The one pioneering cooking show I really enjoyed and miss is Nora Daza (might be before your time) back in the '80s. She was like a buzzing bee, hyperactive, quite frank in her comments (not typical for Pinoys), and very funny in her natural state. Her original "Let's Cook with Nora" cookbook is still the best-selling cookbook today (well, at least 15 years ago). Back when I was still in Maryland, I saw a four-foot tall stack of that 1960s cookbook in cheap paperback being sold in an Asian (or Filipino) grocery store. Our mom bought it when it first came out so we grew up with it, and today I have a reprinted copy in my house back east, too.
Oh, my, wow, wonderful! Am now drooling just looking at those mussels! Missing the fresh mussels back home. Best we've found here were the little ones from Prince Edward Island (back when I was living back east). French mussels just aren't the same, since they add wine, but no ginger!
Re Q. 1, I go to an actual representative of the foreign cuisine I'm looking for, have no use for celebrity chefs for that. (Haha, witness my unflattering post on Rachael Ray.) #2 - would never go for that. Too terrifying!
1.) From representative of the cuisine - although mahilig ako mag-eksperimento sa mga lutuin, gusto ko muna alamin ang lasa gamit ang tradisyonal at orihinal na pamamaraan. Ok lang din naman ako sa mga sikat na chefs at cookbooks, pero pangalawang pagpipilian ko nalang siguro iyon kapag gusto kong makakita ng ibang perspektibo at tsaka maganda din itong paraan para suriin at piliin ang mga chefs/cookbooks na magandang sundan at mapagkakatiwalaan sa susunod. Kumbaga may mga real experts talaga na kayang magluto no matter the nationality of the dish. At syempre hindi naman lahat ng variations ay kaaya-aya, napanood mo na ba yung Filipino adobo with ube sa youtube? Hindi ko alam, siguro ako lamang ito, ngunit sa aking palagay ay hindi ko ito gagawin kahit nakasalalay ang aking buhay. Parang insulto sa aking sarili at lahi (oa lang ako).
2.) 30 min challenge: Pancit Bihon Guisado - madali lang ito at sa tingin ko ay pasok na pasok sa oras basta hindi ka gagamit ng frozen na ingredients. Umabot po ba kayo doon sa paglaganap ng mga short-order na Pancit dito sa Pilipinas (around 2001-2007)? Siguro meron pa naman sa ibang mga lugar, pero wala na kasi sila kung nasaan ako ngayon.
Alam mo ba yung local variation ng tinolang tahong gamit ang coconut water (not coconut milk!)? Masarap din ito o siguro kaya ko lang ito gusto ay dahil mahilig ako sa sabaw. Kapag may tinolang tahong sabaw ang una kong kinukuha dahil tamad akong kumain ng tahong LoL.
Di ko pa nakita yung adobo uber. Hanapin ko nga. Sarap siguro nyang buko na sabaw pero kelangan fresh buko. Nakapagluto nako nyan pero chicken binakol.
Mahilig ako sa pancit. Favourite ko dati yung sa pancit bihon sa Little Quiapo sa QC.
I would choose the authentic source of the dish. The proof is in the pudding. I taught my white husband to cook adobo and the highest praise he could get is “almost as good as mine.”
I used to love competitive cooking shows (even though I don’t cook), but they do get boring after a while. If available, we like to go on food tours when we’re on vacation.
Hi Teresa! I do remember Cooking with Nora albeit a blur. Haha! But for sure, the Dazas were the pioneer in the Philippines at the time. I have a newer version of her cookbook and the son Sandy Daza.
What's an easy 30-minute meal that you whip up at home? I'm sure you have a repertoire. It can include ready made/pre packed ingredients 😊
Di ko pa nakita yung adobo uber. Hanapin ko nga. Sarap siguro nyang buko na sabaw pero kelangan fresh buko. Nakapagluto nako nyan pero chicken binakol.
Mahilig ako sa pancit. Favourite ko dati yung sa Little Quiapo sa QC
The one pioneering cooking show I really enjoyed and miss is Nora Daza (might be before your time) back in the '80s. She was like a buzzing bee, hyperactive, quite frank in her comments (not typical for Pinoys), and very funny in her natural state. Her original "Let's Cook with Nora" cookbook is still the best-selling cookbook today (well, at least 15 years ago). Back when I was still in Maryland, I saw a four-foot tall stack of that 1960s cookbook in cheap paperback being sold in an Asian (or Filipino) grocery store. Our mom bought it when it first came out so we grew up with it, and today I have a reprinted copy in my house back east, too.
Oh, my, wow, wonderful! Am now drooling just looking at those mussels! Missing the fresh mussels back home. Best we've found here were the little ones from Prince Edward Island (back when I was living back east). French mussels just aren't the same, since they add wine, but no ginger!
Re Q. 1, I go to an actual representative of the foreign cuisine I'm looking for, have no use for celebrity chefs for that. (Haha, witness my unflattering post on Rachael Ray.) #2 - would never go for that. Too terrifying!
1.) From representative of the cuisine - although mahilig ako mag-eksperimento sa mga lutuin, gusto ko muna alamin ang lasa gamit ang tradisyonal at orihinal na pamamaraan. Ok lang din naman ako sa mga sikat na chefs at cookbooks, pero pangalawang pagpipilian ko nalang siguro iyon kapag gusto kong makakita ng ibang perspektibo at tsaka maganda din itong paraan para suriin at piliin ang mga chefs/cookbooks na magandang sundan at mapagkakatiwalaan sa susunod. Kumbaga may mga real experts talaga na kayang magluto no matter the nationality of the dish. At syempre hindi naman lahat ng variations ay kaaya-aya, napanood mo na ba yung Filipino adobo with ube sa youtube? Hindi ko alam, siguro ako lamang ito, ngunit sa aking palagay ay hindi ko ito gagawin kahit nakasalalay ang aking buhay. Parang insulto sa aking sarili at lahi (oa lang ako).
2.) 30 min challenge: Pancit Bihon Guisado - madali lang ito at sa tingin ko ay pasok na pasok sa oras basta hindi ka gagamit ng frozen na ingredients. Umabot po ba kayo doon sa paglaganap ng mga short-order na Pancit dito sa Pilipinas (around 2001-2007)? Siguro meron pa naman sa ibang mga lugar, pero wala na kasi sila kung nasaan ako ngayon.
Alam mo ba yung local variation ng tinolang tahong gamit ang coconut water (not coconut milk!)? Masarap din ito o siguro kaya ko lang ito gusto ay dahil mahilig ako sa sabaw. Kapag may tinolang tahong sabaw ang una kong kinukuha dahil tamad akong kumain ng tahong LoL.
Mabuhay ka!
Di ko pa nakita yung adobo uber. Hanapin ko nga. Sarap siguro nyang buko na sabaw pero kelangan fresh buko. Nakapagluto nako nyan pero chicken binakol.
Mahilig ako sa pancit. Favourite ko dati yung sa pancit bihon sa Little Quiapo sa QC.
https://youtu.be/9c094BLycmY?si=EnrLM3nO7b9hx6zd ayan yung link. Natatawa ako ewan parang di ko talaga matanggap yung Ube Adobo. Siguro masarap, pero hindi ako magaattempt gawin.
I would choose the authentic source of the dish. The proof is in the pudding. I taught my white husband to cook adobo and the highest praise he could get is “almost as good as mine.”
Love this Rachelle!
I used to love competitive cooking shows (even though I don’t cook), but they do get boring after a while. If available, we like to go on food tours when we’re on vacation.
What's the best food tour you've been? And what's one you're dreaming of?
I’ve only been on a couple but the Chicago food tour based on the show, “The Bear,” was the best one! Not sure what my dream tour would be.
Hi Teresa! I do remember Cooking with Nora albeit a blur. Haha! But for sure, the Dazas were the pioneer in the Philippines at the time. I have a newer version of her cookbook and the son Sandy Daza.
What's an easy 30-minute meal that you whip up at home? I'm sure you have a repertoire. It can include ready made/pre packed ingredients 😊
Di ko pa nakita yung adobo uber. Hanapin ko nga. Sarap siguro nyang buko na sabaw pero kelangan fresh buko. Nakapagluto nako nyan pero chicken binakol.
Mahilig ako sa pancit. Favourite ko dati yung sa Little Quiapo sa QC