An hour after I pick up six coffee buns from Roti Mum, I get into the car and head on home. Somewhere between Boni and Guadalupe, a pleasant coffee aroma begins to permeate inside the car. Initially puzzled, I laugh when I remember that I have coffee buns sitting in the back seat. So concentrated is the essence of coffee in these...
read moreWhenever I interview café owners, they always tell me how large the market is for sugar free desserts. And me, the sugar-full fiend, can’t help but agree. I’d be blind not to see how sugar free everything has pervaded supermarket shelves and restaurant menus; even my favorite home bakers have a sugar free item or...
read moreThere is a Thai phrase that Thai chefs and food critics use to describe Thai food: “rót châat.” It’s actually shortened from the original phrase that (literally) means, “tastes original, spicy hot.” A highly complimentary term used to describe only Thai cuisine, it emphasizes the focus on...
read moreI’ve just finished reading “Memories of Philippine Kitchens” by Amy Besa and Romy Dorotan (Stewart, Tabori and Chang, 2006); as well as “Philippine Markets” a project of the Centro Escolar University (CEU, 2004). Both are coffee table books, large, lavish volumes with luscious photos and thick,...
read moreOne of my bad baking habits is that I can never leave a good recipe alone. Take brownies, for instance. I have one fail-safe, goof proof, satisfaction guaranteed recipe, but when I start craving for brownies, I always try a new one from among the 80 waiting on my to-try list. Then, when I start moaning and groaning to my Bin about...
read moreDesigned by Elegant Themes | Powered by Wordpress
Recent Comments