Iced Tea is serious business at our house. After years of being disappointed by the fluctuating quality of powdered iced tea (Where is the Nestea taste of my childhood?), I have decided to embark on the epic quest of restaurant-quality iced tea. You know, the kind you pay at least 100 pesos for unlimited refills. Result? Epic success. It has become such a staple at our house that I can prepare this with minimum fuss with the recipe permanently implanted in my brain.
Calamansi Tea. Calaman-tea. Get it? Get it? Oh fine, shoot me.
This may seem troublesome at first, since you have to actually brew some tea, but trust me, all the effort is worth it. This recipe is enough for four liters. I’m sure that will be enough refills for each member of your family to get their fill.
I love a good burger as much as the next person, so I couldn’t pass up the chance to try CaliBurger’s limited edition Chef’s Choice burger. The chef in question is popular TV chef and restaurateur Rob Pengson and his burger of choice is the Smokehouse Burger.
Chef’s Choice – Smokehouse Burger
“I wanted to create a unique burger that completely whets your appetite, something fragrant, and that goes well with an ice cold beer.” Or as he added later, with a milkshake, too.
The words lechon, crispy pata, and lechon kawali are always said with a measure of reverence and longing. Many have failed their dietary resolutions because of this unholy triumvirate of evil pork deliciousness. While each of these three have their own unique charm, lechon kawali is the easiest to whip up at home, so that’s what I’m focusing on.
Lechon Kawali. Most accessible of the Pinoy Evil Pork Triumvirate
By definition, lechon means roasted pig. Kawali means saucepan or wok. The dish doesn’t translate that easily though, and instead of roasting, the pork is actually fried in the wok. Semantics really, but when faced with a crisply fried chunk of pork, anyone will stop quibbling and instead request for a plateful of rice.