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Old fashioned crispy-fried chicken, just salt, pepper and flour. Nothing fancy, just pure nomnomnom.

My dad’s aunt sent over some Tangyuan for the Chinese Lantern Festival. She said it was customary to eat these sticky yumyums around this time of the year, being the food lover, how could I say no? These unobtrusive balls looks just like any regular bola-bola but once you bite into it an explosion of flavor erupts from it’s hot center. Stuffed with ground nuts, sesame and sugar, it’s a chewy/crunchy treat that I wouldn’t mind having the whole year round.

Got lazy, didn’t want to go through the bother of thawing up meat and cooking so I just grabbed a pack of my favorite CDO Skinless Longanisa and fried them up. Not really gourmet, but when hungry, it’s nomnomlicious!

Cooked myself another batch of nuts This time with a lot more garlic! Nomnomnom!

Oven roasted a whole chicken earlier, after 45 minutes in the oven, the skin was starting to brown and crisp… almost done, not quite… but mouthwatering nonetheless. Can you guess which part got eaten first?

It’s amazing how a can of Campbell’s Cream of Mushroom soup can change a boring dish to something so lip smackingly good. My first thought was to just fry the chicken, but then I spotted a can of Campbell’s at the back of the cupboard so I decided to bake the chicken instead. Seasoned the drumsticks with cayenne pepper, black pepper, salt and chopped garlic, then browned them on a cast iron skillet on both sides for a few minutes, dumped the Campbell’s over it, then into the oven for 40 minutes. The result? Fall off the bone chicken, crunchy garlic with a milky garlicky sauce. 

It’s almost midnight and I forgot about today’s daily photo, good thing I took a shot of the chicken earlier while it was in the convection oven. From this angle, it doesn’t look like a chicken at all, looks like some kind of pig (eyes on the left side, chicken neck being the snout/mouth) with giant ears. One thing is for sure though, it tasted like chicken and the skin was oh so crispy!

It’s amazing how small spices and veggies make dishes smell and taste so delicious. If there’s one thing you shouldn’t skimp on when cooking, that’s spices.

Had freshly fried nachos with fresh dip as an appetizer for our dinner date earlier. Buffalo Wings N’ Things serves up the best wings this side of Manila and their side dishes are to die for as well.

First time I had dinuguan sizzling and I must admit, it was a rather unique experience. The milky, silky texture of the dinuguan coupled with crispy scraps from the bottom make this dish a rather unique twist to the traditional Filipino favorite.