What was originally a dish borrowed from Portuguese cuisine has been turned into a Japanese staple. I mentioned in a previous post that the idea of tempura was inspired by the Portuguese peixinhos da horta, which was a dish of vegetables dipped in batter and deep-fried. In time, the Japanese adopted this method of cooking … Continue reading 216 – On Tendon Tenacity: Triptych 33
Let me tell you a short story before I begin. I chanced upon a set of unused pictures taken around the time when I was transitioning from my former job to the current one I have. Those pictures were supposed to be part of future entries I scheduled while drafting some posts. However, my laptop's … Continue reading 215 – On Wayback Food Spots: Triptych 32
Chinese restaurants are the quintessential venue for family events such as reunions, birthdays, tinghun (formal engagement ceremonies before a wedding), and what have you. Multiple generations of a family having lunch or dinner is a usual sight in a lot of Chinese food joints -- enjoying classic Chinese specialties such as birthday noodles, yang chow … Continue reading 213 – On Orientals: Triptych 31
People would usually think of dishes such as pad thai (stir-fried rice noodles), tom yum goong (hot and sour shrimp soup), khao kluk kapi (fried rice with shrimp paste), and gaeng (curries cooked in the Thai manner) when Thai cuisine is mentioned. No matter what dish is served in Thai cuisine, two qualities stand out: … Continue reading 212 – On Issan Inclinations: Tamarind, SM North EDSA
Let me share this quirk I noticed after working for a French company for more than two years now. As much as I hate to say it—the French are one of the snobbiest and rudest people you'll ever encounter, with Eastern / Central Europeans coming a close second. I don't know if this is just … Continue reading 211 – On Parisian Palates: Triptych 30
