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We see them in the market being peddled by street vendors, especially where tourists congregate: clusters of peanuts in large discs held by raw brown sugar. Known as panocha, this delicacy is our rustic version of peanut brittle.
To celebrate the New Year there is a triangulo that is safe and does not explode.
A 30-year-old chef who has worked in Manila would be bored out of his mind working on a quiet, laid-back island, right?
Last night, I was at a party with close friends who are foodies, restaurant chain owners, bakers, a wedding cake-maker, as well as comedians, badminton players, etc. On such gatherings, it’s a must that the food be way above standard fare, simply because the party guests have tasted some of the best cuisines here and abroad. Pipintasan ka if the food is not good!
Last June, in the vast basement kitchen of Hotel Intercontinental in Madrid, Spain, and in a state-of-the-art demonstration room at Le Cordon Bleu in Paris, I helped roll fried turon that became a hit among dinner guests in Madrid and culinary students in Paris.
