Aglio e Olio Pasta (The Secret!)
Aglio e Olio is a traditional Italian pasta dish. Identifying it with countrified home cooking, cucina rustica, for it is made without seasonal or store-bought ingredients, many attribute its origin to the poverty-stricken and traditionally isolated region of Abruzzo; however it is quite popular elsewhere in the country. In keeping with its casalinga quality, it is traditionally made with...
Read MoreEggs, Cravings, and Lazy Saturday Mornings
It was just one of those days every foodie dreads. As soon as one wakes up, the unmistakable grumbling of the tummy makes itself felt and even before you touch the floor with your bare feet you know you it was one of those days. “What to eat?” It sounds to benign and innocent. It seems as if the problem of what to ingest after an hours of sleep would matter less just as long as the...
Read MoreNew Resolution
I’ve been eating quite unhealthily these past few months. Although I have lost some weight, it still does not explain for eating so terribly. (Also quite a strain on my wallet!) Therefore, I vowed to myself to start eating healthily both for me and my wallet’s sake! I was racking my brain to come up with a solution for my predicament and on my way home I came up with an idea. Why not...
Read MoreClub Meeting at Beijing Hand Pulled Noodles
I’ve been meaning to write about this place ever since Wil and I visited it during one Serenitea session. I’ve been craving for it ever since then. I regard it as my comfort food. Ma Mon Luk and Le Ching aside, I regard this place as one of the comfort foods already. I guess I just have a soft spot for chinese food. As advertised, the noodles were hand pulled and prepared each time...
Read MoreNew Calling Card!
So I’ve finally gotten to a point wherein I need some cards printed out for Foodie Manila. More and more restos are asking and when I do eat a place I enjoy and want to feature them properly I end up giving my business card instead of the Foodie Manila card. I’ve designed it now and I just want to know what you guys think. Leave a comment here please! Thanks In...
Read MoreThaiDara
I had the pleasure of eating with Between Bites and “Bubba” (ok chris I really gotta get used to calling you that since apparently that is your online name!) after a company event. I was a bit shy since “Bubba” (sorry Chris will put this in quotation marks muna!) was there and I’m a shy person really! They decided to go have dinner at ThaiDara, a Thai resto place...
Read MoreEaster Lunch
Easter Lunch has always and will always be a tradition for most of us Christian and Catholics of joyous celebration. It is said that on this day, Jesus is resurrected making true his promise and completing the 2nd part of the redemption of man from sin. Veering away from the theological basis, it is also said to end the season of Lent as season of fasting and sacrifice, hence the copious amounts...
Read MoreBlack Saturday Dinner
I’ve always loved food. When people find out that I blog about nothing but food, the first question they always ask me is “So what’s your favorite type of cuisine?” I find myself staring out into space in search of the answer to this oh-so-simple question. My love affair with food started way back when I was young, hence the rather large figure I have. I can’t just have one cuisine. Its...
Read MoreBacalhau, Traditions, and Good Friday
Taking a break from the usual restaurant tours, I decided to add something that has somewhat become a tradition for this blog; our traditional meals in our family. Although we trace our lineage from the Kapangpangans or Cabalens and have that inculcated with our daily meals, it is during the special holidays do we really roll out the good stuff. Last New Year I featured, Callos on this blog and...
Read MoreThe Frazzled Cook
Written by: Fran Haw of http://www.frannywanny.com Photos by: Carlos Palma a.k.a. The Chubbychef There’s always an excitement towards discovering a hidden gem. This is the kind that would make you go “a-ha!” upon stumbling upon a good thing that’s not quite known to the public yet. Such was the case when we were invited by the Frazzled Cook for dinner one quiet Saturday evening. I have...
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