Chicken ‘satay’ with peanut sauce–cook this and other fave Southeast Asian dishes at home
Singaporean and other Southeast Asian cuisines may be easily incorporated into a Filipino meal. The flavors are familiar, and the dishes can be eaten as ulam.
Singaporean and other Southeast Asian cuisines may be easily incorporated into a Filipino meal. The flavors are familiar, and the dishes can be eaten as ulam.
Now that school days are back, parents may be wondering what nutritious baon they can pack for their children.
Restaurateur VicVic Villavicencio reinvented Filipino dining in his Kamayan restaurant chain, which adopted the Filipino (or Asian) practice of eating with one’s hands. This was in the ’70s when dining at Kamayan was part and parcel of Filipino lifestyle.
I remember when a salad was only iceberg lettuce, a few discs of thinly sliced cucumbers, carrots, onions and tomatoes with either a Thousand Island or vinaigrette dressing. Caesar salad was the occasional treat we looked forward to.
Thanks to various cultural influences, Filipino cuisine is more than a hybrid. Take fried chicken and spaghetti from the Americans, and pancit canton and chop suey from the Chinese. These various dishes are now our “comfort food.”
AHA Chef Instructor Joey Carpo shows how to cook and prepare Sweet and Sour Pork Ribs. Video by INQUIRER.net’s Cathy Miranda. Royalty-free music courtesy of Kevin Macleod
Whenever I’m asked which nation’s cuisine is my favorite, I always reply that, being Asian, I like Oriental food best. Not only does this get me off the hook from seeming to play favorites, but it’s also the truth.
Since I missed the first two charity dinners called “Open Kitchen” at Nomama Restaurant, I made sure I attended this month’s. It featured guest chefs JJ Yulo and Namee Jorolan.
My best friends Myleen and Colleen Huenefeld were restaurateurs in Madrid, as far back as I can remember. They got the knack for it from their parents, Tito Charles and Tita Andita, who was a super cook.
One of the questions most often asked of me is, “What is your favorite food?” Without thinking twice, I always reply, “Foei gras!” (Panfried goose or duck liver).
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