Recent social media posts
10/04/2022
reached today, the best seafood in Edinburgh!
17/02/2021
Posted this yesterday and I had been asked by a few people for the recipe.
I am posting it here and I am
Making it as easy as possible for you guys to try at home!
In a pan:
*Under a kilo of pork belly
-score the skin
-cover the meat with half water and half white vinegar ( Datu Puti )
- add 3 tbs of fine salt
-4 cloves garlic crushed
-2 tbsp. pickling spice
Bring to a boil and cook the meat for 20minutes turning the meat at 10minutes of cooking, to make sure it cooks evenly but not overcooked, you do not want the meat to shrink in size.
Drain, leave half a cup of the liquid to use for roasting.
Pre-heat oven 150C
Place meat in a roasting tin, put generous amount of freshly milled black pepper( and salt )*
adding the half cup of liquid on the roasting tin to keep the meat moist.
Place the roasting tin in the middle of the oven and cook for 1 hour 30mins.
Turn the heat to 220C and cook for a further 20mins until the skin is crispy.
The meat should remain moist and succulent.
Once cooked, slice into half inch portions before serving.
*depends if you want to add salt, the meat would have absorbed the marinade from boiling for 20mins.
Enjoy with garlic rice and green salad and a lot of Mang Tomas lechon sauce!
~KN
26/12/2020
Some insights into our traditional ‘Noche Buena’
Maligayang Pasko!
https://www.facebook.com/878655005537561/posts/3402641196472250/?d=n
IF the long list of Christmas trends and traditions was any indication, Filipinos love celebrating the yuletide season. Be it decorating the house with lanterns and ornaments as early as the Ber months begin, going Christmas caroling, or completing Simbang Gabi, Filipinos are known to never run out....
24/11/2020
The price of being a celebrity Chef 😂
I LOVE this picture of Julia Child filming French Chef back in 1963. There are 5 people - FIVE - sitting on the floor of the set, crammed behind her kitchen island, hidden from the camera's view. One of the five is holding at the ready a pie tin, which will undoubtedly be magically transported into her hand momentarily.
The scene brings to mind an interview that I heard Cindy Crawford did a few years ago. The interviewer had said something to the effect of, “Not everyone can wake up looking like Cindy Crawford,” and she'd responded, “Even I don't wake up looking like Cindy Crawford."
A few years ago I shared a post here in which I’d written, “A series of happy, shiny Facebook posts or a perfectly curated Instagram feed or Snapchat story or Pinterest board or whatever the heck other platform we choose to share only the best moments set in only the most flattering light will never represent the totality of a life. A part of one, yes. A real part. An honest part. But it's a highlight reel, not the whole movie. None of us, no matter how shiny or happy our photos or our stories, is living the one-dimensional life you see here.”
Heck, even Julia Child couldn’t cook like Julia Child. At least not alone.
Photo from WGBH, as described in the post.
24/12/2019
14/06/2019
Rainy day calls for one of our to come alive our a hearty a toast to our roots a tasty mix of and flowering garden sauce makes this a very unique dish ❤️served with steaming
12/06/2019
Happy Independence Day to all around the world 🇵🇭
25/05/2019
Meeting his excellency Philippine Ambassador Antonio Lagdameo in London.
Promoting Philippine Culture in all aspects, language, FOOD and dance.
It was a pleasure to be invited to the launch of Sentro Rizal London where Jose Rizals work and books are on display at the newly opened library at the Philippine Embassy together with other Filipino Food Movement UK members to represent the small businesses that are now thriving and have tirelessly promoted Filipino Cuisine in the UK.
Very honoured to have done so!
Maraming Salamat po!
20/03/2019
What is the best way to use my than to do a for the best food with @
20/03/2019
Adding cashews to make this dish extra 😊 ❤️
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