Noche Buena

• Roast pork with salsa verde
• Rolled porkloin with bacon, basil and rosemary
• Rice pudding with custard topping
• Rellenong manok (stuffed deboned whole chicken)
• “Bibingka” and “puto bumbong”
• Cooking for Christmas and the New Year
• Tiramisu, party style
• Update on the noche buena blog
• Roast duckling on New Year’s eve
• Blueberries and cream

How to cook

• Poached egg in dashi — with ground sichuan peppercorns!
• A more flavorful pancit canton (chow mein)
• Rib-eye steak
• How to wrap lumpia (spring rolls)
• 1 kilo of fish equals soup and spring rolls
• Soup tricks
• Oven-roasted crispy pata
• Sauteing basics
• Herb-infused olive oil: make your own
• How to extract tamarind juice

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Non-stick pan

I haven’t owned a non-stick cooking pan in ages. The last one I had… well, the kids were still in feeding bottles. I was always disappointed with the fact they they never lasted long. I mean, the moment there are serious scratches, you’re not supposed to use them anymore since the peeling non-stick coating might get into the food. When my last non-stick pan (a Tefal chicken fryer with honeycomb bottom and steam-release controlled cover) went out of commission many years ago, I just stopped using non-stick pans altogether. And I never missed them. Hence, my surprise when my husband came home a few weeks ago with a Tefal non-stick saute pan. Perhaps, it’s a hint that he misses my lumpiang ubod with homemade wrappers.

Anyway, let’s see how durable the new Tefal line is. I used it to make breakfast today–potato omelet, tortang baboy and sauteed sardines.