Sous-vide

Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with Coconut Milk and Lobster Head Sauce

Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with Coconut Milk and Lobster Head Sauce

Like the Filipino term “adobo,” the word “guinataan” (also spelled “ginataan”) refers to a method of cooking rather than a singular dish. Where adobo requires cooking something (fruit, vegetable, protein) in a mixture of salt
Filipino-Style Chicken & Waffles: Sous-vide Coconut Milk Fried Chicken with Coconut Milk and Macapuno Waffles

Filipino-Style Chicken & Waffles: Sous-vide Coconut Milk Fried Chicken with Coconut Milk and Macapuno Waffles

When developing recipes for this blog, every now and then a dish, a technique, or even a single ingredient can sometimes set off a chain reaction of new ideas and new dishes to create down the line. Take for instance, my stretch run of blog posts
Chicken Binakol: Sous-vide Chicken Breast Stewed in Coconut Water, Lemongrass, and Ginger

Chicken Binakol: Sous-vide Chicken Breast Stewed in Coconut Water, Lemongrass, and Ginger

Chicken Binakol is a rustic Filipino dish of chicken and coconut water slowly simmered in either a coconut shell, or in a large node of bamboo, over a coal fire. As the chicken simmers in the coconut water, a rich broth is created that is
Crispy Pig’s Ears Cooked Sous-vide in Coconut Oil Confit, then Deep Fried

Crispy Pig’s Ears Cooked Sous-vide in Coconut Oil Confit, then Deep Fried

Seemingly an “of the moment” (i.e. trendy) ingredient in many restaurants and pubs these days, pig’s ears have been gnawed on by Filipinos since, like, forever. Prepared properly, a pig’s ear can be meltingly tender, rich,
Kare Kare Peanut Butter & Jelly Sandwich: Sous-vide Oxtails with Peanut Sauce and Caramelized Onion & Bagoong Jam

Kare Kare Peanut Butter & Jelly Sandwich: Sous-vide Oxtails with Peanut Sauce and Caramelized Onion & Bagoong Jam

Thanks to television shows like “Top Chef” and “Iron Chef”, cookbooks from the likes of Thomas Keller and Nathan Myhrvoid, and perhaps your friendly neighborhood fancy-pants restaurant, “Sous-vide cooking” has