Outstanding tacos, pancakes and more
I used to drive by this place along Makati Avenue and buy a few tacos from a small window at the back of this restaurant. If I remember correctly, the cost was 35 centavos then.
I used to drive by this place along Makati Avenue and buy a few tacos from a small window at the back of this restaurant. If I remember correctly, the cost was 35 centavos then.
My first instinct when attending another country’s food festival is to zero in on the unfamiliar. For the Canada Food Festival, it was beaver tail. It looked like a flattened doughnut (without the hole) and it tasted like it, dipped in a maple syrup concoction. It was explained that beaver is the country’s national animal.
I have relied on Mida Food for just about every seafood need: fish of any kind (bass, skate, roughy, trout, apahap, tuna, halibut, salmon), fresh or smoked, whole, headless, fillet, steak cut, fresh, belly, tail cut, head, any part and any which way; crustaceans (shelled, in a half shell, soft-shelled, whole, claws); mussels, scallops, shrimp (shrimp balls/shabu-shabu balls); kani, lobsters (whole/tails); cephalopods (octopus and squid of all sizes, cleaned whole, etc.).
AHA Chef instructor Philip Golding shows how to prepare and cook Chicken Fricasse .
Her travels span 40 years but she has been cooking since childhood. Now, wouldn’t that constitute perfect credentials for a successful travel cookbook?
“Be careful of what you pray for—you just might get it,” admonished St Teresa of Avila.
For cooking beginners, I was told the best way is baking. Everything is exact—the amount of ingredients, the time of cooking, the temperature required.
With everything on it—that’s the best way to describe Ana Ong’s lugaw (congee) buffet.
To mark my in-laws’ golden wedding anniversary, we brainstormed on where to go and celebrate.
Chef Mike Ty shows how to prepare and cook Jumbo Prawn with crusted Pistachio Breast
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