The Happy Home Cook: Shrimp Toast
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From the Let’s Cook with Nora Cookbook New Edition, updated by Nina Daza Puyat, this Shrimp Toast recipe is an all-time favorite appetizer.
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The Happy Home Cook: Amboy Adobo
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The traditional way of making adobo is super fast and super easy. But, as a young cook, I didn’t like how you would quickly sear chicken and end up with a somewhat tough meat. I didn’t want to stray from what’s traditionally in adobo, but I did want to use a different technique. It wasn’t till I began to master sauces in school and play with French basics that I figured out the answer.
Read MoreThe Happy Home Cook: Dad’s Tortang Giniling
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My dad would take that eggy-meat mix and use the sinigang ladle to scoop it up and fry it in a pan. The result was awesome: beef omelets for the whole family. This was his after-work meal, his go-to.
Read MoreThe Happy Home Cook: Vermicelli Spring Rolls
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Check out Sandy Daza’s take on a Vietnamese culinary favorite.
Read MoreThe Happy Home Cook: Sandy’s Fried Rice
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More from Sandy Daza’s new cookbook “Cooking with Sandy Daza”
Read MoreThe Happy Home Cook: Chili Coconut Squid
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Enjoy this spicy, creamy seafood dish from Chef Sandy Daza
Read MoreThe Happy Home Cook: Blond Biko
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Biko, or rice pudding, whether steamed or boiled, comes in many different forms. Its quality and success depend largely on the method of cooking used and the type of glutinous rice.
Read MoreThe Happy Home Cook: Summer Garden Caesar Panzanella Salad
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Panzanella salad is a popular Italian-dish, featuring stale bread tossed with vegetables, meats and cheeses. Traditionally, this salad was created by farmers using readily available ingredients like tomatoes, red onion and basil. Although usually dressed with oil and vinegar, we are creating this salad with creamy Caesar Dressing for a different style that’s going to be a hit.
Read MoreThe Happy Home Cook: Atsarang Repolyo (Pickled Cabbage)
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When I come home from college, what I always long for is to have a breakfast of longsilog (sausage, fried rice, and fried eggs) with my family. I find atsara (pickles) to be the perfect sweet-and-sour compliment to the rich longganisa (sausage), bangus (milkfish), and garlic fried rice. It is also very convenient as it can be made just from the scraps of leftover vegetables you may all find in your home.
Read MoreThe Happy Home Cook: Cavite Tamales from Cantina Sunae
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This recipe will be available in Christina Sunae's upcoming cookbook, Kusinera Filipina, which will be published in Argentina by Catapulta Editores.
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