Home » Archive

Articles in the Juan Tamad Recipes What's Cookin'

Juan Tamad Recipes »

[10 Nov 2009 | 9 Comments | ]
The most simple eggplant recipe

Imagine yourself in a dream. You are disoriented while falling in an unending space of white. In a slow motion moment you can see your all-white outfit flapping like wings. You ask yourself, is this heaven? You don’t know if you are falling from heaven or to heaven. Now you argue with yourself, who said the way to heaven is up? You are sure of one thing though; you do not know what’s happening.
Eggplant.
Fat eggplant.
Long, fat eggplant.
You are holding a long, fat eggplant.
And then you wake up. You are in front …

Juan Tamad Recipes »

[7 Oct 2009 | 11 Comments | ]
The Basic Kinilaw Recipe

If you don’t know what Kinilaw is, it is Sashimi in steroids.
Ceviche, Cebiche or Seviche is its nearest cousin; Filipinos look like Mexicans.
If you don’t know what Ceviche is, it is Sashimi in steroids.
Any seafood that  can be eaten raw, meaning fresh, meaning smelling like the sea, meaning you bought it yourself and you are dead sure you won’t kill yourself, can be made into the illustrious Kinilaw. And to be straightforward, the following ingredients are the only things you need for half a kilo of your fresh seafood:
Vinegar. Just …

Juan Tamad Recipes »

[13 Sep 2009 | 15 Comments | ]
How to cook Adobo

 
 
Take a look at everything around your house. If you are the usual consumer, fifty per-cent or more of everything you own is from the motherland. It’s quite obvious that China is on a rampage for global domination. Taking over the world one step at a time by letting you eat, wear, play, work, sleep on, stand on, laugh on, cry on, get crazy with, get intimate with, depend on, rely on, and ultimately and basically live on goods and services that are MADE IN CHINA. Maslow’s heirarchy of needs …