Cooking, Sarap?

TAISAN CHIFFON ST-JOHN CAKE Good halo morning everyone, today we celebrate 2 important events: St-John ( free day in Canada wohooo!) and R's Birthday! Since she is a VIP for certain people - me included, I was challenged by L ( yaaai, you're in the blog again, fame + 2! ) to bake a birthday dessert worthy of Marilyn's president song. That's right! So you think,                          "We're gonna burn a PIE or bake a cake,                            But nothing is as cool as what I'm gonna make! " and that's how I introduce P, another very important group contributor ( P, you are famous since 10 seconds ago under the "pie" pseudo also, yaaai).Yes she's cool, but, as I quote my lyrics above, she's competing with our ready to make Taisan . Taisan  was made famous in the 80's by the Goldilocks cake factory which every filipino loves and apparently not very well known by the new generation.  Alright, so grab your torch

LUMPIA ROLLS Good morning everyone and halo to you! As we all know this week was all about the Football World Cup ( no, there's no such thing as soccer) therefore cooking was limited by the fact I got stuck inside watching games all day. But that won't stop us because guess what: I'll resurface one of the archive great cookings never seen before (literally, it's almost impossible to get to my cooking results, not sure if i should be proud ..). Don't worry L, your kare kare challenge still stands for next week( yes, you're featured in the blog, you're famous now, yohoooo :) ! ) So let's get going. If you are a Filipino just thinking lumpia should get your mouth watery, it's those tasty yumi deep fried crunchy spicy meat rolls that your mom used to spend 5 hours doing and you ate them in 5 minutes . Well, not this time! In our best tradition we'll heavily modify the original recipe because change is good and not necessarily tasty, for a r

ADOBONG ADOBO Halo halo friends!We are back again this weekend with a special meal inspired by the greatest classic recipes.Of course we are going to add a twist as we well know that cuisine should always be progressive and combine creativity with that "je ne sais quoi" that I call my complete lack of any cooking skill. But let's get down to business with a champions treat today, for no special reason at all : adobo steak and friends ( which would be a special improved adobong spinach !) As my mom used to say, treat yourself as if you are special every weekend. Actually she didn't say that , but I couldn't work in "dress warm and wear a hat" into today's cooking class. Aaaaaanyway, let's get cooking! -step 1: open your cold beer for inspiration. We chose a season beer to spice up the mind and body. -step 2: start the steak adobo by frying the fine selection of Kobe beef for a few minutes. Or if there's a sale use that meat too. A

CHICKEN TINOLA   Hello to all my Filipino friends or as you say in Philippines- HaloHalo! So I restarted the posts this weekend and hopefully will add older ones on the way, because, for those of you that don't know yet, cooking filipino food while not knowing what you are doing is a roller-coaster adventure. Aaaanyway, today we are cooking Chicken Tinola , which normally should be a delicious soup with ginger and fish sauce base. Let's see how this works for us. So: - Get some oil, chop one onion, add some (3-4) garlic, fry a bit the chicken (you know, classic stuff ). So far so good. Also add the chopped ginger. - Now the cool part starts. Take a deep breath ( might as well be your last) and add 2 table spoons of the infamous fish sauce. Quick Quick open windows , open windows! Add a lid on top! Yuuuuk! - Alright, now that the delicious stink got uniformly spread throughout your open concept apartment you can go on and add 3 cups of water and let it si