Posts Tagged ‘savory’


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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“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.

LB Anatomy

Here’s how I do it:


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If there’s one food I’ll eat for the rest of my life, that would be fried chicken. When I was a kid, I would always had to have the drumstick. Now, I’m in love with chicken wings.

So when I read last year that there’s a place that serves mean fried chicken, I had to try it out. So after obsessing much with BonChon chicken, I was finally able to satisfy my appetite with their chicken wings. And they were good.

Although I think it was overhyped. Chicken Joy tastes better! Haha. I mean, yeah, the flavor profile is somewhat new to most people, but I think it’s just because of the sauce. If you strip the chicken off the sauce, what you’ll have is just a bland piece of a crunchy chicken wing. I have to give it to Bonchon though for the crunchiness of the wings. They stay freakin crunchy even after 30 minutes with the sauce. Plus, I find them expensive too! At first, I thought P375 for 12 pieces was okay. But they actually separated the mini drumstick and the wing, so what we actually had was 6 pieces of wings. That’s almost 3 kilos of wings for P375 actually.

All in all, my Bonchon experience was nice. Thanks to buddies Arjay and Joan 🙂 I was just expecting more from them coz of all the hype I’ve read and heard bout them.

So my quest for this Korean delight did not stop there. I knew I had to learn a recipe similar to Bonchon. Through research, I found out that their fried chicken is actually just Korean Fried chicken  and found hundreds of recipes online.

It is just a simple fried chicken recipe. The main difference is the re-frying. This vital step gives the fried chicken the crunch that  makes a Korean fried chicken.

So after going through dozens of recipes, I settled for Andrea Nguyen’s recipe, and this, and this 🙂 I combined these three recipes for my ultimate Korean fired chicken.

Forget Bonchon! (What Bonchon?) This one’s better!


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Baked Herb Baby Potatoes


  • 500 grams baby potatoes
  • 2 1/2 tablespoons Italian seasoning***
  • 1 tablespoon chicken powder
  • 1/2 tablespoon dried chili pepper flakes (adjust accordingly)
  • 2 tablespoons finely minced garlic
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • spring onions chopped to 2-inch pieces
  • coarse sea salt
  • freshly cracked black pepper


  1. Clean thoroughly baby potatoes and boil for 7 minutes. Do not peel the potatoes
  2. With a colander, and transfer potatoes into a baking sheet/pan
  3. While still warm, massage potatoes with butter.
  4. Add olive oil, Italian seasoning, chicken powder, dried chili pepper flakes, spring onions and finely minced garlic. If you want it more spicy, you may add more pepper flakes.
  5. Season with coarse sea salt and freshly cracked pepper.
  6. Bake potatoes in a preheated 185ºC oven for approximately 45 minutes upto an hour or until potatoes are dry.
  7. Transfer to a serving dish and sprinkle lightly  with coarse sea salt. (the extra sprinkle of salt will add a burst of yummy saltiness with every bite)
  8. Serve warm with spring onion garnish

*** Italian Seasoning is a spice mix which is usually a dry blend of  basil, marjoram, oregano and sage.



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