Pomelo salad is one of my favorite salads especially if we dine at Thai restaurants. There are many ways to prepare Pomelo salad but I prefer it mixed with shrimps and pomelo with little greens except as an accent. Salad ingredients 1 whole pink sweet pomelo (suha) 1/2 kilo shrimps, boiled then shelled 3 piecesRead More
Pandan Iced Tea
Pandan is one of the most versatile leaf to use in the kitchen. I add it to rice and even as pandan flavor to chiffon cake. The fragrant aroma is so refreshing that you can even use it for pandan iced tea. Here is a refreshing drink you can use for your party. 8 cupsRead More
Coleslaw with Pineapple and Marshmallows
I love Coleslaw with pineapple in it. This is one of the first salads I made as a teenager. Here’s to more of our childhood (teenage) memories. 1/2 medium cabbage 1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise 1 cup drained crushed pineapple 1/4 cup cut-up marshmallows (optional) salt and pepper toRead More
U.S. Lentil Soup with Pork Cracklings
I know some of you miss Chicharon or Pork Cracklings. Here is a recipe from Chef Jill Sandique where she featured a soup recipe using lentils and pork cracklings. This recipe is not about pork cracklings though. The US Dry Bean Council (DBC) and USA Dry Pea and Lentil Council (DPLC) wants to change theRead More
Cook pumpkin-inspired meals from Chef Golda Liamzon
Halloween will soon come up in a month’s time. Halloween has always been exciting for my children and I prepare fun-filled activities for them even before the commercial Halloween themes came out in the malls. I even prepare Halloween-inspired dishes, mostly food that are associated with the orange hues. For moms out there, I amRead More
Max Fried Chicken Style Recipe (updated)
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. The extra crispiness of the chicken skin is due to the boiling of the chicken and refrying it twice. I showed this recipe a couple of months back butRead More