The Bicol Daiquiri: Rum, Calamansi Lime Juice, Coconut Water & Coconut Sugar Simple Syrup
A classic Daiquiri, when made with nothing more than rum, fresh lime juice, and sugar, is a thing of beauty.  Given a vigorous shake with ice (please, no blenders), these three simple ingredients can combine into a frothy, refreshing cocktail that
Salisbury Bistek: Filipino-style Salisbury Steak with Calamansi and Onion Gravy
Growing up with parents that worked odd hours, my brothers and I were often left to fend for ourselves when it came to dinner time.  Which, more often than not, meant that we raided the freezer for its bounty of frozen TV dinners. Although my
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 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
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
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
The Adobo Road Back in San Francisco: Talking Filipino Food with Claude Tayag, and A Cookbook Signing!
On Sunday October 20, 2013 I’ll be sharing the stage with Claude Tayag and speaking about Filipino food at the Filipino American International Book Festival in San Francisco. Claude will be giving what is sure to be a very insightful and
Deep-Fried Ensaimada Brioche Doughnuts (and Another Bun in the Oven!)
As my longtime readers (I’m not sure if I have any of those anymore) might remember, the last time I posted an Ensaimada recipe, I had some pretty big news to report. It’s strange to look back at that post from over 4 years ago. In that