Pinoy Hubby

There’s a little street in Islington called Camden Passage which has lots of lovely little cafes and shops, and sometimes a market selling everything from antiques to jewellery. I spent a work day with an agency we use not far from there and my colleague and I decided to go out for a quick lunch somewhere a bit different to what’s on offer near our usual base in the City. He spotted Kipferl, a Viennese café, and as we have both been to Vienna we were keen to try it. Kipferl started out as a delicatessen, run by Austrian Christian Malnig, and has expanded to two full cafes (the other one in Kensington). It prides itself on being a proper Viennese coffeehouse, where you can sit with a coffee and read the newspaper for hours without being hassled to buy anything else. The man at the next table was working on his laptop (and eating lunch) but I overheard him say he pretty much rented that table to work at! As well as proper Austrian cakes like Sachertorte there are both small and large

Several years ago one of my closest friends moved to a tiny village in Devon - and I mean tiny. it doesn't have a single shop, but what it does have is a pub. The Drake Manor Inn is the centre of the community; my friend worked there for a while and even got to know her husband there. 'The pub' as everyone calls it (it almost doesn't need a name) hosts the village New Year's Eve party, serves as the venue for community meetings (like the local cider makers club) , sells pints of milk as there is nowhere else nearby to get one if you've run out and even offers accommodation ( one room above the pub). An English folk singer who I won't name as I don't think he'd appreciate it grew up there and his parents still live there, and he has been known to give impromptu performances in the pub. I'd been to the pub a few times when visiting my friend and remembered the very low ceilings and the outdoor toilet (men's - thankfully the ladies is inside) b

Edible glue is an essential tool for any cake decorator. It's what you use to stick sugar flowers onto cakes; to fix arms and legs onto sugarpaste animals and to stick any sort of decorations onto fondant-covered cakes. You can buy edible glue in little pots which can cost anywhere between £2-£3, or sometimes you can get them for £1 from a show like Cake International , which is coming up at the end of this month. I quite like this one from Culpitt , a reputable brand, which you can buy from Amazon from £2.05. A little does go a fairly long way and the little pots usually come with a brush in the lid which is handy, but after a while they will dry up, and if you are doing a lot of cake decorating, it can get expensive. So did you know that you can actually make your own edible glue very easily? Simply mix one part CMC powder to 20 parts water and that's it. You can get 100g of CMC powder for about £5 and that will last you a very long time - and you can also use the powder to

I was looking for a springtime pasta recipe and came across this recipe for salmon with linguine and ramp pesto. I'd never heard of ramp but according to Wikipedia the allium tricoccum is known as many things, including ramp, spring onion and wild leek. I don't think it's actually the American word for spring onion though as that's scallion. I had some leeks in my fridge and decided that would be close enough and I would give it a go! I didn't have Asiago cheese (whatever that is) but did have parmesan in my fridge, and a packet of sliced almonds that needed using up. So I decided to throw the whole lot together and make my own springtime pasta! To serve 3-4, you need: 1 leek, sliced 2 tbsp. oil 30g grated parmesan 30g flaked almonds handful of fresh parsley approx. 4-6 tbsp. oil to serve: linguine salmon fillet Cook the pasta according to pack instructions and cook the salmon fillet in whichever manner you prefer - pan fry, poach, oven roast or even microwave

Tinolang Manok with Malungay and Sotanghon. One of my favorite version of tinola is with sotanghon. I have posted a couple of tinola dish before, Tinolang Manok with Sotanghon and Chicken with Ampalaya Tendrils and Sotanghon. The addition of sotanghon noodles in a tinola soup make the dish a complete meal, however it is still best eaten and enjoyable with a lot of rice. Malungay and green Source

Chicken Arroz Caldo with Salted Egg. I have been always thinking of salted egg on my Lugaw every time I have an Arroz Caldo or Lugaw meal. Today I have a change to try one, Chicken Arroz Caldo with Salted Egg. Egg in toppings on a Lugaw or Porridge is not extraordinary. We Pinoy always have it in our lugaw in place of the meat ingredients, some Chinese porridge are topped with salted egg or Source

Pansit Miki with Patola. This recipe is an adaptation of my Pansit Miki with Upo dish. Patola is a versatile vegetables that can be used on a lot of Pinoy dishes. I love using patola on my misua and lomi soup dishes. This is the first time that I tried cooking miki with patola and it did turn out very good. Cooking Pansit Miki with Patola is fairly easy, there are no special step, and it is Source

Pakbet with Bagnet, Pinakbet Ilokano . Pinakbet or Pakbet to Ilokanos is totally different from the Tagalog Pinakbet . The Ilocano Pakbet that I grew up is made up of mostly native vegetable ingredients like ampalaya and eggplant they are smaller in size. Other ingredients that are used are patani seeds and sweet potato or kamote this will add some sweetness. Cabbage is also added when in season. Instead of the using bagoong alamang, the Ilocano Pakbet uses generous amount of bagoong na isda extracts which make the dish on the salty side. Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top. The vegetables are the simmered with the bagoong solution at low heat, this wi

Red Sinigang na Maya-maya sa Miso . This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste, Sinigang na Panga ng Bariles Sa Miso . The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great. Here is the recipe of my version of Red Sinigang na Maya-maya sa Miso . Ingredients: 1 large medium size whole maya-maya, sliced to serving piec