COOK MAGAZINE Blog

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Sizzling Sarangani

Text & Photos by BERNARD SUPETRAN But aside from these two iconic images, this serendipitous province is as sizzling as the grilled tuna served on the dining table. Mention Sarangani and two things immediately...

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Meaty Feasts

          This is the stew I’ve loved making ever since I’ve entered the realm of the Culinary Arts.  I adore the blending of spices and how they complement each other,...

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Pastry Aria

        You have to be very precise to be able to create those thin layers of mousse and cake. The result is a gorgeous, velvety, rich meld of the chocolate, coffee...

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Dairy Love

        You can experiment with any different combinations of the type of milk to use, but in my case, I’ve found that condensed milk, evaporated milk and heavy cream are the...

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Hare Raising

        Rabbit meat is one of the leanest and healthiest meat. Unfortunately, not many Filipinos eat it. Maybe it’s because rabbit is not indigenous to Philippines or we think of images...

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Spicy Goat Adobo with Gata

2-3 kg skinless goat meat (preferably some leg or shoulder and some rib) 1 thumb ginger, peeled and sliced 6 cloves garlic, peeled and crushed 3 stalks lemongrass, bruised 1 cup vinegar 1/2 cup...

Tamarind Roasted Duck 0

Getting Your Game On

  By Chef Dino Datu Game has been used to describe meat from animals that are traditionally hunted or caught in the wild. The list of what can be considered game varies depending on...

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