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‘Lu-wei’ braised flavors, ‘pa-iye’ layered tofu, and other Binondo delights


By
TAIWANESE chef Irene Lee

A long counter stacked with cooked bean curds of different varieties, large chunks of assorted meat, offal, mixed mushrooms, seaweeds and vegetables greets you at Jipin Food House.

Posted: November 20th, 2014 in Columns,Food | Read More »

Rich noodle soups and congees, Macanese Cajun-style chicken and Snow Buns


By
TUAN TUAN’S
US premium Beef Rib Curry

“Tuan Tuan” is Chinese for “round and round.” Another meaning is “getting things together.”

Posted: November 13th, 2014 in Columns,Featured Columns,Featured Gallery,Food | Read More »

7 Thai-style noodle soups for the cool months


By
AZUTHAI’S chef Malichat
Intaramolee and her noodle
soups

At Chef J Gamboa’s prodding, Azuthai’s resident chef Malichat Intaramolee whipped up noodle soups to warm the restaurant’s clientele on rainy days and in the cooler months ahead.

Posted: October 30th, 2014 in Columns,Food | Read More »

Delicious chunks of crab meat–in a tin can


By
PIER 717’s
Blue
Swimming
Crab Cocktail
Finger Variant

I enjoy eating crabs but not the tedious task of cracking and picking the meat off its shell.

Posted: October 23rd, 2014 in Columns,Food | Read More »

‘Empanada de Kaliskis’–a family heirloom recipe, and the favorite of presidents


By
ALING
Mercy
Antonio

When I visited my aunt Charito Sambile, my cousin Rosen offered me empanada with a crust that resembled thin layers of rippled gold fabric. It was a work of art.

Posted: October 16th, 2014 in Columns,Food | Read More »

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