Quote by N.T. Alcuaz

“Gisahin mo ang sibuyas at kamatis..." (Saute the onions and tomatoes...)”

— N.T. Alcuaz

“Before the war, we spent a lot of Sundays in Intramuros (IN-TRAH- MOO-RHOS) to visit my lolo (grandfather) and Iola (grandmother). Intramuros is a…

— N.T. Alcuaz

“Cut each slice of pepperoni into four strips. Spread these strips on a plate lined with paper towels. Microwave for about 60 seconds to…

— N.T. Alcuaz

“When cooking before, I would just pour, sprinkle, look, taste and add more. Since deciding to write this book, I have learned to actually…

— N.T. Alcuaz

“ample supply of water. In the Philippines, rice planting is a celebration. The soil is first prepared by the farmer and his carabao (KAH-RAH-BOW),…

— N.T. Alcuaz

“Each chapter starts with Filipino dishes followed by recipes from other parts of the globe. Because I started cooking here in America, the units…

— N.T. Alcuaz

“Always preheat the oven unless stated otherwise. Though not stated in the directions of my recipes, oven temperatures are in Farenheit. Make sure the…

— N.T. Alcuaz

“I often use cake mixes as my basic ingredients, then exploit them to produce more exciting products.”

— N.T. Alcuaz

“they are classified according to their age. Fryers can be male or female, about 2 to 3 months old and could weigh about four…

— N.T. Alcuaz

“By: N.T. Alcuaz Illustrated By: Alan and Adam Alcuaz”

— N.T. Alcuaz

“scarce, we sometimes”

— N.T. Alcuaz

“In a big pot with hot oil, saute onions and garlic. Mix in turkey. Stir in mushrooms. Let”

— N.T. Alcuaz