to Manila for the second time and I’m looking forward to explore some of the great food which I’ve found your homepage.
Thanks and keep it up,
Hans
hello connie,
where do i buy lye water?…thnx
Hi Hans, I hope you have a nice stay in the Philippines.
jing, you asked that already in another comment thread. You used a different e-mail address though. I answered you the first time.
hi connie,
i find your website very useful coz i’m running out of ideas to serve for my toddler and husband. Thanks for the cool ideas and use of homemade ingredients and avoiding the unhealthy chemicals.
Just have a quick question though regarding your skinless longanisa recipe. I’m not sure what a soy paste is andd where can i find it? If it’s not available, are there any alternatives?
Thanks. - ashley
Hi,Connie.
I like your web site, i´m a chef here in Madrid. If you think i could help you for some recipe´s or material of cooking just send me email. If you want to know something about me, http://www.afuegolento.com/noticias/118/actualidad/4423/
Thanks,
Jun or Yun Agunday
Hello Connie,
Magandang araw po sa inyo…been here in your site and every now and then nakakatangap din po ako ng mga new putahi…through email or news letter from your site and to be honest it really helps a lot ..pwedeng makahingi ng favor ,, baka pweding makahingi ng recipe ng LA PAZ BATCHOY , meron i-entoduce ko lang sa mga kids ko at the same time sa mga puti ko ring kasama sa trabaho , i’m sure they will like this , lalo na ngayong winter na sa lugar namin.
have a nice day po sa inyo
jhun ranario
Hi Connie,
When I was abroad, I always check out your website for recipes for our everyday ulam. Your recipe for menudo was a hit with my hubby! Today I made embotido using your recipe. As a twist, I placed cheese before folding the pork log. Everybody loved it!!
More power to your website!
Maya
hi ma’m connie
i want to know the importance of souce in food preperation as perceived by selected chef in metro manila
thank you somuch
jay
Hi Mrs V!
Thanks to your site I’ve been able to re-discover the joys of cooking! I’m a father of 2 youngies and hubby to my sweetheart, and I loooove cooking for them! I started cooking very much the same way and age as you did, but I kinda got stuck to the usual Filipino dishes… I like the twists you put in the ordinary ulam, to make them simply extraordinary! More power and I hope you will not tire updating this site!
Mabuhay po kayo!
hi connie..
My son recently came up with a website entitled philippine regional cuisine. Unfortunately, the web site’s contract expired. His web site won in their college’s best research,I am an IT professor in our university and sometimes my son asks me for some suggestions on his web site and I stumbled upon your web site today, can we possibly have link it with your website?
Thanks,
Avelino L. Reyes
Avelino, if it’s worth linking to.
hi! i wanted to know the different attitudes of filipina mothers in choosing or preparing foods for their family. what are the things they consider and blah blah. hope you can help me.
thanks connie! =p
ana, you have to conduct a real study for that.
UA&P STUDY ON BLOG ADVERTISING: WE LIKE YOU TO BE A PART OF IT
Dear Connie,
I am a senior student at the University of Asia and the Pacific, taking up Integrated Marketing Communications. In partial fulfillment of a requirement in our Communication Ethics class, my group is studying blog advertising and the practices involved. We need to interview professional and non-professional bloggers, companies who advertise in blogs and those that do not. I hope you can help us with this through an interview, as it would be of great value to our study.
Please tell us how you would like us to ask the questions. We can (1) send the questionnaire through e-mail, (2) call using landline, or (3) conduct the interview through Yahoo messenger, The interview will only take a few minutes of your time.
We will wait for your reply. Thank you very much for your cooperation.
Sincerely yours,
Manuel F. Monsale Jr.
mjrmonsale87@yahoo.com
Hi Connie:
Do you know the recipe for the “butterfly ice tea” which was so popular in the 1970’s? If so I would love to hear from you.
Thanks
terry
Manuel, I can talk to you about food blogging but not about advertising. Sorry.
Terry, sorry, my mom used to make that but not me.
hi connie,
phew it is so nice to put a face on a name. I really enjoy faffin in you website it is so interesting. i have learned so many things about cooking and most of the dish i served with my english husband comes from this site, and i thank you for that. our most favorite recipe specially my husband is the pork chop with onion rings.luv it. God bless you and your family. Very good site keep it up and keep that gorgeous recipe coming.
you have a great blog going. I am amazed at the resource you have here. Great job!
This site is really awesome! please keep it up!
This is like my bible for cooking
tnx
Jen
awesome site!
i’m happy to join your wild food adventure!
have a wonderful day ma’m!
hi connie! just wanna say thanks. ang dami ko kya natutunan syo! i know my way around the kitchen pero minsan talaga nauubusan na ko ng idea. kya kaw ang tagapgligtas ko madalas. and also, i wanna mention na enjoy ako mgbasa ng mga comments. bakit? kasi sobrang kulit nung iba lalo na pg maganda recipe mo e sunod sunod na ang ngpapaemail ng recipe e me advisory ka na nga’t lahat. hahaha…
Hello Connie
I’m a Pinoy in the US. I never really learned to cook until I found I had to while living here. Your postings have made this task tremendously easy and enjoyable for me.
Thansks for all your work.
Your website is fantastic!!! Thank you for all the effort you put in, it’s wonderful to browse through a site rich in genuinely homemade recipes.
I practically grew up in the kitchen, baking since I was seven! But my inner chef was completely blown away when I started cooking for my husband. I needed more “everyday” food as the trips to santis were getting too expensive. Tinola and adobo only got me through a couple of months of newlywed bliss. So I’m super-duper thankful for you website. Its truly a treasure trove!!!
Mrs. Connie V,
CONGRATS to your GREAT blogsite!!! I’m here in Switzerland with my Swiss hubby and your recipes really are great help for me, and am sure also to other Pinays & Pinoys living outside our country. My hubby and in-laws (especially my mom-in-law) are always excited everytime I cook Pinoy dishes. So I usually cook the recipes from you because they are REALLY GREAT!!. Thanks for the site!!! God Bless!!!
Hi Connie, magandang araw sa iyo at sa iyong pamilya. I was wondering if you have a recipe for Chicken Sandwich Spread. I miss its taste sorely, and tried asking friends if they know the recipe. Unfortunately, aside from uncertain ideas regarding its supposed ingredients (such as the very obvious mayonnaise and chicken shred,) none of us can say for sure how the spread should be done, PROPERLY. One of my friends suggested putting minced celery into the mix, while another said onions, and not celery. Still another said that he’s sure pineapples are added. I reminded him that I plan to make Chicken Sandwich Spread and not Chicken Salad. He retorted that I should go get Lady’s Choice instead and save myself the trouble. As you can see, we’re a clueless bunch. Please kindly share the recipe if you have it. I’m sure your other readers will also appreciate it as I have a feeling that not many people know how it’s done. Thanks, and more power to you.
Robert in Taiwan
Chicken salad sandwich and cheese sticks posted on August 16, 2004.
Hi Connie, thank you for the very quick reply. It is now no wonder that you have a successful thing going on here at Pinoycook owing to your dedication (near midnight at that!!) Apologies for being unaware that the recipe was already in the Archive. I did use the Search Box with “Chicken Sandwich Spread” inside the field, but the only relevant results that came up were Tuna Spread and Chicken Salad. (^_^) I must have omitted a criteria in my search, most probably the word “salad.” Thank you, thank you once again. Your recipe looks easy to do, so I should have no trouble following it.
I’m a night owl, Robert. No problem. The basic difference between the salad and the spread is how finely you chop the chicken meat.
Hi Connie,
Nice site, and the nicest is that you actually reply. I found your site when I was looking for a recipe of sourcream and onion. I didn’t expect to find yours which contains easy to find ingredients. Most that I found required cultured bacteria and as you’ll expect, I am not one to know where to find those.
I’m really fond of dishes with fruit based sauces or broths, for example Pininyahan, Hamonado or Thai Mango Chicken (btw, these are all I know. heheh) I wonder if you have these type of dishes.
Thanks.
Bryan, pininyahan and hamonado are both in the archive. There is a mango stir fry dish as well but am not sure if it’s Thai. Certainly Asian though.
Hi Connie,
I discovered your site when I was looking for a quickfix recipe for fish and found your fish fillet with coconut milk and potatoes recipe and everyone in my household loved it. I am from Toronto, Canada and I love cooking and experimenting just like you do. Your blogsite has been my “cookbook” since then and I look forward to more experiments from you…I come from Pampanga which would tell you that my family are food-lovers. Just wanted to thank you and hope you keep those delicious recipes coming!
hi! i love your site. i discovered it when i was looking for mango cookie recipes. i was not able to find one but i enjoyed reading your articles and the tips on how you cook the recipes. since then, i always visit your site. i am fond of baking and i really enjoyed reading the articles and recipes on the amateur baker. i also found useful tips on baking and how to substitute the ingredients. i am interested on the ‘cheesecake and self-frosting cupcakes’. were you able to find the recipe? I hope you could send me the recipe when you find it. thanks in advance and more power!!
-sherille-
wow!
this is the best cooking site i’ve found so far.
i love to cook and appreciate your inventiveness and use of local products.
you rock po.
Ms. Connie,
i wish to contribute photos of food if possible po?
hi connie!
i live in New York but my daughter is fr Merville, Paranaque and she wants to have some training with regards to cooking..Do you happen to have a school where she could enroll even for a a week? If you do could you pls e-mail me of the details. I would appreciate it very much if you could send it to me as soon as you can. Thanks!
More success to your endeavor.
hi connie,
where do you buy your lamb? thanks
hi ma’am connie! i’ve been lurking (hee-hee) in your site for about a month now, and i want to say “thank you very much” for taking the time to post your kitchen adventures! i just got married and i’ve been wanting to be a perfect little cook for my husband. you have no idea how many times your recipes have saved me… thank you!!!
looking forward to many more adventures.
cheers!
Hi Connie,
Thank you for your site. I was looking for a recipe for pulvoron and cassava cake. My daughter told me to search in the net and found your site. I am amazed on how you can do this things, they are simple to understand and prepare. We prepared pulvoron and cassava cake just this afternoon for our snack. Panalo ang lasa, we are happy we were able to do it. I will be a regular visitor of your site because mahirap magisip ng ulam everyday.
Hi Connie!
I am a Filipino living in Bangkok (my husband was assigned to their regional office here) and I discovered your site when I was searching for fresh lumpia recipes. Yesterday I tried your steamed tilapia recipe. My husband and my five-year-old daughter loved it! I hope you don’t mind if I post your site on our family blog. We put up one so that we can update family and friends back home about our new life abroad. I hope you can share more steamed recipes — not just fish, but just about anything that you can steam. I’d really love it if you have steamed dessert recipes. More power to you and keep those recipes coming!
Hi Connie,
This is the 1st time I came across your blog from the other blog sites that feature food reviews (and finally having the time to surf the net not work-related!). I admire your passion for food and cooking! I can say that I was a late bloomer in discovering that passion since I only started when I got pregnant, stayed home and had nothing else to do but to watch the Food Network. I now enjoy cooking, such a stress reliever!
I had nostalgia when you mentioned your TV influences because I used to enjoy watching them as a kid! Before Mario Batali there was Biba! Anyway, just sharing…
I will definitely try the recipes posted here, and looking forward to more! More power!