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Singaporian-inspired Sotanghon and Mexican Menudo Rojo
Out of boredom, I stumbled onto LJ this afternoon. Well, I also wanted to check out who's still on here. And, since I am already signed on, I might as well chronicle the last recipe two recipes I experimented on ( Read more... ) -
HAPPY NEW YEAR
Lechon (Charcoal Roasted Rotisserie Piglet). Not entirely Lechon de Leche or suckling pig, the size is just right for a not-too-thick fat around the back and belly. Perfect ( Read more... ) -
Tinola or Tomyam
Mash-ups always happen in my kitchen. Afterall, living with my transplanted husband, Chef Kevin Mize, from southern USA and my best friend, Master Chef Dan Ricci, an Italian American foodie, our pantry is just as varied as Santi's deli. Okay, almost ( Read more... ) -
HIRING a FOODIE
It takes more than passion and determination to make it as an entrepreneur. We all know this. We also know that there are but a few out there that are naturally both ( Read more... ) -
Mercado at Resort World
Seafood Thursdays. 5pm - 11pm P599.00 per person all-you-can-eat ( Read more... ) -
Diced Hopia or Hopia Dice
"Hopia (Chinese: 好饼; Pe̍h-ōe-jī: hó-piáⁿ; literally "good pastry") is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favored gift for friends and relatives."
Interesting little ( Read more... ) -
A Venetto
A huge poster hanging over our table read something like "Le Vino Grandisimo...". Of course I am going to ask the waiter what it meant. And, of course, I was going to bet that he would not know, neither. Why would I even expect the waiter to know what it meant? I suppose that if you have anything in your restaurant that hangs so prominently, you ( Read more... ) -
Soderno@Molito Lifestyle Market
After the Christmas hiatus, FoodLabinc learned a few more lessons. Keep it simple. Keep it great ( Read more... ) -
Kamay Kainan at MarketMarket
We keep coming back to this restaurant. Its not good and its not bad. Somewhere along the lines of, gee, I wonder if there is something interesting to eat there today. Okay, let me now refer to this restaurant as another 'default restaurant ( Read more... ) -
Friday Meeting at Soderno Lifestlye Market
Got there in time for the better parts of the meeting. As most would expect, Philippine meetings always start late. So, we intentionally dbloggid the fashionably late entrance ( Read more... )