It's all about food

[Recipe] Kikiam cravings

2026-10-09T14:29:37.010+08:00

I have been craving kikiam for a while now, and sadly I couldn't find it anywhere in my hometown of Iloilo City. I mean the meaty logs wrapped in bean curd skin, sold steamed and frozen, then fried until crispy just before serving, and paired with that sweet, tangy sauce. I know they are quite common in Binondo and in some markets in Metro Manila, where I spent most of my childhood. I do believe that Iloilo has a significant Filipino-Chinese community also, so I am curious why I do not see it in the supermarkets here (maybe in the big central and district markets, but I have yet to check those).

What I see in the groceries are those extruded fishcakes that are sold by fishball vendors that they also call kikiam.

I bought beancurd or tofu skin online and was able to do a passable kikiam from scratch. I took a lot of liberties, like substituting imitation crab for the fresh shrimp and omitting the singkamas in the recipe, but I'd definitely make this again with the full ingredient list on hand. Overall, I think I have done a good job, with the possible exception of my ill-advised decision to blend in 10 pcs of siling labuyo in my homemade sauce (I have plenty of them in the garden right now), making the sauce way too spicy for my liking.

The final logs were not as big, but that is limited by the size of the bean curd sheets that I have bought.

Ingredients

- Ground pork: half kilo

- Shrimp: 1/2 cup, peeled, deveined, and minced (I wasn't able to buy fresh shrimp, so I substituted it with imitation crab sticks, shredded)

- Singkamas (optional): 1/2 cup, grated and squeezed dry (I'd also try using water chestnuts for the crunchy texture)

- Carrot: 1/2 cup, grated

- Onion: 1 medium white onion, diced

- Shiitake mushrooms (optional): 2-3 pieces, rehydrated and chopped

- Spring onions: 1/4 cup, chopped

- Chinese cooking wine: 2 tablespoons

- Soy sauce: 2 tablespoons

- Oyster sauce: 2 tablespoons

- Brown Sugar: 1 tablespoon

- Sesame oil: 1 tablespoon

- Ground black pepper: 1/2 teaspoon

- Cornstarch: 4 tablespoons

- Chinese five-spice powder: 1 teaspoon

- Ginisa Mix: 1 packet (8 grams)

- Egg: 1 large

Note: If you have a food processor, then I suggest pulsing the cut-up carrots, onions, and spring onions in one go to save prep time.

Instructions

1. Mix the Filling

- Combine the ground pork, minced shrimp, singkamas, carrots, onion, mushrooms, and spring onions in a large mixing bowl.

- Add the soy sauce, oyster sauce, Chinese cooking wine, brown sugar, sesame oil, five-spice powder, black pepper, egg, ginisa mix, and cornstarch.

- Mix everything thoroughly with your hands until well combined and sticky.

2. Wrap the Rolls

- Lay a damp bean curd sheet on a clean, dry surface.

- Place a portion of the meat mixture along one edge of the sheet, shaping it into a log.

- Roll the sheet tightly over the filling, tuck the sides inward, and continue rolling into a tight cylinder.

- Brush the edge with the cornstarch slurry mix (1:1 cornstarch to water ratio) to seal the seam. Repeat with the remaining mixture.

3. Steam the Kikiam

- Arrange the wrapped logs in a steamer basket. Make sure they do not touch to prevent sticking.

- Steam over medium heat for 20 minutes until the meat is fully cooked through.

- Remove from the steamer and let them cool completely.

- These can be stored in the freezer for up to 3 months and can be thawed later for the next step. If you are going to stack them when storing, place a parchment paper in between the layers to avoid them from fusing into one frozen lump.

4. Fry or Air-fry

- You can choose to cut the cooled (or thawed if coming from the freezer) kikiam logs into desired serving lengths (about 2 to 3 inches).

- Heat oil in a pan over medium heat.

- Pan-fry or deep-fry the pieces for 2 to 3 minutes per side until the bean curd skin turns golden brown and crispy.

- Alternatively, you can spritz them with oil and air-fry at 400 degF for 12 minutes on a rack for adequate hot air circulation.

- Drain on paper towels and serve warm with sweet chili or homemade dipping sauce.

5. Prepare the Dipping Sauce

Ingredients

- Water: 2 cups

- Brown sugar: 3/4 cup (adjust to taste)

- Soy sauce: 4 tablespoons

- Oyster Sauce: 4 tablespoons

- Cornstarch: 2 tablespoons (dissolve first in the water to form a slurry)

- Cane Vinegar: 1 tablespoon

- Garlic: 4 cloves, minced

- Onion: 1 small, finely chopped or minced

- Siling labuyo: Chopped (optional, for heat)

- Salt and pepper: To taste

Combine ingredients then simmer until the sauce thickens.

Chicken and Pork Adobo Flakes (meal prep)

2026-08-20T16:07:09.670+08:00

I don't think I need to post yet another adobo recipe in this site (I can think of at least 2 adobo recipes that I have already posted previously), but what I would like to point out is that adobo is one of those recipes that lends well with meal planning and food prep (i.e. cooking a huge batch and freezing single portions into blocks for later reheating without losing any flavor or impacting texture). Turning it into adobo flakes is trivial and is just a matter of shredding everything with a fork in each hand and placing the shredded meat back into the simmering adobo sauce to further intensify the flavors. I personally like my adobo flakes fried to a crisp, and you can easily achieve that final step when you are thawing out and reheating the individual portions.

I have decided to make half and half pork and chicken adobo, adding up to a kilo. I'd suggest not to shy away from fatty cuts for the pork since the chicken part tends to be on the leaner side. For this particular batch, I refrained from adding as much soy sauce as I would normally and opted to go for that lighter adobo instead. For vinegar, I used tuba vinegar (coconut toddy vinegar) for that signature intensely sour tang. For the soy sauce, I just used a tablespoon of Knorr Liquid Seasoning and just rounded out the flavor with fish sauce to even out the sourness with the salty punch.

I kept the garlic cloves whole and just mashed them later during cooking. I have also added some annatto powder, so when the fat renders out during cooking, most of the fat-soluble flavor and pigment compounds present in annatto which are fat-soluble will result in a flavorful, red-orange colored adobo oil, which is great when mixed with freshly cooked rice.

An interesting culinary linguistic trivia: there is a term in Filipino called "iniga" which means to braise meat until the fat renders out and then fry the meat in its own rendered fat. There isn't any single English word equivalent I can think of, but this concept is quite common in Filipino cooking (examples are when cooking longanisa, tocino, and inigang adobo, just to name a few).

To achieve the extreme crunch of individual strands, you can fry in oil or air-fry while tossing or shaking the basket occasionally, so the strands get maximum exposure to the hot air.

[Recipe] Crispy Eggplant Wedges

2026-08-20T14:49:27.856+08:00

I have finally accomplished the crispy eggplant dish I have always wanted to make. The secret, it would seem, is just using a cornstarch/tapioca starch slurry for the batter and then covering the entire piece in panko before frying.

I have always wanted to recreate the crunchy eggplant appetizer from the restaurant Buto't Balat here in Iloilo. This is my initial attempt at using tapioca- and cornstarch-based batter. I will improve this recipe further in the coming weeks. In the meantime, I declare this attempt a success. As an aside, I will also try to use this batter on tortang talong and see if I can make a crunchy version.

Crispy Fried Eggplant Sticks (Tapioca Batter)

Ingredients

2 medium eggplants (cut into thin wedges)
3/4 cup tapioca starch
1/4 cup cornstarch
1 beaten egg
1 tsp salt
1 tsp baking powder (for aeration)
1 packet ginisa flavor mix or magic sarap
1 Tbsp fish sauce
½ tsp white pepper powder
½ tsp paprika (for color and spice)
1 cup ice-cold water (or cold sparkling water if available)
Oil for deep frying
Panko for coating

Instructions

Prep the eggplant
- Slice into sticks and lightly salt them. Let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Mix the dry batter base
- In a bowl, whisk together cornstarch, tapioca starch, baking powder, salt, and other seasonings.
Add liquid
- Whisk in egg and gradually pour in cold water, whisking until smooth. The batter should be slightly runny but able to coat the back of a spoon.
- Tip: Keep the batter cold; this helps with crispiness.
Coat and fry
- Heat oil to 180 °C (350 °F).
- Dip eggplant sticks into the batter, let excess drip off, coat with panko, then carefully lower into hot oil.
- Fry in batches until golden and crisp, about 3-4 minutes.
- Drain on a wire rack or paper towels.
Serve
- Sprinkle with a little extra salt or seasoning while hot.
- Pair with a dipping sauce like garlic aioli, sweet chili, or soy-vinegar.

Seaweed, tofu, and mushroom soup

2026-08-12T15:58:55.402+08:00

I was gifted by my Tiyay (that's what we call our aunts in our neck of the woods) some seaweed for soup, and I was naturally curious and promptly scoured online to find a suitable recipe to test it out.

I have decided to go for a tonkotsu-based broth and added some brown shimeji mushrooms, rehydrated dried shiitake mushrooms, diced medium-firm tofu, dried seaweed (laver seaweed), and pork shoulder cubes (kasim).

Brown the pork shoulder cubes in vegetable oil. Deglaze the pan with the broth. Simmer with the tofu and mushrooms, adding the seaweed in the last 10 minutes of cooking.

To improve the surface texture of the diced tofu (to create a crust), I have spritzed the tofu with vegetable oil and cooked it in the air fryer at 400 degF for 15 minutes, shaking the basket midway.

I only used about 1/8 of the seaweed pack, and I did not use the flavor pack that came with the seaweed (opting for the tonkotsu broth mix I bought from the supermarket).

[Recipe] Shredded Tapa Food Prep

2026-07-13T19:18:35.970+08:00

Shredded beef tapa.

I’m still very much deep into my food prep craze, and this shredded beef tapa has become one of the main breakfast staples in my rotation. The fact that the beef is pull apart tender and soaked back into the reduced sauce makes this version incredibly flavorful. I’ll admit, I wasn’t always a fan of shredded tapa. I grew up with the classic thin slivers of beef, think breakfast steak, so when I first encountered the shredded style (Rodic’s beef tapa in Quezon City), my initial reaction was: did someone chew on my tapa and spit it out? Over time, though, I’ve learned to appreciate it. It may not look visually appealing on the plate, but it more than makes up for it with tenderness and flavor intensity.

Ingredients

1 Kg Beef cubes
2 medium onions, roughly chopped
1 head garlic, peeled
1/4 cup cane vinegar
1/4 cup soy sauce
2 Tbs calamansi
2 Tbs brown sugar
black pepper and salt (to taste)

Equipment: Pressure cooker

Instructions

1. Marinate

Combine beef cubes with onions, garlic, vinegar, soy sauce, calamansi, brown sugar, salt, and pepper. Cover and refrigerate overnight.

2. Pressure cook

Transfer everything into a pressure cooker. Add enough water to cover the beef. Cook under pressure for 40 minutes.

3. Shred beef

Remove beef pieces and place in a large bowl. Use two forks to shred into fine strands.

4. Reduce sauce

Simmer the remaining liquid in the pot until reduced by half. Adjust seasoning with soy sauce and black pepper.

5. Combine

Return shredded beef to the reduced sauce. Simmer briefly to allow the meat to absorb flavor.

6. Portion for prep

Spoon shredded beef with sauce into silicone molds or freezer-safe containers. Freeze for convenient portions.

7. Reheat & serve

To serve, heat a frozen block in a pan with a little oil until warmed through (or until crispy if desired). Pair with garlic fried rice and a sunny-side-up egg for classic tapsilog, garnish with achara and sliced salad tomato.

Shredding the beef after pressure cooking.

[Recipe] Sourdough Milk Bread Recipe

2026-07-07T15:39:44.543+08:00

I was down to my last few slices of store-bought Japanese style milk bread when I thought why was I not making my own. It shouldn't be that hard, right? Afterall I have been making sourdough loaves for a while now although I have been doing a shortcut version by fully utilizing my bread machine.

The challenge was to make a fluffy Japanese style milk bread using sourdough starter discard and powdered milk (which I have plenty of since I use it all the time for my overnight oats) as key ingredients and incorporating Tangzhong paste in the dough for improved texture.

The leavening capabilities of just the sourdough starter might not be fast enough so I opted to make use of commercial instant yeast to supplement the leavening step. No prior preparation or feeding of the sourdough starter is required and in fact I have used sourdough starter discard straight from the refrigerator for this recipe. The starter/discard gives this recipe a hint of tangy flavor.

Do note that the egg, starter, and Tangzhong adds to the total hydration. If you are going to use liquid milk you should adjust the water accordingly. We are aiming for ~70 to 80% hydration.

Hybrid Sourdough Milk Bread Recipe

The Ingredients

Component	Ingredient	Quantity	Notes
Tangzhong	Bread Flour	25g	Cooked separately into a paste then thoroughly cooled
	Water	125g
The Flavor Boost	Sourdough Starter	100g	Unfed discard or active starter (purely for flavor only)
Main Dough	Bread Flour	370g
	Milk Powder	35g	Full-cream milk powder works best
	Instant Dry Yeast	7g	One standard packet
	Sugar	65g
	Fine Sea Salt	7g
	Egg	1 large	Approx. 50g, room temperature
	Water	85g	Lukewarm
	Unsalted Butter	50g	Softened to room temperature

The Process

Prepare the Tangzhong
10 minutes
Whisk 25g flour and 125g water in a small saucepan over medium-low heat. Stir constantly until it thickens into a smooth, paste-like pudding. Remove from heat and let it cool to room temperature.

If you are doing this manually, then this is the proper procedure to follow. Otherwise, if you are using a bread machine, then just dump the ingredients in the basket following these guidelines: liquids at the bottom, dry ingredients in the middle, and yeast last on top to prevent premature yeast activation and ensure proper mixing. This layering keeps yeast dry until kneading begins, avoids clumping, and guarantees a consistent rise.

Mix the Dough Base
15 minutes
In your stand mixer bowl, combine the cooled Tangzhong, sourdough starter, bread flour, milk powder, instant yeast, sugar, salt, egg, and water. Mix on low speed using the dough hook until a rough dough forms, then increase to medium speed for about 5 minutes until it becomes elastic.
Incorporate the Butter
10 minutes
With the mixer on medium-low, add the softened butter one tablespoon at a time, letting each piece blend in before adding the next. Once all the butter is in, knead on medium speed for 7 to 10 minutes. The dough should be smooth, glossy, and pass the windowpane test.
First Rise (Bulk)
1 to 1.5 hours
Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature. Because of the instant yeast, it will rise quickly. Wait until it doubles in size, which should take roughly 60 to 90 minutes.
Shape and Final Proof
1 to 1.5 hours
Divide the dough into three equal pieces. Shape each piece into a smooth ball and let them rest for 10 minutes. Roll each ball into an oval, fold the sides inward like a letter, and roll it tightly into a cylinder. Place the three cylinders side-by-side in a greased 8.5 x 4.5 inch loaf pan. Cover and let rise until the dough crowns about 1 inch over the rim of the pan.
Bake
30 to 35 minutes
Preheat your oven to 175°C (350°F). Brush the top gently with an egg wash (one egg beaten with a tablespoon of water or milk). Bake for 30 to 35 minutes until the crust is a deep golden brown and the internal temperature reaches 88-93°C (190-200°F). Cool on a wire rack before slicing.

The bread turned out great on a generic bread maker machine with all of the ingredients dumped right in at the start. Only the tangzhong needed some prior preparation. It turned out light and fluffy with a good crumb structure. It may be a tad bit too sweet for some people but I found it just right for both savory and sweet sandwiches. I just wish I had an automated loaf slicer to be able to make consistent cuts.

[Recipe] Orange Butter Muffins (with coconut sap sugar)

2026-05-10T15:30:00.000+08:00

Today carries double significance: it’s Mother’s Day and my late father’s birthday. In our family, treasured recipes have always marked special occasions, but this Orange Cake feels like the one that best represents both of my parents. My mother first taught me to bake, yet in later years, my father lovingly took over the kitchen duties. Together, they would prepare this cake for birthdays and church potlucks, a tradition that wrapped celebration in warmth and memory.

I’ve tweaked the recipe slightly, choosing coconut sap sugar instead of refined sugar. In past experiments with sugar substitutes, the texture of my cakes always felt a little “off.” This time, though, the result was wonderful; the subtle caramel undertone of coconut sap sugar pairs beautifully with the bright citrus notes of orange. It’s a flavor that feels both nostalgic and new, a tribute to the lessons my parents passed down and the joy of continuing to adapt them.

Additional Notes:

- Using butter instead of shortening gives a richer flavor and softer crumb.

- Coconut sap sugar adds a caramel undertone, pairing beautifully with orange.

- For extra brightness, drizzle with a simple glaze (powdered sugar + orange juice).

- These mini muffins are best enjoyed fresh, but can be stored in an airtight container for 2-3 days.

Orange Butter Muffins. The coconut sap sugar gives it a brownish tinge.

Ingredients:

3 cups (360 g)	cake flour
2 pcs	eggs, room temperature
3 tsp	baking powder
1 tsp	salt
1/2 tsp	baking soda
2/3 cup (151 g)	shortening or butter
1 cup (200 g)	coconut sap sugar
1 cup	orange soda
1/2 cup	milk
2 tsp	orange extract (or vanilla)
1 tbsp	orange zest (optional)

Prep 15 min
Cook 20 min
Serves 18 mini muffins

Instructions

Cream butter and sugar. Beat the butter (or shortening) with coconut sugar until light and fluffy.
Add eggs and flavoring. Mix in eggs one at a time, then add orange extract and zest if using.
Prepare dry mix. Sift together cake flour, baking powder, baking soda, and salt.
Combine wet and dry. Alternately add dry ingredients with orange soda and milk, beginning with soda and ending with milk. Mix gently until just combined.
Fill molds. Scoop batter into greased silicone muffin molds or lined cups, filling about 2/3 full.
Bake. Airfry at 330°F (166°C) for 20 minutes (350°F or 177°C for traditional convection ovens), or until golden and a toothpick comes out clean.
Cool. Let muffins cool slightly before removing from molds. Serve warm or at room temperature.

They all looked lopsided, but they did have a great rise in the oven

Nutritional Information:

Serving Size: 1 muffin

Calories: 191

Total Fat: 7.5 g

Saturated Fat: 4.4 g

Trans Fat: 0 g

Polyunsaturated Fat: 0.4 g

Monounsaturated Fat: 2 g

Cholesterol: 41.3 mg

Sodium: 314.3 mg

Total Carbohydrates: 27 g

Dietary Fiber: 0 g

Sugar: 11.5 g

Protein: 4 g

[Recipe] Tortang Inadobong Talong na may Giniling

2026-05-07T17:10:00.006+08:00

Tortang Inadobong Talong na may Giniling

A friend of mine shared this recipe with me recently. He is living in a condo with an induction hob in the kitchen, and there is no way to roast eggplants for a traditional tortang talong. I remember our kasambahay used to boil the eggplants before mashing them, but I'm definitely not a big fan of that.

His solution is to stew the eggplants first, adobo-style. The rest of the recipe is just like making a regular tortang giniling.

There’s something deeply comforting about Filipino home cooking. The kind that fills the kitchen with the aroma of sautéed onions, browning beef, and the unmistakably mouth-watering scent of adobo wafting in the kitchen. Tortang Indobong Talong na may Giniling is one of those dishes that feels familiar and comforting, and yet with an inventive twist. It’s the kind of recipe born from practicality: stretching ground beef with vegetables and binding it all together with eggs. The ingredients may be simple, but the end result is something comforting and satisfying. I love smothering it with banana ketchup over a mound of freshly cooked rice. It's the kind of simple pleasure that makes you pause and savor every bite.

Tortang Inadobong Talong na may Giniling

Ingredients:

Ingredient Amount / Prep Notes
Ground beef ½ kg
Eggplants 2 medium, cut into ½‑inch segments then quartered
Onions 2 medium, diced
Eggs 3, lightly beaten
Oyster sauce 1 Tbsp
Fish sauce 1 Tbsp
Vinegar 1 Tbsp
Soy sauce ½ Tbsp
Water 250 ml
Salt and pepper To taste
Cooking oil 2 Tbsp. For sautéing and frying

Ingredient	Amount / Prep Notes
Ground beef	½ kg
Eggplants	2 medium, cut into ½‑inch segments then quartered
Onions	2 medium, diced
Eggs	3, lightly beaten
Oyster sauce	1 Tbsp
Fish sauce	1 Tbsp
Vinegar	1 Tbsp
Soy sauce	½ Tbsp
Water	250 ml
Salt and pepper	To taste
Cooking oil	2 Tbsp. For sautéing and frying

Directions:

Caramelize onions: Heat 2 Tbsp oil in a pan over medium heat. Sauté diced onions until golden and caramelized.
Cook beef: Add ground beef to the pan. Stir and cook until browned and the fat is rendered.
Add eggplants and seasonings: Stir in eggplant pieces along with oyster sauce, fish sauce, vinegar, and soy sauce.
Stew gently: Pour in 250 ml of water. Lower heat and simmer, stirring occasionally, until the liquid reduces completely and the eggplant turns soft and mushy.
Whisk eggs: In a separate bowl, whisk eggs until smooth.
Combine mixture: Mix stewed beef-eggplant with whisked eggs. Season with salt and pepper. Fry a small test portion to adjust seasoning if needed.
Pan-fry patties: Scoop portions of the mixture into a lightly oiled pan. Fry until golden brown on one side, then carefully flip to cook the other side. Patties will be loose but should hold together.
Serve: Transfer to a plate and serve hot with rice and your favorite condiment (banana ketchup all the way!).

Going Gaga Over Food Prep

2026-04-21T20:07:00.001+08:00

Pre-portioned giniling na karne na may alugbati.

It’s all the rage on social media these days - or maybe that’s just my personal algorithm. Food prep videos have been flooding platforms like YouTube and TikTok, and at the center of it all are these very handy silicone freezer molds. These molds come in a variety of sizes, are both freezer- and oven-safe, and can even be used for baking. Intrigued, I ordered a set of containers through Lazada and started experimenting.

The appeal was obvious for me: being a diabetic struggling with portion control, I see it as a perfect solution for having tight control over my eating habits. Pre-portioned cubes of ready-to-use ingredients or meals that save time, reduce waste, and make cooking less stressful. Once my molds were delivered, I dove right in.

Here are the dishes that I have tried making so far:

Ginisang Mungo - A dish I enjoy occasionally but not every day, making it perfect for prepping in advance.
Soupy Dishes - Giniling na karne with kamatis and alugbati freezes well in cubes.
Pasta Sauce - Especially those that require long simmering, freezing saves hours of prep.
Lugaw - Odd at first glance, but surprisingly practical. A tip I learned: freeze damp rice overnight. It breaks down faster when cooked, making lugaw or champorado quicker to prepare.
Pansit Molo - Once the dumplings are made (the hardest part), freeze them in between wax paper layers. Pair with instant broth or homemade chicken stock for a quick meal.
Curries - Best when stewed for hours, so cooking in bulk and freezing makes sense.
Chili Con Carne - Perfect for late-night nacho cravings.
Tripe Strips - Pressure-cooked tripe can be frozen for quick Kare-kare or as a topping for goto.

Pasta meat sauce

Ginisang munggo with sitaw at kalabasa.

Not everything needs to be a finished meal; many components can be frozen for later use:

Caramelized onions (make a big batch)
Compound butter
Shredded chicken with broth (great for soups)
Pureed fruit (especially seasonal or short-lived varieties)
Chopped spring onions with sesame oil, frozen into cubes
Homemade chili garlic oil

Food prep requires diligence. Labeling and dating are essential; guessing by smell doesn’t always work. Freezer space is another consideration; luckily, I have a separate upright freezer alongside my refrigerator, which makes this workflow manageable.

If you’re into silicone molds like I am, chances are you’ll also appreciate vacuum sealers and Ziplock-style freezer bags. Together, these tools expand your options for preserving food efficiently and creatively.

Food prep isn’t just about convenience; it’s about taking charge of your health, about reclaiming time, reducing stress, and opening up creative possibilities in the kitchen. With silicone molds, a bit of organization, and some freezer space, you can go gaga over food prep too.

[HowTo] Pork Belly Roll with Crackling Skin Cooked in an Airfryer Oven with Rotisserie Function

2025-12-29T16:08:00.000+08:00

I've always wanted to try making one of those pork belly rolls with the bubbly crackling and the flavorful interior. I have successfully made lechon kawali and crispy pata in my trusty air fryer oven. Although deep-frying the skin produces the best crackling, I am really averse to the idea of deep-frying. Dealing with hot oil splattering everywhere scares me, and the amount of oil required seems excessive.

Pork Belly Roast. I swear that piece of crackling skin fell into my mouth by accident.

For Christmas, I decided to buy one of those pre-marinated rolled-up pork bellies from the supermarket, all neatly trussed with butcher's twine. Inside is a bunched-up stalk of lemongrass, and I could clearly see some spices on the inside. The only other thing I did to prepare this meat before cooking is to poke holes in the skin using a knife, patting the surface dry, and then brushing the skin with a mixture of vinegar and some patis (yes, that's fish sauce).

I get great results when I cook the pork belly in two steps:

The first stage is at 150 °C (~300 °F) for 2 hours with the rotisserie turned on for a nice, even cook. The time will depend on a lot of factors, from the thickness of the meat to the overall weight of the meat. Aim for an internal temperature of 74 °C (~165 °F).

The second stage is for the crispy crackling skin. Increase the cooking temperature to 204 °C (~400 °F) for 20 to 30 minutes with the rotisserie function turned on. Start checking at the 20th minute mark to check for the desired doneness.

Dipping sauce is just a simple mixture of chopped onions, chopped up siling labuyo, soy sauce, vinegar, and freshly squeezed calamansi.

I think mine turned out quite well. Are there other steps I have missed to further improve this dish?

Pork Belly Roast inside the Airfryer

[Howto] Filipino-style Fiesta Glazed Ham

2025-12-16T16:07:00.003+08:00

A slice of the finished ham. I should probably tweak the cooking time as it turned out a bit on the tough side and a bit dry.

I've always wanted to make my own ham. I have tried making my own bacon before with good results. I was a little intimidated by the threat of botulism, so I never really pursued it until now. It's Christmas Season, and Christmas and New Year's Eve feasts are just around the corner. There should be sufficient time to make your very own home-made ham in time for the holidays. Since I am not that familiar with the whole process, I decided to make a couple of test batches first. A more traditional pineapple-flavored Fiesta Ham, and a more unconventional peach syrup-infused ham. The entire thing consisted of several steps:

Curing the meat (wet method)
Marinating and Pre-cooking (sous-vide)
Smoking (using a cold smoker)
Glaze and finish

Curing the Meat

For the curing rub, you will need:

2 kg Pork ham (pigue), cut into halves
250 g rock salt
200 g brown sugar
5 g Prague salt #1 (check proper curing salt ratio - use 2.5 grams curing salt per Kg of meat)
10 g Black pepper
5 g Paprika
5 g Allspice
Equipment: Mixing bowl, tongs, food prep gloves, vacuum sealer, and a vacuum bag big enough to fit one of the pork halves

I have bought 2 pieces of pork pigue (the butt), around 1.2 Kg each (I had 1 big piece cut into 2) in the supermarket, and decided on making 2 different versions. I have also bought a brine injector just in case. A brine injector is not strictly necessary for curing, but it becomes highly beneficial for cuts over 2-3 kg, especially when uniform penetration and faster curing are desired.

Wash the pork and pat it dry. Remove the skin if present and score the fat side of the meat.

Mix all the ingredients of the rub and rub it all over the pork. Making sure that the rub goes into every nook and cranny.

Vacuum seal each of the halves. You can also use Ziploc bags in a pinch. Place in the refrigerator to cure for a week. Turning the packs once a day. The salt and sugar in the rub will eventually draw the moisture out of the meat, so you will observe more and more liquid as time passes by.

Vacuum sealed during curing phase.

You can also use a big freezer Ziplock bag.

Marinating and Pre-cooking (sous-vide)

After a week of curing, thoroughly rinse the meat. Mix up the ingredients below to make the marinade.

- Pineapple heavy syrup (from tinned pineapple chunks) or Peach heavy syrup (from tinned peaches): 1 cup (240 ml)

- Brown sugar: 1/2 cup packed (120 ml)

- Soy sauce (Umami): 2 tablespoons (30 ml)

- Calamansi extract (Acid): 2 tablespoons (30 ml)

- Black pepper (Warmth): 1 teaspoon, freshly ground

- Chili flakes (Spice, optional): 1/4 teaspoon or to taste

- Adjustments:

- Sweeter profile: Add 1–2 tbsp brown sugar.

- Brighter profile: Increase acid by 1 tbsp.

- Savory balance: Add 1 tsp fish sauce (a tiny amount goes a long way).

- Equipment: Vacuum sealer, high-heat-safe vacuum bags, sous vide circulator, large pot/tub

It can be difficult to vacuum-seal marinated meats. Either use a wet/dry vacuum sealer machine or prepare the marinade beforehand so you have time to freeze the liquid before sealing it together with the meat.

Sous-vide at 64 °C for 18 hours.

Sous-vide notes:

Target temperature: 62–65°C.

62–63°C: Juicier, gentle texture.
64–65°C: Slightly firmer, classic ham bite.
Time: 18–24 hours for a 2 kg cured whole muscle.
18 hours: Tender, sliceable.
24 hours: Deeper infusion, slightly softer fibers.

Submerge the packs immediately in an ice bath to quickly lower the hams' temperature.

Smoking (cold)

You will need:

Cold smoker
Wood chips (something that imparts a light smoky finish, I used Japanese Sakura wood chips)

Open the vacuum bags, taking care to set aside the marinade (this will be used for glazing later). Pat dry with paper towels and place in a wire rack. In my case, everything fitted inside my large mixing bowl, so I just covered the top with cling film to make a seal. Smoke for 30 to 45 minutes.

At this point, you can re-vacuum seal and store it in the freezer, or proceed to the next step if you are serving it right away.

The test portions were probably too thin so the final result was too dry.

Glaze and finish

1. Make glaze (pan reduction):

- Base: Reserved bag juices (make sure it is from the same fruit marinade).

- Balance: 1–2 tsp acid; pinch of salt if needed.

- Reduce: Simmer to syrupy, 3–8 minutes.

2. Glaze application:

- Brush: Coat ham lightly.

- Caramelize:

- Air Fryer: 200–220°C for 8–12 minutes, basting midway.

- Torch: Controlled passes until glossy, basting once.

3. Final rest: 10–15 minutes before slicing to set the glaze.

[Review] Libertad: Cafe + Restaurant - Aesthetic Charm with a Culinary Identity Crisis?

2025-12-12T17:19:00.000+08:00

3 of my friends, including myself, have birthdays this month (December), so we thought we'd jointly celebrate by having coffee and cake somewhere. After some deliberations, we decided to go to Libertad: Cafe + Restaurant.

I had to look it up online. I have been here in Iloilo full-time for over 3 years, and I have gone to the Plaza Libertad numerous times to go to the City Hall. I have never heard of the existence of this cafe. I looked at photos online, and it looked a bit fancy, definitely not a hole-in-the-wall type of kanto kapehan. I could swear these new cafes are sprouting overnight like mushrooms.

It is located just across the Iloilo City Hall and is marked with an A-frame sign in the pavement advertising their coffee + pandesal deal for only 55 pesos. A tasteful sign proudly displays their name and logo on the side of the building. Inside is a spacious cafe with seating both on the ground floor and on a mezzanine level where the function rooms are located. The initial view of the space right after entering the cafe is impressive; your eye is immediately drawn to the cake display case right in front, and you take in the staircase going up and the high ceiling with chandeliers.

We picked a spot on the upper floor, and I first ordered an iced latte since 2 of my friends were running late. When they arrived, they ordered a couple of pizzas and a pasta dish for sharing.

The pizzas were good if a little pricey. The serving size of the pasta was a bit small for the price (a small plate for PhP 350.

Since it was a birthday celebration after all, I decided to buy several slices of cake to share. Something like a sampler of what they have to offer. I got ube, chocolate, a cake with a leche flan as a top layer, and 2 others that I could not remember at the top of my head.

The flavors are definitely there, but I can say that all of the cakes we ate that day were really dry!

I know it is not the cafe's fault, but during our stay, the power went out after about 20 minutes of being seated. The second-floor area was nice and cool at the start, only to become like an oven after the power outage persisted. They have a generator, but it was only powerful enough to turn the lights back on.

Overall, I have very mixed feelings about this place. I love the aesthetics, and the location is at the very heart of the city. However, I am sensing a bit of an identity crisis when it comes to the offerings. I get that distinct feeling that they are trying to hit different market demographics all at the same time. On one hand, you have a posh-looking cafe offering espresso drinks, pizza, pasta dishes, cakes and pastries, more like a cafe bistro type of establishment, and on the other, you have a lutong bahay/ turo turo karinderya style of counter, complete with budget meals offering. You get the jarring contrast? Plus, it can cause some confusion. When your smaller-than-expected plate of 350 peso pasta dish finally arrives at your table, and you wistfully think that maybe you should have gone for the sisig with rice and a bowl of guinataang mongo instead.

Now, I am not saying that offering affordable items on the menu is a bad strategy. All I am saying is that I do not fully understand their restaurant concept, and it can be a little disconcerting to review. I also do not think that just because I couldn't properly categorize something on a particular lane, then it means it is not good. Go ahead and try the restaurant for yourself and tell me what you think.

[HowTo] Homemade Smoked Chili Flakes

2025-12-05T16:09:00.006+08:00

Smoked chili powder from siling haba

Homemade Smoked Chili Flakes

Make a fragrant, smoky chili powder using locally available siling haba (siling pansigang). This version balances clean flavor with controlled heat and safe, shelf-stable storage.

Equipment and ingredients

Chilies: Fresh siling haba (Capsicum annuum), firm and unblemished
Smoking wood chips: Sakura (cherry) and Japanese walnut wood chips, or any mild hardwood
Tools: Paring knife, cutting board, cold smoker, wire rack, air fryer with dehydrator function (or dehydrator/low oven), spice grinder, fine sieve (optional), clean spice jar
Add-ons: Food-safe silica gel packet (moisture absorber)

Prep the chilies

Wash and dry: Rinse chilies thoroughly and pat completely dry.
Cut and de-seed: With a paring knife, make a lengthwise slit on one side and remove most seeds and pith.
Heat control: Leaving more seeds/pith increases spiciness and a slight bitterness; remove more for a cleaner flavor.
Arrange for airflow: Lay chilies in a single layer on a wire rack or perforated tray to expose all sides.

Fresh chilis from the market

Smoke for depth of flavor (cold smoking)

Prepare the smoker: Arrange the chilies in the wire rack to ensure unobstructed airflow on all sides.
Wood balance: Use a mix of Sakura and Japanese walnut chips for a light, sweet smoke; avoid resinous woods.
Smoke time: 30 minutes is a good baseline.
Alternately, you can also hot smoke the chilies, just make sure that you control the temperature so as not to cook the chilies.

Dehydrate to brittleness

Temperature: Set your air fryer’s dehydrator to 50-60°C (122-140°F). If using an oven, use the lowest setting and prop the door slightly open for airflow.
Duration: Dry for ~12 hours, or until chilies feel uniformly brittle and snap cleanly. Faster drying: The slit helps; rotate trays every 3-4 hours for even dehydration.
Confirm dryness: Break one chili. There should be no leathery flex, no inner moisture. If in doubt, continue for 1-2 hours more.

After 12 hours in the dehydrator

Grind and finish

Pulse grind: Use short pulses in a spice grinder until you reach a fine, even powder.
Optional sieve: Pass through a fine sieve to remove flakes or seed fragments for a smooth texture.
Cool before storing: Let powder cool to room temperature to avoid condensation.

Store for longevity

Container: Transfer to a dry, airtight spice jar.
Moisture control: Add a food-safe silica gel packet to prevent caking.
Storage conditions: Keep in a cool, dark place. For peak aroma, use within 3 months.

Notes, tweaks, and troubleshooting

Flavor tuning: Shorter smoke = cleaner chili notes; longer smoke = deeper, darker profile. Heat management: More pith/seeds retained = hotter, slightly more bitter. For balanced heat, remove pith but keep some seeds.
Color preservation: Lower dehydration temps help maintain green-to-olive hues and fresher aromatics.
Yield: Roughly 10–12 grams of powder per 100 grams of fresh chilies, depending on seed removal and dryness.
Cross-contamination: Clean grinder thoroughly if you also grind spices like coffee or cumin—residual aromas travel.
If spiciness is your thing, adapt this recipe using siling labuyo, incorporating the seeds (Capsicum frutescens). Make sure to still do the incision to hasten the dehydration process.

[Recipe] Coconut Sugar Drop Cookies

2025-11-29T15:10:00.005+08:00

Sugar Drop Cookies cooling on a wire rack

This recipe is a lovingly tweaked version of my mother’s classic brown sugar drop cookies. I’ve swapped the vegetable oil for virgin coconut oil (VCO), which lends a gentle coconut aroma, and replaced the brown sugar with coconut sap sugar. The latter not only carries its own subtle coconut flavor but also helps lower the glycemic load compared to traditional brown sugar.

Coconut sugar has a lower glycemic index (GI ~35) compared to regular brown sugar (GI ~70). This means coconut sugar generally causes a slower, smaller rise in blood glucose than brown sugar. That said, these cookies can still raise blood glucose levels, so portion control remains important, especially for those managing diabetes. I should also mention that these ingredients are more costly than those in the original recipe, so if you prefer a more budget-friendly option, my mom’s original recipe is always worth revisiting.

These cookies are woven into our family traditions. Growing up, I remember my mom baking huge batches, the kitchen buzzing with activity. They bake quickly, so as soon as one tray went into the oven, another was ready to come out. Timing was everything: cookies had to be removed right away before they hardened on the sheet, while fresh dough was dropped onto warm trays in a rhythm that felt almost like clockwork. It was truly all-hands-on-deck.

We shared these cookies generously - with friends, classmates, neighbors, and teachers - and they often made an appearance at Christmas potlucks alongside my mom’s famous orange butter cake. For me, they’re more than just cookies; they’re a taste of tradition, family, and the joy of giving.

Ingredients:

1 cup coconut oil

2 cups coconut sap sugar (note that when measuring brown sugar, it must be packed)

3 eggs

3 cups AP flour (sifted)

1/2 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons boiling water (you could make this towards the end of the preparation)

Optional Equipment: Stand Mixer with whisk and paddle attachments

Instructions:

1. Prepare the dry ingredients

- Sift together the flour, fine table salt, and baking soda. Set aside.

2. Mix the wet ingredients

- In a separate mixing bowl, whisk the coconut sugar and virgin coconut oil until well combined.

- If the coconut oil has solidified, gently warm it until liquid before mixing.

- Add the eggs one at a time (unbeaten), whisking thoroughly after each addition.

3. Combine wet and dry

- Switch from the whisk attachment to the paddle attachment of your stand mixer.

- Add the flour mixture gradually, about 4 tablespoons at a time, mixing well after each addition.

- The batter will be sticky. When it becomes too thick, add the boiling water to loosen, then continue adding the remaining flour mixture.

4. Check dough consistency

- The dough should be firm enough to form rough balls with two spoons and hold its shape on the baking sheet.

- If the dough feels too runny or spreads too thin during baking, chill it briefly to make it more manageable.

5. Preheat the oven

- Heat oven to 375ºF (190ºC).

6. Shape and bake

- Grease thin cookie sheets (these work better than standard pans).

- Drop tablespoon‑sized portions of dough onto the sheet, leaving ample space between cookies and from the edges of the pan, as they will spread.

- For large batches in a two‑level oven, rotate between three sheets: two baking, one being prepared.

- Bake until the edges turn light golden brown.

- Midway through baking, swap the trays between oven levels or rotate them if your oven heats unevenly.

7. Cool and store

- Remove cookies immediately with a spatula; they will stick if left to cool on the sheet.

- Transfer to a wire rack. Cookies will be soft when hot, but firm up as they cool.

- Store in the refrigerator for up to two weeks. Note: they will harden significantly when chilled.

8. Optional add‑ins

- Top with raisins, nuts, sprinkles, or candy‑coated chocolates before baking for extra flavor and color.

Air Fryer Variation

- These cookies can also be baked in an air fryer.

- Work in smaller batches, as space is limited.

- Browning happens faster, so check frequently.

- Use the same temperature (375ºF / 190ºC) but no preheating is required.

- Keep in mind that coconut sap sugar caramelizes more quickly than brown sugar, so monitor closely to avoid over‑browning (in my experience, I time each batch for 5 minutes, but results will vary depending on a lot of factors - how close the pan is to the heating element, your specific model of air fryer will behave differently).

Nutritional information:

Recipe Totals (Batch of ~30 cookies)

- Calories: ~5,085 kcal

- Fat: ~233 g

- Carbs: ~685 g

- Protein: ~57 g

- Sodium: ~400 mg

Per Cookie (Approximate)

Each cookie has about:

170 calories,

8 grams of fat,

23 grams of carbohydrates,

2 grams of protein, and

roughly 13 milligrams of sodium.

[Recipe] Brown Sugar Drop Cookies - It's all about food

[Recipe] Pancit Molo Style No Wrap Steamed Dumpling

2025-11-28T15:53:00.001+08:00

Here's an idea.

Pancit Molo Style No Wrap Steamed Dumpling

All the flavors of a traditional pancit molo, but cooked differently. Pancit molo filling with canned button mushrooms mixed in and then layered with sheets of wanton wrapper (I only managed to make 4 layers). To give it a more siomai vibe, I topped it off with sesame oil and chili garlic.

The idea isn't original. I got the inspiration from numerous social media posts on how to make a lazy dumpling, but substituted the dumpling base with my pancit molo filling recipe.

This turned out better than I expected. I will definitely be making this again.

Ingredients:

500 grams ground pork
250 grams chicken breast, boiled and shredded
150 grams peeled shrimps, roughly chopped
1 whole egg
1 tsp ground black pepper
1 medium onion, diced
1 clove garlic, minced
1 pack molo/wanton wrapper
1/4 Cup chopped spring onion
1 Chicken broth powder/bullion
2 Tbsp roasted sesame oil (as topping)
2 Tbsp chili garlic (optional, as topping)
1 Tbsp Patis (fish sauce)
Salt to taste (normally the chicken cube and the fish sauce will have enough saltiness)

Directions

1. In a large mixing bowl, combine the ground pork, diced onion, minced garlic, chopped spring onion, and chopped shrimp. Season with ground black pepper, chicken broth powder (if using cubes, crush them thoroughly to blend), and fish sauce.

- To check seasoning, form a small patty (about 1 tablespoon) and pan-fry it. Taste and adjust salt or seasoning as needed.

3. Prepare two steaming containers that can each hold half of the mixture (a stainless steel container works well). Divide the meat mixture evenly between them.

4. For each container, layer as follows:

- Start with shredded chicken breast at the bottom.

- Add a layer of wonton wrappers.

- Spread a portion of the meat mixture on top.

- Continue alternating layers of wonton wrappers and meat mixture until all the filling is used.

- Finish with a final layer of wonton wrappers on top.

6. Pour just enough water into each container to cover the top layer of wrappers. Steam for about 45 minutes, or until fully cooked.

7. Before serving, drizzle with roasted sesame oil and top with chili garlic sauce, if desired.

Nutritional Summary (Whole Recipe)

Calories: 3,060 kcal — high calorie density due to pork and oils
Protein: 220 g — excellent source of protein from pork, chicken, and shrimp
Fat: 168 g — derived mostly from pork fat, sesame oil, and chili garlic
Carbohydrates: 155 g — primarily from the wrappers and small amounts from aromatics

[Recipe] Pancit Molo - It's all about food

[Recipe] Peach - Mango and Basil Seeds Pie Filling (no sugar added)

2025-10-15T13:24:00.001+08:00

Peach - Mango and Basil Seeds Pie Filling (no sugar added).

Ingredients:

1 ripe mango (cubed 1/4 inch)

1 can of peach halves in light syrup, 825 grams (drained and cubed 1/4 inch)

12 packets of sugar substitute suitable for cooking (stevia)

2 Tablespoons of corn starch

2 Tablespoons basil seeds

1 teaspoon calamansi juice

1 teaspoon vanilla extract (optional)

Making a pie filling without added sugar can be challenging in terms of texture, as sugar plays a significant role in setting the natural pectin found in fruits. I won't bother making a step-by-step instruction, since everything basically just goes into a pot and simmers until you achieve the right consistency. The only thing I need to add is that the cornstarch needs to be dissolved in water first, and the basil seeds are best hydrated separately until plump before you place them with the rest to avoid clumping problems.

The following are just general descriptions of what each ingredient is and what it contributes to the overall final dish.

The mango adds natural sweetness to the mix and a pleasing aroma. It also lends a creamy texture when cooked. Ripe mangoes break down nicely, helping bind the filling.

The canned peach halves further add sweetness, having been preserved in syrup. The taste and texture of canned peaches are a good complement to ripe mango, though it does tend to release more liquid during cooking.

Stevia as a sweetener is heat-stable and works well for making jams and fillings, but depending on the processing done, it can leave a bitter aftertaste. You can blend in multiple sweeteners like monk fruit extract or sucralose for a rounder sweetness profile.

Cornstarch is a classic thickener for cooking. The basil seeds (chia seeds also work great) add further to the final gel-like consistency by swelling when hydrated. They add a subtle crunch with a consistency not unlike that of some jammed berries with seeds.

Calamansi (or any citrus juice) adds the acidity for brightness and balances out the sweetness. Calamansi has a distinctive aromatic citrus note that enhances the overall palatability. Generally, you should use whatever is available locally. I would love to get my hands on some yuzu. I bet it would add a lot of great aroma and flavor to pie fillings.

For both the base and top lattice crust, I just used store-bought puff pastry.

Optionally, you can apply an egg wash to the top of the pie and sprinkle lightly with cinnamon and sugar substitute right after baking.

It's my first time using puff pastry. :) Pardon the messy looks.

Ok, I have to admit that it is not much to look at, but I am very proud of how it turned out. I think I need a little bit more finesse in making it presentable.

[Review] A Charming Surprise in the Heart of Leganes: La Maison Du Leganes French Bistro and Café

2025-09-24T16:35:00.000+08:00

La Maison Du Leganes French Bistro and Café. Jep | Flickr

The journey from Jaro to La Maison Du Leganes in Leganes might seem unassuming - it's the typical Iloilo countryside scenery, but stepping inside the compound reveals an unexpectedly spacious and charming retreat. After navigating the narrow municipal roads bustling with pedestrians and tricycles, you suddenly find yourself facing an entrance that looks like a mini Arc de Triomphe. Inside is a wide-open area adorned with greenhouse domes on one side and structures that evoke the elegance of European villas on the other. It is like you have been transported somewhere else, and you expect to see a majestic chateau just around the corner. The contrast is striking and quite impressive.

La Maison Du Leganes French Bistro and Café. Jep | Flickr

The restaurant itself is cozy, a small café and bistro with seating for about 15 to 20 guests, creating an intimate atmosphere. Upon arrival, you’re greeted with baskets of cherry tomatoes, presumably fresh from the greenhouses nearby, which are also available for purchase by weight. Tempting cakes and pastries are beautifully displayed in glass cases, making it hard to resist a sweet treat. On the far corner, there are beds of microgreens on a hydroponic setup.

La Maison Du Leganes French Bistro and Café. Jep | Flickr

Microgreens. La Maison Du Leganes French Bistro and Café. Jep | Flickr

Cherry tomatoes. La Maison Du Leganes French Bistro and Café. Jep | Flickr

The menu is equally enticing, with delectable descriptions that made my mouth water just imagining what they taste like, though everything seems to lean towards the pricier side. For our meal, we opted to share an osso buco served on a bed of creamy mashed potatoes for the main course, accompanied by a smoked salmon and apple leafy salad to start. Since our visit was made on a whim, mainly to check the place out, we weren't ready to splurge on dinner, so sharing a dish suited us perfectly. Every bite was flavorful and satisfying. Loved the flavorful and tender beef shank. The nutty and slightly bitter taste of rocket complements the salad very well, although I personally wished there had been more smoked salmon on the salad. Smoked salmon is my current obsession.

Smoked Salmon and Apple Salad. La Maison Du Leganes French Bistro and Café. Jep | Flickr

Oso Bucco. La Maison Du Leganes French Bistro and Café. Jep | Flickr

Adjacent to the café is a convenience store and the kitchen, while the rest of the building appears dedicated to events and functions. Outside, a serene fountain with a small footbridge spans a manmade pond, adding a picturesque touch to the grounds. After dinner, we wandered around the compound, taking photos, and then popped into the convenience store for a dessert to round off the evening.

La Maison Du Leganes is definitely a place worth revisiting. I look forward to exploring more of their menu. Though it’s not far from home (it's a 16-minute drive), getting there without your own vehicle could be a bit challenging (Ok, ok, I'll admit that I just don't know how to go there using public transportation hehehe).

La Maison Du Leganes French Bistro and Café. Jep | Flickr

Smoked Salmon and Mango Salad

2025-09-23T15:36:00.008+08:00

Craved salad. Made salad.

Smoked salmon and mango salad. With quartered seedless grapes, romaine lettuce, tomatoes, and crumbled feta dressed in vinaigrette dressing.

I love the fact that the nearby talipapa sells one of those hydroponic lettuces in a cup. I buy the whole plant roots and all, and all I need to do is keep the substrate in the cup moist. Also, I buy these huge Norwegian smoked salmon (1 Kg pack) and I just portion it out with my vacuum sealer. 🤤

[HowTo] Sweet and Savory Pork Jerky - Making Bakwa from Scratch

2025-09-19T17:04:00.003+08:00

Bakwa Strips. Jep | Flickr

After discovering that S&R sells Bee Cheng Hiang Chicken Bakwa, I became obsessed with the idea of making my own pork bakwa at home. A quick online search reassured me that it wasn’t overly complicated, and since I already had many of the ingredients in my pantry, I only needed to pick up a few items from the grocery store.

I based my recipe on one from Malaysian Chinese Kitchen, with a few tweaks to suit my taste and available ingredients.

Bakwa experiment. Jep | Flickr

Here’s what I used for my test batch (half the original recipe, which calls for 1 kilo of ground pork):

500 grams of ground pork (the recipe suggests 1 kilo, but I wanted to start small)
Dark soy sauce - not common here in the Philippines, where the usual soy sauce is very salty and thin. This thicker, more complex soy sauce is only found in larger supermarkets.
Shao Hsing cooking wine - a recent addition to my kitchen, which I first bought when making a big batch of pork siomai a few months ago.
Chinese five spice - not a regular ingredient in my cooking, but I sometimes use it for braised pork, so it felt like a natural fit here.
Fish sauce - a pantry staple in these parts, adding that familiar umami depth.
Ground pepper - I upped the amount by about 50% because I like my bakwa with a bit more kick.
Muscovado sugar - I swapped this for the white sugar in the original recipe to add a richer, molasses-like sweetness.
Sesame oil - another pantry favorite that adds a subtle nuttiness.
Paprika - not in the original recipe, but I wanted just a hint of warmth and color.
Aji Ginisa flavor mix - definitely not traditional, but after frying a small portion of the meat mixture to taste, I felt it needed more saltiness. Instead of adding more fish sauce, I used this seasoning to balance the flavor.
Honey - for glazing at the end, if you want to get fancy and add a glossy, sweet finish.

Since I couldn’t find my rolling pin, I spread the meat mixture as evenly as I could on a parchment-lined pizza tray that fits my air fryer. I cooked it at 250°F (121°C) for 15 minutes on one side. After that, I glazed the meat if desired, then finished it off in the air fryer at 400°F (204°C) for 6 to 8 minutes on a rack placed over a drip pan. I flipped the meat so the less-charred side was facing up for the final crisping. Keep a close eye during this step because the glaze’s sugar can burn quickly. For an even more authentic touch, try finishing the bakwa over a charcoal grill to infuse that irresistible smoky aroma.

The result was fantastic. It wasn’t as sweet as the commercial versions, but that’s the beauty of making bakwa yourself, you can experiment, adjust, and perfect the recipe to your own taste. Visit the Malaysian Chinese Kitchen for the full recipe.

Bakwa (without glaze) Jep | Flickr

Bakwa. Jep | Flickr

[Review] CafeGasm Iloilo: Good Food, Cozy Ambiance, and Stellar Service

2025-09-10T14:37:00.000+08:00

CafeGasm at Festive Walk Mall in Manduriao, Iloilo City. Jep | Flickr

Nestled in a prime spot within Festive Walk, one of Manduriao's bustling malls, CafeGasm effortlessly combines great location and inviting ambiance to create a memorable dining experience. Positioned in a high-foot-traffic area, it’s the kind of place that naturally draws in food lovers and casual diners alike.

On our visit, we kept the order simple yet satisfying: a double patty burger for my friend, bacon and mushroom creamy pasta for myself, and cheese quesadillas for sharing.

Cheese Quesadillas. Jep | Flickr

Bacon and Mushroom Pasta. Jep | Flickr

Double Patty Burger. Jep | Flickr

The burger was perfectly complemented by rustic skin-on fries, a side that stole the show with its crispy texture and rich flavor. I have to admit that I am not a huge fan of the burger's signature sauce. It was on the sweeter side for my liking and somewhat reminiscent of what Jollibee would slather on their Yum-burgers. Other than that, the rest of the burger was excellent. The creamy pasta was paired with garlic bread that lived up to expectations, comforting, fragrant, and perfectly toasted. The pasta itself was rich and flavorful (maybe too rich if eaten without the garlic bread). I just wish that they served more of that garlic bread. The cheese quesadillas arrived with a delicious chili-con-carne dipping sauce, adding just the right amount of kick to balance the cheesy goodness.

Service at CafeGasm deserves special mention, attentive and friendly staff ensured that every need was promptly met, enhancing the overall dining atmosphere.

Stepping inside, the restaurant’s interior strikes a perfect balance of warmth and intimacy. Soft, warm lighting creates an inviting environment, ideal for a quiet meal with someone special or a relaxed catch-up with friends. The menu is thoughtfully designed with clear descriptions, making it easy to navigate and tempting enough to spark curiosity about future visits.

CafeGasm Cafe and Restaurant. Jep | Flickr

Prices are refreshingly reasonable, with most orders hovering around PhP 300++, making it an accessible treat without compromising on quality.

CafeGasm leaves a lasting impression, and I’m already looking forward to returning to explore more of their tempting offerings.

[Review] Barbs - Donut Cafe: A Cool, Cozy Spot for Tasty Pastries, Comfort Food, and Coffee Breaks

2025-08-29T17:17:00.001+08:00