Sago pearls — definition, composition and uses

Sago refers to those colorful little edible balls we keep seeing in various tropical drinks. In the Philippines, sago pearls are often used to lend visual appeal and offer textural interest to such popular coolers and drinks as buko-sago-gulaman, dinoldog or tabirak. I cook with sago quite often as they are low-cost additions which have… Read More Sago pearls — definition, composition and uses

Homemade Spanish Sardines (without the need for pressure cooker or canning bottles)

Spanish sardines is one dish that I have long been wanting to learn because it comes in handy for church activities. For one, it is something that can be cooked ahead. I like that for then I can cook a gigantic pot days before an event and then do not have to worry about a… Read More Homemade Spanish Sardines (without the need for pressure cooker or canning bottles)

Homemade Curtido — Mexican Lacto-fermented cabbage

Curtido is to Central America what sauerkraut is to Germany and kimchi is to Korea. Simply put, it is simply a lacto-fermented and therefore raw and probiotic food that is bursting with good bacteria. You know why I’m enamored with lacto-fermented foods right now? It’s because they are so simple to make (no cooking required),… Read More Homemade Curtido — Mexican Lacto-fermented cabbage

Chicken Curry: native chicken, coconut milk, chili leaves plus a lesson on Kosher

I thought it would be good to follow up my post on curry powder with that most scrumptious curried recipe — Chicken Curry. I know curry powder works with other meats but something about chicken just shines through when it’s curried. My family is blessed to get a monthly ration of native, free-roaming chicken from… Read More Chicken Curry: native chicken, coconut milk, chili leaves plus a lesson on Kosher