Beef brisket and liquid smoke
We moved again. The first truck delivered the furniture and big appliances exactly a week ago and here I am seven days later telling myself that there’s nothing …
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Do you add sugar to your adobo?
As a rule, I don’t. I’m a fan of the intense garlic flavor and bold sour-salty combination that make traditional Filipino what it is. Then, I was introduced …
Do boiled meat and vegetables always have to be served as a soup dish?
It’s the default, I know. Boil meat in water with seasonings, the water turns into a flavorful broth, add vegetables and serve everything as a soup dish. But much …
The curious name of bang bang chicken
A lot of people think that the name of the dish describes its fiery taste but although bang bang chicken is spicy, the name describes its preparation rather than its …
Shichimi togarashi is a Japanese spice mix
In the U.S., the spice mix is marketed as nanami which is easier for English-speakers to pronounce and remember. Both names, shichimi and nanami, translate to seven …
Averrhoa bilimbi (kamias)
Kamias fruit is sour. In the Philippines, dipping it in salt and eating it raw as a snack is not uncommon. My husband does it. But my taste buds are not that brave. I …
Capelin (shishamo) and its eggs
My introduction to shishamo was via Izakaya Bottakuri, a manga series that had been adapted for television. Each episode features Japanese dishes that are actually cooked …