(Chicago) - Guisadong Monggo is one of my favorite Filipino dishes. It’s not expensive to make and highly nutritious. You can omit or limit the pork and bagoong if you have dietary constraints...
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Chicken Adobo
(Chicago) - Almost every Filipino household brags about their specialty adobo dish. Almost every region in the Philippines claims to hold the most authentic version of adobo. I heard at one point the government commissioned a group of veritable Filipino chefs to standardize the recipes of the most popular Filipino dishes, including adobo of course, to boost its standing against the other world cuisines. Whatever success or failure it attained, I never heard about that initiative again.
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Staying in for Sunday Brunch: Omelet
(Chicago) – It’s Sunday. My usual routine is to look at my secret black book of restaurants upon waking up, select a brunch place from the list, get ready and head out. For a change, I’d stay-in and make my own special herbed omelet. I have some fresh mushroom from a farmer’s market which goes perfectly with my egg dish. At the end of brunch, my friend and I had a realization on how simple and cheap to make a really good tasting omelet that is comparable with the ones you get in restaurants for a quarter of the cost. I should do this home brunch more often to save…
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Sura Asian Bistro
(Chicago) – I used to love this place. My first dinner at Sura was about 4 years ago and came back for many more lunches and dinners afterwards. However, a common observation among friends, which I seconded, was that the food dwindled somehow in quality while the price inflated. Perhaps, the people behind the kitchen changed or whatever. But I think the food remains palatable and still looks pretty on the plate. Crispy Ginger Calamari – toasted chili & coconut, jalapeno with avocado-green onion emulsion – I always order this for appetizer but the number of calamari is slowly decreasing as time goes by. The center of this calamari mound…
