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


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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 »

She prefers her ‘adobo’ dry, herbed, marinated in red wine vinegar

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LOLA Eving’s
Chicken Pork Adobo

Efi Tabuena Taylor grew up cooking in the kitchen of her grandmother, Nieves Lagdameo Aguilar Tabuena. Her lola, an exceptional cook, patiently taught Taylor the rudiments at a very young age, including going to the wet market in Tagkawayan, Quezon, to look for the freshest ingredients.

Posted: October 2nd, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

This diplomat can cook, and how

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ASIF Ahmad has visited the Philippines and established ties when he was UK Trade and Investment director and Foreign Commonwealth Office head of Asia Pacific. “I’m lucky; not many ambassadors come to the country with a ready-made set of friends.” JOJO MAMANGUN

Amid high unemployment in Britain caused by the global recession in 1973, a sign outside a diner in London proved providential: “Wanted: Cook.”

Posted: September 3rd, 2014 in Editor's Pick,Featured Gallery,Headlines,Home and Entertaining,Photos & Videos | Read More »

Kangaroo prosciutto, grilled ostrich, crocodile swag bags and other delicious Australian oddities


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GUM leaves and paperback smoked kangaroo carpaccio

Many people are curious about Australian cuisine, which is noted for its diversity and unique ingredients. That’s why I rushed to Diamond Hotel upon learning that Australian chef Steve Shrimski was holding a food festival. I had to taste and see what he was cooking.

Posted: August 14th, 2014 in Columns,Featured Gallery,Food,Lifestyle Stories | Read More »

Holy smoke!

Gourmet goddess Beth Romualdez calls Bicol her home region. In her book Cooking Lessons, she recalls cooking “Tinutungang Manok” : It made a world of difference that the native chicken was newly slaughtered and the saba bananas (plantains) and coconuts were freshly picked. This being a traditional dish, the procedure uses a technique­—burning the coconut shells—that can be difficult in a modern kitchen. While dry-toasting the grated coconut meat in a wok can be done instead, the aroma and flavors will be different.

Posted: August 3rd, 2014 in Sunday Inquirer Magazine | Read More »

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