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After chugging down what seems to be kegs of beer, Uncle Ben once told young Peter what could be one of the most famous lines in comic book history: “With great beer, comes great food.”

I know, I know, this is more of a Gusteau-Remy drunken moment, so before I get into trouble with unauthorized references, I’ll come clean – I just made that up. There was no beer talk between Uncle Ben and Peter… or was there?

Ok, let’s change the topic. Since Oktoberfest is coming pretty soon, everyone will find an excuse (do we need one?) to consume gallons of beer. So what could be more perfect than a recipe that pairs well with ice-cold beer? Actually, anything goes perfectly well with cold beer!!!

While I am the greatest fan of the Filipino style of bbqing AKA pork cutlets skewered on sticks, basted with a ketchupy bbq sauce concoction, anything bbq is really a favorite of mine. So, if you’re not in the mood to fire up your grill, firing up your oven is a good alternative.

Here’s the recipe:

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There are days when I am craving for something, and I can’t get it off my mind until I finally make one.

Such was the case when I had a serious craving for breadsticks. And not just the typical boring and dry breadsticks, I wanted mine herby, garlicky, soft and moist breadsticks. Problem was, I didn’t have a recipe.

A quick YouTube and Google search led me to a lot of recipes, ranging form simple ones to complex recipes, but one recipe stood out – Laura Vitale’s. Hers was simple, and all her ingredients were available in my pantry. Plus, it¬†included Italian seasoning which I looove (and I have an excessive amount at home) ūüôā

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I’ve always been a fan of Laura, so I was excited to try her recipe. So with a few of my tweaks by instinct and uhmm accident, here’s the finished product:

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Here’s an updated version of my Singapore-style Chili Crabs.

Being a Samare√Īo,¬†I’m proud to¬†say that we have the best crabs in the whole world! ūüôā The crabs from Maqueda Bay are so sweet and juicy. Then we have the Alimango (mud crab) from Calbayog that are so rich in flavor!

Back home, we would cook the crab by just steaming ’em and that’s it…¬†just as simple as that. If there are left overs, we would make crab omelette. Then I discovered crab cakes, which are basically fried patties of crab and potatoes dredged in flour and breadcrumbs. But it was only a few weeks ago that I discovered Singaporean Chili Crabs! A heavenly recipe for crabs! The perfect balance of spicy/sweet combo complements the crab so well.

So after some online searches, a few video demos, I made my list of what my version of Singapore-style Chili Crabs would be. I sort of mixed different recipes, threw in a few of these, removed a few of that, until I came up with what I would think is the ultimate chili crab.

Here’s the recipe:

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Most people ask me, ‘how do you  come up with these recipes?’ Honestly, watching food-related TV shows has already filled my brain with years worth of ideas (it never ends). And sometimes, I just wake up wanting to cook a certain dish; this recipe for instance.

One Sunday morning, I woke up wanting to make roast chicken. I’ve been wanting to make one but the size of my old oven wouldn’t allow me to do it. So when I upgraded my oven (woohoo!), this dish was among the first on the list.

A quick trip to the supermarket’s produce section inspired many delectable flavor combinations, but nothing beats a classic, time-tested recipe. So, I grabbed some lemons, fresh rosemary and a stick of butter, and made my version of, well, lemon-garlic-rosemary roast chicken.

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It’s really amazing how simple ingredients create the most wonderful flavors when combined right. Here’s the recipe:

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This recipe is an update of a previous recipe I posted 3 years ago.

Why fix it when it’s not broken? I often ask myself this question whenever I try to “fix” a time-tested recipe. Then again, it can’t be considered “fixing,” rather, it’s an attempt to improve the recipe.

This recipe for instance

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My Korean Fried Chicken is been one of my famous recipes in this blog, garnering lots of views everyday. Perhaps, it’s the madness that is KFC all over the world that sends thousands of people online to search for a recipe. Although I’m pretty much satisfied with my recipe, I am not too thrilled with its crunch factor. After all, a korean fried chicken is famous for its crunch, among others.

So, when I tried to upgrade my recipe, I thought of ways to fix this ‘broke’ thing. The result, a crunch that is better. A crunch that lasts longer. A crunch like no other.

Hear that crunch? Here’s the recipe:

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“Breakfast is the most important meal of the day.”

I was once¬†told to “eat breakfast like a king, lunch like a prince, and dinner like a pauper”¬† but in this time and age, when we have to wake up even before the rooster blares his morning cock-a-doodle-doo, a proper breakfast meal is often considered one of the lesser morning priorities.

Personally, breakfast isn’t¬†really my thing. Sure, there¬†is the occasional cereal and pancakes, but most of the time, nada; unless, I wake up really early to prepare something. And during these times that I treat myself to some morning grub, it’s usually the staple Filipino kind – longganisa and eggs.

WHAT is a longganisa?

While the Germans have their bratwursts, the Americans their hotdogs, and the Mexicans their chorizos, we Filipinos have the longganisa. And like most sausages all over the world, the longganisa also has its variants: there are garlic-loaded ones, there are jamonados (distinctively sweet) and my favorite, the combination of these two flavors.

When I pamper myself to a morning feast, the sweet, garlicky longganisa is a favorite, paired with eggs over easy, and another definite must-have, sinangag.

But for someone like me who loves to cook, long-si-log (longganisa, sinangag at itlog) can sometimes be boring. So, one fine morning, I decided to turn this favorite Filipino breakfast into a burger.

Imagine a sweet garlicky peppery homemade longganisa patty, topped with cucumber slaw, fresh tomatoes, atchara (pickled green papaya) and fried egg, sandwiched in a toasted sesame bun. That’s¬†MY kind of breakfast – in sandwich form.

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Here’s how I do it:

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Whenever there are dinner parties at home, a pasta dish is always a staple. More often than not, it is my penne in cheesy-creamy tomato sauce that I serve and everyone seems to love this.

Just a couple of days ago,¬†I celebrated my birthday and¬†I thought of making this pasta dish again just for convenience. I have made this particular dish countless times, I can even¬†make it with my eyes closed, really ūüėČ

So, as I was walking along the grocery aisle looking for ingredients, I suddenly felt this need to cook something different and new. Searching for inspiration, I went to the the spices section to look for a new flavor profile. There and then, I saw a Cajun seasoning mix.

Looking back during my early college days, whenever my sisters would save up some extra baon and¬†whenever I third wheel with them during their dates, we would go to TGI Friday’s and their Cajun Shrimp and Chicken Pasta is always a must order. Spicy and creamy, I find this simple chicken pasta dish to have one of the most amazing combination of flavors in the world of pastas.

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So after¬†that flashback,¬†I decided to make my own version of this TGI Friday’s classic.

Here’s my recipe:

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