It’s been years.  But I just broke my arm so I think I may have time on my hands…

But first, some housekeeping.

Lengua in Mushroom Sauce

My mom was not a great cook but she made the most delicious lengua. I think of her when I make this.


  • olive oil
  • 1 lengua/beef tongue (about 3 to 4 lbs)
  • ¼ to ½ c white wine
  • 1 large white onion, diced
  • 1 carrot, diced
  • 3 celery stalks, diced
  • ½ tsp peppercorns
  • about 1 1/2 to 2 tsp salt or soy sauce
  • about 2 tsp worcestershire sauce
  • 1 lb mushrooms (brown or white), slice each into 2 if they are large
  • 1/2 to 1 cup of water chestnuts if you like them
  • 1/2 c cream
  • flour, if you want to thicken the sauce


  1. Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
  2. Brown the tongue in olive oil in a dutch oven. Cover with water, bring to a boil, and simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Add pepper and salt/soy sauce after about 1 1/2 hours. Remove tongue from liquid, set aside and cool, you can place in the fridge if you want.  Once cool, cut the tongue into 1/3″ thick slices.  Save liquid.
  3. Saute mushrooms in olive oil / butter, cook for a few minutes until brown (but still firm).  Add wine and continue cooking until there is hardly any liquid left.  Set aside.
  4. Saute celery, onion, and carrots in olive oil until lightly browned.  Add tongue slices. Lightly brown.   Add cooking liquid.  Season.  Add worcestershire sauce to taste and mushrooms.
  5. Season the sauce.  Add cream to taste.  Cook for about 10 more minutes.
  6. Thicken with a roux if you want.
  7. Done!

Chorizo with Sherry, Pine Nuts and Currants

Oh this is a bit silly, no? Hardly anything written in the last couple years.

This is one of my desperation dinners.  I just noticed that the title of the post almost gives you the entire recipe.

Add a bit of crusty bread, maybe some manchego, and a bottle of wine (if J wants some, me I can do with water)


  • 3/4 lb chorizo bilbao
  • 1/4 c toasted pine nuts
  • 1/4 c currants
  • 1/2 c dry sherry
  • 1/2 c chicken or vegetable stock
  • some chopped parsley
  • olive oil


  1. Heat olive oil in a pan.  Cook the chorizo til golden and just cooked.  Remove and slice in 1/4″ to 1/3″ diagonals.
  2. Return chorizo to pan.  Add currants, sherry, and stock. Simmer for about 10 or so minutes until currants are plumped and chorizo is flavored with sherry.
  3. Transfer to a plate, sprinkle with pine nuts and parsley.

Lengua Estofada

For some reason I am fretting about having to write down all the recipes I like and specially those I grew up with.  My mom made a great Lengua with Mushrooms that we would have every Christmas (and birthdays sometimes) and my lola had her own version too.  But it is my lola’s Lengua Estofada that I find I like more now.  Maybe the mushroom sauce just got too creamy for me?  Maybe I just need to cook the mushroom version again to remind me of how good it is.  In any case I think I had better write the recipe down, so I don’t forget.  Reminder to send a list over to my sisters and brother…

Last weekend we got the last tongue at the butcher’s.  It is smaller than I remember we had it in Manila. Cleaning it is a chore and a bit yukky, but J was nice and finished off what I started.


  • olive oil
  • 1 lengua/beef tongue (about 3lbs)
  • 1 small can tomato paste
  • ¼ to ½ c white wine
  • 4 tsp chopped garlic
  • 1 large white onion, chopped
  • ½ tsp peppercorns
  • 2 tsp salt or 2 tbsp Knorr seasoning / soy sauce
  • A bit of worcestershire sauce if you want
  • 1 lb mushrooms (brown or white), slice each into 2 if they are large
  • about 16 green olives
  • 1 russet potato cut into ½” thk wedges, or some little potatos, halved


  1. Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
  2. Brown the tongue in olive oil in a dutch oven. Add garlic, onion, wine, tomato paste, salt/Knorr, and pepper, and cover with water. Boil, then simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Remove tongue and slice into 1/3” thick pieces. Set aside.
  3. Fry potato slices in olive oil until golden brown. Set aside. Fry mushrooms in olive oil. Set aside.
  4. Season the sauce, add olives, simmer to thicken. Thicken with a roux if you want. Add mushrooms and potato slices, cook for about 3-5 minutes.
  5. Arrange lengua on plate and pour sauce over OR return lengua to sauce and simmer for a few more minutes.

Oxtail Soup

My friend Venice, we used to work together.  And one day she took this large tureen of oxtail soup to the office.  It was Hawaiian-style oxtail soup.  So delicious.  And when I asked her for the recipe she gave me a small bag of gow pee — almost-black dried tangerine peel.  Oxtail soup just doesn’t taste right without it.



  • 3 lbs. oxtails
  • about 3″ ginger, sliced thinly
  • 6 oz. raw peanuts
  • 3-4 Chinese dates
  • 3 anise flowers
  • 1 piece gow pee
  • Chinese mustard or bok choy
  • Szechuan peppercorns (a tablespoon or so, in a small cloth bag)
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • water
  • 1/3 to 1/2c sherry


  • chopped cilantro
  • chopped green onion
  • grated ginger
  • soy sauce


  1. Place oxtail in a deep pot, cover with about 2″ of water.  Boil for 20-25min.  Rinse with cool water.
  2. Return oxtail to a clean pot, add the rest of the soup ingredients except for the mustard and sherry. Boil and then simmer for about 2 hours.
  3. Chop the mustard into 2″ wide pieces.  Add to soup shortly before serving.
  4. Add sherry to taste.  Boil for about 5 minutes.  Serve.
  5. Serve the soy sauce with the cilantro, green onion, and ginger on the side.

Chicken Adobo

So everyone has their own version of adobo (I personally love my lola’s soupy adobo with pork tongue, chicken, and liver).  I’ve tried doing the Cendrillon version, but for some reason the adobo comes out horribly sour.

This is my latest and greatest, which came out pretty good.  J didn’t squish his face and say Omigod! this time (that’s what he did with my 2 Cendrillon recipe attempts).


  • 4 cuts chicken thigh and leg, trim excess fat and skin
  • 1 or 2 chicken livers
  • 1 or 2 chicken gizzards
  • 4 eggs
  • 1 c cane vinegar (Datu Puti)
  • 2/3 c soy sauce (Silver Swan or Coconut)
  • 2 tbsp honey
  • 1 1/2 tsp peppercorns, approx. (crush about 1/3 of the peppercorns)
  • 1/2 tsp salt, appox.
  • 2 bay leaves
  • 1 head garlic, cloves peeled and crushed


  1. Mix vinegar, soy sauce, honey, peppercorns, salt, bay leaf in a dutch oven. Adjust to taste.
  2. Add chicken, including livers and gizzards.
  3. Cook over low heat for 45 min. Do not uncover or mix during this time. Uncover, cook for 10min more.
  4. Remove chicken and liver and set aside.
  5. Chop 1 liver and return to sauce. Reduce sauce til thickened.
  6. Add eggs with shell to sauce to cook while sauce is reducing. Remove after 7min, peel and set aside.
  7. When sauce is reduced, return chicken and eggs. Serve or keep for the next day.
  8. Fry or bake the chicken if you want the skin crisp. (Remove from sauce for frying and baking.)

Parma Ham Pasta Salad

What the heck eh? Food’s been on my mind lately.  My sister-in-law made this when we were in Paris.  Quick and yummy.  I will post photos once I take them.

Ingredients: approximate quantities, I taste while preparing

  • 4:3 ratio olive oil to balsamic vinegar (I usually go 4 t olive oil, 3t balsamic)
  • 1 clove garlic, pounded
  • salt and pepper
  • about 1/4 lb of Parma ham
  • 1/2 c pine nuts, toasted
  • 1/4 c sun dried tomatoes, sliced thinly
  • 1 lb rotelli pasta or some other corkscrew type
  • 1/2 lb arugula (or more), rinse and spun


  1. Cook pasta, drain.
  2. Bake the parma ham till crisp, chop into 1/2″ x 1/2″ pieces, or just crumble
  3. Toast the pine nuts till light brown (just a couple minutes)
  4. Place the olive oil, garlic, some salt and pepper in a small jar, cover and shake till well mixed and a bit thickened.
  5. Toss pasta in dressing, add arugula, parma ham, tomatoes, and pine nuts.
  6. If you want this cold, cool the ham, pasta, and pine nuts before mixing.

Please help Katrina find Cocoa

Feel free to cross post.

We’d like to seek your help please.

Our dog Cocoa, a 6-year-old black Pom, went missing last March 9, 2009 in Paranaque. We believe he was stolen as he had a collar and a dog tag with his address when he disappeared, but nobody’s come forward to bring him home. We’ve reported the incident to our barangay, and have been desperately trying to find him since. In the course of our search, an ice cream vendor informed us that a vehicle had been spotted stealing dogs from homeowners.

There’s been recent development about our dog’s disappearance. Last Sunday, we received word somebody saw our dog being sold in a rundown pet shop called Bravo Poultry and Supply along Lopez-Sucat, Paranaque (near Liana’s) 4 days prior. My friend visited the said store immediately to pretend to have seen the dog and to buy him. But he was told by the person manning the pet store that they already sold the dog 2 days prior for 10k. My friend managed to get info that the dog they sold did not have papers. We suspect this may really have been our dog because it seemed so unlikely that this pet shop would have a black pom while the other dogs there did not have any pedigree. Also, the location is quite dubious because we live in a neighboring village.

We suspect the buyer may try to use our dog for stud services or what have you. We are asking for your help in alerting your contacts, vets included, should they encounter our pet. We have begun e-mailing and distributing posters to vets in our area but we still have a long way to go. After all, the buyer may not be from Paranaque. We are not limiting our search to that area. Also, advertisements about a black male pom may surface in various pet websites so we’ve begun alerting the admins of these sites.

Moreover, the buyer may want to get in touch with us. Our dog has an enlarged heart. The buyer was misled into thinking he bought an otherwise healthy dog and may not know the dog he bought is in need of medical care.

We hope you can help us keep an eye out for him, maybe by blogging about it also? We really do care for our dog and treat him as a member of our family.

Thank you

Please contact trina992590 AT yahoo DOT com

Here are more photos of Cocoa.

Baby steps

PLV flat from Muito Fina

Ooo it’s been hard to get started again, so I won’t overthink this and just do (sort of like my yoga which I am loving, but it is a PAIN to motivate to get to the studio).

So, got these today on sale.  Nice no? And they’ve got an internal heel so hopefully it won’t be such a pain walking to work.

I think I am really good at finding things at a discount…too much internet time kasi.

Happy 2009. Didn’t last year go fast?

On a forum: Why is it that

if someone uses the nickname “SeduceMe” I can pretty much say I don’t think much would want to

if someone uses the nickname “GandaKo” you can pretty much figure out how she looks