Popcorn Baby Octopus
July 26, 2008
A few years ago, I had an administrator who wouldn’t touch lobster. In fact, I’ve seen her literally shiver in face of a two-pounder lobster. Her story was, when she was but a wee child, her father came home from a business trip with a couple of live lobsters, which her mother quickly prepared to steam in a deep pot. While the mother was occupied with dinner fixings in the kitchen, the little child curiously wandered in. Read more
Crispy Pork Sisig
June 16, 2008
I have a very extravagant kitchen habit that I’ve been trying to break: I cook food at home like I am feeding an army of thirty instead Read more
Hawaiian-Style Spareribs
May 6, 2008
Quick! Grab some napkins! You’ll need a pile to enjoy these sweet and tangy hawaiian-style pork spareribs! Read more
Chicken-Mushroom Wonton
February 25, 2008
These are leftover wontons from the wonton-shrimp soup I made last Friday. I just deep-fried the them for my daughter to snack on while watching TV. I paired these chicken-mushroom wonton appetizers with commercial plum sauce but check out sauces and relishes category for orange dipping sauce recipe if you really want to sweat it out! Read more
Galunggong Lumpiang Shanghai (Fish Eggroll)
February 10, 2008
Here is an alternative lumpiang shanghai recipe for Lent. It is a good way to enjoy filipino eggrolls if you are one who is refraining from the customary ingredient of either ground pork, beef or chicken. The process is laborious and time consuming, but the end result is well worth the extra effort! Read more
Chicken Fingers with Honey Mustard Sauce
January 21, 2008
This chicken fingers with honey mustard sauce recipe will surely hit at your game night for the boys and will work wonders as a mid-afternoon snack for the kiddies as well. The cold leftovers can be served in pita breads with tomato, lettuce and honey mustard sauce for your own brown-bag lunch! Read more
Spicy Buffalo Wings
January 14, 2008
I signed up for the Taste and Create food blog event a few hours past the deadline so I didn’t really expect to be included. But what do you know? Not only was I kindly considered but I also got paired with the host, Myamii, herself! Yes, yes! Read more
Shallot Toasts with Creme Fraiche and Smoked Salmon
January 11, 2008
This is a quick, yet elegant appetizer idea. Creme fraiche, which delivers more flavor than whipped cream but has less of the tartness of sour cream, adds a gourmet touch to shallot-enhanced french bread slices. Read more
Tuna with Pimiento-Stuffed Olives
December 29, 2007
This tuna and olives recipe is delicious way to greet your guests this holiday season! As the tuna steaks need to be marinated, start preparing the dish a day before it is going to be served. Make sure to cut the tuna steaks across the grain to form 1-inch thick cubes. Read more
Rosemary Olives
December 25, 2007
This is a quick and easy way to revitalize a familiar party food. Heating up the olives with herbs and spices fills the kitchen with an exotic, welcoming aroma. Read more
