A trip to Pampanga means being spoiled with home-cooked delicacies, usually from heirloom recipes. The province is home to sisig, grilled crisp and chopped, or traditionally stewed in vinegar. There’s also bringhe, the Tagalog paella.
We hit the ground running, so to speak. After emerging from the Iloilo airport, it was a quick lunch at Esca restaurant before judging a cooking competition, the second “Tabu-an: Western Visayas Ilonggo Heritage Cooking.”
Presumably to entice more diners, innovative restaurants introduce new come-ons, and the surprised diners always gravitate to the newbies.
After a two-month-long vacation in LA where he and his brother sampled different Mexican dishes from food carts, trucks and restaurants, Philip Tan thought it a good idea to give authentic Mexican cuisine a try in Manila.
Check your fridge and see if you still have leftover biscuits, cookies, food for the gods, brownies, etc. What to do with them? Transform them into a delicious no-bake dessert called Serradura.
A very dear relative, who was here recently for the Christmas holidays, gave me this recipe for an upscale grilled cheese sandwich. Upscale, perhaps, is the operative word here. Unlike the classic grilled cheese sandwich which uses plain cheddar, this one is made with mozzarella and Gruyère, Italian and Swiss cheeses. But the real surprise in the sandwich is the mango jam. Tart and sweet, it harmonizes with the cheeses to create a perfectly balanced and delectable flavor.
Katipunan has become a hub for many dining places. With the main target market being mostly students, it has become an area where many amateur restaurateurs are confident enough to try out what to them are winner dishes from their homes. Out of these risks taken, many have blossomed into chains. Flaming Wings is one.
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