Tag Archives: home cooking

From scratch: Spaghetti and meatballs

Full disclosure: in all the years I’ve been an amateur cook, I’ve never made spaghetti and meatballs. Shocking, I know. Anyone with the most rudimentary kitchen skills should be able to pull this off, right? My culinary arsenal is stocked with various pasta dishes, but was woefully missing this one. That is, until a few days ago.

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From scratch: tuna salad

My quickest go-to meal is a sandwich if I don’t feel like having a meal with rice (a common component in any meal in the Philippines), and one of my favorite savory kinds is the simple but tasty tuna salad. I usually make a huge tub of it and keep it in the fridge so I don’t have to start from scratch every single time I want one (and because people in the house seem to enjoy the recipe I’ve been using for years).

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From scratch: Cheese-stuffed tuna patties

I don’t really have a reason why I made these patties the day I made them. We just had a bunch of tuna stocked in the pantry and I was jonesing for something fried. And wouldn’t you know, turns out, people all over the world have been cooking up these things called tuna patties, so I decided to try them out myself.

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From scratch: Champorado

I didn’t grow up wanting to cook. It was just something I picked up watching my parents and older sister. I eventually developed a bit of a knack for it (or so they say), but never really thought of making a career out of it. Sure, I entertained the thought for a while, but that never really panned out because I didn’t take it seriously enough (and I grew up being very easily influenced by others). Cooking only made  me happy when I’m not being pressured into it, so turning it into somewhat of a regular hobby was perfect.

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From scratch: Lucban longganisa quesadillas

To anyone who’s familiar with the Philippine delicacy, Lucban longganisa is amazing. They’re mini link sausages that are salty with a nice kick of garlic, which I prefer by a wide margin to the Kapampangan version (which is basically meat candy). Plus this savory little treat is so versatile, you can eat it on its own, as an indulgent accompaniment to your choice alcoholic beverage (a.k.a. pulutan), with some rice and fried egg for a filling breakfast, or use it as an ingredient to improve or create a dish. It was my desire for the latter that got me to go one night where no man has bravely gone before (as far as I know): Lucban longganisa quesadillas.

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From scratch: Chocolate chunk peanut butter pancakes with banana cinnamon topping

I’ve been wanting to make peanut butter pancakes for a while now, but for some reason, I’d always fall back to the old habit of making them plain and having everyone just top them with whatever they want. Well, I decided yesterday to stop procrastinating and finally get to those peanut butter pancakes.

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From scratch: Tuna omelette

As much as I love having pancakes for breakfast , I do enjoy the occasional egg to start the day with. Scrambled’s my go-to style because it’s fast and easy, and I can’t stand runny yolk (don’t hate me, but the stuff makes me gag, which is weird because I used to love it as a kid). If I’m feeling up for the challenge, I go for a well-done sunny side-up (I say challenge because despite liking the yolk cooked all the way through, I like to keep it intact, which can be quite a task). But recently, wanted to see how far I can push myself when it comes to fancy schmancy cooking, so I decided to make a proper omelette.

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Family-friendly eats at Nikko’s (restaurant review)

I have to admit, when I got invited by Zomato Philippines to a foodie meet-up at Nikko’s Baking Studio in Urdaneta, Makati, what got me to say “yes” was the word “baking” because it meant I’d get to have some sort of baked dessert. I had no idea the place existed before then, so all I had to hold on to was the idea of at least finishing whatever meal we were about to have with something sweet.

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