It is not often that I am in Cebu. The last time I was there was in 2005. Two months ago, my sister and I booked at the Marriot Hotel where we usually stay whenever we have a business transaction. Naturally when I am in Cebu, I choose the dishes native to the place. For breakfast, it was the Cebu longaniza (Philippine sausage). The longaniza from cebu is a combination of sweetish and spicy flavors. Oh how I miss the tasty longaniza. I don’t have to be in Cebu to miss one of my breakfast fare. As soon as I reached Manila, I searched for the recipe. Though it is skinless version, the taste is similar to that of the Cebu longaniza.

Here is the recipe of the Skinless Pork Longaniza:

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Posted: June 30th, 2008 under Pork, Recipes.
Comments: 4

Most of the time, I prepare roasted chicken sans garnishing. Roasted chicken doesn’t have to look plain. I discovered this French inspired recipe while attending a one day appreciation course at the Culinary Institute of Aristocrat. Try it out for yourself.

Ingredients:

500 grams orange fruit
4 tbsp orange rind
Salt and ground black pepper to taste
1.5 chicken whole
Salt and ground black pepper to taste
300 grams fond lie
50 grams white sugar
60 ml white wine vinegar
60 grams butter salted
45 grams grand marnier
To taste iodized salt
To taste ground black pepper

Garnish
Orange fruit sliced
Maraschino red cherries with stem
Parsley

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Posted: June 23rd, 2008 under Recipes, chicken.
Comments: 5

A simple, elegant, and scrumptious chocolate mousse that is both light and rich. This sensational dessert is a feast for the senses as it transports you to pure dessert bliss. Every single spoonful explodes with rich chocolate madness, melting in your mouth and making you crave for what could be the next closest thing to heaven mankind will ever know. But the best part is the simplicity of its preparation. Let me share a recipe demonstrated to me (during the Chef of the Day Event for Bloggers) by Chef Joey Prats, Culinary Institute of Aristocrat (CIA) Program Development Consultant.

Yield: Serves sixteen

Ingredients:

For the Mousse:

500 grams bittersweet chocolate couverture

300 grams heavy whipping cream

5 grams instant coffee powder dissolved in

10 grams hot water

800 grams heavy whipping cream, chilled

For the Assembly:

500 grams whipping cream, chilled

50 grams confectioner’s sugar, sifted

Bittersweet chocolate couverture shavings

Bittersweet chocolate couverture can be bought locally at Chocolate Lovers

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Posted: June 20th, 2008 under Chocolate.
Comments: 5

Pork barbecue is a fast selling food item. It’s easy to cook and convenient for the hungry customer. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, I told the maid to grill just outside the gate. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:
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Posted: June 16th, 2008 under Cakes, Pastries & Desserts, Filipino Food, Pork, Recipes.
Comments: 12

Upon seeing the spring chickens in the Salcedo Saturday Market, I suddenly recalled my Max-style Fried Chicken recipe which I have been wanting to cook again. Here is my recipe which I got from my sister over 20 years ago:

Recipe

1. Rub whole chicken (inside the skin also) with a mixture of:

• 2 Tablespoons rock salt
• 1 tsp pepper

2. Steam right away for 30 minutes.

3. Drain off all the liquid.

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Technorati Tags: Fried Chicken

Posted: June 8th, 2008 under Recipes, chicken.
Comments: 7

My sister, Lorna experimented a lot of bibingka recipes so I will present a few of these recipes that she experimented. One of these was Mimi Alvarez bibingkas. Lorna says ” I had never attended any of Tita Mimi’s cooking classes but before she immigrated to the United States.

During one of my trips to National Book Store in the Philippines, I saw Tita Mimi’s cookbook for sale. I just had to grab it! Here’s her version of the Bibingka recipes. It’s a good idea to check the proportions of the ingredients that are used in the several versions that I’m presenting here so we can come up with our own unique signature Bibingka recipe.”

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Posted: June 3rd, 2008 under Baking Recipes, Bibingka.
Comments: none