Fishballs is a staple street food in the Philippines, you see moving street hawkers with deep frying carts peddling it on most of the city streets during afternoons. Basically it is sold deep fried and freshly cooked, consumers usually skewer them from the boiling oil and dipped in several types of sauces ranging from sweet, … Continue reading »
Pâtés are not exclusive to the French or Belgian cuisine as we also have them in the Philippines in form of Reno a very popular liver spread brand. Reno is a beef liver spread can be considered a type of pate but it is nowhere near its European counterparts is it has a hot and spicy … Continue reading »
Moqueca is a traditional Brazilian seafood stew which has been a part of Brazil’s cuisine for around 3 centuries. It basically a mixture of fish, tomatoes, onions, garlic, and herbs such as cilantro where it is cooked slowly and without water included. The dish originated in the Northeastern state of Brazil called Bahia then it … Continue reading »
Sisig is a very popular dish in Philippines but not for dinner neither lunch, it’s a dish served when you’re enjoying an ice-cold beer after a long day’s work. Yes it is a beer snack, most of the gatherings in Philippines that involves beer or any alcohol would definitely have this dish. When I was … Continue reading »
Crostini is an Italian appetizer made out of small slices of grilled or toasted bread topped with an array of choices such as cheeses, meats, fruits, vegetables and herbs. Today we will be making some ciabatta based crostini topped with ricotta, peach and bacon, an excellent combination of contrasting flavours which enhances every element on … Continue reading »
Baklava is a very rich sweet pastry made out of layers nuts and filo pastry sweetened with sugar syrup and/or honey. Its main characteristic is crunchy, nutty and very sweet (one of the sweetest desserts I tried). The first time I had this was when one of our Jordanian office colleague brought it back to … Continue reading »
It’s that time of the year again where we feature exceptional bloggers here at Ang Sarap, so every Fridays in the months of June, July and August you will get to know them as they will be sharing something about themselves and featuring some of their special recipes. These are exceptional bloggers so visit and … Continue reading »
I guess there are a lot of variations on this noodle soup but it all boils down to two main ingredients, fishballs and noodles. I always saw this before in restaurants but never ordered them, I always had the perception of it tasting really light so I never cook them at home as well. All … Continue reading »
Now let’s talk about Kiwi food, the first time I set foot here in New Zealand like any other migrant or tourist one of the first questions you will be asking is what are the best traditional Kiwi food items or recipes out there and where will I get them? To my surprise most of … Continue reading »
Mushroom soup or Cream of mushroom soup is a simple soup made out of basic roux thinned with cream of milk then flavoured with mushrooms. A relatively easy soup to make yet it packs a flavourful punch hence it is not just enjoyed as a soup but it can be used as a base ingredients … Continue reading »
Dried Shrimps and Winter Melon is a simple stir fried dish that originated in the Zhejiang province of China. It is made out of winter melon stir fried with dried shrimps which is a very good combination complements each other’s flavours perfectly. Winter Melon, white gourd, winter gourd, ash gourd or what we call kundol in … Continue reading »
Macaroon is a generic word to define any light and baked confection usually presented as small cakes or meringue-like cookies. There are many variations of this small dessert from coconuts to almonds and meringues. The word macaroon came from the Italian word maccarone or maccherone which is derived from the word ammaccare, meaning beat or … Continue reading »
A lot may be confused with Carbonara and Alfredo pasta dishes as they nearly look similar due to the common pasta used which is fettuccine and that rich and creamy white sauce. Having said that are big differences between these two wonderful dishes, Alfredo’s white sauce is usually made out of cheese and butter and … Continue reading »
The first time I saw this dish in Malaysia I thought it was not a good at all but one day I run out of choices and exhausted every Malaysian dish that I liked so I tried this one, surprisingly it was so good. I know the restaurant owner so I asked him what’s the … Continue reading »
Several weeks ago a colleague of mine gave me some bitter gourd and I was so happy as these costs like gold in here, just a measly 2 pieces of this would cost you around NZ$15 for a fresh one and it goes lower to NZ$8.00 if no one buys it for a week. It … Continue reading »
