Talk of Filipino fiesta and guess what comes to mind? Why, lechon of course. But for a small get-together, roasting a whole pig on a spit is not only wasteful, it’s unhealthy. Even so there should be a way to enjoy lechon without going to all that trouble. Being the eternal pragmatist, our Filipino chef […]
Try These Other Great Recipes
Gabby’s Pork Adobo
Adobo, the quintessential Filipino dish. Forget lechon and its pretensions; rarely is adobo served at fiestas and gatherings. You’re more likely to find it at Juan and Juana dela Cruz’s dinner table. That’s because adobo is your honest everyday working man’s (and woman’s) fare. Adobo is a dish you learn at your mother’s knee. Each […]
Chicken And Pork Adobo
I mentioned in a previous article that adobo is a dish I learned at my mother’s knee. Along with the recipe I also learned invaluable tips that don’t only make my dishes taste great but make cooking easier too. Stuff like “once the salt is in there’s no getting it out” and “open the windows […]
Baked Salmon Japanese Style
Preparation time: 15 minutes Cooking time: 35 minutes I’m a big fan of quick and easy cooking. I have no patience for complicated dishes. I’d rather do other things than spend hours in the kitchen. My number one criteria for food preparation is something that I can whip up in 30 minutes – tops! I am what you would […]
Rice Cooker Chicken Rice
One of the things I look forward to on the weekend is the Good Weekend magazine that comes with the Saturday Sydney Morning Herald. Not only is it packed full of insightful features, it also comes with lighter, more accessible tidbits of information and trivia. But all this good stuff is lost on me. Initially, […]
Chicken Tinola
We all know the healing power of chicken soup. If popular lore is to be believed, it does everything from curing the common cold to mending a broken heart. This reputation probably owes much to chicken soup’s neutral, some would say bland, flavour. And that is where the problem lies. To me chicken soup just […]
Tomato Scrambled Eggs
My mother made this dish for breakfast all the time when I was growing up. She used duck eggs whose deep yellow yolk when combined with the tomatoes gave the dish that distinctive rosy orange colour. In late summer, when tomatoes are in abundance, she would buy them by the bucketful and turn them into […]