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Sasas Kitchen, Manila (2026)

08/05/2026

Chicken Macaroni Salad

02/04/2026

📸 CTTO Reader's Digest
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Fresh Herbs are the secret sauce for cooking...

Tender Herbs
Best added at the end of cooking or used raw to preserve their delicate oils and bright colors.

Mint: Essential for refreshing drinks (mojitos), fruit salads, and Middle Eastern dishes like tabbouleh. It also pairs beautifully with lamb or peas.

Lemon Balm: Offers a mild citrus scent. Use it in herbal teas, poultry marinades, or finely chopped in summer salads.

Basil: The star of Pesto and Caprese salad. It is a natural partner for tomatoes and works well in Southeast Asian stir-fries like Tofu Pad Krapow.

Cilantro: A staple in Mexican and Asian cuisines. Use it in salsas, guacamole, or as a garnish for curries and soups.

Dill: Known for its feathery texture. It’s perfect for yogurt-based sauces (tzatziki), pickles, and seafood—especially salmon.

Tarragon: Has a distinct anise (licorice) flavor. It is a classic ingredient in French cuisine, particularly in Béarnaise sauce and chicken dishes.

Parsley: The ultimate all-purpose herb. Flat-leaf (Italian) is best for cooking into sauces and meatballs, while curly is often used as a fresh garnish.

Chives & Green Onions: Provide a mild onion flavor. Excellent as a topping for baked potatoes, eggs, or folded into cream cheese.

Hard Herbs
Resilient and sturdy, these are usually added at the beginning of cooking to infuse flavors into stews, roasts, and sauces.

Bay: Usually used as whole dried or fresh leaves. Drop one into a pot of Pork Caldereta, adobo, or Bolognese to add a subtle, savory depth.

Oregano: A robust herb central to Italian and Greek cooking. It's the "pizza herb" but also works wonders in tomato sauces and roasted vegetables.

Thyme: Very versatile with a slight floral note. It pairs perfectly with roasted meats, root vegetables, and earthy mushrooms.

Sage: Has a slightly peppery, fuzzy leaf. It is traditionally used in stuffing, but is also incredible when fried in butter and tossed with pasta or gnocchi.

Savory: Often called the "bean herb," it has a flavor profile between thyme and mint. It’s great for seasoning legumes, sausages, and heavy stews.

Rosemary: Extremely aromatic and pine-like. It is best used with roasted potatoes, lamb, and poultry, or infused into oils and breads like focaccia.

12/03/2026

Thai Basil Tofu (Pad Krapow Tofu)

Ingredients
* 1 block (approx. 350g) Extra Firm Tofu: Pressed and cut into 2cm cubes.
* 2 cups Holy Basil (or Thai Basil): A generous handful.
* 4-6 Thai Bird’s Eye Chillies: Adjust to your spice tolerance (crushed).
* 5 cloves Garlic: Minced or pounded.
* 1 tbsp Oyster Sauce (or vegetarian mushroom sauce).
* 1 tsp Light Soy Sauce.
* 1 tsp Dark Soy Sauce (for that rich color).
* 1 tsp Palm Sugar (or brown sugar).
* 2 tbsp Vegetable Oil.
Instructions
* Crisp the Tofu: Heat 1 tbsp of oil in a wok or large pan over medium-high heat. Fry the tofu cubes until they are golden and slightly crisp on all sides. Remove and set aside.
* Sauté Aromatics: In the same pan, add the remaining oil. Toss in the garlic and chillies. Sauté for about 30 seconds until fragrant (careful—the chilli fumes are potent!).
* The Sauce Toss: Return the tofu to the pan. Add the oyster sauce, light soy sauce, dark soy sauce, and sugar. Stir-fry quickly on high heat so the sauce coats the tofu evenly. If it looks too dry, add a splash of water.
* The Basil Finish: Turn off the heat. Throw in the basil leaves and toss until they just wilt. The residual heat is enough—you want to keep that fresh aroma.
* The Iconic Egg: To serve it truly "Thai style," fry an egg in plenty of oil until the edges are crispy and lacy, but the yolk is still runny.

Similar to our Tofu Sisig.

📸 And text: CTTO Gemini AI

04/03/2026

This is a classic Greek "taverna" style dish where the secret lies in high-quality olive oil, dried oregano, and a very hot grill.

Here is how you can recreate this at home:

Ingredients
The Meat

1 kg (approx. 2 lbs) Lamb rib chops (best if cut thin, about 1-1.5 cm)

The Marinade

1/4 cup Extra virgin olive oil

2 tbsp Dried Greek oregano (this is the "soul" of the dish)

2 cloves Garlic, minced

1 Lemon (juiced)

1 tsp Salt (plus extra flaky salt for finishing)

1/2 tsp Cracked black pepper

Optional: 1 tbsp fresh rosemary, finely chopped

The Procedure
Marinate: In a large bowl or zip-top bag, combine the olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the lamb chops and toss until every piece is well-coated. Let them marinate in the fridge for at least 1 hour, though 3–4 hours is better.

Temper the Meat: Take the lamb out of the fridge for 20–30 minutes before grilling. You want them closer to room temperature so they cook evenly and get that perfect sear.

Heat the Grill: Preheat your grill (charcoal is traditional, but gas or a cast-iron grill pan works too) to high heat. You want it screaming hot to get those distinct grill marks shown in your photo.

The Sear: Place the chops on the grill.

For Medium-Rare: Grill for about 3–4 minutes per side.

The Fat Edge: Use tongs to hold the chops upright for 30 seconds to crisp up the fatty edge.

Rest: Transfer the chops to a platter and tent loosely with foil. Let them rest for 5 minutes. This keeps them juicy!

The Finishing Touch: Squeeze a bit of fresh lemon juice over the top and sprinkle with a pinch of flaky sea salt and a little more dried oregano.

CTTO: GREEK FEAST FOR 📸
GEMINI AI FOR RECIPE

23/02/2026

Taco Spaghetti

Ingredients:

Pasta: 8–12 oz dry spaghetti
Meat: 1 lb lean ground beef (or ground turkey)
Aromatics: 1 small yellow onion (diced) and 3 cloves garlic (minced)
Flavor Base: 1 packet (1 oz) taco seasoning and 1 can (10 oz) Rotel diced tomatoes with green chiles (undrained)
Liquid: 1/2 cup reserved pasta water (or 2–3 cups beef broth for the one-pot method)
Cheese: 1–2 cups shredded cheddar or Mexican blend cheese
Optional Creaminess: 4 oz softened cream cheese or 1/2 cup sour cream
Garnish: Fresh cilantro, green onions, or sliced jalapeños

Instructions
Cook the Pasta: Boil the spaghetti in salted water until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
Brown the Meat: In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink (about 5–7 minutes). Drain any excess grease.
Season: Stir in the garlic and cook for 1 minute until fragrant. Add the taco seasoning, Rotel tomatoes (with their juices), and the reserved pasta water.
Simmer: Reduce heat and let the sauce simmer for about 5 minutes to allow flavors to meld. If you want a creamier sauce, stir in the cream cheese or sour cream now until fully melted.
Combine: Toss the cooked spaghetti into the skillet with the meat sauce. Add half of the shredded cheese and stir until melted and the noodles are evenly coated.
Serve: Sprinkle the remaining cheese on top and cover for 1–2 minutes until melted. Garnish with cilantro and your favorite taco toppings.

Taco Spaghetti Recipe - Preppy Kitchen

Photo: Reluctant Entertainer and The Menu Maid

23/02/2026

Dahon ng Lubi-Lubi...masarap gataan...parang laing

Lutong Bicol

19/02/2026

新年快乐 (Happy Lunar New Year)

Dumplings of China: www.tasteatlas.com/china/dumplings

On February 17th, the Lunar New Year arrives to offer a complete cultural reset. It is a time for families to lock out the bad luck of the past and feast on the promise of a fresh start.

The dinner table centers on the dumpling, a dish that doubles as a prayer for wealth. Since the crescent shape of a Jiaozi mimics an ancient ingot of gold, the superstition is simple and satisfying. The more you eat, the more you earn

19/02/2026

Classic Italian Muffuletta Sandwich 😋

17/02/2026

Ensalada🍆🧅🥒🍅🥭🌶️

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