If you don’t want your beef salpicao to be chewy, you’ve got to have the choicest cut and this has to be a very quick stir-fried dish. On my end, no matter how ‘quick’ I do it, my beef always end up chewy. That’s the reason why I decided to use the slow cooker for this dish. It makes the beef tender, whatever the cut they...
I got Chef Aleth Ocampo’s taba ng talangka bottle in the fridge. Was wondering what I could cook and at the same time catch up on sleep. So I looked up a few recipes online and settled for this one. This has minor tweaks already. I used chorizo [Poco Deli’s] instead of the andouille sausage. I also added her taba ng...
I was fortunate to spend a Christmas weekend at Auntie Joy’s place in San Pablo, Laguna. I was craving for Caldereta when Marife served me this dish. It was called Sinantomas. It was delicious! They said it was a dish that’s unique to people in Laguna. There are two variations to this and this is one of...
I am not a chef. I didn’t even take up cooking – well I did in high school, but that doesn’t count. I am just a mother who wants to eat food that’s healthy and tastes good. Filipinos love fried food because it is easy to cook. However if I can dump something in a pot and come back to a hearty meal 8 hours later, that...
Chicken Pastel is a version of Chicken casserole – the Filipino style. That means – we get and put whatever is available and add sugar to taste. I didn’t like putting hotdogs in this because it would turn the sauce pink. No matter what you do, the hotdog would always dominate the dish with its strange chemical...
I always loved cooking- I just never had the time for it. I’d look up “20 min cooking” or “30-minute dinners” online, only for me to realize that it would take 1 – 2 hours because of prep time. Prep time includes cutting up the veggies, thawing the meat, and measuring everything. Forget the last part – I’m a...
