There must be no coincidence that oyako don is a dish that literally translates into “parent-child donburi”, and the fact that this is the first whole week in a few months that I’ve been at home without bunking at friend’s for more than 3 nights consecutively (I have that habit). This week being a week … Continue reading »
In my day incarnation as a web editor, I schedule, brainstorm and try beyond normal capacity, to be interesting, and to find interesting things with which to publish. Being interesting and being able to find interesting things, I figured out none too soon, are two very different things. I know of people who are interesting. … Continue reading »
The Asian kitchen is a heritage. From grandmother to mother to 21st century noob, there’s something for every kid. Every Asian kid, by default, should know how to cook something. It’s in our blood. Technically. Instant noodles count. My grandmother was a fabulous cook. When Anthony Bourdain quipped in his book, Kitchen Confidential, that he’d … Continue reading »
If Robuchon is a Master of French cooking, then I must be something along the lines of Grand Hobbit of Throwing-Shit-Together. I had set my heart out to make Closet Cooking’s Remoulade Sauce, but as luck would have it, my supermarket didn’t carry stock of horseradish, capers, or grainy mustard. Essentials, they were. So what … Continue reading »
Where did egg curry salad come from? Who ate curry one day and decided that hey, curry doesn’t have to be curry, it can be a salad! And took a bite of an egg (most Asian curries are served with hardboiled eggs) and was inspired to make this dish. Or a busy professional from Bombay … Continue reading »
Being served at Abe Manila for the unprepared can be daunting. It’s a city with a flood of fast food chains deterring you from descending upon its street food: ChowKing, the ubiquitous Jollibee, Wendy’s, Max’s Restaurant (The House that Fried Chicken Built – how cool is that!), and so on. We had a Kenny Rogers … Continue reading »
