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Tuesday 8am - 4pm Wednesday 8am - 4pm Thursday 8am - 4pm Friday 8am - 4pm Saturday 8am - 4pm Sunday 8am - 4pm

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Adams Eco Farm, Sitio Malaggao, Adams Ilocos Norte, Adams (2026)

11/09/2026

𝗦𝗼𝘁𝗮 𝗠𝗼𝗿𝗶𝗺𝗶𝘁𝘀𝘂 𝗵𝗮𝘀 𝗼𝗳𝗳𝗶𝗰𝗶𝗮𝗹𝗹𝘆 𝗲𝗻𝘁𝗲𝗿𝗲𝗱 𝘁𝗵𝗲 𝗸𝗶𝘁𝗰𝗵𝗲𝗻. 😂🎸

My current obsession with this genius 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗯𝗮𝘀𝘀𝗶𝘀𝘁 with an unfairly cuddly, adorable face 😍 fueled this focaccia while I listened to his music, alternating between his gorgeous singing and those absolutely 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗯𝗮𝘀𝘀 𝘀𝗹𝗮𝗽𝘀 from his jazz jam sessions.

Apparently, my brain decided this was excellent baking music because look at those bubbles. 😂

Topped with grilled olives and confit garlic, sitting in a very obscene amount of olive oil because apparently today I had 𝘇𝗲𝗿𝗼 𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁 𝗶𝗻 𝗿𝗲𝘀𝘁𝗿𝗮𝗶𝗻𝘁.

𝗔𝗻𝗱 𝘆𝗲𝘀, 𝗯𝗿𝗲𝗮𝗱 𝗼𝗿𝗱𝗲𝗿𝘀 𝗮𝗿𝗲 𝗺𝗮𝗱𝗲 𝗶𝗻 𝗮𝗱𝘃𝗮𝗻𝗰𝗲 𝗳𝗼𝗿 𝗱𝗲𝗹𝗶𝘃𝗲𝗿𝘆, 𝘀𝗼 𝘁𝗵𝗶𝘀 𝗼𝗻𝗲 𝘄𝗮𝘀 𝗮𝗹𝗿𝗲𝗮𝗱𝘆 𝘀𝗽𝗼𝗸𝗲𝗻 𝗳𝗼𝗿 𝗯𝗲𝗳𝗼𝗿𝗲 𝗶𝘁 𝗲𝘃𝗲𝗻 𝘄𝗲𝗻𝘁 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗼𝘃𝗲𝗻.

The only problem?

A friend requested this.

Which means I now have to part with my beloved grilled olives. 🫒😭

I am being very brave about this.

𝗩𝗲𝗿𝘆.

Sota-fueled focaccia. 𝗙𝗶𝗹𝘁𝗵𝘆, 𝗳𝗿𝗮𝗴𝗿𝗮𝗻𝘁, 𝗮𝗻𝗱 𝗿𝗲𝗹𝘂𝗰𝘁𝗮𝗻𝘁𝗹𝘆 𝘀𝗵𝗮𝗿𝗲𝗮𝗯𝗹𝗲. 😂

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

06/09/2026

😡 𝗠𝗮𝗱𝗮𝗺 𝗟𝗮𝗻𝗱𝗹𝗼𝗿𝗱 𝗵𝗮𝘀 𝗿𝗲𝗮𝗰𝗵𝗲𝗱 𝗵𝗲𝗿 𝗹𝗶𝗺𝗶𝘁 𝗱𝘂𝗿𝗶𝗻𝗴 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗴𝗿𝗲𝗲𝗻 𝗰𝘂𝗿𝗿𝘆 𝗽𝗿𝗲𝗽 𝘁𝗼𝗱𝗮𝘆.

I am seriously contemplating issuing an 𝗘𝗩𝗜𝗖𝗧𝗜𝗢𝗡 𝗡𝗢𝗧𝗜𝗖𝗘 to 𝗺𝘆 𝗵𝗼𝘂𝘀𝗲𝗽𝗲𝘁𝘀 due to the following violations:

1. Excessive demands for 𝗲𝗴𝗴𝗽𝗹𝗮𝗻𝘁. 🍆

2. Unauthorized requests for additional 𝗴𝗮𝘁𝗮. 🥥

3. Persistent insistence on increased 𝘀𝗽𝗶𝗰𝗶𝗻𝗲𝘀𝘀. 🌶️

4. Failure to accept anything other than the legally mandated 𝗪𝗲𝗻-𝗮𝗽𝗽𝗿𝗼𝘃𝗲𝗱 𝘀𝗼𝘂𝗽𝘆 𝗰𝗼𝗻𝘀𝗶𝘀𝘁𝗲𝗻𝗰𝘆.

5. Counting 𝗸𝗮𝗳𝗳𝗶𝗿 𝗹𝗶𝗺𝗲 𝗹𝗲𝗮𝘃𝗲𝘀 while landlord is cooking. 🌿

6. Micromanaging 𝗯𝗮𝘀𝗶𝗹 distribution on a 𝗽𝗲𝗿-𝗯𝗼𝘄𝗹 𝗯𝗮𝘀𝗶𝘀.

7. Repeatedly declaring that putting basil in the pot is “𝙬𝙖𝙨𝙩𝙚 𝙤𝙛 𝙡𝙚𝙖𝙫𝙚𝙨 𝙙𝙖𝙬!” 😂

𝗣𝗲𝗻𝗮𝗹𝘁𝘆: Immediate eviction from kitchen premises.

𝗔𝗽𝗽𝗲𝗮𝗹: One bowl of curry and unlimited rice.

𝗗𝗲𝗰𝗶𝘀𝗶𝗼𝗻: Appeal likely granted because landlord has 𝗻𝗼 𝗯𝗮𝗰𝗸𝗯𝗼𝗻𝗲 𝘄𝗵𝗲𝗻 𝗶𝘁 𝗰𝗼𝗺𝗲𝘀 𝘁𝗼 𝗳𝗲𝗲𝗱𝗶𝗻𝗴 𝘁𝗵𝗲𝘀𝗲 𝗽𝗲𝘀𝘁𝘀. 😂😂😂

And you KNOW they'll appeal by saying:

“𝘽𝙪𝙩 𝙬𝙚 𝙤𝙣𝙡𝙮 𝙖𝙨𝙠𝙚𝙙 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙘𝙪𝙧𝙧𝙮 𝙩𝙝𝙚 𝙬𝙖𝙮 𝙬𝙚 𝙡𝙞𝙠𝙚 𝙞𝙩.”

𝗧𝗛𝗘 𝗡𝗘𝗥𝗩𝗘. 🤣

•••••••••••••••••••••••••••••••••
📌 𝗡𝗼𝘁𝗲: Farm Life is our little journal of daily life, food, and good vibes on the homestead 🌾🐓🍳
Most of what you see here also has a fancier, guest-worthy restaurant version. Yup — same soul, just plated prettier. 😉

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

04/09/2026

𝗧𝗛𝗘 𝗖𝗔𝗦𝗘 𝗢𝗙 𝗧𝗛𝗘 𝗗𝗜𝗧𝗖𝗛𝗘𝗗 𝗦𝗘𝗔𝗦𝗢𝗡𝗜𝗡𝗚 𝗣𝗔𝗖𝗞𝗘𝗧𝗦 😂🍜

I kept seeing these little seasoning packets of 𝗣𝗮𝗻𝗰𝗶𝘁 𝗖𝗮𝗻𝘁𝗼𝗻 lying around. At first, I didn't really pay attention. Then I started wondering why there seemed to be so many of them.

Until today.

I found a little stash 𝘁𝘂𝗰𝗸𝗲𝗱 𝘀𝗼𝗺𝗲𝘄𝗵𝗲𝗿𝗲 𝗶𝗻 𝗼𝘂𝗿 𝗲𝗴𝗴 𝘁𝗿𝗮𝘆. 🤣

And then I discovered the truth.

Apparently, Laya has been making her Pancit Canton with 𝗼𝘂𝗿 𝗔𝗺𝘂𝗹 𝗖𝗼𝘄 𝗚𝗵𝗲𝗲 instead of the seasoning packet. With eggs, too.

EXCUSE ME??? 😂

I bought that ghee for our Indian cooking and Agnihotra. 𝗚𝗵𝗲𝗲 𝗶𝘀 𝗻𝗼𝘁 𝗲𝘅𝗮𝗰𝘁𝗹𝘆 𝗰𝗵𝗲𝗮𝗽, 𝗟𝗮𝘆𝗮!!!

Hahahaha.

But here's the irritating part...

I tried it.

𝗜𝗧'𝗦 𝗦𝗢 𝗚𝗢𝗢𝗗. 😭😂

The ghee makes the noodles richer and more fragrant, and with the egg... damn. I hate that I have to admit this, but the girl has a point.

So now I'm torn between:

“𝗦𝘁𝗼𝗽 𝘂𝘀𝗶𝗻𝗴 𝗺𝘆 𝗴𝗵𝗲𝗲 𝗳𝗼𝗿 𝗣𝗮𝗻𝗰𝗶𝘁 𝗖𝗮𝗻𝘁𝗼𝗻!”

and

“𝗢𝗸𝗮𝘆, 𝗯𝘂𝘁 𝗺𝗮𝗸𝗲 𝗺𝗲 𝗼𝗻𝗲.” 🤣

Justice? There is none.

The seasoning packets remain innocent. The ghee has been compromised. And the egg tray has been exposed as an accomplice. 🕵️‍♀️🍜😂

•••••••••••••••••••••••••••••••••
📌 𝗡𝗼𝘁𝗲: Farm Life is our little journal of daily life, food, and good vibes on the homestead 🌾🐓🍳
Most of what you see here also has a fancier, guest-worthy restaurant version. Yup — same soul, just plated prettier. 😉

•••••••••••••••••••••••••••••••••
🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

28/08/2026

𝗜 𝗺𝗮𝗱𝗲 𝘁𝗵𝗶𝘀 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗰𝗮𝗿𝗿𝗼𝘁-𝗴𝗶𝗻𝗴𝗲𝗿 𝗱𝗿𝗲𝘀𝘀𝗶𝗻𝗴 𝗮𝗴𝗮𝗶𝗻 𝘁𝗼𝗱𝗮𝘆. 🥕🫚

I made a batch about a week ago for three lovely ladies, and although I was quite happy with how it turned out, we somehow never got to eat it ourselves.

So I made it again. 😂

I really like this dressing. The 𝗰𝗮𝗿𝗿𝗼𝘁𝘀 give it that lovely sweetness, the 𝗴𝗶𝗻𝗴𝗲𝗿 comes through without being too aggressive, and the 𝗼𝗻𝗶𝗼𝗻, 𝗠𝗶𝘇𝗸𝗮𝗻 𝗿𝗶𝗰𝗲 𝘃𝗶𝗻𝗲𝗴𝗮𝗿 and 𝗬𝗮𝗺𝗮𝘀𝗮 𝘀𝗼𝘆 𝘀𝗮𝘂𝗰𝗲 give it that balance I was looking for. I also added a little 𝘀𝗲𝘀𝗮𝗺𝗲 𝗼𝗶𝗹 this time because… well, sesame oil. 😆

I poured it over some crisp lettuce and finally sat down to have the salad I didn't get to have the first time.

Sometimes you make something for other people and only realize afterwards that you wanted some for yourself too.

So this time, I made sure there was enough. ❤️🥬

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

25/08/2026

𝗚𝗶𝘃𝗲 𝘁𝗵𝗲 𝗗𝗼𝘂𝗴𝗵 𝗧𝗶𝗺𝗲. 🍞

The other day, it looked like a sticky, unruly mass of dough, bubbling away after 24 hours of cold fermentation.

Then, it became this.

𝗔 𝗴𝗼𝗹𝗱𝗲𝗻, 𝗼𝗹𝗶𝘃𝗲-𝗮𝗻𝗱-𝘁𝗼𝗺𝗮𝘁𝗼 𝗳𝗼𝗰𝗮𝗰𝗰𝗶𝗮 with a beautifully crisped surface, alongside 𝘁𝘄𝗼 𝗿𝘂𝘀𝘁𝗶𝗰 𝗜𝘁𝗮𝗹𝗶𝗮𝗻 𝗹𝗼𝗮𝘃𝗲𝘀 that came out of the same bread-making mood.

There’s something wonderfully satisfying about giving dough time instead of rushing it. You put it away, leave it alone, and let fermentation quietly do its work.

Then you get to this table.

Warm bread. Good olive oil. A little garden in the background.

Honestly, I think this is my kind of morning.

And our guests too. 🌿

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🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

24/08/2026

🍉 🍉 𝗧𝗛𝗘 𝗖𝗔𝗦𝗘 𝗢𝗙 𝗧𝗛𝗘 𝗧𝗪𝗢 𝗗𝗥𝗔𝗚𝗢𝗡 𝗙𝗥𝗨𝗜𝗧𝗦

So I ordered two batches of Dragon Fruit from Inuwayan Farm Productions because my “two housepets” 🤣 are absolute suckers for this fruit.

It was only after the second batch that fascination dawned on me: 𝘁𝗵𝗲𝘀𝗲 𝘁𝘄𝗼 𝗯𝗮𝘁𝗰𝗵𝗲𝘀 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝘁𝗮𝘀𝘁𝗲 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁.

Not just “one is sweeter.”

Different.

And for the life of me, I couldn't quite describe how. I had such a hard time putting the difference into words.

Dragon fruit has never been the loudest fruit in the basket. Most are delicately sweet, cool and refreshing, with a flavor that can almost disappear as quickly as it arrives.

𝗕𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗰𝗼𝗹𝗼𝗿𝗲𝗱-𝗳𝗹𝗲𝘀𝗵 𝗼𝗻𝗲𝘀 𝗳𝗿𝗼𝗺 𝗔𝗱𝗮𝗺𝘀 𝗮𝗿𝗲 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗲𝗹𝘀𝗲.

So I messaged Doc Bielle Maju and told her exactly what was coming to my mind.

The first batch had what I can only describe as 𝗮 𝗸𝗶𝘀𝘀 𝗼𝗳 𝘀𝘄𝗲𝗲𝘁𝗻𝗲𝘀𝘀.

Delicate. Almost fleeting.

A soft, clean sweetness that appears briefly, then disappears. It doesn't necessarily scream “FRUIT!” It feels almost elegant… cool and juicy, with something faintly floral, mildly honeyed, and a very clean finish.

Then came the second batch.

𝗧𝗵𝗲 𝘀𝘄𝗲𝗲𝘁𝗻𝗲𝘀𝘀 𝗵𝗮𝘀 𝗱𝗲𝗳𝗶𝗻𝗶𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗽𝗿𝗲𝘀𝗲𝗻𝗰𝗲.

Not sugary. Not syrupy. Just distinctly sweet enough that your tongue registers it immediately.

If I were to describe it, I'd say:

𝗧𝗵𝗲 𝘀𝘄𝗲𝗲𝘁𝗻𝗲𝘀𝘀 𝗶𝘀 𝗻𝗼 𝗹𝗼𝗻𝗴𝗲𝗿 𝗷𝘂𝘀𝘁 𝗮 𝘄𝗵𝗶𝘀𝗽𝗲𝗿. 𝗜𝘁 𝗵𝗮𝘀 𝘀𝗵𝗮𝗽𝗲.

I asked Doc Biel if I was making any sense because, honestly, I wasn't sure if I was. 🤪😜

She said I did.

“𝗝𝘂𝘀𝘁 𝗮 𝗯𝗶𝘁 𝗺𝗲𝘁𝗮𝗽𝗵𝗼𝗿𝗶𝗰𝗮𝗹.” 🤣

So I decided to stop overthinking dragon fruit, eat them, and shut up.

There are dragon fruits…

𝗮𝗻𝗱 𝘁𝗵𝗲𝗻 𝘁𝗵𝗲𝗿𝗲 𝗮𝗿𝗲 𝗱𝗿𝗮𝗴𝗼𝗻 𝗳𝗿𝘂𝗶𝘁𝘀. 💗🌿

•••••••••••••••••••••••••••••••••
📌 𝗡𝗼𝘁𝗲: Farm Life is our little journal of daily life, food, and good vibes on the homestead 🌾🐓🍳
Most of what you see here also has a fancier, guest-worthy restaurant version. Yup — same soul, just plated prettier. 😉

•••••••••••••••••••••••••••••••••
🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

21/08/2026

𝟮𝟰 𝗛𝗼𝘂𝗿𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗖𝗼𝗹𝗱❄️🫧

This is what 24 hours of cold fermentation looks like when the dough has been given time to develop.

No rushing. No forcing.

Just time, fermentation, and a whole lot of little bubbles quietly building underneath the surface.

Glossy, alive, beautifully aerated, and already showing us what kind of focaccia it wants to become.

Now comes the fun part: olive oil, gentle handling, and those glorious fingertips dimpling their way through all those bubbles.

Tomorrow's focaccia is already looking promising. 🫧🌿

•••••••••••••••••••••••••••••••••
🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

17/08/2026

𝗦𝗶𝗻 𝗶𝗻 𝗮 𝗯𝗼𝘅. 😂

I bought these ensaymadas from Tita Kit's Ensaymadas last weekend, and honestly, they were heavenly.

Pillowy soft, beautifully buttery, not too sweet, and generously covered in cheese. I’ve had my fair share of ensaymada through the years, homemade and store-bought, and 𝘁𝗵𝗶𝘀 𝗼𝗻𝗲 𝗲𝗮𝘀𝗶𝗹𝘆 𝗯𝗲𝗹𝗼𝗻𝗴𝘀 𝗮𝗺𝗼𝗻𝗴 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝗜’𝘃𝗲 𝗵𝗮𝗱.

Wen used to bake ensaymada for me, way before I was bitten by the baking bug. 🙃 When I eventually got interested in bread, I taught myself and went down the rabbit hole of artisan baking. Wen thought I was crazy. Hahaha.

I’ve tried making ensaymada myself over the years, but I think I’ve finally accepted something:

𝗧𝗵𝗲𝗿𝗲 𝗮𝗿𝗲 𝘁𝗵𝗶𝗻𝗴𝘀 𝗯𝗲𝘁𝘁𝗲𝗿 𝗹𝗲𝗳𝘁 𝘁𝗼 𝗽𝗲𝗼𝗽𝗹𝗲 𝘄𝗵𝗼 𝗮𝗿𝗲 𝗲𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗮𝘁 𝗺𝗮𝗸𝗶𝗻𝗴 𝘁𝗵𝗲𝗺.

Especially when they come in a box looking this sinful. 😂

We also tried hard not to make these kinds of bakes at home because of Wen’s diabetes. So perhaps this was partly a little comfort for me and Laya, too.

Sometimes you look at a box of ridiculously good ensaymada and tell yourself:

𝗜 𝗱𝗲𝘀𝗲𝗿𝘃𝗲 𝘁𝗵𝗶𝘀. ❤️

And then you eat the evidence.

11/08/2026

𝗠𝗮𝗺𝗮 𝗦𝘆𝗹'𝘀 𝗿𝗼𝗮𝘀𝘁 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗷𝘂𝘀𝘁 𝗴𝗼𝘁 𝗮 𝗹𝗶𝘁𝘁𝗹𝗲 𝗔𝘀𝗶𝗮𝗻 𝗱𝗲𝘁𝗼𝘂𝗿. 🌿🍗

We made this roast chicken for a group of guests who prefer familiar Filipino flavours.

And honestly, I get it.

Not everyone is comfortable with French or Italian herbs. Some people are simply more at ease with the flavours they grew up with, and I respect that. Food doesn't always have to challenge you. Sometimes, it just needs to make you feel at home.

Wen used to make his roast chicken this way too, loosely inspired by his mom, Mama Syl's, roasted chicken, with 𝗸𝗮𝗳𝗳𝗶𝗿 𝗹𝗶𝗺𝗲 𝗹𝗲𝗮𝘃𝗲𝘀 𝘁𝘂𝗰𝗸𝗲𝗱 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗰𝗮𝘃𝗶𝘁𝘆.

For this version, I used 𝗽𝗮𝗻𝗱𝗮𝗻 𝗶𝗻𝘀𝘁𝗲𝗮𝗱, together with lemongrass and the usual suspects of aromatics.

The rub had 𝗮 𝘁𝗼𝘂𝗰𝗵 𝗼𝗳 𝗳𝗶𝘃𝗲-𝘀𝗽𝗶𝗰𝗲, giving it a little more warmth.

The difference was subtle but lovely. Wen's version had that bright, citrusy fragrance from the kaffir lime leaves. This one had a little more 𝘄𝗮𝗿𝗺𝘁𝗵 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝘀𝗽𝗶𝗰𝗲𝘀, while the pandan stayed quietly in the background.

The result?

𝗔 𝗿𝗼𝗮𝘀𝘁 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝘁𝗵𝗮𝘁 𝗳𝗲𝗹𝘁 𝗳𝗮𝗺𝗶𝗹𝗶𝗮𝗿, 𝗯𝘂𝘁 𝘄𝗮𝘀𝗻'𝘁 𝗾𝘂𝗶𝘁𝗲 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝗼𝗻𝗲.

And apparently, it worked.
"𝗧𝗵𝗲 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗶𝘀 𝘀𝗼𝗼𝗼𝗼 𝗴𝗼𝗼𝗱." 😋

Sometimes cooking for people isn't about asking them to step outside their comfort zone.

Sometimes, you meet them there... and quietly introduce them to something new. 🌿🍗

•••••••••••••••••••••••••••••••••
🍽️ 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝘁 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳?
Our tiny homedining experience in Adams is 𝙗𝙮 𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙤𝙣𝙡𝙮. If you'd like to spend a quiet day in the mountains sharing food and stories with us, send us a message. Every meal is prepared especially for the guests who find their way to our little corner of the forest.

10/08/2026

🌾 𝗙𝗿𝗼𝗺 𝗔𝗴𝗻𝗶𝗵𝗼𝘁𝗿𝗮 𝘁𝗼 𝗝𝗲𝗲𝗿𝗮 𝗥𝗶𝗰𝗲

I bought this 𝗕𝗿𝗼𝘄𝗻 𝗕𝗮𝘀𝗺𝗮𝘁𝗶 𝗥𝗶𝗰𝗲 from India Salaam for Agnihotra.

But then I looked at it and thought...

𝗝𝗲𝗲𝗿𝗮 𝗿𝗶𝗰𝗲. 😋

Those long, slender grains, the earthy nuttiness of brown basmati, toasted cumin sizzling in ghee, a few whole spices... I think this deserves a place at our table too.

So yes, some of this rice will go to Agnihotra, but some of it is definitely getting its 𝗷𝗲𝗲𝗿𝗮 𝗿𝗶𝗰𝗲 𝗺𝗼𝗺𝗲𝗻𝘁.

I haven't made jeera rice with brown basmati before, so I'm curious to see how it turns out. I have a feeling it will give jeera rice a bit more personality. The warm aroma of cumin and the nuttiness of the rice should complement each other beautifully.

I can almost picture it beside one of Wen's curries. 😉

𝗪𝗮𝗶𝘁... 𝘃𝗶𝗻𝗱𝗮𝗹𝗼𝗼.

So before I burn any of it in the name of ritual, some of it may be getting cooked in ghee, cumin and whole spices... or finding itself underneath 𝗪𝗲𝗻'𝘀 𝗳𝗶𝗲𝗿𝘆 𝗣𝗼𝗿𝗸 𝗩𝗶𝗻𝗱𝗮𝗹𝗼𝗼. 🌶️

𝗦𝗼𝗺𝗲𝘁𝗶𝗺𝗲𝘀 𝗮𝗻 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁 𝗰𝗼𝗺𝗲𝘀 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗸𝗶𝘁𝗰𝗵𝗲𝗻 𝘄𝗶𝘁𝗵 𝗼𝗻𝗲 𝗽𝘂𝗿𝗽𝗼𝘀𝗲 𝗮𝗻𝗱 𝗲𝗻𝗱𝘀 𝘂𝗽 𝘃𝗼𝗹𝘂𝗻𝘁𝗲𝗲𝗿𝗶𝗻𝗴 𝗳𝗼𝗿 𝗮𝗻𝗼𝘁𝗵𝗲𝗿. 😂🌾

Adams Eco Farm

11/09/2026

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24/08/2026

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