Lechon kawali and kai-lan (Chinese broccoli) in coconut milk


Think laing but not as mushy. Instead of taro leaves, there's kai-lan and, instead of pork pieces so soft that they melt in the mouth, there are chunks of lechon kawali with the crackling-like rinds still crisp, contrasting vividly with the creaminess of the sauce. There's heat from the chilis that blend perfectly with the … [Read more...]

Pancit bihon with lechon kawali


One time, Speedy drove Alex to her rented condo near the school, they got caught in traffic (what's new?) and, by the time they got there, they were both famished. Since Speedy doesn't know half as much as Alex does about where to eat in the area, Alex suggested the "bagnet place." I don't know exactly what the name of the … [Read more...]

Bibingkang malagkit (sticky rice cake)


It's like biko but better. Cook the glutinous rice in coconut milk. Spread in a greased baking dish, top with salted caramel, sprinkle with desiccated coconut and bake. It's so good. But to really do this sweet dish right, it's best to soak the rice for several hours prior to cooking. And you have to make the caramel using … [Read more...]

Monggo con chicharon (mung bean stew with pork cracklings)


We Filipinos call pork cracklings chicharon so it's safe to assume that these crisp fatty delicious nuggets form part of the Spanish colonial legacy.Although chicharon (localized spelling is tsitsaron) is most popular as a snack and a pulutan (finger food served with beer or other alcoholic drinks), chicharon is also … [Read more...]

Independence Day lunch: fried fish, poqui-poqui and bulalo soup


I'm not big on occasions unless you're talking birthdays. Birthdays are special. But Independence Day, I have ambivalent feelings about. Unlike other people who make plans to go out and watch Independence Day activities, we stayed home and slept in late. Very late. And when I got out of bed, the first thing I wished for was … [Read more...]

How to cook: Poqui-poqui, an Ilocano egg and eggplant dish


I have a second version for cooking poqui-poqui. We loved the first version (on page two of this post) but this one is really so much tastier. What's the difference between the first and second versions? First, the addition of a bit of pesto and mayonnaise to the beaten eggs.Okay, that makes this second version not so … [Read more...]

How to cook: Filipino escabeche (fish with pickled vegetables)


Per Speedy's request, dinner tonight was escabeche. I did as requested and cooked escabeche with a twist -- I added slices of mango. Not soft and ripe mango but mango at that almost infinitesimal stage between unripe and ripe when it is still quite firm, subtly sweet and faintly tangy. The escabeche was so delicious, and so … [Read more...]