my cookshelf


Korean potato pancakes (Gamjajeon)


Sweet tea-brined fried chicken

“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.”

~ Anthony Bourdain, Kitchen Confidential


How to make lumpiang sariwa



Milk & Cereal by G.Love & Special Sauce

Milk and Cereal
Cereal, Cereal
Milk and Cereal
Cereal and Milk, Cereal and MIlk…

I dont want my Wheaties
Give ‘em to the needy
Feelin kinda greedy
I keep em for myself (X9)

No Grapenuts for grandma
Mom likes Special K
You cant pinch an inch (X7)
They’re magically delicious
Ya can’t catch my Lucky Charms*
(pink hearts, yellow moons,blue diamonds, green clovers)
A is for Apple J is for Jack
You step on a crack
Youll break your mother’s back
Rice Krispies
Ooh Boo Berry


How to cook in a hotel room


How to make Indian sweet Jalebi.

How to cook Adai (Savory Indian Pancakes)
How to cook Adai (Savory Indian Pancakes) 

Difficulty: 2
Prep Time: 180 mins
Cook Time: 5 mins
Serving: 4


  • 1 cup legumes mixture of dhals see note
  • 2 cups rice long grained, basmati
  • 1 x salt to taste


  • When the rinse water runs clear, soak the dhals and rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice mixture and grind into a somewhat coarse mixture in a blender using water when necessary. Empty the batter into a bowl, add some salt and let it rest for at least an hour. You could also let it ferment overnight if you like a sourdough tang in your pancakes.
  • To make the pancakes, heat a non-stick or well-seasoned cast iron skillet on a moderate stove. If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make the pancakes. Drop a ladleful of the prepared batter in the center of the pan and with the back of the ladle, swirl the batter from inside to outside to form a thin round pancake. Wait till the top looks dry, wait another minute if you like them crisp and flip to cook the other side. Remove onto a plate and
  • (Continue preparing pancakes in the same way until you run out of batter and/or chutney. The batter will also keep in the fridge for almost a week and you can prepare the pancakes when the mood strikes you.) Variation: You can add finely chopped onions, jalapenos, spinach, ginger, a few cumin seeds or anything you fancy, to the batter before making the pancakes. You will however not be able to make neat circular pancakes. Instead, you will end up with (tasty) irregular shaped ones.

Have you ever been over a friend’s house to eat and the food just ain’t no good?