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Stewed Squid in Soy and Vinegar   Adobo comes in many varieties, there are regional variations as well as every house hold will have their own version too! The name was given by the Spain during their time in the Philippines. It resembles a cooking technique in Spain to preserve meat in herbs, salt and vinegar. When Spain ruled Philippines they saw the locals making a dish similar to their cooking and named it Adobo. This dish is very close me, I grew up near a river and sea so I love seafood! Haha! They are not close to one another, the river is in my mother’s village and the sea is close to my school. My father ‘Pepe’ used to take me to the docks (Pantalan in Cebuano) for after school snacks or dinner. The dock used to have rows of restaurants on stilts selling bbqs and Filipino dishes. This is a great recipe for those who doesn’t eat meat or simply trying eat a more balanced diet. It’s a tasty dish that I’m sure your friends and family will enjoy.
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I used to attend the Nothing Hill Carnival every year and I only just found out the history of this amazing event! I guess when you are young and silly you didn’t really seek information as long as you are having a great time. Typical! The Notting Hill Carnival can trace its roots back to Claudia Jones who organised a televised ‘Caribbean Carnival’ held indoors in Pancras Town Hall in 1959. The demand for an indoor Caribbean Carnival grew in London and was support with different partners like The West Indian Gazette. Separately a local resident and social worker Rhaune Laslett held events for local children to help ease the inter-cultural tension. During this time there was a lot of tension in the area causing violent race riots where 108 people were charged. She included the West Indian residents in her events creating a celebration of diversity and culture. In 1966 the first outdoor Nothing Hill Carnival was born! My husband Adrian and I used to attend the carnival before we had our girls. Now many years later we thought it would be a lovely day out for us as a family and to show girls how diverse London is. On […]
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I started PK after the death of my father Pepe. He was and still is my inspiration in life. He did not have everything he wanted and he made many mistakes but he never gave up on life even when people gave up on him. He taught me how to cook and it was our bonding moment together.  My mum worked abroad and my papa was both my mum & dad growing up. Setting up PK was…I guess a way for me to cope and to mourn for my papa. Remembering our good and bad times together. It was summer in London when I got a call from my sister who gave me a terrible news that he collapsed while working and was taken to the hospital. They diagnosed him at first with a stroke because he couldn’t speak properly after the incident. He was given medicines to take but his health did not get better, it was getting worse and there was swelling on his throat that continued to grow until he couldn’t eat anymore and had to be aided through a tube. The diagnosis was then confirmed as Throat Cancer. After only months his health deteriorated, we gathered as much […]
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It was Friday, I kissed my girls on the cheeks and gave them their packed lunch (prep by their papa) and sent them away to school then I took my dog for a walk in the Park. When I’m not chasing the dog around the park I sit there staring away day dreaming what I want to cook for dinner (more like what I want to eat or crave). I decided to make some fish and chips for dinner. I went ahead and did what I planned for the day. After my errands I went to the grocery to buy the remaining ingredients I need for dinner. I picked up the fish, frozen chips, some vegetables and lastly I needed some corn flour. I stood in front of the baking section carefully checking every single product on shelves and to my disappointment they didn’t have any corn flour. I went ahead and queued up to pay for what I have in the basket. I asked one of the staff and they told me they do sell corn flour, I checked again and nothing. The grocery staff was determined they do have it, she went and checked the shelves herself and nothing, she […]
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Egg Noodle With Pork, Chicken & Shrimp Paste Base Soup Batchoy is a popular noodle dish originated from the district of La Paz, Iloilo in Philippines, that is why the dish is called La Paz Batchoy. Traditionally cooked with pork innards such as kidney, spleen and liver. Today there many variations to this dish, my version doesn’t have spleen or kidney as it is not readily available to me. The secret to a good Batchoy is the base, you can use beef & pork bones OR chicken & pork bones and to make this dish a unique soup is the shrimp paste.
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Soft Meringue Roll This is one of my favourite Filipino desserts. I always try to make it when we have gatherings at  home and sometimes my friends would request if I can make it for them too! It’s a perfect dessert, it’s light and sweet enough to hit that spot. You might be thinking it looks hard to make, trust me it’s easy. It’s definitely worth making!  
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