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

Chili Leaves or Dahon ng Sili — local greens that trump imported ones

The leaves of the chili or cayenne plant are, contrary to their fiery-hot fruits, not hot at all but have a mild flavor and delicate texture. Chili leaves are actually my tween daughter’s favorite leafy vegetables, especially when they’re swimming in broth made of native or free roaming chicken stew or wallowing in the thick… Read More Chili Leaves or Dahon ng Sili — local greens that trump imported ones

Lemons, Limes, Lemonsito — why you should never run out of them

Lemons are quite visible on social media today as some sort of cure-all for most every illness, including the big C. Let’s look at the facts. Lemons in the Philippines go by the names of calamansi, lemonsito, agridulce and kalamonding are commonly used as lemonades, marinade, or salad dressing. Lemons were first catapulted to medical… Read More Lemons, Limes, Lemonsito — why you should never run out of them