How to cook: White corn and vegetables soup with squash blossoms

corn-soup

Before 2012 ended, there was a get-together with Speedy's side of the family at my in-laws' house. Over food and drinks, Speedy's youngest brother, Richie, started bantering about when we would host another get-together in our house in the boondocks. We used to have the Veneracion family get-togethers here until my … [Read more...]

How to cook: Gingered mussel soup

mussel-soup2

The fastest and easiest way to ruin any seafood dish is by overcooking. Unlike meat, seafood turns chewy and rubbery with overcooking. And they shrink like anything.Most people make mussel soup by adding the mussels to the pan before pouring in the water. I don’t. I let the water boil first BEFORE adding the mussels. … [Read more...]

How to cook: Dinuguan (pork and blood stew)

dinuguan

Dinuguan comes from the root word dugo, or blood. This dish is so named because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork cheeks, lungs and intestines, this version -- made with pork belly, cheeks and liver -- should make the not-too-adventurous less … [Read more...]

How to cook: Inasal na manok (grilled chicken, Bacolod style)

inasal

When Speedy asked me once if I knew how to make inasal na manok, I said yes without a second thought. In fact, I was rather surprised because the implication was that inasal na manok is something complicated or that the recipe is a tightly guarded secret. Literally, inasal na manok means roasted chicken, inasal being … [Read more...]

How to cook: Maruya (Saba banana fritters)

maruya

Fried banana is a staple in many Latin American and Caribbean cuisines. Tostones, also known as patacones, are plantains sliced and fried, pounded to flatten then fried a second time until crisp and golden. Tajadas are fried plantains sliced vertically and often served alongside a main dish. Banana chips made with plantain … [Read more...]