Adobong Atay ng Manok (Chicken Liver Adobo)

My wife made it a point of purchasing a tub of chicken liver every week for the past few months and she'd cook it adobo-style.  I obviously wondered what's up with that, and she said it's good for the baby (we were on the family way, and she's just given birth last Tuesday).  I decided to look around for some answers if chicken liver does indeed have health benefits and I came up with a list from Healthmad:

How to cook hard-boiled eggs

Making the chicken macaroni soup made me wonder if I have shared my method of boiling eggs.  It turns out I have not, so here it is!

Boiling eggs may look easy, but how do you know when it's already cooked when it's in the shell?  I have learned early on (in grade school in fact as part of a puzzle) that if you'd like to know if the egg is cooked or not, place it on a flat surface and spin it.  If it spins fast, then you're looking at a hard-boiled egg.  It is wobbles about, then it's uncooked.  It's the cooking that's more of a puzzle, actually.

Vote for Orchid Paulmeier in Food Network Star contest

Orchid Paulmeier, 38 (Bluffton, S.C.), a first-generation American from a Filipino background, started her culinary career as an ice cream scooper in high school, and only went up from there. She’s worked as a general manager, head trainer and personal chef and now owns One Hot Mama’s restaurant in Hilton Head Island, S.C. This outspoken mother of three prides herself on her Southern barbecue and is well-known locally for her wings and ribs.

-from her bio in the Food Network website

Picadillo (Giniling) Recipe

I have a hilarious story about this dish.  We cooked Beef Giniling a couple of weekends ago because we had friends coming over.  And as is the custom here in New Zealand, visitors "bring a plate", meaning they cook or buy something to bring along for their share of the meal.  We were surprised that one of our guests brought a dish similar to ours, but they called it Picadillo.  So we then had our dinner and ate some of our Giniling and their Picadillo thinking that we were eating different dishes that tasted similar with each other.

To scrub or not to scrub: that is the potato question

Potatoes are a mainstay in our cupboard because these are very versatile veggies.  It can be as simple as being fried with eggs for breakfast, or it can be used in more elaborate dishes such as adobo, giniling, afritada, mechado, and loads more!

Tapa Boy: Filipino food on Filipino Time

I just came across this in the internet and thought how cool it is for LA to have a Filipino breakfast food truck!

Reminds me of lunches in Makati where there are strategically-parked food jeepneys which offer fast, cheap, and yummy lunch and merienda (snack) fair.  You have to stand by the jeep while eating your lunch, but that doesn't faze people from lining up.  Aside from being loads cheaper than the nearby restaurants and fast food shops, they give variety to an otherwise boring lunch.  Besides, with only an hour to spare for lunch, we'd rather be able to grab a quick bite, then have a siesta afterwards, something you cannot do in fastfood shops where falling in line takes as long at eating your meal.

Dinengdeng

This is actually the third recipe already that I am featuring for Dinengdeng, that uniquely Filipino dish of vegetable goodness simmered in fish sauce, reminiscent of the simple life in the province where vegetables were grown in the backyard and the kitchen has a clay jar where fish sauce is kept cool from the hot and humid air.

Happiness is...

... a cold bottle of San Mig Light...