Corn egg drop soup


There's a storm, you probably wouldn't know that if you're not a resident of the Philippines, classes had been suspended and many parts of Luzon, including Metro Manila, are flooded. We are all stuck at home including Alex's friend, Iya, who was spending the weekend so that she and Alex could wrap up the paper work for … [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...]

Sushi-style rice, eggs and teriyaki eggplants terrine


I have a confession to make. I spend twice as much time and effort on Sam's vegetarian meals than I do with our normal omnivorous meals. In fact, I'm almost obsessing. Why? It's a bit complicated.Sam has lost weight. Probably not surprising. No one can jump from a highly carnivorous diet to vegetarianism without visible … [Read more...]

Egg, chili and eggplant fried rice


Family members having different food preferences can challenge any cook. There is a food blogger whose husband was diagnosed with gluten intolerance and, suddenly, her blog became about gluten-free cooking. I am not sure if the transformation was total, if from that point, she cooked nothing but gluten-free food for her … [Read more...]

Kwek-kwek and tokneneng: battered and fried eggs


Asian street food include many egg dishes. For instance, Thai egg strips, son-in-law eggs, egg foo yong, spicy hard-boiled eggs with tomatoes and, of course, eggs are a favorite addition to the ubiquitous congee.In the Philippines, there is another very popular egg street food -- hard-boiled eggs dipped in batter tinted … [Read more...]

Balut, penoy


November 20, 2004 was a cold day. Raining since morning what with a typhoon lashing the eastern part of Luzon. I hardly got any cooking done with the work still going on in the new kitchen. Meanwhile, the old kitchen has been totally demolished. The old cooking range is somewhere between the living room area and where the … [Read more...]

How to cook: Omurice (omelet rice)


In the Apicius Culinary School cook-off, one of the entries consisted of pan grilled chicken and rice wrapped in egg. I loved the presentation but I thought that the rice omelet didn't really go well with the rest of the dish. When reader Nina commented that egg-wrapped rice is common in Brunei, I started searching for the … [Read more...]

How to cook: Oyakodon (chicken and egg donburi)


First of all, chicken and egg donburi is not the direct translation of oyakodon. According to Nami, "The literal translation of Oyakodon means 'parent-and-child rice bowl.' The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on … [Read more...]

How to cook: Leche flan (steamed crème caramel)


There are many misconceptions about leche flan. One, that it is the Filipino version of crème brûlée. It is not, actually. Leche flan is the Filipino version of crème caramel, not crème brûlée. The difference? Crème brûlée has a hard caramel top created by sprinkling sugar on top of the cooked custard then broiling or … [Read more...]

How do you like your fish roe?

Speedy grew up with five siblings. He's the third from the youngest, the age difference between him and the oldest is, I think, seven years. He still recalls how they'd all scramble over "choice cuts" during meals. The bangus belly, for instance. Agawan, as he put it.One of the perks of being one of only two siblings is … [Read more...]