Looks like adobo, doesn't it? :)
  • I'm an Urbanite with a dream of becoming utterly Domestic in the kitchen (I do need internet. And bathroom. Functioning bathrooms). I have lived in the city all of my life, but dream of farms, fresh produce and local ingredients. My forays into the culinary world are mostly experiential, which is the best.

    I try crazy cuisines, recreate instant or fast-food into slow-cooked food at home, and make instant noodles elegant. I hunt for ingredients in the most random places. I can live on one kind of food until I get sick of it. Then not eat it for months. I haven't found the recipe for the perfect brown puto which we used to have in Lucban, nor have I been able to start my own Kombucha tea. I like wine, but I like cocktails more.

    Besides all that, I travel. I am a frustrated artist and pianist. I like sports until I get tired.I dream of becoming an author. But nothing beats slaving in the kitchen for 4 hours and seeing your family and friends enjoy the food, while you are just too damn tired to even eat.

All prepped already

Jicama Fruits

Jicama is called singkamas locally. A sweetish root crop, it is eaten raw dipped in shrimp paste, or salt. I use this to add more veggies in my mixes generally. Though singkamas is a common site during its season, I rarely see its fruits, or is it vegetable. They have little fruits, almost like pea … Continue reading

Looks like adobo, doesn't it? :)

Sesame Oil Chicken

Happy Halloween, folks! My post is not anything for Halloween though. Sorry! I like sesame oil since I learned how to use its wonderful scent on bibimbap. It goes a long on the hainanese dipping sauce too. But I have very limited recipes using this as the main highlight. The sesame oil chicken seemed to … Continue reading

My tonkatsu

Quick Eats: Tonkatsu by Terazawa, Greenbelt 2

I have eaten at Yabu and Saboten, with Yabu still topping the list. I have eyed this place whenever we pass by but was never attracted to it. Finally, wanting my brother to try the almost passe Tonkatsu fad, we ended up eating here. I ordered rosu, as usual. And he ordered Katsudon. We both … Continue reading

With honey and almonds

Farmer’s Union Greek Style Yogurt

I seem to be racing through yogurt. Now, I have been going through about 1 kilo of yogurt a week, shared with my sister. She eats the muesli for breakfast, I eat it as a snack. But all good anyway. So after going through Karoun, which is now non-existent in S&R, and Fage, also gone … Continue reading

Batch 2

Butterscotch 2014 Batch 1 and 2

Christmas goodies attempt. A success and a fail, and only a difference of 1/4 cup of an ingredient. Odd what happens, doesn’t it? And no, the soggy one has been cooking longer in the oven by about 20 minutes.  

The taro/gabi

Pork in Yam with Sweet Potatoes

When we went to Macau and ate here, I discovered a dish that I don’t know the name of but found quite delightful. It was made of pork, very tender pork, in a red sauce. The sauce was very thick, and laced with the taste of yam (gabi, or is it taro?) with sweet potato … Continue reading

With the required butter on rice

Missing Keema

I have been blogging for the past 4 years and more and more I realized that this has become quite a repository of recipes and memories of mine. Even now, I don’t remember most of my recipes and have begun to use this as a database too. I remember making stuff, but not the how … Continue reading

Fage Greek Yogurt

I have been on a yogurt trip recently, wanting to amp up my fiber intake through eating more oats, nuts and whole wheat goodness. I recently bought the Karoun honey yogurt from S&R and was so happy over it that as soon as I finished my one tub, I headed over the to supermarket to … Continue reading

Huge Calamansi

Our neighbor sent over some of their harvested fruits  from their farm in the province and this included huge calamansi fruits that almost are the size of small dalandans! Calamansi to a pinoy household functions the same way as lemon does in any American or western household. The flavors are more fruity than sour, less … Continue reading

In the pot


I did talk about making cocido after eating it in Barcino. I have gone across this before during my pochero days (in the hunt for more local food that I have to try and make). But I never tried because it seemed to have so many ingredients. Fast forward to today where I was actually … Continue reading


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