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


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...]

Spring rolls with braised beef and herbs


Thick and fat spring rolls filled with moist and tender braised beef and a variety of herbs. Seasoned with oyster sauce and hoisin sauce, the spring rolls are subtly sweet and ultra savory. The addition of toasted sesame seeds add a surprising crunch and nutty fragrance.The thing about these spring rolls is that you can … [Read more...]

How to make: Masala chai (spiced tea)


Chai means tea in several South Asian languages. Masala (literally, a mixture of spices) chai means spiced tea although many people associate masala chai with spiced milk tea.The addition of milk is a British influence. Tea has been grown in some South Asian regions for thousands of years but tea was used as an herbal … [Read more...]

How to make: Spicy cucumber and mint raita


My first raita experience was at Baba Ghannouj. The meal was preceded by small triangles of pita served with raita and another dipping sauce. I loved the raita but didn't really have a craving for it -- until I saw Elise's cucumber and mint raita, and I realized that everything I needed to make a bowl of raita was right … [Read more...]

Easy hors d’œuvre: fish and fresh dill spring rolls


The third in the four-part series on easy hors d'œuvre featuring tilapia fillets is fried lumpia (spring rolls) with whole strips of fish fillets and chopped fresh dill as filling. Now, I'm not saying that you absolutely have to use fresh dill. It just so happened that among the herbs growing in my garden, the dill is the … [Read more...]

About annatto seeds and how to make achiote oil

What we call atsuwete (achuete, achiote) is annatto (Bixa orellana)--a natural red food coloring. In Philippine cuisine, it is commonly associated with sotanghon guisado and kare-kare. Although atsuwete has a distinct, but mild, flavor and aroma, it is not really used as a spice in Filipino cooking but only as food … [Read more...]