Chateau Verde in U.P. Diliman
(This is an update of the Chateau Verde article originally published in September 25, 2006.)
Last Friday, December 18, my family went to see the U.P. Lantern Parade. I was a U.P. student for eight years (four years undergrad, four years in the College of Law) and I have seen as many lantern parades but...
Source: Pinoy Cook: Home cooking rocks!
General Tso’s chicken
The thing about stir fries is that they cannot be cooked in advance. Which makes them none-too-ideal dishes for large gatherings especially if, like me, you prefer to distribute the cooking over several days so that you don’t look and feel like wilted vegetable by the time the guests arrive.
But...
Source: Pinoy Cook: Home cooking rocks!
Sinampalukang manok (sour soup with chicken and tamarind leaves)
My mother has a cousin who cooked delicious sinampalukang manok. She would make a huge pot each time and it always amazed me how she could strip the leaves from the tiny branches so fast. I cooked a pot of sinampalukang manok a few days ago and I found out that stripping the leaves from [...]...
Source: Pinoy Cook: Home cooking rocks!
Pineapple and chicken rice
And so I bring home a taste of Phuket. Last Saturday, I cooked this chicken and pineapple rice and my daughters and I had it for lunch. I would have cooked it days earlier, heaven knows how excited I was to try it, but my older daughter (who took the photo for this article) is [...]...
Source: Pinoy Cook: Home cooking rocks!
Chicken Cordon Bleu
Chicken Cordon Bleu is a dish composed of chicken breasts, ham, and Swiss cheese. The ham and Swiss cheese are arranged on top of the chicken breast and rolled together then dredged in bread crumbs.
Though the name sounds complicated, this is a very simple dish to make and can either be fried or baked...
Source: Panlasang Pinoy
Tasting Malaysia and Singapore at Banana Leaf
It's no secret that Paul and I have truly fell in love with Singapore. The clean environment, honest system and good food... there is no doubt that a lot of people echos our sentiments as they frequently visit this beautiful country. While we just got back from a recent trip and we have to stay in town...
Source: Frannywanny - a food and travel blog
Pininyahang Manok
Pininyahang Manok literally translates to Chicken with pineapple. Chicken slices are marinated in pineapple juice then stewed with pineapple chunks. Aside from pineapples, secondary ingredients such as carrots, bell pepper, and milk make-up the dish.
There are some variations of this dish and the obvious…
Source: Panlasang Pinoy
Noche Buena Dish: Beef Pochero aka Cocido
Dear readers,
Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might...
Source: Pinoy Food | Free Filipino Food Recipes
Of Oysters and Other Wonderful Dishes
When we arrived in LV, my mom and sister decided to take us grocery shopping. Luckily these were available. *a great big hug for my sis who bought the box*
We were so excited when we opened the box and saw huge oyster shells!
Hubby suddenly became the oyster man, opening the shells with an improvised...
Source: Our Daily Blog
Ginataang Manok
Ginataang Manok means chicken stewed in coconut milk. This is a simple Filipino dish wherein chicken is sautéed in garlic, onion, and ginger then stewed in coconut milk. A more traditional approach requires native hen (usually grown in the backyard). It is much tastier compared to broiler chickens...
Source: Panlasang Pinoy
