Tropical JOE

My Food Blog

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Buko Salad: Tropical Treat for All Seasons

Posted by Ireno Alcala on June 14, 2011 at 9:55 PM Comments comments (2)

Whether you believe me or not, that's my connotation about this tropical treat that is truly Filipino in origin. Oh, yes, I admit, Filipino cuisine have lots of influences, courtesy of the colonizers that started way back 15th century with the Spaniards, Americans and Japanese. Also worth-mentioning is the Chinese influences in th way we cook, way back the Barter Age or pre-Hispanic era and the Maharlikans (consisting of 11 datus from Borneo), Thailanders, Malaysians, Indonesians and the m...

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Why you should own a Chef's Knife

Posted by Ireno Alcala on June 12, 2011 at 12:11 AM Comments comments (1)

Whoever designed and patented the Chef’s knife or the French knife became very rich. Why? Because it’s the most used utensil in the kitchen. The shape, the length, the blade…what more can I say. From cutting meat, making vegetable salad, designing garnishing or paring the core of an apple, it can function the specialties of other knives. You can even peel potatoes without looking for a potato peeler. From the handle to the tip, the flexibility of this knife is beyond ...

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Cooking Terminologies in Filipino Cuisine

Posted by Ireno Alcala on May 31, 2011 at 2:30 AM Comments comments (2)

Regional Dishes have local terminologies. Good thing is, the  regional chefs were able to put it into a national cooking book for everybody to know.

These are the most common terms in Filipino cooking that you should get familiar with. It is written in Tagalog/Filipino terms with corresponding explanation in English words.

So, read on, culinary enthusiasts. These will be a great help when you cook you specialties.

  • "Adobo/Inadobo" − cooked in soy sauce ....
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Preparing Beef, Lamb, Pork, Fish and Poultry for a Week's Menu

Posted by Ireno Alcala on May 31, 2011 at 1:01 AM Comments comments (0)

 A week's menu is to hard to plan if you don't have any idea how to  start. That's my first notion about it when I was starting Catering 101 classes in maritime school (Mariner's Polytechnic Colleges Foundation, Inc.) back  in our province (Baras, Canaman, Camarines Sur) in the Philippines. Thanks to our lady instructor. She (Maám Baby Lazaro) never tire of inspiring us to plan, cook and review our prepared menu for a week, although most of the guys were jesters ( to the m...

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Preparing Potatoes, Rice, Pasta, Fruits and Vegetables

Posted by Ireno Alcala on May 31, 2011 at 1:01 AM Comments comments (0)

You have to be versatile if you want to be a good cook. The theories you’ve learned in catering school will be put to a test and you should avoid rattling in the kitchen if you want to be one. You don’t have to be afraid opening your recipe. It will come in handy once you forget any ingredients needed. To put you to an actual performance, you should know how to prepare to cook rice, pasta, potatoes, prepare fruits and vegetables.

 

PASTA: Make it Al Dente

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Baking Breads and Cakes

Posted by Ireno Alcala on May 31, 2011 at 12:05 AM Comments comments (0)

Baking will test the flexibility of a good cook. Online cook bloggers will showcase their expertise in this culinary specialty. More and more mothers or even single women open their culinary businesses online. Whether it’s just a hobby or business, as well, it is important to learn the techniques behind the magic of baking.

When we heard the word baking, for many children, it will mean “cakes” and lots o...

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Pork Adobo

Posted by Ireno Alcala on May 30, 2011 at 10:38 PM Comments comments (0)

I’ve been thinking about it for a long time. I don’t think it will be considered as regional dish. I’m talking about adobo - the Philippine famous pork dish, beside lechon (roasted pig). Because of many Filipinos working and living overseas, and some of them are owners of fastfood-restaurants in other countries, this main dish of the Filipinos is the well-known food among others. Every region has its own version of this dis...

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Filipino Cuisine - a Diary

Posted by Ireno Alcala on May 23, 2011 at 12:28 PM Comments comments (0)

I'm a writer-hubber-blogger rolled into one. I love recording details of what I do everyday, especial things that interest me.

Right now, I am sharing my experiences about our food, the Filipino Cuisine.With a retentive memory, at this moment, I'll record what I remember so that I can always go back to it and appreciate good things, even bad experiences I still can recall.

If you do not read it from my other site, I will share it for you here at Tropical JOE. That's me. So...

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Revisiting my Culinary School

Posted by Ireno Alcala on May 23, 2011 at 8:35 AM Comments comments (0)

It was March 4, 2011: I was going home but I requested my friend, who's driving the motorcycle,  to leave at the gate of the school, Mariner's Polytechnic Colleges Foundation, Inc. (Baras, Canaman, Camarines Sur, Philippines). It's an important date for the maritime institution as it celebrated its 34th foundation anniversary.

I heard the maritime band playing marching hymn. I passed the gate and made a salute at the quarter deck infront of the school's premis...

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Tropical JOE's Cooking

Posted by Ireno Alcala on May 19, 2011 at 2:37 PM Comments comments (0)


I consumed too much time writing about everything for the first five months of 2011. I momentarily forget that my Food Blog still exists. Thanks tothe staff of freewebs for allowing it to float momentarily, as if sleeping for quite awhile.

I was awakened to continue the exploration in my kitchen and discover the essences of local ingredients where I can make an enticing entrees out of it.

I decided to condensed the food articles that I've written o...

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