Ang Sarap

A comforting classic that brings together history, home cooking and that unmistakable tomato richness in every bite.  Filipino gallina con guisantes with chicken, tomatoes, peas, potatoes and carrots, a classic Spanish influenced stew. There are dishes you grow up eating, and then there are those you only truly discover later in life. Gallina con Guisantes falls somewhere in between for me. I…

Creamy, herby and packed with bold flavours, this effortless spread turns any simple board into something worth gathering around.  Cream cheese spread with basil pesto and sun dried tomatoes, a simple layered dip perfect for crackers, bread and charcuterie boards. There are dishes you cook often, and then there are dishes that simply become part of your routine without much thought. This Pesto,…

The food cultures of northern England and Ireland share a common thread of necessity and resourcefulness, dishes built around what the land and sea produced, preserved through the methods available, and eaten in the kind of quantities that cold weather and physical work demand. This article moves through Manchester and the north of England, then crosses to Belfast and the wider Irish food…

Silky tofu meets rich crab fat in this bold, comforting fusion that brings together two worlds in one irresistible dish.  Silken tofu with aligue, crab meat and kani in a savoury sauce, a rich Filipino inspired twist on a classic tofu dish. Mapo Tofu has always been one of those dishes I gravitate towards without even thinking. Every time I step into a Chinese restaurant, it is almost automatic.…

Iceland’s food culture is shaped more directly by its geology and geography than almost any other country’s – the volcanic soil, the cold clean water, the Arctic fishing grounds, and the geothermal heat that Icelanders use to grow vegetables in greenhouses during months of near-total darkness all feed directly into what ends up on the plate. This article covers the country’s most distinctive…

Kapampangan ginisang balatong with mung beans, bagoong alamang, lechon and spinach, a rich and velvety Filipino stew.  Silky, rich and deeply comforting, this is munggo taken to another level with bold flavours and that unmistakable Kapampangan touch. #balatong #kapampanganfood When people think of ginisang munggo, they often picture something rustic and hearty. A simple stew with whole mung…

Fresh, vibrant and packed with contrast, this bowl brings together clean flavours, bold sauce and that perfect mix of textures in every bite.  Korean hoedeopbap with sashimi tuna, salmon, vegetables and spicy chogochujang sauce over rice, fresh and balanced. The first time I saw Hoedeopbap was during one of our usual Wednesday lunches in Albany. A Korean colleague ordered it at Happy Chef, and I…

Golden, crispy fish coated in a rich, creamy sauce that hits every craving in one bite. Salty, buttery and dangerously addictive with rice.  Crispy boneless bangus with salted egg yolk, garlic, butter and coconut milk, a rich and savoury Filipino seafood dish. There was a time when salted egg was as simple as it gets. In the Philippines, its bright red shell made it instantly recognizable, itlog…

Silky inside, crispy outside tofu soaked in rich seafood gravy, this is the kind of dish that makes rice disappear fast.  Mixed seafood with deep fried tofu, prawns, squid, mushrooms and oyster sauce gravy, a rich and savoury Chinese claypot dish. Anything served in a claypot instantly gets my attention. There is something about that bubbling, starchy gravy releasing its aroma into the air that…

Crispy pork in a light sugar and rice vinegar glaze with ginger, garlic and vegetables, double fried for a delicate crunch.  Crispy golden slices coated in a light sweet vinegar glaze, finished with ginger, garlic and fresh vegetables. Crunchy outside, juicy inside, and impossible to stop at one bite. The first time I tried Guo Bao Rou was at Take a Bao in Albany. One bite and I knew I had to…