Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. A variant of it is popular in the Philippines. In making tocino in the Philippines, the pork belly meat (although chicken can be used, as well) is first sliced into thin strips. Anise wine, annatto, water,…
Category: Food Stories
Water Spinach (kangkong) Adobo
Hi there! Here’s a different take for those of you who are familiar with adobo–Filipino style. This is a perfect vegetarian dish if you want to experience the classic taste of Philippine adobo, but without the meat…
Braising Mix Greens with Bacon
For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish! I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce. Oh, and need I mention the obligatory…
Memories and Food…
Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were at home for lunch or dinner or at one of his favorite restaurants nearby. No matter what meals and with…
The Hangtown Fry (An Ode to the City of Placerville “Hangtown, Ca”)
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[1] The dish was invented in Placerville, California, then known as Hangtown.
Slow-Cooked Pork Chile Verde
Then into chairs, we sank to chat about this and that. Slowly, surely, we shared out loud telling stories that made us proud…
