Longganisa Bolognese Recipe: A Filipino Take On the Meat Sauce Pasta

Everyone should have a good back-pocket bolognese recipe. It’s easy to make yet extremely satisfying, and it’s also very forgiving. The customary way of making it involves stuff like celery, wine, and pancetta. But you can also whip up a version that uses regular aromatics, bouillon cube-based stock, and other ingredients in your pantry. There… Continue reading Longganisa Bolognese Recipe: A Filipino Take On the Meat Sauce Pasta

Mamou Lorenzo Truffle Cream Pasta: For Those Who’ve Asked for It

We are not surprised why a lot of readers requested Mamou Lorenzo Truffle Cream pasta hack. Mamou has built itself a long-standing reputation for consistently serving great food that delivers with integrity. It’s one of the safer dining destinations that hardly disappoints—save for the consistently inconsistent slab of steak. But apart from that, it’s all… Continue reading Mamou Lorenzo Truffle Cream Pasta: For Those Who’ve Asked for It

Chili Fried Fish Tacos Recipe: A Different Take On Singaporean Chili Crab

We know that chili crab has to have crab. It’s literally in the name. But since making our chili crab sauce recipe, we realized something. The rich, gloopy gravy—which is really the star of the Singaporean dish—doesn’t have to be boxed in crustacean territory. You can use it with other things; case in point: these… Continue reading Chili Fried Fish Tacos Recipe: A Different Take On Singaporean Chili Crab

Chili Crab Sauce Recipe: Everything but the Mud Crab

Singaporean chili crab has become such an iconic dish that it’s hard to believe that the original recipe was just a combo of bottled chili and tomato sauces. What we know as chili crab today is more multi-dimensional, though. The current recipe customarily contains sambal, aromatics, tomato sauce, and scrambled eggs. And it was tweaked… Continue reading Chili Crab Sauce Recipe: Everything but the Mud Crab

Yema Teren-Teren Recipe: Our Take on the Ilonggo Bread

One of our senior editor’s favorite things to bring back from her hometown of Iloilo is teren-teren. It’s a local bread made up of four to six connected pieces (resembling a train, hence the name), filled with a sweet butter and sugar mixture. It’s simple yet delicious, so we decided to make some ourselves; except we’re… Continue reading Yema Teren-Teren Recipe: Our Take on the Ilonggo Bread

Crispy Beef Recipe: How to Make It like Panda Express’ Beijing Beef

This is probably an exaggeration, but crispy beef is a feat of engineering—thin strips of beef that remain crispy even while smothered in sauce. It leaves a lot of questions to the average eater. But we’ve figured out the science behind this Chinese takeout staple. And the good news is that it’s actually very simple;… Continue reading Crispy Beef Recipe: How to Make It like Panda Express’ Beijing Beef

Basic Tempura Batter Recipe: A Foolproof Way to Get It Light and Crispy Every Time

Tempura is a very simple dish. Technically, it’s fried food; so like every other fried food, it’s battered then cooked in hot oil. But there’s a science behind tempura that sets it apart—and the secret is in the batter. This basic tempura batter recipe is a foolproof way to achieve the signature lightness and crispiness… Continue reading Basic Tempura Batter Recipe: A Foolproof Way to Get It Light and Crispy Every Time

Best Shrimp Tempura Recipe: How to Make Japanese-Style Ebi Tempura

You’ll find shrimp tempura in almost any Japanese restaurant in the Metro. But they don’t always feel or taste the same across the board. Moreso, not a lot stay true to the traditional Japanese dish. And this is because people commonly mistake it as run-of-the-mill battered and fried seafood. But ebi no tempura (or ebi ten)… Continue reading Best Shrimp Tempura Recipe: How to Make Japanese-Style Ebi Tempura

Kare-Kare Pan Recipe: Leftover Kare-Kare in Deep-Fried Bread

Kare pan, or Japanese curry bread, is a star as far as savory pastries go. It’s a popular hand-held treat that’s similar to pork buns or siopao; the difference is that the dough is filled with Japanese curry, rolled in Panko bread crumbs, then deep-fried. The result is a pastry that’s crunchy on the outside,… Continue reading Kare-Kare Pan Recipe: Leftover Kare-Kare in Deep-Fried Bread

Stock Guide: How to Make Vegetable, Chicken, And Beef Stock

Using stock is an easy way to level up a simple dish. Sure, most savory dishes that require liquid say that you can use water. But using stock instead brings a deeper, heartier, and richer element. It’s a great way to infuse flavor without adding fat or oil. Beyond soup, you can use it when… Continue reading Stock Guide: How to Make Vegetable, Chicken, And Beef Stock