A billboard along Edsa—“Crispy Pata “Aming Imbento, Enjoy ang Pilipino!”— made me realize how large an impact Barrio Fiesta has made on our culinary landscape.
“Eeeh, sardine?” the Digger’s daughter (Deedee) shrieked, as if to say “ang cheap ha!” “Why are they offering sardines in a French restaurant?” she asked, in condescending ignorance. “Fresh ’yan hindi canned!” I explained as I ordered the dish, remembering the glories of fresh sardines. “Hoy, hindi lang foie gras ang masarap sa mundo, ano!” I said laughingly.
Once every two months, my high school classmates and I get together for lunch. I look forward to these meals because two things would be certain—a lot of laughter and a lot of good food.
AHA Alumnus Chef Reginald James shows how to prepare and cook Fried Tilapia with Seafood Rice and Green Beans. Video by INQUIRER.net’s Cathy Miranda. Royalty-free music courtesy of Kevin Macleod
It’s different yet the same. Marc Aubry of the erstwhile Je Suis Gourmand is back in the kitchen, his spectacles perched at the very tip of his not inconsiderable nose, but the restaurant is now called Champêtre, although it’s exactly where Je Suis Gourmand used to be, and a few of the dishes from the former restaurant have reappeared on the new menu.
The lone five-star hotel in Alabang, Muntinlupa, is the new playground for residents and diners in the vicinity.
For the first time, Chinese New Year is a holiday in the country. In the past, I thought it worked well for us that it was like any ordinary day here because many Chinese from other parts of Asia would come to town and celebrate since shops and restaurants here remained open.
Here are more treasured Chinese heirloom recipes in celebration of the Dragon Year.
In 1957, my mom Nora started the very first cooking show, “Let’s Cook With Nora,” on ABS-CBN along Roxas Boulevard. Television was only black and white back then, and there were only two or three channels. In later years, I remember many known personalities who would go and visit the cooking studio to eat whatever was cooked on that day. That went on until the ’90s.
AHA Chef instructor Joey Carpo shows how to prepare and cook Poh Piah.
