Occasionally gourmet | Frequently indulgent
A few things to fill the hungry stomach, whether for lunch or dinner
Moving back home from solo loving when the pandemic started meant having a loving mother to cook my meals. Alongside the joys of staying close to family was the dwindling motivation to develop recipes, and not just because I did not have to worry about …
Before the global obsession on anything salted egg, people were so enamoured with anything garlic butter. Shrimp is probably the first thing that comes to mind when we speak of a garlic butter dish, but it’s actually so versatile that you can flavor anything with …
Chickpeas are great to fill a grumbling stomach. They’re cheap, they’re filling, they’re easy to work with, and they’re delicious! These elements come to a new level of importance at this time when we need to be wiser on how we consume and spend for …
I will never get tired of meatballs. I frequently write about the comforts that they bring to the soul: They’re hearty, they’re filling, they’re easy to make, and they’re delicious! It’s only fitting that I start the year with a meatball recipe from one of …
Adobo was my favorite dish as a kid. Having a grandmother who very well knew this preference often meant having an adobo dish for dinner—but serving the same variant over and over can kill the excitement and joy that the dish brings. And so, apart …
Spring rolls are a staple in Asian cuisine. Typically served as an appetizer or small snacks called dimsum, it comes in many flavors and sizes. Personally, I grew up with one that’s filled with minced pork and root vegetables, with my late grandmother usually including …
When we hear of java rice, the first thing that comes to mind is that familiar cup of yellowish rice served with side veggies, grilled meat and sizzling gravy in hefty cast iron plates in fast food stalls. Even as a kid, I always thought …
Adobo is, undoubtedly, the most popular of all Filipino dishes. Thanks to our long history of ingenious Filipino culinary skill, adobo has evolved to a myriad of tasteful variations, but the base is almost always the same: soy sauce, vinegar and other flavorings, most commonly …
There would always be some dishes that can be intimidating to make. For me, that’s everything that’s classified as French. I would often pass it off, jokingly, around my struggle to pronounce the names of the dishes right. But in reality, that’s just a fraction …
Once or twice, I’ve explained here somewhere how I define a gourmand: Someone who enjoys indulging in good food without necessarily punching a hole in the pocket. I strive to recreate my all-time favorites into something more budget friendly, and my “Puttanesca” is an example. …