How To Cook: Stir Fried Pork Ribs with Chili, Garlic and Lemongrass
On this first episode of our new show How to Cook, we show you how to make a northern Thai classic: Stir Fried Pork Ribs with Chili, Garlic and Lemongrass. Yum! SUBSCRIBE:...
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Instakitchen Manila E10: Vongole Blanco (with recipe) at Rafaelle Pizzeria at The Bayleaf Intramuros
On this tenth episode of Instakitchen, chef Carlo Santiago teaches us how to make a gorgeous bowl of Vongole Blanco: fresh Manila clams cooked with white wine. RECIPE FOR...
Instakitchen Manila E9: Rotolo pasta at Il Ponticello Cucina Italiana
On the ninth episode of Instakitchen Manila, chef Panky Lopez of the revamped Il Ponticello in Makati shows us how to make heavenly Rotolo, a pasta dish that deceptively looks...
Freaky Feasts #13: Adobong daga (Field rats cooked adobo style)
On this episode of Freaky Feasts, Coconuts Tv goes to the Northern part of the Philippines to try adobong bau ti taltalon or — believe it — “rat adobo”. For the...
Instakitchen Manila E8: Sinanglay (with recipe) at Chef Tatung’s
Taste the Bangus belly and chopped shrimp Sinanglay at Chef Tatung’s in Taguig. Green mango adds a twist. Voila! CLICK SHOW MORE FOR THE RECIPE. For the full story:...
Instakitchen Manila E7: Spaghetti verena and penne salsiccia at My Kitchen by Chef Chris
For our seventh episode of Instakitchen Manila, we dine on divine pasta at My Kitchen by Chef Chris. WATCH MORE INSTAKITCHEN MANILA: Instakitchen Manila E6: Latin-style roasted...
Freaky Feasts #12: Snake soup and silkworms in Hong Kong
On this episode of Freaky Feasts, Laurel Chor dines on a venomous concoction known as Five Snake Soup and a fertility soup made from cow penis, geckos and silkworms at the...
Buhay Carinderia E5: Erning’s Cebu Lechon (Sun Valley, Parañaque)
In this five-part series, we ask carinderia owners for their best practices. Unlike Tagalog lechon that needs to be eaten with gravy, Cebu’s version is already flavored and...
Thailand’s Craft Beer Outlaws
The global craft beer boom started in America, where it’s now a 14 billion dollar industry. Europe, Australia, and East Asia have embraced the culture as well, and the newest...
Carinderia Crawl 27: Joza’s Empanada (Batac, Ilocos Norte)
In this five-part series, we ask carinderia owners for their best practices. On this episode, we talk to Joza’s Empanada in Batac, Ilocos Norte. Their dough is made of rice...
