Earth Day Agenda: Biodegradable Plastic & Grocery Liquid Dispensers
If Congress can legislate a ban on trans fat and shut out business of imported cooking oil from our local market, how much further can it go do you think to protect the environment and keep food and other essentials within reach of the poor domestic consumers?
Ask any manufacturer of shampoo, of seasoning, of instant [...]
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Perk up your rice
A foreigner visited the Philippines, tried the local cuisine and wrote in his blog how amazed he was at the ceremony with which we serve our rice—and he was just commenting on a restaurant practice of shaping rice in a small bowl and inverting it onto a plate.
What he probably didn’t know is just [...]
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The anatomy of a noodle soup
It is difficult to talk about Asian cuisine without touching on the subject of noodle soup. Noodle soup is found across Asian cuisines from our own La Paz batchoy to the Indonesian (also Malaysian and Singaporean) soto ayam to the Japanese ramen and udon to the Korean janchi guksu to the Singaporean laksa to the [...]
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Rainy April Afternoon Forest Fruits Tea and VCO French Fries
I woke up this morning thinking I’d do machine-washing and the batch would be dry by late afternoon with the summer sun out; then I’d write this post in the kitchen beside my drip-drying laundry just in case it showers again. It has rained, and even thundered, for two days running now and just after [...]
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Seaweeds or jellyfish?
They were being sold at the SM Hypermarket as seaweeds but most people say they are shredded jellyfish. They’re a light golden brown, slippery and what we often find in the mixed appetizer platter in Chinese restaurants. You can also buy them in vacuum packed pouches — we did this once but the jellyfish turned [...]
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