Norma Chikiamco, Author at Inquirer Kitchen


January 21, 2021by Norma Chikiamco0

What’s unique is its more complex flavor and aroma   As an alternative to French fries, some restaurants have been serving camote fries. That’s well and good. Camote is rich in dietary fiber, complex carbohydrates and nutrients such as potassium, vitamin A and folic acid. For variety, however, it might be a good idea to […]


January 14, 2021by Norma Chikiamco0

It’s rich in nutrients and fiber   Now that the Christmas season is over, it’s time to start eating healthy again. While the holidays may have justified feasting on ham, queso de bola, lechon, turkey and the like, this kind of diet isn’t ideal if one wants to be healthy. Salty food such as cheeses […]


November 12, 2020by Norma Chikiamco0

Culinary student bags top prize at East-meets-West cooking contest   It was probably the strangest culinary competition I’ve seen. All the chefs were wearing masks, as if to hide their identities. And there was hardly anybody in the audience. In fact, I was witnessing the competition through Zoom in my own house, far from the […]


October 28, 2020by Norma Chikiamco0

It’s a cake to impress the czars and Russian nobility One of the most stunning cakes one can ever behold is the Russian Honey Cake. Tall and regal looking, it is laced with burnt honey, and consists of multiple layers of cake interspersed with fluffy whipped cream frosting, surrounded by toasty cake crumbs. It is […]


October 11, 2020by Norma Chikiamco0

Having mastered how to roast turkey and rack of lamb, I thought I’d now try roasting a whole rib eye of beef. Because this is a rather expensive cut of beef, I was quite apprehensive about roasting it. Just handling such a heavy roll of beef (2.2 kilograms) was daunting enough. Moreover, if I bungled […]


October 5, 2020by Norma Chikiamco0

Now that melons seem plentiful in the market, we can have our pick of different varieties. There’s the red juicy watermelon, the smaller, ball-shaped melon with its bright orange color, and the less common honeydew, sweet and delectable, in an attractive pastel green. But better than having one kind of melon is combining three varieties […]


September 27, 2020by Norma Chikiamco0

Many of us are familiar with the Japanese dish tempura. Basically, it’s battered and fried shrimps (or prawns), other seafood such as fish and cuttlefish, plus vegetables, all served with a dipping sauce made with grated radish, ginger and soy sauce. Very similar to tempura is a dish called tendon, or tempura donburi. Donburi is […]


September 17, 2020by Norma Chikiamco0

Because of some misunderstanding about our orders, our favorite fish monger wrongly delivered to our house 1 kg of fresh clams. While I love these shellfish, I wasn’t ready to serve them again, not so soon after our last clam dinner just a few days ago. What to do with the clams? Storing them wasn’t […]


September 15, 2020by Norma Chikiamco0

If there’s any noodle that always has a place on the table, it’s sotanghon. Sometimes called Chinese vermicelli, glass noodles or crystal noodles, these shiny, thread-like noodles are versatile. They can be cooked Korean style (as in chap chae), used for Japanese sukiyaki as well as for soup (chicken sotanghon soup) and as an ingredient […]


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