Tags » Food/Dining

Recycling Nilaga to Pochero

I hate waste but I can’t eat the same dish for three consecutive times. So the nilaga I cooked the other day I transformed into a pochero dish yesterday. 44 more words

Food/Dining

Comfort Soup

Sometimes the simplest to cook yields the best-tasting food.

This is nilaga. Chiken/pork/brief broth cooked slowly to bring out the flavor of the meat together with a few vegetables. 60 more words

Food/Dining

Adobong Pusit

Squid stewed in garlic, onions, tomatoes, and its black ink.

Black and beautiful.

Food/Dining

Asadung matua

Smelled like home. Chicken and pork tomato stew using real tomatoes (not canned tomato sauce or paste) and letting the meat simmer in tomatoes, garlic, onions and peppercorns for a long, leisurely bath. 16 more words

Food/Dining

Jamaican braised ox tail

I’ve heard friends and family rave about braised ox tail from Jamaican restaurants for years. And yet today is the first time I’ve tasted it. 130 more words

Food/Dining

Berry Good

I have changed. I chose this breakfast over spam and eggs.

Food/Dining

Great balls of fire

No kidding, that’s the actual name of this appetizer from seafood-themed restaurant Joe’s Crab Shack. A friend called them a “gut-bomb,” and you’ll understand why after seeing the description: deep-fried seafood and crab balls full of jalapeño and cream cheese, coated in panko breadcrumbs. 34 more words

Food/Dining