Tikoy Mo!

Ayon sa wikipedia, "ang tikoy ay isang matamis at malagkit na mamon o keyk ng mga Intsik na niluluto sa pamamagitan ng pagpapasingaw (steaming?) o pagprito".

Nakalatag na ang iba't-ibang variety nito sa mga eskaparate ng mga tindahan sa Binondo, hanggang sa mga bangketa, tila paghahanda sa nalalapit na Chinese New Year.

Anywhere, Anyhow. Tanghalian sa Isla Cobrador, Romblon 2007.

P'akbet and Adobong Baboy: a Match Made in Heaven

Pinakbet is an Ilocano dish of mixed vegetables steamed in the broth of tomato, ginger,garlic and bagoong (brown fishpaste). To cook p'akbet, a slow fire is ideal: it allows the vegetables to unfold their flavor unhurriedly and imbue the broth with their essence. In my version, I use round eggplant, baby ampalaya (bitter melons), malunggay fruit and kamote (sweet potato). Sili is used for a garnish, or as a main ingredient itself.

Adobo is pork simmered in soy sauce, vinegar, peppercorns and garlic. This is perfection in itself but dahon ng laurel (bay leaf) makes it sublime.