I've used Clara Ole products ever since I can remember. For example, there's a nice hack of my favorite CPK Kung Pao Spaghetti you can make using Clara Ole's kung pao pasta sauce. Just open a packet, mix in a few ingredients like chili peppers and shrimp or chicken, and you have a gourmet dish in an instant. Clara Ole has a whole range of goodies like ready-made pasta sauces, salad dressings, dips, marinades and jams to make it easier for busy moms like me to prepare meals that still exude the aura of being 'home-cooked.' Making sauces from scratch is something I ... Continue Reading...
Food fest @iloveayalamalls to celebrate Madrid Fusion 2015
History's in the making as Madrid Fusion 2015 unfolds in Manila on April 24-26. To celebrate this culinary milestone, Ayala Malls - in collaboration with the Department of Tourism - holds a Gastronomy Festival featuring the creations of the Philippines' top chefs from April 10 to 26. Highlights are tasting menus in select restaurants, food trucks, a foodie film festival and other food-related events one can't possibly miss. Catch Menu Degustacion from now until April 26. Innovative dishes from these restos will be showcased: Greenbelt - Cibo, Lusso, Fely J's, ... Continue Reading...
Ramen Daisho in Shaw Blvd. hits the spot
We were just in Manila staying in a hotel for the Easter break and am glad I finally found the time to try Ramen Daisho in Liberty Center along Shaw Blvd. Mandaluyong City. Way back in 2014, there was a list of Manila's best ramen restos drawn up by a Japanese and Ramen Daisho held the No. 2 spot. After tasting their offerings, I can very well say Daisho deserves its ranking. Too bad they're not so accessible location-wise, but maybe they will expand soon? My friends know it: am thrilled when I try something new: be it a place, some food or an experience. Ramen ... Continue Reading...
Fish recipe for Lent : sinanglay
Sinanglay is a dish normally made of tilapia and pechay (leafy greens). Its origin is the Philippines' Bicol region which is known for the spiciness of their food and using a lot of coconut milk in their dishes. Anyway, I first saw a photo of sinanglay in Appetite magazine and proceeded to recreate it in my kitchen. I couldn't find the magazine anymore but it's one of my favorite dishes from last year. I love the fact that it has the right balance of fish & vegetables. Plus it becomes so tasty with the addition of bagoong (shrimp paste) and of course the coconut ... Continue Reading...
Best of Pinoy casual dining at Kuya J Restaurant
Just because we now have all sorts of foreign food chains around doesn't mean we get to ignore our culinary roots. I feel this way sometimes: when I get 'tongue fatigue' from slurping on so many bowls of ramen, munching on macarons and getting a headache from eating foie gras, I yearn for good old Filipino home cooking. My particular interest lies with regional cuisine and the cooking techniques of native chefs which are as diverse as these 7107 islands. This is the reason why am always on the lookout for outstanding Pinoy restos. Even though our yaya at home cooks ... Continue Reading...
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