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#28 Crispy pork belly chronicles
 • Connie Veneracion
#44 I dream of ramen
 • Connie Veneracion
#43 My father's sarciado
 • Connie Veneracion
#45 Cook day-old rice into congee
 • Connie Veneracion
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#46 Ice cream with coffee and cherry brandy
If you like boozy affogato, you will love this.
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Connie Veneracion
#45 Cook day-old rice into congee
Leftover rice often ends up as fried rice the next day. But if you want to try something different, try cooking it into congee. And for a richer flavor…
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Connie Veneracion
2
#44 I dream of ramen
For someone who swore for years that tonkotsu ramen IS the standard, I discovered shio ramen and I think I'm changing my mind. The saying that less is…
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Connie Veneracion
#43 My father's sarciado
My father and I share the same birthday (no, it's not today). This issue of the newsletter is for him, for you and for me. Bonus: recipe for sarciado.
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Connie Veneracion
#42 A chili oil hack
If you find that your jar of chili oil is hotter than what your mouth can handle, here's a trick.
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Connie Veneracion
#41 My love-hate affair with shrimps
After McDonald's Japan announced the introduction of shrimp nuggets in its menu, I made my home version. Plus, I have an invitation for you. Make sure…
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Connie Veneracion
#40 A toast to the awesomeness of Filipino adobo
No, Filipino adobo is an not adaptation of Mexican adobo. I'll explain why. Plus, there's a recipe for a not-your-usual Filipino pork or chicken adobo.
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Connie Veneracion
#39 Hot spring egg (onsen tamago)
Traditionally cooked in hot springs, these soft boiled eggs have custard-like whites and runny yolks.
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Connie Veneracion
#38 Soups, salads, chicken, salmon and more
A rare issue of the newsletter without a theme. But I've got exciting recipes that you might want to try over the weekend.
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Connie Veneracion
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