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by Winchelle C. Nacague
Vietnamese food, as we know it, shows heavy influence of Chinese cooking. Images of steaming noodle-based soups or pho, topped with choice meat or chicken, crisp sliced veggies and the distinct fresh leaves of basil or other herbs and fresh spring rolls or nem with peanut sauce for dipping come to mind. But a further exploration shows Indian cultural presence and due to the French colonization, some deep French influences in Vietnamese cooking.
By Connie Veneracion
When Japanese food first gained popularity in the Philippines, everything looked and tasted so strange that most Filipinos felt that sushi-making was something that only culinary masters could perform. Heck, many were not even familiar with the ingredients that went into a bowl of miso soup. Yet, everyone wanted to be identified with the emerging hip crowd of Japanese food lovers that having a tube of wasabi and a bottle of Kikkoman in the fridge was almost a status symbol. We’ve certainly come a long way. While the appetite for the delectable tastes and textures of Japanese cuisine remain, we are less awed by its strangeness.
The most delectable food blogs
by Ed Biado
Times Online (www.timesonline.co.uk) exposed their 50 of the World’s Best Food Blogs list a couple of weeks ago. The Daily 10 peeked into that list and took note of the first 10 entries. Then, we dug deeper to find out what makes them so scrumptious. Here’s what we deliciously unearthed:
Oh, my, it’s Juday and Ogie in new movie!
By Isah V. Red
An unlikely pairing, I must say, this Judy Ann Santos and Ogie Alcasid. First, Juday, as she is known to her fans, is not a comedian, Ogie is. Second, Juday is a card-bearing Kapamilya, Ogie is a dyed-in-the-wool Kapuso.
The next best thing to becoming celebrity
By Deni Rose M. Afinidad
Contributor
There was a time when non-college graduates could get a job, even snag managerial positions. Today, even a master’s and a doctor’s degrees are not an assurance for a better future, much like a showbiz career.
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