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Malunggay Pandesal

One of my favorite find at the organic farmer's market is this pandesal infused with bits of malunggay leaves. The bread was really soft. The whole pack on offer was just 50 pesos or about $1.20 per pack.

Keso, Kamatis at Basil

Keso (medium cheddar cheese), kamatis (tomato), fresh basil leaves and Eden processed cheese (so pinoy) with olive oil and lots of paminta (ground black pepper) and a few feta cheese thrown in. A side salad for dinner done in 15 minutes.

Banana cue

Banana cue is a favorite Filipino snack. This is made from "saba" variety of bananas cooked in boiling and deep fried with molten brown sugar. Served on a stick and best eaten while piping hot. One should be careful though.

Camote (sweet potato) can also be cooked much the same way but cut like french fries and a generous amount of ...well yes, molten brown caramelized sugar. Bliss!

Chicken Rendang

Love the colors and spicy thick sauce, that can only be achieved through simmering slowly for a long period of time until tender and the meat almost falls off the bones. I've been eating this at cafeteria and intrigued with what Rendang means so here it is:

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions.

Sopas

After being soaked in the cold rain, a good way to recovery and warm up is a bowl of hot soup. I cooked my childhood favorite comfort food -- sopas. And the rain was relentless at the time. Now as I write this, the rain continues to fall. Sigh.

Operation Boiled Eggs

August 7, 2012 when torrential rains continued to pound Manila, we boiled these eggs to send to Akbayanihan.