This afternoon I noticed my TanHua/Kadupul have blossoms. Sadly, they already bloomed the night or 2 before because they did not when I went around 10:30pm to check if they would open. But I’m still glad knowing that my cuttings from my grandma’s garden have flower blossoms. Continue reading
I detest the feeling of chasing time. So, getting stuck in a traffic jam going to the office is a big ‘oh no!’ for me. Unfortunately, I got stuck on one earlier. Being antsy when I know I’m running late, I decided to walk.
I never liked bitter gourd or commonly known in the Philippines as ampalaya. But pickled ampalaya is an exception. With just right bitter-sweet-and-sour and a lot of crunch, I’d say it’s the perfect partner for fried fish and extra rice (lol).
Note: Pickled/burong ampalaya process takes a lot of squeeze and mix, so get your hands ready. Continue reading
Tip from cooking padthai: wash bean sprouts with ice cold water to get rid of its smell – same thing with kimchi, wash nappa cabbage with ice cold water to get rid of its ‘cabbage-gee’ smell
*Select almost white nappa cabbage. Avoid the ones that have dark green leaves Continue reading
Damosa Bazaar, Damosa Weekend Market and now, Damosa Food Fest. It was only 6pm but the whole place was buzzing with food lovers. Tables were already full with group of friends chatting while waiting for their food. Live band also started playing earlier than usual. The whole place was alive! My friends and I ordered grilled tuna, pork and chicken barbeques, puso rice, 2 viet pizza, and nachos. Food+music+friends = best way to end the day.