Hey Bruh, Mahalo!


Aʻole pilikia (no problems), man. Such a pleasant exchange could take place only in Hawaii, and the reason for this sociability? Food almost certainly is involved, and it’s likely we’re talking chicken just pulled from the grill, topped with teriyaki and pineapple, and adorning a toasted King’s Hawaiian bun. In other words, an Aloha Chicken… Continue reading Hey Bruh, Mahalo!

Party Tonight in Quezon City


Must be quite the occasion, as today introduces not just one, but two types of lumpia,  a Filipino egg roll of sorts typically served at parties and at other celebrations.  There’s the classic pork, carrot and water chestnut variety, pictured above on the right, and a newer crab, pineapple and ginger version from Hawaii, which… Continue reading Party Tonight in Quezon City

So, That’s What They Taste Like


A dish boasting such vibrant colors is bound to be packed with effusive flavors too, and today’s entry excels in both regards.  In taste and in tone, this curry is off the charts.  Good thing it wasn’t featured on an old Technicolor television set, or the poor equipment wouldn’t have been able to keep pace… Continue reading So, That’s What They Taste Like

It’s Even Better Mixed


As with many Cambodian stews, Oxtail and Pineapple Soup is fairly simple, starting off with just beef, onions and pineapple.  Complexity and nuance come only toward the end, as diners choose from all manner of seasonings and vegetables to stir into their individual bowls, unleashing a symphony of flavors. When it all comes together, the… Continue reading It’s Even Better Mixed

In the South, Maybe the Far South


About forty years ago, a recipe appeared in Southern Living magazine, and it soon took the region, then the country, by acclaim.  Thus, Hummingbird Cake was introduced to the culinary world.   One bite of the lusciously moist cake is enough for many to proclaim it the best cake ever.  Easy to understand why, what,… Continue reading In the South, Maybe the Far South