Comments on: Inihaw na Liempo

By: A Scientist in the Kitchen | Inihaw na liempo and dill

A Scientist in the Kitchen | Inihaw na liempo and dill — Fri, 28 Nov 2008 01:36:35 +0000

[...] the aroma. A few weeks ago, one of those Sunday picnics in the garden that we love to do, I cooked inihaw na liempo (grilled pork belly). Chopped them up into bite size pieces then served with tomatoes, onions, soy [...]

By: A Scientist in the Kitchen | Egg in salami cups

A Scientist in the Kitchen | Egg in salami cups — Fri, 24 Oct 2008 12:22:33 +0000

[...] special. We always make it a point to prepare something special for Sunday breakfast. For example, grilled liempo with garlic fried rice is a favorite. Sunday breakfast is always a lazy affair where we could catch [...]

By: A Scientist in the Kitchen | Easy liempo barbecue

A Scientist in the Kitchen | Easy liempo barbecue — Sat, 20 Sep 2008 02:02:34 +0000

[...] another liempo barbecue [...]

By: A Scientist in the Kitchen | Grilled Chicken Tandoori

A Scientist in the Kitchen | Grilled Chicken Tandoori — Sat, 23 Aug 2008 16:21:16 +0000

[...] Each month, scholars in the institute organize a shopping trip to Manila. The first stop is usually Assad in Paco, a shop specializing in Indian spices and food ingredients. The first time I went there I was amazed at the transfomation of the Indian and Bangladeshi scholars. They were quiet on the way there, but became animated and excited once inside Assad. No wonder, as rows upon rows where food ingredients they use, and they bought in large quantities. Perhaps a month’s supply of spices. The shop even sells delicacies such as somosas, spiced cakes and milk balls (I must ask again for the name). At some point, I got carried away and had several weeks of Indian-inspired (read: curries in almost every meal) cuisine much to the chagrine of my family. Nowadays, I don’t buy those large packs of spices anymore as I got wise. I just ask around for the spices I need, and I can get them from the scholars. It’s much better too, as I can talk to the wives about spices, how to use them, and really get an appreciation of Indian cuisine. Anyway, I have this small box of Tandoori spice mix that I like for grilling (if I hanker for a spicy grill, and not just plain inihaw na liempo). [...]

By: Sheila

Sheila — Tue, 29 Jul 2008 04:59:32 +0000

hi. how do u make the skin crispy with blisters? what is the secret?

By: A scientist in the kitchen | Sinigang na Liempo

A scientist in the kitchen | Sinigang na Liempo — Fri, 25 Jul 2008 03:26:27 +0000

[...] usual mix you can buy. And we use lots of gabi to thicken the sauce. We usually use pork belly or liempo for [...]