cook's profile


tek
 
Home Town: Makati, National Capital Region, Philippines
Living In:
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
When I was a little girl I loved watching my mom cook. I started cooking when I was 9 or 10 years old. I also love to read. My favorite chefs are Jamie Oliver, Ming Tsai, Mario Batali, Rachel Ray, Giada de Laurentiis, Sara Moulton, Nigella Lawson and Tyler Florence. Cooking is my calming agent. It's like meditation, where everything just stops... No matter how tired I am from work, no matter how bad my day is, once I started cooking everything is forgotten and forgiven. I love to see people enjoy the dishes I prepare, it is my greatest reward.
My favorite things to cook
Since I am a Filipino, Filipino dishes would be at the top of my list. But I'm a big fan of Italian, Spanish and Oriental dishes. I love pasta dishes, from the simple spaghetti with meat sauce to authentic Italian. I also love Chinese and Japanese. Grilled meat and vegetables are my favorites too.
My favorite family cooking traditions
Philippines is rich in traditions. Fiestas are a big deal to us. Whenever we celebrate our town fiesta, we would have family gatherings in our home, Christmas, New Years Eve and birthdays too. Even Sundays. I guess I could say that cooking is a big part of my family. Food has a big influence in our family. Most of the time it is a focal point of conversation among family members. We enjoy cooking together. I have 4 brothers and 1 sister, they too love to cook.
My cooking triumphs
I once cook the whole menu for our Christmas celebration. And everybody loved it! But I was dead beat afterwards.
My cooking tragedies
My husband hates anything with curry. He used to work in Maldives and UAE and he just got tired of dishes with curry. But I wanted so much to try this asparagus dish with curry, cumin and tumeric, so I did. But my husband hated it.
Recipe Reviews 1 review
Chicken Adobo II
actually there are different ways of cooking adobo. each is unique and equally delicious, depending on the taster. believe me, i've been cooking this dish since i was 10 and it's the first dish i learned to cook. if you think ordinary vinegar with high amount of acidity is overwhelming, try using balsamic. and if you like a little variety put oystersauce to thicken the sauce. i would sometimes add red wine, if i want a fancier version. if you use wine cut down on the vinegar. one tip for beginners you dont have to follow the exact amount of seasonings like salt, pepper, vinegar, soy sauce. to each his own. try tasting as you go along, you can always add. and when you're dealing with vinegar, wait for the mixture to boil til you stir or else you'll end up having uncooked vinegar in your dish. sometimes that's the reason for the overpowering smell even if the dish is already cooked.

6 users found this review helpful
Reviewed On: Sep. 25, 2007
 
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