“Really to make a good pie, you have to make it by hand. You can’t use a sheeter [mechanized dough roller often used in mass production baking] because to be Continue reading
In the spirit of the cold, Christmas-y season, I’d like to share one of my favorite Filipino late-evening snacks: ginataan bilo-bilo, or coconut milk and rice flour balls – a sweet, hot dessert-y soup perfect for when the mercury dips low.
It’s late October and many of my friends are buying their fake blood and zombie costumes and pulling out their Michael Jackson’s Thriller long-format tracks. But here in the Philippines, we’re already looking forward to Christmas. And, BIBINGKA!
You’re gonna have to drive down here or endure the slow boat to China AKA the #8 Halsted bus. Or maybe bike all the way down the Halsted bike lane! Continue reading
Friday night I introduced my good friend Cortney to a few new foods, including Filipino chicken adobo. She liked it, a lot I think. I felt good that I cooked her Continue reading
It’s Wednesday, half-way to the weekend. But, oh – you already have some fun options you might get into come Friday. Or, maybe you know who you wanna be with but Continue reading
Tonight, I’m cooking the quintessential Filipino Dish: Chicken Adobo. Our family is from the northern part of the Philippine islands. For every Filipino cook, there’s a different adobo. For example, Continue reading
In a town where bars come and go like the whims of our infamous gale-force winds, Green Mill Cocktail Lounge in Uptown remains defiant, surviving Da Mare, riots and over Continue reading