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Tracing our Chinese connection through stories and shared meals


By
CHA TUA He or Crystal Prawns

Reading a digital file of the book “My Angkong’s Noodles,” I thought how delightful that some of the questions about Chinese cooking, Chinoys (Chinese-Filipinos) and Binondo are finally answered.

Posted: October 30th, 2014 in Featured Gallery,Food,Headlines | Read More »

Seared black cod fillet ála Niçoise, lamb loin with salsa verde–airline food can be exciting


By
MOZZARELLA
appetizer by Mathew
Moran of Australia

On my return trip to Manila from Singapore, I was asked to “book a cook.” There were nine chefs to choose from the International Culinary Panel of Singapore Airlines, each one with a prestigious reputation, operating highly regarded restaurants.

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

‘Sinigang sa kamias,’ pickled banana heart, ‘pulutan’ laced with ‘lambanog’–Quezon fare is rich and flavorful


By
KINILAW for the
drinker.

The more than three hours travel time to Lucena, capital city of Quezon province, is best done in a relaxed vertical position. Sleep is your friend as you pass roads and bridges traversing Sariaya, Quezon, or through San Pablo and Liliw, Laguna, and Lucban, Quezon.

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

‘Sisig,’ ‘kare-kare,’ ‘chicharon’–northern specialties at three-day food fair


By

The big story at the launch of “Big Bite! The Northern Food Festival” was about sisig, that chopped pork and liver dish of Pampanga.

Posted: October 9th, 2014 in Columns,Food | Read More »

Two Filipino women make a worldwide splash with their buttercream wonders


By
CHRISTINA Ong
and Valeri Valeriano
with their book

Two former OFWs (overseas Filipino workers) were here last week to launch their book, “The Contemporary Buttercream Bible” (David and Charles Book, 2014), and to conduct classes early this week on buttercream icing techniques.

Posted: September 25th, 2014 in Columns,Featured Gallery,Food | Read More »

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