Even with the way we eat rice in the house, we observe variety—in cooking methods, in seasonings, in colors, flavors and textures. We try to go beyond the usual and have discovered that a bowl of rice is even more satisfying when cooked a certain way and served with certain dishes. Here are a few examples...

Irrespective of the subtle similarities and the vast differences, there is one common truth— a good noodle soup is based largely on a flavorful broth. What kind of noodle is used, what meat, seafood and vegetables go with it and what assortment of garnishes are added are all secondary. Without a good broth, a noodle soup is a bland bowl of textures and colors.

And that was what I did. I steamed them, tossed them with a homemade dressing and some toasted sesame seeds and served them with slices of century eggs. Together with the baby back ribs that we bought, they made a great dinner.

But before my fanciful thoughts take over, and before I bore you to tears with stories of Daragang Magayon that I read in the fourth grade, I should tell you, in perfect gourmand fashion, why pili nut is special – so special, in fact, that if I were told that I would be allowed access to only one variety of nut in the whole world, I'd choose the pili nut. I love its tender-crisp texture, the smooth exterior, the subtle sweet flavor. It has the highest oil content among all edible nuts and that's what probably accounts for the soft yet crunchy feel. As an ingredient, the pili nut is highly versatile. It goes well in cakes, ice cream, pies, candies and puddings.

Inside the vat at the front end of the yoke is the taho, a custard-like soft tofu. The vat at the rear end of the yoke is divided into two sections -- one contains the soft and chewy tapioca balls (sago) and the other contains the dark brown syrup made by caramelizing palm sugar.

Although they are known by different names, dried shrimp is a cooking ingredient found in many Asian cuisines. It is found in Chinese, Malaysian and Korean cuisines. It is known as kung haeng (or is it goong hang?) in Thailand and tôm khô in Vietnam. They are used in soups, pastes, sauces and stir fries. In the Philippines, they are called hibe and are often added to sauteed vegetables to take the place of the more expensive meat.

For Filipinos who associate good brewed coffee with the strong bitter (and somewhat sour) flavor of kapeng barako, civet coffee can either be a welcome change or a sorry disappointment. Civet coffee is mild, nutty, chocolatey and sweet. It doesn’t give you a jolt the way more full bodied coffee does. Drinking a cup of civet coffee is more like sipping a glass of wine—you pause between mouthfuls and allow the flavors to linger in your mouth....