Welcome to my Kitchen

People come to my house because of my kitchen. It is a laboratory to verify some chemical and physical phenomenon. It is a studio to create

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Recipes in this Blog

This link leads to the directory of recipes in my blog. This section is still under construction but check it out from time to time . . .

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Breakfast In General Santos

Breakfast in General Santos

I in General Santos for 2 days for an assignment. It’s just amazing that there’s more to breakfast than bacon and hotdogs. They serve shrimps, tuna, malasugue (Blue marlin) etc. This plate (other combinations) cost P75.00 pesos

Taps and Mix
Roxas Ave., 9500 General Santos City
(083) 554-2846

Culinary Tour of Pampanga

a culinary tour brochure front1

Kuliat Foundation Inc. together with NCCA is organizing a 2 day Culinary tour event as part of the International Museum Day Celebration.  This event will feature Kapampangan food from different regions of Pampanga and lectures.

Here is a glimpse of the Schedule

2:00 pm Start of the tour  Welcome Address . . . Ms Rosalie Naguiat ( President, Kuliat Foundation Inc) Angeles City Museum.
2:30 pm Lecture: Philippine Culinary Traditions by Felice Prudente Sta. Maria
3:30 pm Lecture: Filipino food in the International Market by Claude Tayag

Snack Break

Open Forum/ Panel Discussion
Tour of Center for Kapampangan Studies Museum
Tour of the Museo ning Angeles
Dinner at the Culinarium with Cultural Show

May 16, 2014

8:00 am Tour Sta. Rita Pampanga
9:00 am Tour of the Bêtis Church
10:30 am Lecture: Traditional Kapampangan cooking by Lilian Boromeo
11|30 am Kapampangan Lunch

1:00 pm Depart for Angeles City
1:45 pm Lecture: The history of Kapampangan food and culture (with cooking demo) by Francis Musni

For reservation contact

Kuliat Foundation Inc.
Museo Ning Angeles
Sto. Rosario St. Heritage District
Angeles City
Mobile numbers: 09178046606 or 09432623950
Email: angelesmuseo_kfi@yahoo.com

Squid ink spaghetti

Squid ink spaghetti take 2


I made this Spaghetti one Friday during the start of the lent.  I was craving for “Adobong pusit sa ata” from home.  I was cooking the dish 3 times already that week, changing the ratio and proportions of the ingredients until I can come up with the version that I like.  Sometimes I intentionally do that to understand the interaction of ingredients. I usually make one with sautéed garlic, onions, squid and vinegar. And I would toss some spaghetti into the dish.

For this version I was using garlic, squid (with ink sacs), olive oil. The water from squid would suffice so no need to add water. Cooking is brief and I added rind and juice a lemon. Salt and pepper to taste.

For this version, I added a bechamel but it can do without. Leave me a note if you need a more detailed instruction.