No cooking inspiration this week... 02/25/2010
 A bit busy with work and school work this week (I am playing catch up via UPOU). I leave you with this curious picture of ham legs from a store in Catalonia. Camiguin Pastel 02/19/2010
 I decided to clean up my lair today and I found this empty box of Pastel. It was given to me about a month ago. Pastel is a yema filled pastry whose texture is similar to ensaymada. A very light and fluffy bun with a solid burst of yema inside. I enjoy it with plain black coffee. If you're traveling south of the country, try to pick some up. They are also available in some native specialty stores. Sinaing na Tulingan 02/17/2010
This is the basic version of sinaing na tulingan. It is a staple dish in Batangas due to the availability of fresh tulingan in the markets. As a kid visiting my cousins in Batangas, we would eat this dish with rice sopped in kapeng barako and a dipping sauce made from tamarind vinegar. Tulingan is a small to medium sized fish from the tuna family. You can also substitute sliced tuna (or Tambakol) in this recipe. Since this is a simple recipe, the freshness of the ingredients are critical. Good sinaing na tulingan when cooked right will not fall apart when served. Kamias or Kalamias 02/16/2010
 Kamias / Kalamias is a commonly used souring agent in Philippine cuisine. We have a small kamias tree at the back of our house that never seems to run out of fruit. It is one of the ingredients for Sinaing na Tulingan (which I have simmering on the stove as I write this post). I'll post the recipe once it's done. Pinoy Pork Asado 02/14/2010
 I cooked pork asado for lunch. It turned out ok. The braising liquid and asado sauce were a bit salty for my taste. The pork came out perfectly though. I'm starting to appreciate slow cooked / braised foods more. My Hainanese Chicken Adventure 02/10/2010
 I stumbled on a post for Hainanese chicken rice on one of the blogs I read regularly, I wasn't familiar with the dish so I googled up and a found few sites and a wikipedia entry for it. It seemed like a simple dish to make. Most of the blog posts I read reflected a fondness for the dish. It is considered a signature dish of Singapore similar to how Adobo is considered a Philippine dish. Since most of the ingredients are available locally, I decided to give it a try. I googled up a few recipes and studied the process on how to cook it. I used the ingredients common to most of the versions I found. Quick & Easy : Chicken Oatmeal Soup 02/05/2010
 After a few months of not getting sick, I get the sniffles today. Having a cold is annoying. My cold medicine didn't seem to be working well enough so I brought in some reinforcements. I always loved how ginger could ease a sore throat and unclog my nose. I didn't feel like making ginger tea so I set out to make some chicken soup. Breakfast treat 02/02/2010
 Special treat for breakfast. My pasalubong request to my mother (who came home from France recently) was pate and a selection of cheeses. Nothing fancy, just stuff that's uncommon here in Metro Manila. I toasted 1/3 of a baguette, spread some pork liver pate, stacked sliced tomatoes and cucumber, and finally added 2 thin slices of camembert cheese. I figured I could do this with local ingredients too, if I had the craving. It was quite filling and went well with my regular cup of instant coffee. I just wish baguettes were cheaper and more available here. It's the perfect sandwich bread IMO. | Search Sidewok Vendor
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