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

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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

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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...]

Sticky Szechuan Pork

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Last night we feasted. We had dinner with Batjay, Tito Rolly and Apol, and the menu was as carnivorous as a meal could possibly get. Half a duck (served three-way), pata tim, lechon macau, siao long bao, yang chow and a token vegetable dish. You'd think that after all that meat, we'd have had our fill and abstain for the … [Read more...]

Pork, beans and chili with coconut milk sauce

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The pork and beans combination is good with tomato sauce but tomato sauce isn't the only sauce the combo is good with. Pork and beans are good with coconut milk too especially if you add chilies and ginger. Beans, like meat, are rich in protein and they are filling too. In effect, you eat less meat but you don't ingest less … [Read more...]

Bulawan Floating Restaurant on Good Friday

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We've been to Bulawan before. The last time, Speedy and I had lunch there on a weekday, on a whim, and the experience was just so relaxing and peaceful, and the food so good that, right there and then, I decided I'd write a story. The story was published as a feature article in Manila Standard Today and I was so happy to … [Read more...]

Pork-stuffed steamed tofu

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Stuffed tofu may be steamed, braised or fried, or fried then steamed with sauce. It is of Chinese origin but this version -- salty, sweet and very aromatic -- is more Vietnamese than Chinese.Speedy cooked this dish. He saw something similar on the Asian Food Channel a few days ago and he just went out and bought the … [Read more...]

How to cook yaki-chow, a cross between yakisoba and chow mein

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What the heck? Yeah, what the heck. I was going to make yakisoba but I was out of soba noodles, sake and mirin. But I had thin oriental wheat noodles, dashi, oyster sauce, hoisin sauce and Chinese rice wine. So, right, what the heck, cook with whatever's available. And this noodle dish that is literally a cross between … [Read more...]

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

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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...]