My dad requested for a shrimp risotto for our Father’s Day family lunch. I was more than willing to oblige since this is something that I have done previously and I already have a pretty good idea of how my dad wants his risottos. This time around, I wanted to let the photos do more of the talking for me. I think this is especially useful for risottos and pasta since colour really plays a huge part in the dish and most of the time, I find myself making on the spot adjustments based on how the dish is looking.
(Also, do scroll down to the very bottom for the recipe for the version 3.0 of the Weak Ender.)
It was my older brother’s last day in Manila before he flies back to Hong Kong for his internship. This offered up the perfect opportunity to cook something up for the whole family since I feel that the occasion called for it. I saw one of the contestants in Iron Chef America make a sweet pea risotto and that got me thinking about attempting to make one myself. This would turn out to be a significantly healthier take on what usually turns out to be extra rich and fatty!
Yesterday, I met up with some officemates over at EDSA Beverage Design Studio (a place that, if you follow any of my social media accounts, you would know I frequent) for some boardgame fun over coffee.
We had a couple of cups over the afternoon ranging from locally sourced beans from Mt. Apo to their signature blends, mainly their Winds of Winter blend.
We spent a good four hours in the cafe before the hunger pangs started kicking in. This, naturally, got us thinking: Where to for dinner? The first place that came to mind, which I’ve been meaning to visit recently, was Eat Fresh Hong Kong Street Food over at J. Abad Santos, just off of Wilson St.