How to cook beef tendon
It’s prized in Asian cuisines for its soft, sticky, slimy, chewy texture that mimics the mouthfeel of fatty beef cuts after long hours of cooking. But beef tendon …
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Umami Art Club
I cook, I take photos, I write. My daughter cooks, bakes, draws and paints. Together, we formed Umami Art Club, a snail mail service for lovers of recipes and art created …
How we cook fried chicken at Casa Veneracion
I haven’t met anyone who doesn’t like fried chicken. It’s comfort food, picnic food and even a special occasion dish. All cooks have their techniques and secrets. I have …
Seafood season
I’m referring to Lent, of course. When Spain colonized the islands in 1521 and named them for Prince Philip (who later became King Philip II), the colonizers brought …
About Filipino escabeche
Is it an adaptation of Spanish escabeche or is it just another name for Chinese-style sweet and sour fish?
Salted duck eggs, salted egg yolk paste and salted egg seasoning powder
The Chinese have been making them since the sixth century, and use of the delicacy has spread throughout Asia. Today, imaginative cooks have discovered non-traditional …
Corned beef, egg and rice for breakfast
The first time I ate real corned beef, I thought that I could never go back to canned. I learned to cure meat (for ten days), cook it and serve it in different ways. But …