‘Don’t ask how many cups. Smell it. Taste it’
My interest in cooking started when I was around 8 years old. I was always fascinated when my parents were preparing food in the kitchen. It was always so busy,
My interest in cooking started when I was around 8 years old. I was always fascinated when my parents were preparing food in the kitchen. It was always so busy,
Some of the dishes I enjoy the most are those with contrasting textures, like Shepherd’s Pie with its toasted ground meat and mashed potatoes, tender Beef Burgundy with al
One can have good food just by going to the market, where home cooks do good business by offering a taste
of the town’s dishes.
When Yana Gilbuena was younger, she was such a hyperactive child that her aunt was forced to keep her in the kitchen to harness all this energy. Fortunately, this sparked
Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
Yield: 6 persons 1 kg pork belly 200 g azucena (dried banana blossoms) 125 ml soy sauce 50 g garlic, pounded 10 g bay leaf Salt, to taste 10
One crosses the San Juanico Bridge from Tacloban to get to the other end where Samar is. I only went as far as the towns of Marabut and Basey of the vast Visayan island.
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