This blog is my modern-day diary meant to chronicle all things encountered, learned and realized about all things edible. If anyone should ever read this blog, thanks. Try out the recipes and methodologies, they may work for you too.
My earliest culinary memory goes way back. My dad was and still is, to me, the cook of the family and when I was just a kid, I was always in the kitchen by his side. He taught me the traditions and basics of Filipino cooking (his speciality), and I remember feeling very accomplished when at a really early age, I was able to cook real meals for the family. The very first dish I ever "mastered" was pan fried Milk Fish, and since then I always had a deep love of food and cooking.
As time went on I managed to put cooking in the back burner (no pun intended) and pursued other occupations. Yet, inevitably I found myself in culinary school and in many of Seattle's kitchens, big and small. In the end, as if in full circle, I cook, not only for my own family, but also for a living. I guess some things are just meant to be.
Sans Rival
A very French name for a very Filipino dessert. As a kid sansrival was such a treat. So decadent, so buttery, salty, chewy, and crisp. Whi...
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We've just been through a big move from one continent to another and, because of that, all kitchen equipment are out at sea, and any wee... -
In September of 2010, I returned to the kitchen and became, officially again, a cook by profession. On the outside, it was a quiet homecomin... -
Roulades are something familiar to me. When I worked as a fish cook, on the menu was a staple dish of Salmon Roulade which was very popular ...