When my boss returned from our office in Budapest, he handed me two red packets of paprika. The developers we work with over there bought them for me because paprika is the most Hungarian thing that I could think of in terms of food. I’ll just have to wait until I visit them myself to ...
Out of all the recipes I tried to make use of the kampachi batch that Kona Blue Water Farms generously sent me, this was the simplest, but also the most complicated in taste. The coconut cream was wee thick, but the kaffir leaves and the lime juice squirted in the end made the fish lighter. ...
Paksiw, or what I would translate as Filipino vinegar stew, has got to be my father’s favorite dish. Filipinos, especially those from the northern part of the country, love anything with vinegar. We can cook and stew almost anything in sour goodness and make an honest meal out of it. My father loves fresh seafood ...
I felt bad searing the Kona Kampachi fillets from Kona Blue Water Farms. It was enough that I baked it with butter the first time. I felt blasphemous to be ruining such a good fish with heat. But when seared, Kona Kampachi turns into the Cinderella of fish: an oomph was added to what would ...
One of my father’s specialties during the holidays is pichi-pichi, a grated cassava dessert cooked in milk and sugar and eaten with fresh coconut. I was delighted to find leftover shredded coconut in the fridge when I was exploring different ways to cook the Kona Kampachi sent to me by Kona Blue Water Farms. Kona ...