Microgreens and a side dish of green beans
El Niño. Long hot and dry season; delayed and short rainy season. We’ve been through it so many times that one would think we should be used to it by now. But it gets …
Kitchen
Divided into three sub-categories — ingredients, how-tos and tools — this section includes tips on choosing a kitchen countertop (in case you're remodeling) and kitchen organizing.
A tale about rice and rice cookers
In episode two of "A Nation of Broth", a Korean documentary on Netflix, the hosts went in search of soups that go well with rice. Two of the three hosts mixed rice into …
Cherry tomatoes are not baby tomatoes
It is tempting to jump to the conclusion that all small vegetables are just immature versions of their adult selves, but this isn't true about cherry tomatoes.
Batter-coated meat or fish: how do you make the batter?
Coating meat, chicken or seafood in batter before frying is common in Asian cooking. Depending on how you make the batter, the crust can either be dense or light as a …
Malunggay is Moringa oleifera
A drought resistant tree, various parts of Moringa oleifera are used as food and medicine in many parts of Asia. The leaves and immature pods are used in cooking.
Use bay leaves (laurel) to repel insects in your pantry
A common ingredient for flavoring Filipino food, bay leaf (more commonly known as laurel in the Philippines) can also be used to keep weevils away from your rice bin.
Is blanching spinach a must?
Of course not. It always depends on the dish it is meant to go into. If the dish won't benefit from the high water content of spinach, here's how to blanch and squeeze.