May 28, 2016

Mangoes And Cream

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I've made this mangoes and cream before, using Graham crackers. I called the Filipino dessert Mangoes On A Cloud [of sweetened cream]. This time I used chocolate wafers instead of Graham crackers and layered the wafers, sweetened cream, and mangoes in individual glasses (verrines). The chocolate wafers are also good with the mangoes and cream combination.

May 26, 2016

Braised Chicken Feet With Salted Black (Soy) Beans

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The first time I had chicken feet was in a Thai restaurant in Hong Kong in the early 90s. The dish was a salad, I think. I never had it again and only started buying them a few years ago to make into healthy soup. We never ate it at home or in restaurants.

May 17, 2016


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Espasol is a cigar-shaped Filipino rice cake made with either all glutinous rice or a combination of regular long and glutinous rice. I opted for the former and added shredded young coconut because that's what I remember eating back in the Philippines. 

May 11, 2016


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Today, I had for lunch 2 things I don't normally eat - hot dog with ketchup and almost anything with Indian curry seasoning. Currywurst apparently has long been a favorite street food in Germany. It's fried whole or sliced beef and pork knockwurst smothered in tomato sauce flavored with Indian curry and served with fries.

May 3, 2016

Siamese Chicken In Coconut Cream

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I've made this recipe from my old Thai cookbook, The Love Of Thai Cooking, many times and I haven't gotten tired of it. It is just that yummy! I purchased the hardbound cookbook in late 1988; it was originally published in 1978 and currently out of circulation.

May 1, 2016

Taco Seasoning and Dip

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I used to buy occasionally the 7 layer taco dip from the stores but the flavor of untoasted cumin seeds always made me gag so I stopped buying. After several years of not eating anything Tex Mex [except chili], I suddenly had the munchies for taco dip. First I had to make taco seasoning then cooked a small bag of beans for the refried beans layer; recipe for both are below. It's a tedious process but well worth it. The toasted cumin seeds make the difference in the flavor of any dish you use it in.

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