Umami Dish

This dish originated from Capiz, a province in the Visayan Island in the Philippines. The recipe has been passed down with variations. There is a story behind this dish that I would like to share. In the aftermath of world…

Ramps are wild greens that has a slight resemblance to shallots. It grows wild and in abundance during spring in the Eastern half of the United States. The State of Virginia holds a festival in spring to celebrate the appearance…

4 1/2-5 lb. chicken or hen is best for this recipe. Spring chicken which is defined as a 2 1/2-3 week old fryer do not have the texture, flavor and flesh that is ideal for this dish. Need to bone…

    This dish is delicious eaten cold as an appetizer or as an entre. For this dish you will need a hen, which normally weighs 4 ½ -5 pounds, not a spring chicken to get a robust tasting dish.…

    Compared to the white meat of chicken, chicken thigh is more flavorful and economical. This dish is a finger food and can also be a savory meal when paired with french fries and confetti slaw. I made this…

Pork tenderloin is one of the leanest meat of the pig. It is difficult to introduce flavor to this pork membrane because the meat is dense and the fat is minimal, not marbled. A little bit of coaching is needed…