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PuTuSiLog is my acronym for this typical Filipino breakfast. Pusit is for fried crunchy dried squid, Tuyo is for fried dried sardine, Sinangag is for fried rice with load of garlic and ItLog for fried egg. Thus you have PuTuSiLog.
This breakfast reminds me of my childhood. My grandma or sometim
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Inside my ref I saw these yesterday while thinking of what I can prepare for the evening : leftover cooked rice , carrots, eggs, shrimp paste (bagoong in a bottle from the Philippines) , red bellpepper, shrimps, and cabbage. I've got onions, garlic, black pepper... yes, that' ll do.
Mirin, co
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I am yet to meet a person who doesn't like breaded pork. Oh yeah, vegetarians! Well all the people I know including myself of course are all carnivores so...
I guess Tonkatsu or breaded pork fillet is popular among Japanese joints. But it wasn't just the Japanese who prepare it like this, her
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It was my first time to bake small birds but certainly will not be the last! I love this Poussin recipe which I got from 'Good Food' UK based magazine, Christmas special edition. On page 73 and online too, this is to find. Pretty easy and oh so tasty! I love the softness of the young meat and the bi
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Due to the long winter we experienced, oh wait, still experiencing! in the Netherlands, soup was 'needed' in this household of mine..especially by this writer, an Asian who is used to the warmth of the sun that tummy always longs for something well, warm. :P This is one soup that became a favo
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I was able to find Asian aubergines (that's how we call eggplants in Netherlands) from our local supermarket, 3 pieces. I like local aubergines only they're too big and (a bit) less tasty for this recipe. Asian aubergines are finer, smaller in size and packed with taste! Perfect size for this Rellen
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Unlike my husband, I like spaghetti carbonara. The best carbonara that I've ever tasted was Sofitel Hotel's (now called Centara Hotel) in Hua-Hin, Thailand. I worked there for more than 2 years in the past that's why I can say I was an expert of their carbonara :)
Anyway, I only attempted to co
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Posted by thess Categorized Under: Home cooking, Philippines, rice, seafood
by thess
PuTuSiLog is my acronym for this typical Filipino breakfast. Pusit is for fried crunchy dried squid, Tuyo is for fried dried sardine, Sinangag is for fried rice with load of garlic and ItLog for fried egg. Thus you have PuTuSiLog.
This breakfast reminds me of my childhood. My grandma or sometimes aunts, depending who were babysitting us kids (mom was working) would make this whenever possible. Typical dip could be sliced of fresh tomatoes or vinegar , both to balance the salt(i)ness of sa
August 26, 2010
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Posted by admin Categorized Under: buzz, cook's off
by admin
In July 2010 Bacardi Cuba Rus, a distributor of Bacardi Cuba-Martini in Russia, will begin sales of its own vodka brand -Eristoff - in Russia, the company's distributors said. Bacardi Cuba Rus has been selling Finlandia vodka in Russia for five years. However, in March 2010 Brown-Forman (the owner of Finlandia vodka brand) announced that the company and Bacardi Cuba Limited have agreed on distribution arrangements in several European markets. Brown-Forman also announced that in Russia it has bee
August 26, 2010
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Posted by thess Categorized Under: Home cooking
by thess
Inside my ref I saw these yesterday while thinking of what I can prepare for the evening : leftover cooked rice , carrots, eggs, shrimp paste (bagoong in a bottle from the Philippines) , red bellpepper, shrimps, and cabbage. I've got onions, garlic, black pepper... yes, that' ll do.
Mirin, cooking oil, light soya sauce and Vietnamese crunchy slow-fried garlic as topping completed the fried rice.
I often have these ingredients at home thus concocting a fast but tasty fried rice isn't ha
June 23, 2010
2 Comments Full Story
Posted by thess Categorized Under: Home cooking
by thess
I am yet to meet a person who doesn't like breaded pork. Oh yeah, vegetarians! Well all the people I know including myself of course are all carnivores so...
I guess Tonkatsu or breaded pork fillet is popular among Japanese joints. But it wasn't just the Japanese who prepare it like this, here in Europe this is equivalent to schnitzels or deep fried breaded meat, sometimes with fillings like cheese or peanut sauce.
I figured, why go to a Jap restaurant to satisfy my craving for Katsudo
May 5, 2010
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Posted by thess Categorized Under: Home cooking, chicken
by thess
It was my first time to bake small birds but certainly will not be the last! I love this Poussin recipe which I got from 'Good Food' UK based magazine, Christmas special edition. On page 73 and online too, this is to find. Pretty easy and oh so tasty! I love the softness of the young meat and the birds were so moist!
Well anyway, let me share with you the ingredients and how to:
Poussin small chicken of few weeks old.
50g butter, softened
2 poussins
4 rashes smoked streaky bacon, h
April 11, 2010
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Posted by thess Categorized Under: Home cooking
by thess
Due to the long winter we experienced, oh wait, still experiencing! in the Netherlands, soup was 'needed' in this household of mine..especially by this writer, an Asian who is used to the warmth of the sun that tummy always longs for something well, warm. :P This is one soup that became a favorite of both my husband and I. I guess you can always make soup with your chosen ingredients but this one was taken from my 'Italy: Culture and Kitchen' book.
Minestra (soup) has two types accordin
March 2, 2010
3 Comments Full Story
Posted by thess Categorized Under: chitchat, general
by thess
Yesterday was a good start of the month, or so I thought since the sun was shining and we had a blue clear sky. It was really fantastic to see since we've had a very long winter and frankly speaking many of us living in this part of the globe have had it with the cold temperature. Even my dog didn't want to go home when he was taken out yesterday for a walk, it was simply a gorgoeus day! But not when we woke up this morning. The rooftops were white again, blanketed with frozen dew. Temperature h
March 2, 2010
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