lumiere

I know what you mean by this. It really frustrates me that Borders here stocks quite a small range of cookbooks. I don't know whether it's a good thing or not because it actually prevents me from acquiring too much cookbooks. Anyway, I've been following this thread from the first post and I must say that straight away I knew I had to have this book. Ordering from Amazon wasn't one of the options as the postage cost was too much. I was resigned to the fact that I'll get it later this year when someone from the US/Manila comes here for a visit. Then lo and behold a month ago my friend told me she will be in New York for 2 weeks. Keep still my beating heart. Without hesitation I had her order it from Amazon straight away. A few days later it was finally in my arms. (postscript:A week after getting this book I found it in my local Borders.... at AUD 89.95! Definitely got a bargain getting it off Amazon!) I've been trying out the recipes and my oh my are they scrumptious! Maybe just a tad too sweet for this household's taste, though. Good news for you, Doddie.. I saw the book available in Fully Booked (well, it's on their website). Thanks heaps, Dorie, for this wonderful book. It'll definitely be in my bookshelf until I'm old and grey.

Yeah, sort of. It's my mum's recipe. I'd post it to RecipeGullet once I make it again so I can have photos to accompany it. hehe. I'm a visual kind of person...I like seeing how it'd turn out before trying out recipes. In the meantime, I'll just email you.

I love having salted egg "salad" as a side dish. I make mine a bit differently, though, by using red onions (I like the sweetness of it) instead of the white you have up there. Longganisa + Sinangag = Heaven. Just add some spiced vinegar with minced garlic and a lot of siling labuyo -- my kind of breakfast. The aroma alone makes my knees weak. I remember how in school my friends and I would have longsilog/tapsilog/tosilog during Recess. Perfect condiments would be ketchup for the sunny side up and the spiced vinegar+black pepper for the meat. Memories... *sigh* Look at my shirt!

IMHO I make a good one. My mum used to make a lot of those during her pre-marriage days, so her siblings always used it as a benchmark against which anyone's leche flan was compared. My grandmother (bless her soul) made a good one as she learned form my mum. Now, here I am in Sydney, brave enough to attempt my mum's method. Sure enough it did not disappoint. Everyone said it tasted and looked exactly like my mum's. I'll email you the recipe.

Doddie, You could make so many Filipino desserts using those eggs! Leche Flan, Sans Rival, Yemas, Brazo de Mercedes.......ooohhh all artery-clogging.. I love this food blog of yours. I still haven't made any of the Korean recipes you sent me. I'm eating healthy nowadays kasi.

Here in Australia it's usually available around autumn/early winter. (april-june)

guys, check this out: the ultimate gingerbread house what's more amazing is that they have a different theme for this yearly tradition.

How do you make the red bean soup rich and dark in colour while still maintaining the "crunch" of the beans?

whoa this is a really late reply, what, 2 months after mid-autumn festival had passed... funny i find a mooncake thread here; a box (of 4 mooncakes) is beside be on the dining table. mooncakes are real treats--too bad i can't have them everyday or else my skin will break out. :( moving on... i prefer lotus seed mooncakes with double yolks, especially the ones from maxim's in hong kong -- the ones in a silver tin. it's so rich and delicious! :) kind of expensive, though... i've also tried these mooncakes with black filling (black lotus? black mongo? i don't know...) and squash seeds, but without eggs. scrumptious as well.