The Pride of General Santos City (1 of 3)
General Santos City is well known for being the home of the People’s Champ, Manny Pacquiao. But for foodie’s like me, General Santos City means so much more. Bordering the line between Saranggani Province and South Cotabato, here lies a burgeoning city where rural life meets urban life. GenSan as it is more commonly referred to is a sort of melting pot of Luzon and the Visasayas. I...
Read MoreCookies: Chewy Batch
Chocolate Chip Cookie Delight I’ve already mentioned that baking cookies has always been a family thing. So during this time of crisis where all forms of communication was lost, the best we could to do to comfort each other was to go baking. And so we baked cookies. People have been asking me what is the secret to our awesome cookies. Do we add some magic ingredient? Is the butter? The...
Read MorePringles Krrruuuunnccchhh
I always try to feature restos or some new cooking technique I learned for those who don’t really cook here on this site. But of course, sometimes, my laziness gets the best of me. There are just those times where you want to lie down and curl in bed with a good book and read read read, or watch movies. Of course what goes good with movies or books are, chips! Once you POP! When one...
Read MoreAsian Food Expo
Food Expo is coming up guys. So all you foodies out there make sure you’re free! Its at the World Trade Center. From September 23-26, 2009. Check it...
Read MoreThe Follow Up: How to Sauce a Pasta
Here’s a short video with Mario Batali talking about saucing a pasta. Short snippets: * “What you want to eat when you eat a bowl of pasta … is pasta.” * “The way that they refer to their sauce in Italy is condimento—condiment—and when you think about a hot dog or hamburger, the condiment is something that kind of greases it up, but it never overtakes...
Read MoreBite Sized Siopao
Just a quick post. I just wanted to share my recent discovery. I love this siopao. Its bite size. Perfect for those on the go moments where you just want to tide yourself over. It has 6 different flavors in 6 different colors!! (How can you go wrong with that!!) With the traditional, chicken and bola-bola as well as the non-traditional flavors such as Chocolate as well as Ube. They come in...
Read MoreRice Toppings by Chef Kathy Sion
Thanks to the Holiday, I was able to attend one of the culinary classes at the Heny Sison Culinary School. (Check here for schedules! Promise super cheap and super sulit!) I attended Chef Kathy Sion’s class on Chinese Rice Toppings. The class was about P1,850 (inclusive of the materials and recipes and certificate! you also can take home what you made!) Like I said, if you want to learn...
Read MoreBagnet: The Pride of Vigan
Most if not all have tried this sumptuous dish brought to us by the Ilocanos from the north! The sweet crispy and yet succelent pork just oozzess fatty goodness. But do you know how it is prepared? Some mistakenly think that Bagnet is just Lechon Kawali or pan seared pork. Oh how you guys are mistaken. They are nothing alike. What makes Bagnet so special is that it is double fried. Yes you read...
Read MoreSide Note: Pasta Do’s and Don’ts
Just because I want to share with you how to cook pasta correctly… here it is. I got this from yahoo. Pasta may be the most fabulously cheap and simple meal, but it’s also the most misunderstood according to chef Scott Conant of the restaurant Scarpetta (locations in both Manhattan and Miami), named one of America’s best new restaurants by Esquire. He shared some secrets with...
Read More5th Competition: Mocktails
HRM/ Bartending students prepare thier own concoctions of mocktails. (Mocktails are cocktails without the alchohol) There were some busts in terms of recipes. (I wonder why they didn’t try it out first before serving it) But there were also winners. One particular winner would be the Coconut drink. I really enjoyed it. It reminded me of buko juice with a hint of cherry. (Maybe...
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