Overseas Pinoy Cooking

SYSU International Inc. and Belle De Jour Enterprises , the producer of Belle De Jour Power Planner, has come up with a 2009 planner for those people who love food and cooking. Amore: A Food Lover’s 2009 Planner The planner includes food quotes, cooking tips, recipes, restaurant directory, discount coupons and other informative food articles. It also featured the best food blogs that share the same passion for food and Overseas Pinoy Cooking is included in the list. It is really a great planner specifically tailored for foodies like myself. Grab one for yourself or as a gift for a special someone. For more information, email them at sysumktg@sysuinc.com.ph, call them at 920-52-91 loc. 304, or visit their blog site The Gourmet .

"The kinilaw moment is that instant when the raw fish (or other seafood, or meat) meets the vinegar or other souring agent, and transformation begins from the raw state. In cooking vegetables, there is a spectrum of textural change: from the hardness of the raw, to the limpness of the overcooked. The perfect moment is somewhere along the line, at the point when the vegetable, e.g. ampalaya (bitter melon) retains the crispness of the raw, but acquires the softness of the cooked without being either hard or limp. With kinilaw , the perfect moment is marked visually by a change from translucence towards, but without reaching, opacity. Texturally, it is a moment when the fish or shrimp retains the firm softness of the raw, but reaches a new state of being that has been called niluto sa asim - "cooked", or more accurately transformed, in sourness. It is not an opaque solidity, with the fibres white and the flesh texture that of poached fish. Along the spectrum, it ...