Sybaritic Diversions

Considering how Korean culture has something of a cult following here in the Philippines, most people still haven’t really been able to enjoy Korean cuisine.  For one thing, proper Hansik (the technical term for Korean food) tends to be pricey – up to the point that the average Juan dela Cruz can’t

The thing about doughnuts at my house is that we tend to prefer the homemade ones to the store-bought kind.  Sure, we eat store-bought doughnuts, but we have long known that making these fried cakes at home makes them more satisfying, even tastier than any sinker the shops can produce. As I’ve writt

Tapa (also referred to in some Philippine provinces as pindang) is one of those classic Filipino breakfast meats enjoyed by just about everyone save for those poor unfortunate souls who have gone vegetarian in the name of vanity. The name has nothing to do with tapas, those savory Spanish bites serv

Salabat is a traditional infusion of crushed fresh ginger-root and brown sugar (preferably the dark brown muscovado) in hot water.  It is the preferred nostrum of professional singers, show-choir members (and believe me: Glee-style chorales have turned choral singing into a contact sport here in the

Regular readers of this blog know this: I’ve been collecting (actually hoarding) British and Aussie food magazines for a little over a year now. It’s something of a habit now; whenever I’m over at my local Booksale – or at any branch of that particular chain, for that matter – I find myself rummagin

How time flies!  I seriously can’t believe it’s been seven years since I started writing Sybaritic Diversions! When this blog started in 2005, I never expected it to last for quite a bit as I only meant to write it for kicks.  Over time, as my cooking and baking skills improved, this blog became a w