There is something about shellfish that is simultaneously sophisticated and primal. They look elegant on the plate, and feel like a nuclear explosion of deliciousness in the mouth. Nothing tastes of the ocean as much as shellfish – not even fish.
Surely, the quickest way to home is through a hot bowl of edible love reminiscent of a Sunday family dinner or that one time during college when you woke up to mom’s lunch of comfort food to cure your hangover. The following recipe is a one pot long distance call to my hometown Cavite. This may not strike nostalgia in you, but this is a surefire answer to a growling tummy after a busy day at work. The Practicing Misis: Chicken Coriander Soup with Zucchini and Enoki Mushrooms by Rosan Katlea Reodica
We’ve been told there is no rest for the wicked. I’m saying there is.
But like all good things, it has to be earned – or in the context of this piece, cooked. Because no matter how busy or wickedly ambitious you are, you shouldn’t have to sacrifice something as fundamental as enjoying and preparing your own food.
Learn to cook Chicken Oatscaldo with The Practicing Misis – Dubai-based Rosan Katlea Redioca. She says – “My cooking aims to be tipid. You don’t need fancy equipment and a lot of time. I only have one pan and one stew pot and two hours to cook two days of food supply, that includes prep time, while I do the laundry, browse Facebook, watch reruns of my favorite series and Jimmy Fallon, etc. Tsaka nakakahiya kasi sa landlady pag matagal sa kusina!”
You know it’s Christmas season once again when you start seeing your favorite Filipino food – Queso de Bola and fiesta ham being displayed in the grocery stores.
MasterChef Australia’s John Carasig shares his experience on the beloved reality cooking show, and his vision of putting Filipino cuisine in the global culinary scene.
Input your search keywords and press Enter.