Greek Style Yogurt

Posted in food, home made, honey, recipes, yogurt on September 29, 2011 by thewingedpalate

I like yogurt but I love greek-style yogurt more.  Greek-style yogurt’s thick and creamy, like eating whipped cream that’s healthy.  One of my favorite brand’s Tamar Valley of Australia.

Greek Style Yogurt

But when I’m back in town and Tamar Valley’s unavailable, I make my own.  It’s so easy.  Just line a strainer with coffee filter, tip a pint or two of plain yogurt (flavored is ok).  Wait for liquid to drain.  Depends on how thick you want your yogurt, about an hour or two.  Return drained yogurt to container and keep refrigerated.

Greek Style Yogurt

For breakfast or afternoon snack, I just take about 1/2 cup of drained yogurt, stir in a teaspoon of honey (or jams/preserves) and voila!  I have my healthy creamy greek-style yogurt.

Honeyed Greek Style Yogurt


Girl talk at Angel’s Kitchen

Posted in food, food find, restaurant, Travel with tags , on September 15, 2011 by thewingedpalate

When the girls need to bond and share, sans the boys of course, Angel’s Kitchens the perfect venue.  Quiet, unassuming and cozy, it creates the perfect setting for chit chats, gossips and loud guffaws.  In between talks, food comes along to whet the appetite and the conversation.

Salmon Cake Salad with Wasabi Dressing for starters.

Soft Shell Crab Salad with Mango Dressing as 2nd starter. Figured we should eat healthy.

Can't resist indulging on Pinakbet Rice and Lechon Kawali with Chocolate Bagoong. Scrumptious! We shared...

Nursed a cup of Affogato while the girls talked. Four hours was not enough and we were only three. Go figure.

Angel’s Kitchen
57 Connecticut St., North East Greenhills
San Juan, Metro Manila
(02) 744-1018

Afternoon Taco Break

Posted in food find, Makati, restaurant with tags , on September 12, 2011 by thewingedpalate

It’s been awhile since I last ate Taco at Pancake House and little changed. It’s still the way I remembered. Crunchy tortilla, well done ground meat topped with tangy salsa and grated cheese. Perfect light afternoon snack.


Happy Teacher’s Day

Posted in baking, chocolate, chocolate chips cookie, cookie, cupcakes, food, recipes with tags , , , , , on September 9, 2011 by thewingedpalate

For Teacher’s Day celebration, my niece Megan and nephew Patrick wanted to give cookies and cupcakes to show their appreciation.

megan's requests

I’m more than happy to share what little I know about baking, specially the recipes to two of my most favorite goodies.  My Ultimate Double Chocolate  Choco Chip Cookies, and Deep Dark Chocolate Cupcakes,  With the help of Yaya Gemma, we made about 48 mini cupcakes and 45 giant cookies.

Dark Chocolate Cupcakes

Double Chocolate Choco Chip Cookies


Happy Teacher's Day

And in between baking, I got to try Daily Buns “tiren tiren”, flown in fresh from Iloilo City.  Delicious with a cup of fresh brewed coffee.

Tiren Tiren

Sticky BBQ Baby Back Ribs

Posted in BBQ, food, pork, recipes on September 3, 2011 by thewingedpalate

I enjoy barbecues, specially baby back ribs BBQ that’s sweet, salty and spicy.  This is the recipe I alway go back to.  Sticky sweet and savory with a little kick.  This has always been a family favorite.  A regular finger food during New Year’s Eve together with pork bbq on stick and roasted marshmallows.  Adapted from The Doubleday Cookbook Vol.1 (1975).

BBQ Baby Back Ribs

5 lbs spareribs, cut into serving-size pieces
2 cups water

1/2 cup kettle broth
1/2 cup ketchup
1/3 cup honey
1/3 cup soy sauce
2 tablespoons dry sherry
2 small slices fresh gingerroot, peeled and crushed
1 clove garlic peeled and crushed
Dash of hot pepper sauce


  • Place ribs in a very large heavy skillet or roaster.
  • Add water, cover and simmer for 1 hour; drain, reserving 1/2 cup kettle broth.
  • Spread ribs out on a large tray.
  • Mix kettle broth with remaining sauce ingredients and pour over ribs.
  • Cover and refrigerate 8 hours, turning 1-2 times
  • When ready to cook, preheat broiler or prepare charcoal grill.
  • Broil or grill ribs 4″-5″ from heat, basting continually with sauce and turning often until all sauce are gone and ribs are crisply brown. About 15 minutes.

Celebrity Chef Audition

Posted in cake, food with tags , , , on August 9, 2011 by thewingedpalate

Auditioned for a celebrity chef challenge and was star-struck or should I say star-chef-struck.  One of the judge was Chef Anna Olson, who happens to be one of my favorite chef on tv.  Her Swedish Butter Cake’s my all time favorite cake to bake.

I was eliminated on my first go but I had fun.  It was a MasterChef like Pressure test where we were asked to make and plate an omelette in 8 minutes.  Boy, was I trembling. The judges were walking around checking on our progress while someone’s calling out the time.  Pressure was on.

Made my omelette with chopped onions, tomatoes and shredded cheese.  Managed to cook and plate a decent looking omelette garnished with parsley leaf and ketchup in 8 minutes. Now I’m thinking maybe I shouldn’t have added the ketchup… oh well.  Folded my omelette in half and found out proper omelette should be folded in three… what?  I should have remembered the final cook-off in MasterChef Australia 2 between Adam and Callum, it was a pressure test on omelette cooked in 6 minutes.  Omelette was suppose to be perfectly seasoned golden brown on the outside and nicely set on the inside. I got that.  No ketchup. I forgot that.  I guess that’s what pressure does to you. Everything I knew went out the door.

But I must say I function under pressure.  This audition taught me patience, courage, quick thinking/planning and also people skills.  Made a couple of new friends, 2 of whom were short-listed and I’m praying they get a call-back as I pray someone cancels and I get a call-back as well (praying for a miracle).

Till the next cooking challenge.

Sambal Chili Sauce

Posted in food, recipes with tags , on July 12, 2011 by thewingedpalate

Auntie Renee from Singapore taught me how to make Sambal Chili Sauce, way back when, with some very easy to find ingredients. You only need minced garlic, minced shallots, minced chilies, finely grated lemon grass stalk, freshly squeezed calamansi juice, shrimp paste.

Heat enough oil, to cover all ingredients, in pan. Saute shallots until fragrant. Add in garlic and cook until slightly brown. Add Chilies and cook until mixture smells delicious. Add in lemon grass, calamansi juice and shrimp paste. Season with salt and pepper.

Cook with crab to make Singaporean Chili Crab or like Auntie Renee, as is with creamy durian and piping hot rice. Spicy!
#recipe #singapore #chili