Oven Grilled Chicken Whole Legs My secret "weapon" for this grilled comestible was the marinade. It cannot get any simpler because it is the bottled Italian dressing which I discovered to be so good in one of my kitchen "experiments". All the while, I thought I was the inventor of this till I searched online =(	Beef Mechado This traditional viand uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of lean beef to render them more tender and less dry. Hence the name mechado from the Spanish mecha meaning wick. The larded pieces of beef are then marinated in vinegar, soy sauce, calamansi or lemon juice, crushed garlic, black pepper and bay leaf, browned quickly on all sides in hot oil or lard, and then slowly braised in its marinade with the addition of soup stock, onion slices,	Chicken Binagoongan Thinking of what to cook for lunch and dinner is an everyday dilemma. And it cannot get any harder with chicken only as the main meat. Pork is totally out of the option and beef has to be taken occasionally, abiding a medical advice. Fish will be a good choice if only it is still fresh after office hours, and I don't prefer any seafood stored in the fridge.Well, how many dishes can anyone come up with chicken? From homegrown viands such as the gravy based afritada, adobo, and chicken curry to fr
Biscuit Topped Chicken Pie The next thing to do is to search for the "biscuit dough making from scratch", online. Filtered my finds to one, which was the simplest and easiest to prep, and the star of the meals I wanted to sample was born. I initially used it to make one huge cinnamon roll with frosting, followed by a biscuit topped chicken pie and pizza pull apart bread.	Huge Frosted Cinnamon Roll In my browsing for new meals to test, I had encountered good recipes that call for refrigerated biscuit dough as the main ingredient. Since it's a Western staple, it is not, once again, available in the Middle Eastern part where I am. Dilemmas, like those that came before this, shouldn't and wouldn't stop me from trying the savory and sweet dishes which fellow bloggers, are generously sharing.	Pizza Pull Apart Bread I had so much fun cooking with my newly discovered element. And though I only have one person with me to taste and rate the comestibles I served, his reactions felt like being awarded Michelin stars.
2 Ingredient Homemade Ice Cream You heard it right, 2 ingredients only for the ice cream base and no ice cream maker required. Trust us (multitude who tried it), it's creamier than store bought. And we get to adjust the sweetness too. The fun part is the flavoring and garnishing. Creativity and inventiveness will go a long way to think up of endless variety. From the well loved cookies and cream, my all time fave, butterscotch, the fruity kind like strawberry and mango to the exotic type such as avocado and sweet	Chicken Salad Sandwich I observed and realized that the common denominator of all my food blogs was, the dishes and snacks that I featured were all rooting from my past. As if my tongue has a memory which could recall a specific taste or a flavor. Here's another example of a well loved snack from my younger years, with a trail of thoughts where my family used to have it. Packed snack for school, picnics at Luneta Park and even to the cemetery on Todos Los Santos (All Saint's Day). It is the classic chicken salad sa	Palitaw Among the native delicacies or merienda that I grew up with, palitaw is among the top three in my list. Suman sa lihiya and tamales are the other two. I love the gooeyness of the boiled rice flour, balanced out with the flaky textures of coconut and sesame seeds. Laced with sugar, how sumptuous can a snack be. Nothing can stop me from reliving this gastronomic experience far away from home. And here’s my journey in creating this yummy kakanin...
Siomai A consistent craving of mine...siomai. From the dumpling family, perhaps the baby among them, with siopao as the big bro. I am the villain cause I am a certified siomai monster, snacking on it like popcorn. As what food does to me always, memories of days and places where I used to feast on this chinese food, will come flooding in, intensifying the craving. Being in this part of the world where dimsum houses are no where to be found and those who try sell it...