tag:blogger.com,1999:blog-231700712012-01-24T23:10:02.562+08:00A FOODY IN THE THIRD WORLDTheoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.comBlogger751100tag:blogger.com,1999:blog-23170071.post-1166508238727519272006-12-19T13:50:00.000+08:002006-12-19T14:05:11.680+08:00

Celebrated a joint birthday party with one of my best friends. I prepared the dishes, with the help of my friends, and he prepared the drinks. My best offering was an adaptation of Martha Stewarts phyllo pastry with spinach and feta cheese - great appetizer. Best drink prepared was cosmopolitan, with cointreau, cranberry juice, etc.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com12tag:blogger.com,1999:blog-23170071.post-1166016861765544492006-12-13T21:17:00.000+08:002006-12-13T21:34:21.863+08:00

For over a year, I lived in a suitcase, or make that several bags, shuttling to and from one city to another. I lived in three different homes simultaneously. Then one day I wake up and find me in another bed, another house, without my German knives, a few of my favorite cookbooks left, and a lifetime of cooking memories. And because I didnt have my favorite knives, I stopped cooking.The cooking

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1161926950862586002006-10-27T13:02:00.000+08:002006-10-27T13:35:30.276+08:00

There's a book about the epicurean delights in Paris. I never got to read it; I just saw it in a bookstore in Amsterdam after I had already left the city. Of course, my primary 'guide' to Paris was Adam Gopnik's book - this explains why I trudged all the way to the Rue St. Germain so as not to skip the Brasserie Lipp, the Deux Magots, and the Cafe Flore. It was also Gopnik's ruminations that made

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com5tag:blogger.com,1999:blog-23170071.post-1160227359213226662006-10-07T21:20:00.000+08:002006-10-27T13:02:11.633+08:00

My first meal in Austria was in a Chinese restaurant in the tourist area. It was a 7-euro buffet, with sparkling apple juice. I was with an American law professor, and he gave the 3-euro tip. I said - "Oh thanks, Im not even going to attempt to contribute." I wasnt going to insist since the guy was gazillions of years older. The meal was a disappointment but someone said that 7 euros was a cheap

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1159645678806676592006-10-01T03:47:00.000+08:002006-10-01T03:52:01.216+08:00

This is another one of those non-foodie posts.I will not forget: GMA looked like something from The Devil Wears Prada when she made the rounds after the typhoon. She wore this red outfit. I know she has a fashion consultant and all. But really, to wear this after the typhoon and to ask the Malacanang press corps to cover her in this outfit, tsk....

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1159645256994684752006-10-01T03:32:00.000+08:002006-10-01T03:40:57.010+08:00

These are the squid rings for Eka girl. She expressly requested squid. She could've asked for anything but she asked for squid. We were only too happy to oblige her. And since she's Jakartan, I had to make sure that the squid was hot enough to suit her palate. She loved this appetizer. It must be the garlic powder....Squid RingsIngredients1 kg squid, sliced1 cup cornstarchgarlic powderblack

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1159533792244164982006-09-29T20:24:00.000+08:002006-09-29T20:58:21.116+08:00

International Code: Xangsane - but she was called Typhoon Milenya in the Philippines. An apt name - Milenya was the strongest typhoon I've seen in years. IWhile was safely tucked inside a tall building, I had full view of the Manila Bay and I saw the wind lashing about from the glassed terrace. At one point, I went down the parking lot in the 3rd floor and I had to stay close to the walls because

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1159366877559736772006-09-27T22:01:00.000+08:002006-09-27T22:24:39.900+08:00

Bulalo is god's gift to Filipinos.There was a time when we traveled all the way up to Tagaytay to eat bulalo in the Mahogany market, next to the slaughterhouse. The idea is that - well, the meat has got to be fresh because the eatery is right next to the slaughterhouse. For a long time we endured the stench of meat while eating bulalo because we thought that authentic bulalo had to be served in

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1159288421992852812006-09-26T23:42:00.000+08:002006-09-27T09:28:59.786+08:00

Crawfish Dreams is the second novel in a trilogy. The first novel, which I haven't read, is entitled - Love Like Gumbo. I was in the bookstore and the title piqued my interest. So, I read the blurb in back cover - "For forty years Camille Broussard has cooked for other people.....Now its 1984 and she's determined to cook for herself. She'll pickle okra, sell meat pies at church, peddle pralines."

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1159062592554568642006-09-24T09:40:00.000+08:002006-09-24T10:02:38.130+08:00

WHO doesn't like beef soup in all its incarnations? But who has the time for the slow cooking required to make that delicious beef soup?This is a good 'beef' soup substitute to the 'nilaga' when you don't really have the luxury of time to prepare beef soup. The stock is essentially 'dashi' powder. Take care not to do what I did though - which was to put too much dashi - as the powder leaves a

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1158938250163134702006-09-22T23:10:00.000+08:002006-09-22T23:17:30.186+08:00

I sing praises for the Sunday Market at the Lung Center. Best place to go on a Sunday morning; the place pulsates with life.My favorite spectacle? The frogs.I've heard of people making adobong frog. They say it tastes like chicken.I don't have enough spirit of adventure to make that adobo.So I remain, an avid frog watcher. Meanwhile, the frogs maintain their avid gourmet following. Week after

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1158758006245666872006-09-20T20:57:00.000+08:002006-09-20T21:13:26.270+08:00

Markets are the place to go when you really want to see the life of the city. People have to eat- and they go to markets to buy food. In real local markets, there's this total lack of pretense. The ingredients come in ugly packages, the goods are dirt cheap, and there's this freshness in the products that can only come about when everything has to perish at the end of the day. Everything must go

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1158405957530437432006-09-16T19:09:00.000+08:002006-09-16T19:41:17.853+08:00

Every once in a while, I actually live up to my empty boasts. This one elicited raves. Oh, I am a goddess. Had to think of something to justify the bashing I gave to Caruso. The secret here is this: fresh mushrooms and canned salmon. And good butter. Its very simple - but if you plate it nicely, your guests will think otherwise.Ingredients500 g pennefresh button mushrooms (slivered)1 can of

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1158321258953167662006-09-15T19:36:00.000+08:002006-09-16T19:09:23.410+08:00

In the Philippines, despite the Anti-Money Laundering law, a ragtag group of Italian mafia has found away to legitimize their illegal spoils: by setting up Italian restos named after their well-loved musicians. So you have cafe puccini, cafe caruso, cafe, er, pavarotti? So their menu begins with a picture of the favored music person, including a short bio (1st page), Antipasti, Pasta (always

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1158052725817326722006-09-12T17:07:00.000+08:002006-09-12T17:23:14.340+08:00

What does Sogo mean to you?Keywords: Culture & HistoryChinese: 争碁 (zheng1 qi2) Japanese: (sogo) 争碁Korean:BobMcGuigan--A sogo was an official challenge match during the Edo Era in Japanese go.When there was a serious dispute such as who should become Meijin it could be settled by a challenge match between the disputants or their representatives. One of the most famous such matches was that between

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1158041928035482382006-09-12T11:53:00.000+08:002006-09-12T14:18:48.123+08:00

Oh, the things we do to satisfy our cravings.I chanced upon a little stall selling fresh vegetables along CP Garcia. I saw a glorious bundle of spinach, all green, dewy, and beautiful. I thought, OK, the gods have conspired to place this spinach here and now. I bought the P20 bundle and went home. I went over many cookbooks for a spinach-cream-chicken recipe but alas, I found nothing. So finally,

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1157857087257144562006-09-10T10:34:00.000+08:002006-09-10T10:58:07.276+08:00

Lately, my cookbooks have been giving me a headache. They're all over the place- some in my office, in the Faura shack, most of them in the madhouse hostel. They're all begging to be inventoried, centralized, and well, arranged according to genre. I also noticed that while I have some strange titles: The Early American Cookbook, Secrets of Salsa, The Food of Indonesia, and even - The Food of

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1157828290108783902006-09-10T02:18:00.000+08:002006-09-10T03:08:01.090+08:00

King crabs are one of the things that make life worthwhile.This weekend we attempted to replicate one of our favorite recipe combinations: deep fried garlic crab and sinigang sa miso na maya-maya.These frequent visits to the Cubao Farmers' Market is beginning to make me feel like I have a palengke aura that I can't shake off. The feeling intensifies especially when I start cleaning fish and the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1157509900811824572006-09-06T10:21:00.000+08:002006-09-06T10:34:21.230+08:00

Of all the lecons de choses I have absorbed in Paris, the most important has come from learning how to cook. - Adam GopnikGopnik's book can be pretty absorbing, especially when he starts writing about cooking (in a language radically different from the usual food talk). For instance, from his piece on Lessons from Things, he says:'The sublime moment of cooking, though, is really the moment when

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1157300440938911312006-09-03T23:43:00.000+08:002006-09-04T00:26:19.553+08:00

After several postponements, we finally managed to host a late Sunday lunch for the madhouse youth hostel habitues. Shortly before lunch, we went to Farmers' Market in Cubao for seafood. We bought a kilo of tiger prawns (sugpo) from a Pangasinense. I also purchased lapulapu (red snapper?) fillets for my special menu for the brattinela sister.For the longest time, she had been bugging me about

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1156698261447192042006-08-27T17:12:00.000+08:002006-08-28T01:21:59.273+08:00

I spent the weekend cooped up inside my room reading up on France. I didnt intend to waste my weekend this way: I intended to go to market and prepare a nice lunch for the housemates but the books got in the way. I read Adam Gopnik's Paris to the Moon (with an excellent section on 'The Crisis of French Cooking'; this guy claims friendship with Roland Barthes so you can imagine the writing style)

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com2tag:blogger.com,1999:blog-23170071.post-1155738031253430622006-08-16T21:49:00.000+08:002006-08-16T22:34:34.126+08:00

Passion food - that's their (Piadina's) blurb, not mine. Piadina is the chapati of Romagna, its the Italian flatbread. Pita: Middle East, Piadina: Italy, Roti: Malaysia and environs. Piadina is what happens when you sit on a focaccia and then put the flattened output inside the oven. The nearest thing to a piadina that we have would be the Visayan piyaya - which is as flat as any bread can get -

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com2tag:blogger.com,1999:blog-23170071.post-1155626340836740932006-08-15T15:16:00.000+08:002006-08-15T15:19:00.846+08:00

Many days went by once more, and this, too, came to an end. Finally the cage caught the attention of a supervisor, and he asked the attendant why they had left this perfectly useful cage standing here unused with rotting straw inside. Nobody knew, until one man, with the help of the table with the number on it, remembered the hunger artist. They pushed the straw around with a pole and found

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1154881673131595842006-08-07T00:11:00.000+08:002006-08-07T00:27:53.146+08:00

I love Sundays: sleeping until late morning, going to the market for fresh fish and produce, and preparing lunch. Lately I've been hankering for my mother's cooking, and this weekend I decided to ditch the cookbooks and cook from memory. My mother's secret magic ingredient is garlic. Among my favorite dishes is her tuna fish steak - with plenty of garlic chips on top. She would marinate the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1154574235078295232006-08-03T10:43:00.000+08:002006-08-03T11:03:55.090+08:00

The consolations of food- ate the cheddar ensaymada of Must Be Mom's yesterday for the first time. As a rule, I shy away from cheddar cheese in ensaymada, I like my cheese dry, thank you, and the moistness of cheddar within plastic wrappers is something I'd rather avoid if I can help it. For some reason, the other option, the drier queso de bola ensaymada, my favorite ensaymada to date, has lost

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1154258165854243382006-07-30T18:56:00.000+08:002006-07-30T19:16:05.866+08:00

Adobo is the easiest dish to make. I just learned a new adobo trick!Spent Saturday with my sister who was craving for chicken adobo. She had found a recipe of the famous dish in Mark Bittman's How To Cook Everything, and I was curious to see what Bittman's version was. It seems like Bittman has lots of Pinoy friends because he described adobo as 'probably the tastiest chicken dish'. The curious

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1152590686760477152006-07-11T11:42:00.000+08:002006-07-11T12:16:26.126+08:00

I intend to join the food service industry someday. I already have a friend who works in a coffee shop (management engineer), another one who peels potatoes in a luxury cruise ship (and he had a degree in economics) - so the idea of me working as a waitress in a decent restaurant is not really so far out. It would be good if I owned the restauarnt too, but that's far out.Amy Sedaris, who makes us

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1152505416611497652006-07-10T12:01:00.001+08:002006-07-10T14:59:31.566+08:00

I'm not sure if Wong Kar Wai was being sarcastic here:liza bear How was the story of In the Mood for Loveconstructed? I heard this was a very long shoot because of the way you work, in blocks.wong kar-wai Yes. Well, at first we called this film, Story about Food, and there were three stories in it. In fact, In the Mood for Love is only one of the three original stories. It’s about two people who

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1152470006557157922006-07-10T02:25:00.000+08:002006-07-10T02:41:33.070+08:00

Sinners and saints troop to Antipolo Church on Sundays. I purged my sins by loitering outside the Church, chatting with the old women selling candles, eating cashew nuts, and shooting the Sunday streetfood scene - from Pinoy lechon, to sotanghon, puto bumbong, bukayo, siomai, suman, and even small japanese cakes!

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1151945892778660892006-07-03T22:02:00.000+08:002006-07-04T22:36:48.406+08:00

I try to avoid cooking fish using water or other liquids. When it comes to fish, I prefer grilling and frying. A recent fish dish at a local resto convinced me to try wet methods though, with less than impressive results. This is one case where my culinary theories really failed me: my 'experimental' method of infusing the fish with herbs through steaming fell flat on its face.Mangan, the sister

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1151241807867961462006-06-25T20:56:00.000+08:002006-06-26T01:31:32.760+08:00

You make your life worthwhile by accepting your worth. These are not my words of wisdom, they're words printed at the back of a bookmark given to me yesterday while I was at the Brahma Kumaris World Spiritual University along Kamuning Road. The bookmark is a happy souvenir of my visit. I just wanted to inquire about yoga classes but I ended up attending the last few minutes of a session on

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1150903193009609412006-06-21T22:53:00.000+08:002006-06-22T00:43:14.766+08:00

Nilagang baka tops my list of comfort food for sick people. It was my mother's ultimate prescription for fever, flu, colds, and a host of other ailments. Being the family's sickly child, I spent most of my formative years in hospitals or at home, convalescing slowly between spoonfuls of my mother's nilaga. There are various versions of nilaga: my friend's nanay cooks his nilaga with corn all the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1150812208093002842006-06-20T21:32:00.000+08:002006-06-20T22:30:55.936+08:00

Some sensations are difficult to forget - the taste of Sentro's sinigang na corned beef, for example. The distinctive taste, a mellow fusion of the ultimate Pinoy comfort food sinigang and the familiar Irish corned beef stew, leaves an imprint and you find yourself craving for it when sense memory remembers. The problem with Sentro is that it is always crowded, especially after work hours. The

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com7tag:blogger.com,1999:blog-23170071.post-1150283185221459902006-06-14T18:50:00.000+08:002006-08-15T15:40:45.016+08:00

For a 'bar', Conspiracy serves some noteworthy pulutan. On top of my list is their nori-wrapped tofu, best eaten with Red Horse. They have interesting pulutan platters there: very cheap, and very well-plated. I even dream of their 'plating'.For a time there was 70s bistro along Anonas Road, the place to go to watch The Jerks, Noel Cabangon, Cynthia Alexander, Cookie Chua, and a host of other

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1150282217785712782006-06-14T18:28:00.000+08:002006-08-15T15:28:55.256+08:00

Im not a fan of RaiRaiKen. The one time I ate there, I remember eating something masquerading as chicken curry; the spice mix was so bad no amount of coke could drown out the aftertaste. It was also horribly expensive, with VAT, service charge and all. What was I doing ordering curry in a Japanese restaurant? The curry experience was so bad I have been avoiding RRK like crazy eventhough we have

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1148538105819265262006-05-25T14:17:00.000+08:002006-05-25T14:23:04.140+08:00

At the outset, must say that this isnt The Complicated Pochero that you see in other cookbooks. Ive seen some Mexican cookbooks with pretty complicated recipes. Although, must also say that nothing beats the complexity of the version written in Slow Food - that's the really complex version. This one's the pretty straighforward version. Just when you want to add sweet stuff to your meal.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com5tag:blogger.com,1999:blog-23170071.post-1147426482101774982006-05-12T17:04:00.000+08:002006-05-12T17:50:53.610+08:00

I was bitten by the Korean (telenovela) bug via Jewel in the Palace. That was months ago, I saw two episodes, then I was hooked. I bought a pirated copy of the compressed 70+ episodes and then tucked myself in a room, watching the telenovela straight til the wee hours of the morning. I finished the series in a week, with a little time for review. I liked the first few episodes, especially the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1147259035570449672006-05-10T18:50:00.000+08:002006-05-10T21:36:45.893+08:00

This celebratory blog entry is admittedly late by one year, almost.The other day I was at my usual haunt - Booksale - when I chanced upon a rare (relative to the other food mags) copy of Saveur -(According to their blurb: Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com2tag:blogger.com,1999:blog-23170071.post-1146649327467784172006-05-03T17:19:00.000+08:002006-05-03T19:59:47.946+08:00

As my host put it: if youve never been to Luz Kinilaw, then youve never been to Davao.I have spent many summer vacations in Davao City as a child. For some reason, I never got around to visiting Luz Kinilaw. I have been to the chicken barbecue heaven Kulasas; Ive enjoyed deep fried crabs at Ahfat, and so on - but I have deprived myself of Luz' delights all this while: bagaybay, panga, grilled

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com6tag:blogger.com,1999:blog-23170071.post-1145582086992634292006-04-21T09:13:00.000+08:002006-04-21T09:14:47.003+08:00

My new job is depriving me of quality time from blogging. Hmn. Will try to post something substantial over the weekend. Have lots of pictures begging to be posted. :)

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com5tag:blogger.com,1999:blog-23170071.post-1144662175612055412006-04-10T17:23:00.000+08:002006-04-11T12:07:51.346+08:00

Lutuing Pilipino ni Aling CharingCopyright, 1961 by Liwayway PublicationsCopyright, 1969 by Rosario J. FabianLutuing Pilipino is a priceless cookbook find. National Bookstore has copies, so if you still dont have this gem in your collection, go get yourself one. Its a reasonably priced cookbook (P145.00) ; I got mine from Booksale at a measly P75.00. This is the perfect cookbook for those who

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com8tag:blogger.com,1999:blog-23170071.post-1144254071592709622006-04-06T00:14:00.000+08:002006-04-06T00:21:11.593+08:00

Imitation is the best form of flattery. Presenting my balbacua, to rival, er, approximate the Oarhouse version. I used oxtail, so that might be undue advantage. Some Notes: Used pork and beans. Used almost an entire ginger bulb to counter the lansa of the meat (ginger overkill). Added ground peanuts (not faithful to the Cebu Lahug balbacua version). Had lots of fun. Fed several hungry men.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1144229271380466112006-04-05T16:53:00.000+08:002006-04-06T00:04:41.960+08:00

Finally, I cooked the kare-kare, my culinary holy grail. My kare-kare was divine. It now ranks as second best kare-kare, after my Mamang's version - well, in my book.In A Culinary Life , Nora Daza, who ran the Aux Iles Philippines in Paris and the Maharlika Restaurant in New York, among other culinary accomplishments, once said that she felt that the kare-kare was the most Filipino of our dishes.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com48tag:blogger.com,1999:blog-23170071.post-1144084220975635382006-04-04T00:33:00.000+08:002006-04-04T21:14:23.306+08:00

I wish it looked more palatable...its just the bad lighting folks. Its really delicious. There was a time when I was addicted to the buco pandan salad at Ken Afford along Katipunan Road. Their salad was sublime: cream, tender buco cut into precise 'squares' - not the usual noodle like strands, and firm green-colored gulaman. In those days, I was a stranger to the kitchen, but the budding foodie

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com5tag:blogger.com,1999:blog-23170071.post-1143456844546697662006-03-27T18:32:00.000+08:002006-03-27T19:18:13.546+08:00

The enchanted broccoli forest....Here's a simple vegetable soup that I concocted today out of the vegetables that we bought at La Trinidad. Its fairly easy to make. I made this inside the office, not enough cooking equipment, I had to use a rice cooker. Basically, there was P300 worth of vegetables in the office, and no meat whatsoever in the ref. I could not make chopsuey, unless I used the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com34tag:blogger.com,1999:blog-23170071.post-1143453043195778962006-03-27T17:08:00.000+08:002006-03-27T18:14:53.026+08:00

These are the flower plots next to the strawberry plots in the 'strawberry farm'. Could not resist not posting since they were such pretty orange flowers!The strawberry plots have a protective black plastic casing. This is to avoid direct contact of the berries with the soil.If you have never seen a strawberry field, how would you imagine it?Last Sunday, I found myself on my first trip to the La

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1143297694131794062006-03-25T22:18:00.000+08:002006-03-25T22:41:34.143+08:00

This is not meant for the vegetarians. If you want to read a post for you, read the previous post. This is for the meat lovers: the foodies who like hunks of meat. When youre in Baguio, you can choose to go veggie - and you have lots of choices - or you can go meaty. Today was my first time to be at the Sizzling Plate Baguio. We would have opted to eat a chopsuey at the Rosebowl but since we were

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com2tag:blogger.com,1999:blog-23170071.post-1143292928619927002006-03-25T20:40:00.000+08:002006-03-25T22:07:11.250+08:00

If you think youve had enough of Session Road with its dense cluster of 'traditional' culinary musts - Swiss Baker, Star Cafe, Cafe Luisa, 456 Restaurant - think again. You may have to crane your heads a little higher, way above the first floor establishments along Session Rd, and check out what's cooking in the upper reaches of the Session buildings. Vegetarianism has found a strong foodie

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1143127330143416202006-03-23T22:54:00.000+08:002006-03-24T00:01:52.670+08:00

Yes, it's what you think it is. Closer, closer - that pretty picture there is the Lucky Me Instant Pancit Canton Original Flavor that you can 'enjoy anywhere, anytime.' Yup, its the Instant Pancit Canton that you can serve, according to the blurb in the package, 'while camping', during 'beach outing', 'party time', 'for unexpected guests', and - they really know their market - during 'group study

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com5tag:blogger.com,1999:blog-23170071.post-1143124005241135882006-03-23T22:25:00.000+08:002006-03-23T22:40:51.950+08:00

Hmn... so this is what happens when an amateur blogger starts tinkering with the template... (and disregards warnings). Will read more "HELP" articles then. Meanwhile, how to deal with missing links, disappearing fonts, etc. Part of the evolution of any blogger is the desire to change the blog'skin'. And then, maybe have a personal domain name? Teehee. Meanwhile, I continue tinkering with the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1143042923139886912006-03-22T23:24:00.000+08:002006-03-23T00:05:32.940+08:00

Balbacua brings back childhood memories. My grandmother used to sell balbacua in the afternoons and the house was suffused with the smell of simmering balbacua. Her small stall was packed with her loyal customers. Perhaps because I had balbacua most afternoons, I never thought of the dish as something special. It was such an everyday thing, and I remember the peppery beef broth as though it were

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com22tag:blogger.com,1999:blog-23170071.post-1142872963779699212006-03-21T00:22:00.000+08:002006-03-21T01:00:17.983+08:00

Last Saturday night in the State University, the streets were alive with -- food vendors.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1142844557444008782006-03-20T16:19:00.000+08:002006-03-20T23:45:53.316+08:00

It all began with the cookie recipe. The recipe called for 3 egg whites so I was left with 3 egg yolks. What to do with the egg yolks - that was the question that I had to grapple with. Not enough for leche flan. I was running out of ideas. And then suddenly, while flipping through Mark Bittman's How to Cook Everything, I saw it: Basic Mayonaisse. The recipe called for a food processor or blender

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com4tag:blogger.com,1999:blog-23170071.post-1142840802510561402006-03-20T15:34:00.000+08:002006-03-20T23:46:54.733+08:00

These cookies are quite popular at home, and only a few crumbs are left standing in the cookie jar at the end of the day. The recipe is taken from the Booklover's Cookbook and originally called "Tempting Oatmeal Raisin Cookies." I have modified the recipe to suit the available ingredients in our pantry...Raisin Oatmeal Chocolate Chip CookiesIngredients3 egg whites1/4 cup butter (unsalted)1 cup

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1142657939884579542006-03-18T12:08:00.000+08:002006-03-18T12:58:59.900+08:00

Mongo with Tinapa, Longganisang Tuguegarao, and Ilocos vinegar with crushed garlic.You have to try longganisang Tuguegarao, it's so good. I like mine a little burnt, so its crunchy in the outside and then succulent and sharp and garlicky inside. For over a month now, we have been enjoying longganisang Tuguegarao, scrimping on the sausages (with quotas to

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com4tag:blogger.com,1999:blog-23170071.post-1142608474497206432006-03-17T23:11:00.000+08:002006-03-18T11:52:04.980+08:00

Coffee selection: Kapeng Barako (Liberica), Arabica, Robusta.When youre in Tagaytay, on your way back to Manila, take a short detour to the Dimapilis coffee house.Turn left at the ____ Street (Not sure, but its the street you take when you want to reach the Nurture Spa) and then when you reach Collette's you just have to go a little further. On the right side of the street theres a lone building

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1142514757985444682006-03-16T21:02:00.000+08:002006-03-16T22:32:46.713+08:00

Tiula itum is a Tausug dish. It is exotic even to me. I just had my first taste of the famous Tiula Itum today at Khisna's Muslim Cuisine in Zamboanga. 'Itum' means black. So don't be surprised if you're served a piping hot black broth. As L put it, the blacker the better. Also, the hotter the better, the spicier the better.Its a black broth of beef or chicken flavored with ginger and turmeric

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com57tag:blogger.com,1999:blog-23170071.post-1142347854591051232006-03-14T21:53:00.000+08:002006-03-15T13:53:15.826+08:00

Inside the Granada St branch of Ferino's Bibingka, you will see this painting. I dont know who painted it, but it does represent clearly where bibingka stands in the Filipino way of life. If you look closer, there's a small sign there which says "Ferinos Bibingka - the Country's Best Bibingka." The small nipa stall is illuminated by Christmas lanterns (parol) hanging from the beams, we know that

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com6tag:blogger.com,1999:blog-23170071.post-1142167430799531952006-03-12T20:30:00.000+08:002006-03-12T22:13:08.260+08:00

Chopsuey with fresh Tofu Mussels on fire! A selection of fish and meat for grillingOnly four years in existence, Emiljoy's strong presence in the Manila street-eating scene is literally stopping traffic along Remedios St.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1142141815351191402006-03-12T13:08:00.000+08:002006-03-12T16:42:14.750+08:00

Joel Torre is a hero to indie filmdom. He appears in student thesis films without charging talent fees. For me, Joel Torre is the quintessential Filipino actor (OK, so Pen Medina too). If you're a Joel Torre Fan (Batang West Side, Oro, Plata, Mata), you might want to check out his restaurant too. We had late lunch at the Granada-Valencia branch yesterday, an unpretentious place, with posters from

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1142140039100042732006-03-12T12:49:00.000+08:002006-03-12T15:04:01.886+08:00

Im seriously considering renaming this blog to bibingka.blogspot.com. Ferrinos Bibingka Granada Corner Valencia St, Ortigas Avenue Extension, Quezon City

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1142046140929802352006-03-11T10:52:00.000+08:002006-03-11T11:40:50.660+08:00

Strangers drinking coffee at the Cafe Puccini in Fort Bonifacio. If people watching is your thing, theres something to be had about having late night coffee at Cafe Puccini. A friend swears she was rubbing elbows with Pops Fernandez there several months ago. Lots of elbow room at the coffee shop though. They have quite a selection of cakes (Mango Tango, Blueberry cheesecake, Kahlua Tiramisu),

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141964435231871612006-03-10T12:10:00.000+08:002006-03-11T13:23:42.623+08:00

Finally bought the wheat flour (coarse) from the Castle of Baking and Confectionary Supplies for the potato bread. I dont know who built this castle but he/she must have fulfilled a childhood fantasy (see picture). Its pure whimsy in the middle of the Cubao asphalt jungle. The Chocolate Castle also houses a training center for baking. They have reasonable rates for the classes, ranging from P800

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com6tag:blogger.com,1999:blog-23170071.post-1141838831055419942006-03-09T01:01:00.000+08:002006-03-09T14:34:50.783+08:00

The Laurel's Kitchen Bread BookA Guide to Whole-Grain Breadmaking1984 by the Blue Mountain Center for Meditation, inc.This bread bible is the product of over 15 years of bread baking by Laurel and company, thats an estimated 20,000 breads. And they use, take note, whole-grain pre-white flour. No white flour here.My efforts at bread-making began and ended with banana bread, and I used white flour.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141728858920359072006-03-07T18:51:00.000+08:002006-03-07T22:25:19.040+08:00

We had a very late lunch at the Casino Espanol de Manila. We had the garlic soup: a winner. Im not sure what the stock is made of but the soup was very flavorful. It had slices of garlic, croutons, and eggs as thickener. I just wrote a kilometric blog but being the blogbobo that I am, I managed to delete the entire entry. Will try to regain the lost equilibrium when Ive rummaged through the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com3tag:blogger.com,1999:blog-23170071.post-1141728557769999392006-03-07T18:46:00.000+08:002006-03-11T13:50:20.943+08:00

Casino Espanol de Manila855 Teodoro M Kalaw StErmita, ManilaA sampling of what they serve:Appetizers - Queso-manchego, Fuet Extra Sin Pimienta, Vienna Sausage, Angulas 'La Gula del Norte, Lomo Iberico Embuchado, Chorizo Pamplona, Chorizo Palacios, Chorizo Julian Martin Iberico, Jamon Serrano Iberico, Sardinas (escuris)Sopas - Sopa de ajo corriente, sopa de ajo seca, sopa de champignon, sopa de

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141652645414957462006-03-06T21:28:00.000+08:002006-03-07T12:16:39.943+08:00

Shawarma Snack CenterEmil Salas St, Malate, ManilaBest kabbab in Metro Manila - Tender halal beef grilled to perfection served with charred tomatoes, native onions, chopped parsley, and a piece of warm pita bread. To complete the kabbab experience, you have to douse the beef with generous helpings of the homemade chili sauce and garlic sauce. Yum. I usually order sweet yogurt drink with the

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1141386699783592012006-03-03T19:47:00.000+08:002006-03-04T14:14:02.053+08:00

Philippine Orchid Society (60th anniversary)Philippine Horticultural Society (30th anniversary)FLORA FILIPINO EXPOIntramuros ManilaI'm not a flower person. I've always maintained that I prefer gumamela over roses, nevermind the imported tulips. This afternoon we stumbled on the Flora Filipino Expo in Intramuros. Driven by the memory of Aling Nena's goto, we were looking for street goto somewhere

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141386453826781432006-03-03T19:39:00.000+08:002006-03-04T14:17:00.360+08:00

Lasa ng goto sa me carinderia malapit sa WowPhilippines tent: Parang me Knorr beef cube. We were disappointed with the taste of the goto in the Intramuros carinderia. So if you see the above sign (see Pix 2) and the carinderia, skip the goto and try the boiled egg instead. You can't go wrong with boiled egg. Unless you are really famished, don't go to the carinderias here for goto.

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141322209160275672006-03-03T01:54:00.000+08:002006-03-03T19:57:27.736+08:00

Some useful information for the karekare:Where to source ingredients in Farmers Market:1) M. Villegas Fresh Meat Bakang Batangas - 911-2565This is where you can buy oxtail. If youre interested in buying beef shanks (for bulalo or osso buco), just call them up. They're up by 5:00 AM.2) Chris Vegetable - Stall 316They sell spices, herbs, etc : achuete, pepper, banana flowers, sesame seeds, bay

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141321655694407212006-03-03T01:42:00.000+08:002006-03-11T13:30:18.026+08:00

The Aranetas have also renovated another one of the Araneta center landmarks: the Farmers Market. In case you havent been there yet, a few scenes from the market. Take note that there's also a new Dampa in the market, where the old carinderias used to be. But this is a fancier one, and there are fresh food palutuans. Also, some friends have made good reviews of "Barangay Sisig." So if youre

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141319753959618082006-03-03T00:33:00.000+08:002006-03-11T13:32:07.710+08:00

Busog Budget BuffetAll you can eat merienda3:00 to 6:00 PMPhP 140 (50% PhP 69.95 with no left over plate)Children less than 7 are freeNo sharingDrinks not includedBehind the old Rustan's, near the old COD (now Puregold), there's a restaurant with a very unassuming name that you just might skip if you haven't tried their Merienda Buffet. It's called Nena's Bibingka, and according to the logo,

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com0tag:blogger.com,1999:blog-23170071.post-1141227623738470502006-03-01T23:00:00.000+08:002006-03-02T02:00:20.813+08:00

A few months ago, whenever the Brat felt like eating seafood, we had to travel all the way from Manila to Dampa at Libis, near Eastwood. With the opening of Dampa at Macapagal Ave last November, 'dampa' eating has undergone a transformation. For us, it has become a very convenient dining experience in 'authentic' setting. We used to content ourselves with the prosaic warehouse feel at Libis (

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1tag:blogger.com,1999:blog-23170071.post-1141193343036570492006-03-01T14:05:00.000+08:002006-03-01T16:40:47.616+08:00

We managed to catch the faithful as they spilled out of the Baclaran Church Wednesday at noon time. Young seminaristas took cover under beach umbrellas as they marked with ash crosses the foreheads of the devotees who came in all shapes, sizes, and ages. I took a few pictures inside the church premises. I entered the area where they devotees offered candles and prayers. Later, I took photos of

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com2tag:blogger.com,1999:blog-23170071.post-1141142796812523232006-03-01T00:00:00.000+08:002006-03-08T18:31:03.386+08:00

FOOD FUN AND FABLE from Meme on Bon Secour Rivera collection of Bon Secour Recipes and interesting tales of the river country(1965 by Charley and Meme Wakeford. Underwood Printing Company. Foley Alabama)The Latin InfluenceFor endless years the savagesCame here on fish to feastAlone til greedy SpaniardsSailed from the hungry EastThey brought naught but peppersAnd appetites like pigsExcept Donna

Theoretical Cookhttp://www.blogger.com/profile/08311933428105803098noreply@blogger.com1