"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Tuesday, August 18, 2009

Tinolang Manok


2 cloves garlic, crushed
1 onion, regular size, cut
1 stem of fresh lemon grass (dry lemon grass, optional)
White gourd or upo, peeled and cut into desired size
1 cup green beans, cleaned and halved
1 cup deboned moringga leaves or "kalamunggay"
1 tsp annato powder (soy sauce, optional)
water, salt to taste

White Gourd or "Upo"

Sunday, August 2, 2009

Scrumptious Diced Fruit Salad

Now don't get mislead. They are not your average fruit salad for dessert. This is only one variation of salad using raw mango ideal for Barbecue dishes to break down fatty components of the meat that need to be burn down in your system.

Here are my Ingredients:

1 piece of raw mango

1 red truss tomato

1 Granny Smith Apple

1/2 cup of mixed marinated Kalamata olives and stuffed olives.


Peel the fruits, core, dice and place together in a bowl. Add the marinated mixed olives (I bought from a Deli shop)and mixed well. Garnish with parsley or anything that you may fancy of decorating.

Serve with newly cooked barbecue (meat of your choice).

Helps to digest the fat. You may add red and green capsicum.

Remember Cooking is an Art. Be creative. Be imaginative. The secret is all in your palate. How's your tastebuds going?