RESCENT POST

Easy cherry and thyme short Shortbread Cookie  Bars

Easy cherry and thyme short Shortbread Cookie Bars

Buttery and slightly sweet shortbread bars are always a hit. They can be crushed to be used as a base for a delicious pie dessert. Perfect with a cup of hot tea or coffee, and is even a favorite during holidays. What is great about READ MORE

How to make a sauteed healthy garlic scape?

How to make a sauteed healthy garlic scape?

” I like a cook who smiles out loud when he tastes his own work” – Robert Farrar Capon A sauteed garlic scape is easy, really! Once you see garlic scapes at the farmer’s market or at the grocery store, (if you’re lucky because they READ MORE

How to Make The Best Strawberry – Rhubarb Pie Crisp

How to Make The Best Strawberry – Rhubarb Pie Crisp

Strawberries and rhubarb are like a perfect marriage blessed by the Gods. Sweet, ripe strawberries that perfectly balances the bold tang of rhubarb. Colorful, tangy, and sweet, this is the spirit of summer. The number one thing that comes to mind when you see strawberry READ MORE

How to make all-purpose pie crust?

How to make all-purpose pie crust?

This all-purpose pie crust lets the stand mixer do all the job. The biggest advantage of using a stand mixer fitted with a paddle attachment instead of using your hands is, it doesn’t melt the butter. All you will get is the gold medal worth READ MORE

The best  grilled Mongolian Pork Chop

The best grilled Mongolian Pork Chop

This grilled pork chop, once marinated, you can cook it in any way you want. You can pan-fry or bake as well. But all the good things happen in the barbecue grill. Grill grates have the power to deliver that savory caramelization (in other words, READ MORE

Joy of kale and sweet potato salad with tarragon vinaigrette

Joy of kale and sweet potato salad with tarragon vinaigrette

You know Kale! Hey, Everyone talks about kale as the hottest since, well,… ever. This leafy vegetable reached celebrity status around 2012 where Bonappettite magazine named “The year of Kale”. and the United States declared “National kale Day” on October 2, 2013. Kale displaced any READ MORE


Life is sweet

Easy cherry and thyme short Shortbread Cookie  Bars

Easy cherry and thyme short Shortbread Cookie Bars

Buttery and slightly sweet shortbread bars are always a hit. They can be crushed to be used as a base for a delicious pie dessert. Perfect with a cup of hot tea or coffee, and is even a favorite during holidays. What is great about READ MORE

How to Make The Best Strawberry – Rhubarb Pie Crisp

How to Make The Best Strawberry – Rhubarb Pie Crisp

Strawberries and rhubarb are like a perfect marriage blessed by the Gods. Sweet, ripe strawberries that perfectly balances the bold tang of rhubarb. Colorful, tangy, and sweet, this is the spirit of summer. The number one thing that comes to mind when you see strawberry READ MORE

How to make all-purpose pie crust?

How to make all-purpose pie crust?

This all-purpose pie crust lets the stand mixer do all the job. The biggest advantage of using a stand mixer fitted with a paddle attachment instead of using your hands is, it doesn’t melt the butter. All you will get is the gold medal worth READ MORE

The most Amazing Rhubarb Upside-down Cake I ever Had

The most Amazing Rhubarb Upside-down Cake I ever Had

The most Amazing Rhubarb Upside-down Cake I ever had. Rhubarb found its way to pack the sunshine of summer and the sweetness of spring in this tender, moist and impeccable rhubarb cake; promising to boost the mood.

The best crisp lemon cookies

The best crisp lemon cookies

These lemon cookies are thin, crisp, and bursting with a spectacular lemony, buttery and nutty flavor. It is incredibly delicious and the perfect treat for anyone who is a lemon lover. It will enchant your palate, though beware once you tried one you won’t be able to stop yourself for more! I make these cookies all the time during the spring and summer months. The fresh, clean and citrus fragrance always lends a feeling of good energy.


My Diary

The best sweet memories

The best sweet memories


The process of preparing food activates a sense of smell and brings back memories. A reminiscence on how my siblings and I learned how to plant, grow, and harvest our rice and vegetables; and how we cooked our food in a very basic way. We gathered mostly what grows on the farm either for us to eat or for our pigs (they also eat non-GMO). Some taste bitter and fibrous, sour and delicate, sweet or some have a mineral taste.

Every corn season – middle of summer, my father will make his famous stinkiest fermented corn called “Baklay”, which gives a delicious tang to any food. It smells like a dirty old sack on the first sniff but that’s where the fun begins, we joke, we laugh so hard until we don’t have any tears to squeeze out without realizing that we emptied our plates… During Festive holidays, we always look forward to fermented rice wine, specially prepared for the wedding feast. It is soo sweet that we enjoy eating the grains and drinking the liquid until we’re tipsy and giggly. Any leftover rice wine gets better as it ages, a perfect ingredient to cook with fish. If the western countries have white wine for cooking, we have long fermented rice wine too.

Feeling under the weather, freshly muddled cloves of garlic to add into the already prepared meal, or use it as a dipping sauce that serves as an antibiotic. Our mother’s favorite herbal tea, hot and spicy ginger or oregano tea that tastes disgusting but it always feels good after. All of these weird and delicious scents and tastes are so powerful and became a part of me every time I prepare food. Ginger, turmeric, sugar cane, and more, I’m blessed to have experienced harvesting them myself.
MY MANTRA
A well-spiced meal with a depth flavor complex does more than just simply excite our taste buds.