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Romulo Café’s ‘guinataang sigarilyas’ with ‘tinapa’

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GUINATAANG Sigarilyas with Tinapa

He was known as a soldier, writer, statesman and diplomat. In private life, Gen. Carlos P. Romulo was also quite a gourmet who knew how to enjoy superb meals, whether in a restaurant or in the privacy of the family dining room.

Posted: July 31st, 2014 in Featured Gallery,Food,Headlines | Read More »

Pecan pie with chocolate chips

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PECAN Pie with Chocolate Chips

The macaroni and cheese glistens under the glare of the evening lights, a golden crust of Cheddar cheese spread over curls of elbow macaroni—inviting, unapologetic, conjuring images of home-cooked meals eaten in the comfort of a warm kitchen. Beside it the meat loaf drips with a rich brown gravy and looks equally tempting.

Posted: July 17th, 2014 in Food,Headlines | Read More »

Back-to-school ‘baon’: hot dogs on skewers

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HOT Dogs on Skewers

Now that school is back, parents have to think what delectable lunch they can pack for their kids every week day. My own kids, when they were in grade school and high school, preferred a home-cooked meal to the dismal ones served in the school cafeteria.

Posted: July 10th, 2014 in Food,Headlines | Read More »

Salmon sardines on garlic toast

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SALMON Fillet Sardines on Toast

One restaurant that’s sorely missed these days is Lolo Dad’s Café on Quirino Avenue, Malate. This was where the multi-awarded chef Ariel Manuel expressed his culinary creativity by serving complex dishes with multiple layers of flavor in a fine-dining atmosphere.   Among the dishes: lobster carpaccio with moluga caviar; rack of lamb crusted with herbes [...]

Posted: July 3rd, 2014 in Featured Gallery,Food,Headlines,Photos & Videos | Read More »

Boneless chicken ‘adobo’

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BONELESS Chicken Adobo

During the cooking class he conducted recently at the Makati Shangri-La hotel, executive sous chef Gene del Prado taught us more than the four recipes listed in the syllabus. He showed us, for instance, how to make achuete oil for pancit palabok, and how to cook lechon kawali without the potentially skin-burning effect of deep-frying the slab of pork.

Posted: June 26th, 2014 in Food,Headlines | Read More »

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