Filipinos share the love for the pig belly with the Americans. If the Americans love bacon to the max, Filipinos love belly pork in all forms. Yes, we are liempo-maniacs. Liempo is the Tagalog word for pork belly, the most used part of the pig in the Philippines. Be it a soup, stew, roast or even vegetable dish, the ingredient is always liempo. Such is the affliction of liempo-ma: death by pork rather than by chocolate. Pork is so delicious, fatty, addicting and bad for you that it's almost obscene to eat...and there lies its charms.
Pancakes and bacon are a perfect team in any way it is interpreted. This pancake may sound like your usual breakfast grub and the addition of spring onions may raise some eyebrows.
HSBC's advert with a pretty little girl behind a lemonade stand is so charming. Talk about pushy Moms (why are we always the bad guys?), but it is her Dad who makes her lemonade. It is so sweet that she is so business savvy. It is so sweet that she is multi-lingual at a very young age, such a good foundation for a future business mogul. It is fascinating that though the street is an ordinary residential area, it is the on the tour bus route. It is so clever that none of the neighbours have noticed the business opportunity except this cute little girl.
When the weather is warm or at least dry, we barbecue. The word barbecue may mean a full blown grilling extravaganza to some but for us who originate from the tropics, it is just a way of cooking. We char grill or barbecue instead of frying or baking or boiling.
In the Chinese concept of yin and yang, barbecues have yang properties. They induce heat in the body. Salads on the other hand have yin or cooling properties. Made into summer rolls, barbecued meat achieves a perfect balance.
Umami is yummy. Simply defined as a meaty savoury taste but it actually comes from glutamate, one of the building blocks of proteins, not necessarily from meat. I know that that still doesn't explain much. But just think of it as extra yumminess.
My teenage daughter had dinner with some friends at a Thai restaurant recently. She loves Thai food and was looking forward to the meal as well as the company. She ordered Thai beef salad and thoroughly enjoyed but said it was a bit too hot for her taste. We are all fans of Thai food but can't hack the heat sometimes. It is the birds eye chillies that they use that can leave bit of sting on the tongue.
I don't know what to say. After coming up with a recipe, cooking it right and shooting the photos, I hit a blank wall as to what to write to begin the post. This happens a lot of times, not often, but a lot.
Eating with our fingers is a primal instinct. We first learn about food by touching. By instinct we know how to make our fingers lead food into our mouths. Alas, when we learn the joys of eating with our fingers we are told not to do it.
Some people plan their meals before heading to the shops. I, on the other hand, belong to the other group of "some people" who usually plan my meals according to what I have. My freezer is usually full of an assortment of meat cuts and joints among other things. Faced with a beef brisket joint, there are a lot of ideas that come to mind. Being of Asian origin, my inclinations tend to veer towards that direction.
