Deep, herbal, smoky and unapologetically tendon-forward, this Hmong beef tendon soup opened the door to a cuisine I had never explored before. Hmong beef tendon soup with smoked brisket, lemongrass, galangal, kaffir lime leaves and banana blossom. As most of you already know, I love beef tendon. That texture: soft,...
Filipino lomi fused with Japanese udon, made with pork belly, prawns, cabbage, egg, dashi, and sesame for a thick, comforting noodle soup. The last pot cooked on Swiss soil. Familiar flavours, borrowed noodles, and a bowl that quietly worked when we needed it most. #switzerlandseries #lomiudon #comfortfood #angsarap This is...
Filipino beef brisket goto made with glutinous rice, ginger, garlic, onions and rich broth, a hearty rice porridge perfect for cold weather. A steaming bowl shared in the middle of winter, rice thickened just right, beef melting into the broth, and warmth reaching further than the cold outside.#goto It is...
Swiss-inspired budae jjigae with cervelat, nussschinkli, Emmentaler, kimchi, Shin Ramyun, tofu, and gochujang in a hearty fusion stew. A pot born from cold nights, long hospital days, and whatever the Swiss pantry would give us. Korean comfort, Alpine survival, one bubbling jjigae. Our last few days in Zurich felt strange....
Sour ginger salmon soup with lemongrass, tomatoes, lemon juice, water spinach, fish sauce, and black pepper for a bold Filipino-inspired broth. Some days, even a few spoonfuls feel like a win. This bowl was built to wake the palate, cut through fatigue, and bring comfort one sip at a time....
Chicken and prawn sotanghon soup with cabbage, carrots, glass noodles, fish sauce, and saffron-infused chicken broth. Winter cooking in Zurich means adapting with what’s on hand. A familiar Filipino comfort soup, gently transformed by circumstance, care, and a pinch of something unexpected. #sotanghon #switzerlandseries #comfortfood #filipinocooking I’ve been here since...
Creamy Filipino Sopas with speck, bratwurst, pasta, carrots, spring onions, eggs, and chicken stock for cold winter days. A bowl of creamy soup, snow falling hard outside, and comfort carried by hand through winter streets. #sopas It is dead winter here in Switzerland. The kind of winter that does not...
Filipino sinigang adapted in Switzerland with pork shank, tamarind, tomatoes, eggplant, spinach, and chilies in a sour broth. Cooked far from home, carried with love. A pot of sour soup that brings warmth, memory, and comfort into a cold hospital room. #swissnigang There are moments when food stops being just...
I’ve cooked so many ramen styles over the years, but this one brings me back to the roots, the original pork-bone broth that shaped everything we know about tonkotsu today. Kurume Ramen may not be as famous as Hakata, but its rustic, old-school soul is unforgettable. Kurume Ramen, the original...
Tangy sinigang with pompano and miso, a Filipino-Japanese fusion of sour, savoury, and umami-rich comfort. A comforting fusion of Filipino and Japanese flavours, buttery pompano simmered in a tangy tamarind-miso broth, balancing sourness, umami, and freshness in every spoonful. One weekend, I had a craving for Sinigang na Ulo, that...
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