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Your 2013 (not so known) ‘lechon’ guide: From the ‘healthy’ to the chili-garlicky


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HECKY’S Lechon Sisig

A Filipino celebration remains incomplete without lechon, and as we anticipate the new year, delectable renditions come to mind—clean-tasting and flavorful, even without a sauce.

Posted: December 26th, 2013 in Columns,Food | Read More »

Why ‘Lechon’ Sounds Greek to Me


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IS it possible that the Greeks invented the lechon? Apparently the spit-roasted pig goes as far back as the Trojan War! That would be around the 13th or 12th century BC, if we are to believe the Ancient Greeks.

Posted: October 6th, 2013 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

VIPs partake of great wines and spirits; and guilt-free ‘organic lechon’


By
maurice1

The 12th edition of Ralph’s Wines & Spirits’ tasting event took place recently at Marriott Hotel’s Grand Ballroom, dahlings.

Posted: February 20th, 2013 in Columns,Editor's Pick,Fashion and Beauty,Featured Columns,Featured Gallery,Photos & Videos | Read More »

Horseradish crusted salmon


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HORSERADISH Crusted Salmon

In her television shows “Fresh,” “Sugar” and most recently “Bake,” Canadian chef Anna Olson demonstrates how to make both simple and complex dishes: cinnamon buns, for instance, or French meringue and the Canadian holiday beef pie called tourtiere.

Posted: December 12th, 2012 in Columns,Editor's Pick,Food | Read More »

Filipino feast celebrates canonization with ‘lechon’

By
t1101margaux_1

The lechon is truly the worldwide symbol of the Filipino celebration.
We were fortunate enough to attend the thanksgiving lunch at the Pontificio Collegio Filippino in Rome after the canonization of St. Pedro Calungsod. I was curious to see what the most regal hostess, the Ambassador to the Holy See Mercy Tuason, would serve the group composed of Vice President Jojo Binay, Hawaii congressman who’s Filipino-born, Joey Manahan, and all the Philippine cardinals. Luis Antonio Cardinal Tagle, Ricardo Cardinal Vidal and Gaudencio Cardinal Rosales were all present.

Posted: October 31st, 2012 in Columns,Editor's Pick,Featured Gallery,Food,Photos & Videos | Read More »

‘Lechon, papaitan, pochero’–chef Nick’s classic Ilocano Christmas spread


By
t1011col-reggie_1

I have the utmost respect for Nick Rodriguez of Bistro Candon. His love for his hometown and passion for his craft make me even prouder to be Ilocana.

Posted: October 10th, 2012 in Columns,Editor's Pick,Food | Read More »

Lifestyle list of best ‘lechon’ in Metro Manila

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EASTWOOD Café Crispy Lechon

Lechon. The word alone evokes happy memories of quintessentially Pinoy special occasions. It’s a gastronomic and visual highlight in almost all Filipino parties here and abroad. A Filipino gathering is not as grand without the centerpiece lechon. Famous chef and TV host Anthony Bourdain has rated our lechon the best in the world.

Posted: September 6th, 2012 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

An incomplete list of Filipino food terms

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PANSIT. Cooked noodle dish. PANSIT LUGLOG. Fresh or dried bihon (thin noodles) cooked in a thick reddish sauce. Luglog means to cook by immersing in boiling water or broth with the use of (originally) a woven rattan ladle with a long handle. The noodles are immersed in the liquid (linuluglog). When lifted, the broth or water simply drips through. Also known as pansit palabok. Eaten with patis and kalamansi.

Posted: September 25th, 2011 in Headlines,Sunday Lifestyle | Read More »

4 kinds of ‘lechon,’ other Pampango favorites draw the crowds to this institution

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t0915norma-cabalen_feat1_1

It’s a good thing there are plenty of dinner plates to go around in Cabalen, the restaurant that has been serving Filipino and Pampangueño food for the past 25 years. That’s because in the middle of your meal you’ll probably want to change your plate once, maybe twice.  How can you not, when the buffet [...]

Posted: September 15th, 2011 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

‘Yan ang isang sikreto ng Cebu lechon–apoy! Don’t use coals, use fire’


By
reggie3

When I think of the Queen City of the South, its lechon is always top of mind. Which is why when I get the chance to talk to my favorite Cebuano chef, Bricks Nemenzo of BelCris foods, we end up talking about Cebu lechon. Like many Cebuanos, he knows his lechon. When I asked him [...]

Posted: June 30th, 2011 in Columns,Featured Gallery,Food,Photos & Videos | Read More »

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