a low carb diet menu in mind and I accidentally concocted this Udon soup ala-hototay… Continue reading Chicken Udon Soup ala Hototay
As a kid I hated this slimy vegetable but not anymore. I want the kiddo to like it, too, and so I concocted this Seafood and Miso Sour Soup… Continue reading Seafood and Miso Sour Soup
I just love Thai food and this is another one of my South-east Asian cooking experiments. Yum…. Continue reading Tom Kha Gai (Iska’s Version)
Although it started as an accident, this easy seafood soup has turned into one of our all-time favorites… Continue reading Accidental Seafood Soup
This is one of my son’s favorite dishes, along with sinigang, pasta with white sauce, salmon and adobo. Could also be the easiest dish ever. Vegetables to go could be whatever you want with carrots and cabbage and all but … Continue reading Nilagang Baboy
There are different ways to cook mussels but my favorite is steaming. It’s the easiest and the fastest, and of course, I think it’s the best way to make use of its flavorful juices. The natural juices released drip down … Continue reading Steamed Mussels (Moules Marinieres)
Do you remember when was the last time you cooked sinigang using real tamarind? Maybe you always cook it the traditional way; good for you. Hindi katulad ko, waahhh! […] Continue reading FF: Sabaw ng Tunay na Sinigang
Auckland’s temperature gets cooler and cooler each day and how I miss Daddy’s bulalo (bone marrow soup) to get warmed from the inside out. Browsing through tons of food pics in my hard drive, I found these photos of my bulalo cooked back in Beijing. Probably during one of those terrible cold winter days.
I usually go out every Sunday afternoon but the rain just gets in the way and so I ended up having time to blog and surf for Noche Buena recipes. This would be my first ever Christmas in New Zealand and this early, my friends and I have already made plans. It’s gonna be potluck and I haven’t really made up my mind on what to bring especially for the main dish. And just as I was searching for ideas I happen to find this announcement for Festive Food Fair 2007. Isn’t that swell?
I plan to prepare chicken sopas for the potluck and for this event I’d like to share its recipe. Sopas literally means soup and chicken sopas is a hearty soup made of elbow (or macaroni) pasta, shredded chicken, vegetables and milk. Yup, I know elbow pasta is Italian but this dish is definitely Filipino. A pasta soup concocted to suit Pinoy taste and definitely popular amongst us especially during rainy season or, if lucky, even during slightly cold weather during this time of the year back homeas we crave warm soupy comfort.
Been really, really busy. Oh well… above was dinner few nights ago. Clam soup with long beans and mushrooms.
Work overload. That is what’s keeping me occupied these days though I am really looking forward to next Lasang Pinoy event. So if you’re Filipino or married to one, I invite you to join. Do come back for more details on the guidelines. Here’s a teaser.
Brrrr… spring stills feels like winter and immediately a vision of chicken sopas pops into my mind for warm soupy comfort.
We had a wonderful weekend getaway staying at this resort hotel we designed years ago – a much-needed rest from the pressures of work I didn’t even plug my internet cable to check my emails. (Advance Happy Valentines Day to you, too!) Just a teeny bit of work… design consultation yeah yeah yeah but that’s it. The rest is simply wonderful especially when everything is free. Haha! The hotel suite, the spa, the pool and oh the food! I just got shy I couldn’t bring myself to take photos but I can still remember the escargots!
So much for that. Here’s my sinigang na manok (chicken in sour soup) using lemon (again!) as souring agent. I admit I never thought chicken could be used for sinigang until I’ve read about it in the net. Karen and Connie, many thanks. Never did I see sinampalukang manok as sinigang, poor me. Anyhoo, it’s actually my first time to cook it this way – chicken, aubergine, taro sans the tamarind. Oh well, sinigang simply rocks!
Have you ever had that feeling when you crave for light, clear, luscious soup especially after a fattening dinner the previous night? As Beijing temperature gets cooler each day and the nights become longer, one can’t help but love all types of soup to get warmed from the inside out. But before I get to that soup recipe here’s how I got inspired to cook it in the 1st place.
We went to a newly-opened hangar-size Carrefour branch and saw pre-soaked clams that looked pretty clean. I miss mom’s cooking so I decided to grab some for that day’s dinner. Yeah my first halaan (clam) soup in Beijing! I still soaked them for an hour or two at home just to be sure. Continue reading Clam Soup
Ex-colleague Ces‘ LP theme is truly interesting especially for us who live abroad. For more than a decade, my eating habits include appreciating foreign cuisine through dining out on a regular basis and Pinoy cooking at home as the craving for lasang Pinoy will never go away. I blogged about quite a few fusion recipes before and since I am here in Beijing I had the urge to share one with Northern Chinese influence for LP12. I could easily whip up a quick Chinese-looking stir-fry dish that would still taste distinctly Pinoy. Since one won’t find a Filipino store around … Continue reading LP12 – Starry Nilagang Baka