My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states. SINANGAG (GARLIC FRIED RICE) Serves 4 6 large cloves garlic, minced Extra virgin...

It’s impossible for you to have never heard of Delifrance, and if you’re one of the few who have never even set foot in that place, let me tell you why you should! Delifrance is perhaps the only French-style cafe in the country that offers not just coffee; they carry a wide array of Western and continental delights, from spiked coffee to gourmet pasta....

8 or 9-Inch Double Crust 1 level cup all-purpose flour 1/2 teaspoon salt 1/3 cup shortening (half butter/half margarine) 1 to 4 tablespoons ice water Procedure for the Crust 1. Combine flour, salt in bowl. Create well. 2. In the well, add margarine and butter. 2. Using a fork or pastry cutter, combine butter/margarine with the flour until well blended or resembles...

I grew up smelling the sweet aroma of freshly baked cakes and bread as early as 9 years old. I practically grew up baking. My mom started a bakeshop when I was around 8 years old. She named it Sally’s Home Bake Shop after her nickname. Her inspiration came after watching a movie. She noticed that a lot of moviegoers bought “kutsinta” or “puto”. She...

There is nothing like freshly baked puto right out of your steamer I always thought puto has to be made always with rice flour. The best texture and taste is using rice flour but I am sure some of my readers overseas appreciate a puto recipe without using rice flour but instead just the plain all-purpose flour. However, you can use rice flour if you can grind...