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Champorado or chocolate rice porridge is one of breakfast fares that brings me back home… brings me back to my childhood of waking up in the morning to a bowl of steaming champorado that my mom cooked early in the morning. It takes patience to cook champorado. Unlike steaming rice where you just put rice [...]Slow cooker champorado is a post from: A Scientist in the Kitchen
So I just came back from my annual medical exam. Had fasting the night before so oy the time that the nurse finish getting my blood samples I was so hungry already! But still had several more tests to undergo. so this noodles with stewed pork was just perfect for breakfast. I’m writing this post [...]Noodles and more… is a post from: A Scientist in the Kitchen
Back home in the Philippines, we call this dish “nilagang baboy” or simply boiled pork. But this is not merely boiled pork as there are many variations of this dish, as many as the dialects in the Philippines. Such that, even in it’s English translation there are many variants – a stew, a braise, boiled [...]Nilagang baboy: Boiled pork ribs in clear broth is a post from: A
For the past few weeks, I have been reading the latest cookbook from renowned Italian chef Rocco Dispirito – Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy — All Under 350 Calories. This has brought back to me why I love Italian food, and how much I miss cooking Italian food [...]Now Eat This! Italian – a book review is a post from: A Scientist in the Kitchen
It’s time for the Secret Recipe Club again and this month I learned a lot of new things from Angela’s Kitchen. I am not familiar of a gluten-free... Read More »Secret Recipe Club: Five Spice Pork Ribs is a post from: A Scientist in the Kitchen
I’ve always been a breakfast person and I don’t mind waking up early in the morning just to cook me some good breakfast. And when I say a... Read More »My power breakfast: greens and red beans smoothie is a post from: A Scientist in the Kitchen
It’s the -ber months, and back in the Philippines, I bet there are Christmas decorations starting to be seen in malls and stores across in the country. But... Read More »Secret Recipe Club: Quickie Orange Ginger Beef is a post from: A Scientist in the Kitchen
Where did the month of July go? I have been on a weekly trip to Bangkok almost all weekend of July as well on business trip since last... Read More »Stuffed mushrooms for the Secret Recipe Club is a post from: A Scientist in the Kitchen
On weekends, I have Thai language lessons in Bangkok (yes, I can read and write in Thai now!). I enjoyed my reading and writing lessons very much, despite... Read More »Big Bite Bangkok is a post from: A Scientist in the Kitchen
This is my first month with the Secret Recipe Club and I’m quite excited to read all the blog posts from food bloggers all over. Hhmm… I wonder... Read More »One pot broccoli chicken pasta is a post from: A Scientist in the Kitchen
Should you visit Thailand anytime soon, go beyond Pad Thai and somtam on your food trips. I would recommend Northeastern Thai food or that we call Isaan. You... Read More »Thai-style catfish salad is a post from: A Scientist in the Kitchen
When I saw this recipe for Nagoya Style Fried Chicken from Just One Cook Book, I knew immediately that this will be my recipe for this month’s Crazy... Read More »Nagoya-style fried chicken is a post from: A Scientist in the Kitchen
It’s not often one can see Mexican tortillas in the grocery in Phitsanulok. So the first time I saw these tortillas, I grabbed a pack of ten pieces.... Read More »Oriental pork loin tortilla wrap is a post from: A Scientist in the Kitchen
Last April we took a road trip to Huahin Bay for some sea and sand. That was an eight-hour drive just to get to beach. Good thing the... Read More »This monkey loves corn… is a post from: A Scientist in the Kitchen
I so love the whole wheat and oatmeal blueberry muffins I baked for the Crazy Cooking Challenge last April that I’ve made several batches since then. The muffins... Read More »Low-Sugar Whole Wheat and Oatmeal Carrot Muffins is a post from: A Scientist in the Kitchen
I could never understand why some Filipinos cook pork adobo and patiently shred them and fry the shredded pork to come up with adobo flakes. I am never... Read More »Pork adobo flakes and apple sandwich is a post from: A Scientist in the Kitchen
Where did June go? I just marked my first year in Thailand. My blog has been very quiet lately. It’s not that I’m cooking, I am just not... Read More »Creamy mushroom soup without the cream is a post from: A Scientist in the Kitchen
Where did the months go? Today marks the exact date I came to Thailand a year ago, living my family behind, Pasta in the kennel (for a few... Read More »A year in Thailand is a post from: A Scientist in the Kitchen
There once a boy who said he can cook grilled cheese… Grilled cheese? How do you grill cheese, I asked myself. He seems proud that he can make... Read More »Marinated roasted grilled pepper grilled cheese sandwich is a post from: A Scientist in the Kitchen
Well, almost. But not from scratch as I bought a pack of ready-mix Lobo (brand) Northern Thai sausage. The pack comes with the pre-mixed spices and 5 pieces... Read More »Northern Thai sausage is a post from: A Scientist in the Kitchen
Lemongrass is one of my favorite herbs. It is especially aromatic in roasts and soups. Lemongrass are also considered to a medicinal properties for treating coughs, cold and... Read More »Lemongrass marinated roast chicken legs is a post from: A Scientist in the Kitchen
Laarb dishes, as I’ve mentioned before, are one of my favorite Thai dishes. It’s a salad of mear or fish with lime, fish sauce, chillis and assortment of... Read More »Laarb herbs is a post from: A Scientist in the Kitchen
Ever since I got my blender with a spice mill attachment, I have taken to grinding my own meat. I use the spice mill much like a food... Read More »Grinding my own meat is a post from: A Scientist in the Kitchen
I thought I’d share with you what I’m doing this weekend to make me cool. It’s unbelievably HOT the last few weeks. I’m so thirsty all the time... Read More »Easy summer coolers is a post from: A Scientist in the Kitchen
Bell peppers are always on my weekly shopping list. Well, almost always. It depend on the season actually, as when they are out of season they can really... Read More »Roasted bell peppers is a post from: A Scientist in the Kitchen
By the time this recipe for blueberry muffin is published, I’m off to one of the beaches in Thailand. Nope, not the more famous beaches of Phuket, Pattaya... Read More »Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins is a post from: A Scientist in the Kitchen
There’s a food shop in front of our office that cooks different Thai dishes to order. In the mornings, the mae-ban or housekeeper would go around and ask... Read More »Drunken noodles… drunken linguine is a post from: A Scientist in the Kitchen
It’s almost three years since I got my PhD in molecular biology. In the months leading to my defense, when all I did was write, re-write and re-write... Read More »Pan-fried salmon with Thai chili paste and a date with Don Quixote is a post from: A Scientist in the Kitchen
How fast time flies… last year, I also celebrated my birthday here in Phitsanulok. And I was house hunting then. Now, a year later, I’m celebrating it for... Read More »Celebrating my birthday in Thailand is a post from: A Scientist in the Kitchen
Paksiw is a Filipino dish that means meat or fish stewed in vinegar. This is similar to adobo, but some would say that paksiw does not contain any... Read More »How to cook smoked pata (pork legs) paksiw – how parking drives me crazy! is a post from: A Scientist in the Kitchen
Ancutza of Matrioska’s Adventures is hosting this week’s Weekend Herb Blogging. This week I am featuring the Marian plum, or maprang in Thai. The fruit resembles and tastes... Read More »Marian Plum is a post from: A Scientist in the Kitchen
I’ve been here in Thailand for eight months already and the last time I was home was in August last year. The bane of living far from family... Read More »Law-uy or getting over homesickness… is a post from: A Scientist in the Kitchen
I just got back from a quick vacation in Bangkok to meet up with my cousin from Canada. I had a great time showing her around Bangkok and... Read More »Woonsen and black sesame stir fry is a post from: A Scientist in the Kitchen
Here’s another Thai recipe I learned by observing the food shop in front of my office. At work, my office mates usually call the food shop in front... Read More »Pad Khing Kai or stir fried ginger and chicken recipe is a post from: A Scientist in the Kitchen
This is my first time to join the Crazy Cooking Challenge, and this month’s theme is Spaghetti! So I hopped around the blog world and looked for the... Read More »Brown rice spaghetti with mixed mushroom ragu is a post from: A Scientist in the Kitchen
It’s time I tackle this favorite dessert of mine – sticky rice with mango. As it is now the start of mango season, I am inspired to make... Read More »Sticky rice with mango is a post from: A Scientist in the Kitchen
This is one of my favorite Thai dish to prepare which I first got to try back in Los Banos in a Thai eatery known as Ning’s Thai.... Read More »Pork with chili paste or prik gaeng moo is a post from: A Scientist in the Kitchen
There are days when only a salad would suffice for lunch or dinner. And this means assembling what ever is in the fridge to into a hearty salad.... Read More »Tofu and roast chicken salad is a post from: A Scientist in the Kitchen
Woonsen is the Thai name for bean vermicelli. Here in Thailand, woonsen is typically used in salads and you will call the dish yam woonsen. A typical yam... Read More »Broccoli and woonsen stirfry is a post from: A Scientist in the Kitchen
If you ever eat at KFC here in Thailand, don’t dare miss their egg tarts for dessert. This is melt-in-your-mouth custard over several layers of paper-thin pastry crust... Read More »KFC indulgence: egg tarts! is a post from: A Scientist in the Kitchen
An egg is an egg is an egg. A chicken’s egg will taste the same whether fried or in omelette anywhere you are. In the past few months... Read More »Kai Jiew or Thai omelette is a post from: A Scientist in the Kitchen
Tinolang manok is one versatile Filipino dish that comes in many variations wherever you may be in the archipelago, or anywhere in the world for that matter. During... Read More »Tinolang manok with asparagus and chives is a post from: A Scientist in the Kitchen
My first time to eat at KFC here in Thailand, I was asked for gravy the way they served fried chicken in the Philippines. Apparently, gravy is not popular so... Read More »KFC’s chicken barbecue with Thai salad is a post from: A Scientist in the Kitchen
Although Thai food is easily available, I usually prepare most of my food and lunch is no exception. It could get difficult at times though, when I am... Read More »Roast chicken legs with Chinese five spice is a post from: A Scientist in the Kitchen
If you are in Thailand, you’ve got to try laab moo. The more spicy, the better! It’s a spicy-sour ground pork salad with lots of flavor from the mint... Read More »Bloody lab moo is a post from: A Scientist in the Kitchen
This is an easy to prepare mushroom soup filled with an assortment of mushrooms and ground pork. Aside from the more popular tom yum, you can find also gaeng... Read More »Clear Thai mushroom soup is a post from: A Scientist in the Kitchen
Neither plants nor animals, mushrooms belong to the group of Fungi with forms ranging from yeasts (think Blue cheese) to mushrooms (think portabello mushrooms). I’ve studied mushrooms in... Read More »Mushrooms is a post from: A Scientist in the Kitchen
One of my goals for 2012 was to learn to update my blog by myself. To do that, I have to learn more about WordPress beyond the trial... Read More »A new look for my blog is a post from: A Scientist in the Kitchen
Last year, 2011, my mantra was EAT HEALTHY. This is still my mantra for 2012 and this STILL will be the focus of my blog, A Scientist in the Kitchen.... Read More »Because health is wealth is a post from: A Scientist in the Kitchen
Or HAPPY NEW YEAR!!! Today is the second new year for me here in Thailand (a third one in April, but that’s another story). A new experience for me was the almost non-celebration of Christmas which is way way different from back home in the Philippines. No exchanging of gifts for Christmas but the [...]Sawatdee pii may! is a post from: A Scientist in the Kitchen
