Tom yum goong

My Thai adventure continues with tom yum goong. The ingredients are: 5 tbs tom yum paste 1/2 kilo prawns 3 cups coconut milk 3 cups water 1/2 cup mushrooms cilantro chili tomatoes, sliced Mix everything together and bring to a boil. Simmer for 5 minutes. Serve hot. You can replace the tom yum paste with…

Pata tim

  Mom asked me to “rescue” this dish because the pata tim (braised pork hock/knuckles) she cooked yesterday turned out rather bland. This is because she only cooked it in soy sauce and oyster sauce. So today, I added the following ingredients: 1 head of garlic 3 leeks 2 pieces star anise 3 tbsp Chinese…

No fry, no splatter lechon kawali

Lechon kawali, or pan-fried pork, is very easy to make. But it’s also a dish I try NOT to make, on account of the hot oil, the splatter and the tinikling I unavoidably perform in front of the stove. However, I think I’ve figured out a way to avoid the hot oil altogether but still get that just-fried,…

Bicol Express

Cool day calls for a little bit of heat in the kitchen, so I decided to try my hand at making Bicol Express. I’m fully admitting this version is in no way authentic. In fact, it’s a bit of a patchwork with ingredients culled from various recipes online and from eating the dish at various Filipino restaurants….

Sautéed eggplants

I did a quick stir fry using these ingredients: Some sliced eggplants, which I fried in three tablespoons of oil until slightly brown. Then I added crushed garlic and sliced chili in the pan. After the garlic is cooked, I added some oyster sauce, fermented black beans and a dash of sugar. Delicious!

Shrimp sinigang with pork rinds

While you are hailing the joys of summer with a papaya shake, I am still in the throes of winter. It’s snowing again after several glorious days of spring-like weather. So I’m making hot and spicy shrimp sinigang with chicharon (pork rinds) to ward off the chills. I especially love this when the shrimp heads…

Chicken makhani (Indian butter chicken)

I finally learned to make one of my favorite Indian dishes, chicken makhani or butter chicken. But not before I had made a big mistake by not going to an authentic, legitimate source for the recipe. Let me backtrack a bit. A couple of months ago, I saw a recipe for a slow-cooker butter chicken on…

Salmon ceviche (kinilaw na salmon)

Kilo bangus, or milkfish ceviche, is one of my dad’s favorites, though he pairs it with rice these days rather than beer. I enjoy it, too, but I don’t have the same patience as my mom to debone the fish. That’s why I love using salmon sashimi. The classic version of kilo uses lemon juice,…

Lumpianada 2.0

I had the last batch of the Calumpit longganisa in the freezer and I thought I should make my version of the lumpianada (lumpia+empanada) snack that I used to buy from the merienda manang in the office. But I upped the ante a bit by making it my version of a lumpiang shanghai plus Ilocos…

Turon (banana lumpia)

One of the easiest Philippine snacks to make is the turon, plantain surrounded by thin egg roll wrapper and caramelized sugar. At least, that’s what I thought until I decided to make some and realized I had no idea how to even slice the banana. Good thing Ateng L, a cousin who’s considered THE family expert when…

Halayang ube (purple yam dessert)

Christmas may be over, but it’s not the only time to enjoy this delicious purple yam treat. In my opinion, this dessert can be enjoyed year-round. I remember my grandmother supervising the making of this during the holidays in the Philippines. Cooked in a massive caldera — think of a giant wok, big enough for a…

Lumpiang Shanghai (pork spring rolls)

I’d posted about our favorite pork spring rolls about six years ago, calling the making of them “easy peasy.” I’ve been told a few times quite recently that the post is not helpful at all as it does not contain actual measurements or step-by-step directions. Ooops! This post hopes to remedy that. INGREDIENTS 1 pound ground pork 2…