I often think Japanese cuisine is difficult to prepare and cooking complicated dishes is really not my cup of tea unless it is for special occasions. In a recent cooking demo at The Maya Kitchen, renowned Japanese Chef Seiji Kamura showcased his unique recipes and immense talent. Chef Kamura who has chosen the Philippines asRead More
Cooking Batchoy
Any batchoy lover knows it is a noodle soup that originated in the district of La Paz, Iloilo City in the Philippines. Ingredients include various pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similarRead More
Shellane is now Solane
If you are using Shellane liquefied petroleum gas ( LPG) for your cooking and baking needs, the brand name has now been changed to Solane. Yup, Shellane is now Solane. It’s the SAME product, SAME trusted quality and the same content from the Shell depot that I often call for home delivery. With the newRead More
Pork Spareribs with Paprika Tomato Sauce
Chef Jill Sandique shared this family recipe at a cooking demo over at the Maya Kitchen. My daughter attended this demo for me since I was at a seminar in Tagaytay. According to Chef Jill, she asked loyal family cook, Carmen “Menchie” Sanchez to teach her this recipe. This recipe, however, is a variation fromRead More
Brown arroz caldo with turmeric
I first came across an arroz caldo dish made from brown rice and turmeric from Slice High Brown Arroz caldo. I loved it so much that I made my very own brown arroz caldo. With a recent vacation from Batanes, I bought turmeric (yellow ginger) powder . This is how I cooked brown arroz caldo.Read More
Best Oatmeal Cookie Recipe
Oatmeal cookies are the all time favorite cookies of my kids. There are many ways to bake Oatmeal Cookies. I have tried all sorts of Oatmeal cookies’ recipe but the best recipe is one that Lauren discovered in the internet called “Wyomings Best Oatmeal Cookies”. I made a little variation to the original recipe byRead More