The last few reviews we had, I mentioned we had a staycation after our lockdown was lifted, we were itching to go somewhere just to be out of the house, and since we cannot go overseas yet our next best option is to travel within our city, hence we did...
During lockdown most of the home activity revolved around baking, hence most of my old bread posts with not so good pictures were replaced with new ones since we have a lot of time on our hands proofing bread and baking them. Breads like Spanish Bread, Pan de Coco and...
On our last restaurant review I mentioned it was our second time dining outside after the lockdown here in New Zealand was lifted, where we splurged on a staycation date with the Mrs. That last review was our teatime and this post was our dinner. Our place of choice is...
If you are like me wondering why it is called pork and beans when there is only one piece of pork fat floating on that can, then you are not alone. There is an old joke back in the Philippines that says, it is called pork and beans not “porks...
Korean Fried Chicken Knees is a Korean inspired chicken dish prepared with chicken’s knee, the tiny joint connecting the drumstick to the foot where it is seasoned with gochujang, garlic and ginger, coated with flour then deep fried. You might be wondering what is a Chicken Knee? well there is...
This is our second time dining out when New Zealand relaxed its quarantine restrictions for the Corona outbreak. It feels like freedom after being locked down for a while so me and my wife splurged out and had a date staycation away from the house for a change. First item...
In the Philippines, the slang for drinks is “panulak”, which means something used to push. This recipe for today is the perfect match for that, “Panara” which literally something to block like a food you are going to eat. Panara has two versions that I know of, the Caviteño version...
Third time is a charm! Why, if you may ask me? Well we had passed this place several time pre-Covid time but all of those instances we were drawn by the happy faces of people dining out in the cold without roof enjoying that boiling rectangular pot full of Korean...
Yup, you can make your own kebabs at home, you don’t need that stacked meat on a vertical rotisserie, in fact home versions might be even better especially when you grill your meat on a charcoal grill giving it that smoky flavour you don’t get on those Kebab shops around...
Like pasta, pizza, risotto, fried rice and tacos, congee is so flexible you can use any ingredient (as long as it makes sense) you want, and it would turn out great. Just look at our recipe today, minced pork, fish cakes and shiitake, this would give a lot of flavour...
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