Discocina

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Discocina Gourmet Groove Curator and Food Entrepreneur 🇵🇭https://m.facebook.com/discocina.ph/

08/09/2026

Japanese curry meets Italian comfort food in 10 minutes. 🇯🇵x🇮🇹

ベーコンのカレー和風パスタ
(Bēkon no Karē Wafū Pasuta) is the ultimate flavor fusion you didn't know you needed.

We're taking crisp bacon, rich cream, savory shoyu, and fragrant Japanese curry to upgrade your standard weeknight noodles in record time.

Save this post for your next fast dinner fix, and let us know in the comments if you'd try this flavor mashup!

Saturday Kitchen Situation 🥩🌶️🍛Rendang Daging 🇮🇩x🇲🇾(Beef Rendang)WHAT IS DAGING RENDANG? Meaning: "Rendang" refers to th...
05/09/2026

Saturday Kitchen Situation 🥩🌶️🍛

Rendang Daging 🇮🇩x🇲🇾
(Beef Rendang)

WHAT IS DAGING RENDANG?

Meaning: "Rendang" refers to the cooking method of slow-frying and reducing meat in liquid, and "daging" means beef.

Origin: It comes from West Sumatra, Indonesia, and is popular across Southeast Asia.

Fame: It was voted the number one world dish in a CNN International poll.

HOW IS IT COOKED?

Ingredients: Beef is simmered in coconut milk and a spice paste (rempah) made of chili, lemongrass, garlic, shallots, ginger, and galangal.

The Process: It cooks for hours until the liquid evaporates.

Key Stages: The dish passes through the kalio stage (a wet, thick curry) before reaching the final dry, dark brown, caramelized state where the meat fries in its own coconut oils.

Kerisik: Many traditional recipes add kerisik, which is pounded toasted grated coconut that adds a nutty depth.



30/08/2026

Slow-cooked comfort in a pot. 🍷✨ French bistro-style Sauté de porc au vin rouge bubbling away for the long weekend.

Who needs a cozy night in with this? Tag or share this with the friend who owes you a home-cooked dinner! 👇

Hit Follow for more gourmet comfort recipes coming your way.

08/08/2026

Itadakimasu 🙏🏼🇯🇵🇮🇹

Smoky charred bacon, earthy shimeji mushrooms, and an umami-packed miso twist on a classic carbonara.

⁠ ⁠

Kogashi Bēkon to Shimeji no Miso Wafu Karubonaora(Charred Bacon & Shimeji Miso Wafu Carbonara) 🇯🇵🇮🇹Smoky charred bacon, ...
08/08/2026

Kogashi Bēkon to Shimeji no Miso Wafu Karubonaora
(Charred Bacon & Shimeji Miso Wafu Carbonara)
🇯🇵🇮🇹

Smoky charred bacon, earthy shimeji mushrooms, and an umami-packed miso twist on a classic carbonara.

⁠ ⁠

GAENG MATSAMAN MOO (แกงมัสมั่นหมู) | ARJAD (อาจาด) 🇹🇭Thai Massaman Pork Curry & Cucumber RelishTraditionally made with b...
03/06/2026

GAENG MATSAMAN MOO (แกงมัสมั่นหมู) | ARJAD (อาจาด) 🇹🇭

Thai Massaman Pork Curry & Cucumber Relish

Traditionally made with beef or chicken due to its Southern Thai Muslim roots, I’ve prepared this version using Pork Belly. The rich fat pairs perfectly with the aromatic spices, balanced by the sharp acidity of a chilled Arjad.

Aroy Mak! 🙏🏼

06/04/2026

Green Curry & Bagoong Chicken. 🥘 🇹🇭 x 🇵🇭

The process behind the crust. Slow-roasted heritage-style cooking. 🌿

Green Curry & Bagoong Chicken Confit ‘En Cocotte’ 🇹🇭x🇵🇭Slow-roasted chicken with a Thai green curry and Filipino bagoong...
06/04/2026

Green Curry & Bagoong Chicken Confit ‘En Cocotte’ 🇹🇭x🇵🇭

Slow-roasted chicken with a Thai green curry and Filipino bagoong crust. Cooked for 40 minutes in a terracotta cazuela.

Follow for more fusion recipes.

Rustic. Authentic. Soulful. ❤️OVA ’MPRIATORIO AL FORNO 🇮🇹(Uova alla Napoletana)Today’s featured dish at Discocina: Neapo...
29/03/2026

Rustic. Authentic. Soulful. ❤️

OVA ’MPRIATORIO AL FORNO 🇮🇹
(Uova alla Napoletana)

Today’s featured dish at Discocina: Neapolitan-style eggs baked in a rustic 7-inch cazuela. I used a rich tomato base with blistered cherry tomatoes, salty prosciutto ribbons, and a drizzle of organic flax seed oil for that earthy finish.

Honoring the ingredient in two stages: darkened basil simmered into the sauce for depth, and vibrant whole leaves to finish. It’s all about the balance of heat and freshness. 🌿

Are you a "runny yolk" person or a "fully set" person? I’m team jammy. 👇

UOVO BARZOTTO | PROSCIUTTO | INSALATA VIOLA 🇮🇹A jammy egg and prosciutto crudo with purple cabbage, romaine, and cherry ...
25/03/2026

UOVO BARZOTTO | PROSCIUTTO | INSALATA VIOLA 🇮🇹

A jammy egg and prosciutto crudo with purple cabbage, romaine, and cherry tomatoes. Tossed in balsamic and parm with a garlic-rubbed sourdough on the side. 😋

The 6-Minute Secret ⏱️
In Italy, this is the Uovo Barzotto—the "half-cooked" egg. They boil it for exactly 6 minutes, then "mosaic crack" the shell before an ice bath to stop the heat instantly. The result? A yolk with the texture of warm honey that acts as a natural sauce for the greens.

Ice Shocked is Nice 🧊
The secret to that signature crunch? Submerging the Romaine and Purple Cabbage in an ice bath for 10 minutes. This creates turgor pressure, hydrating the cells until they "curl and snap" under your fork.

The Garlic Bridge 🥖
No butter needed. We rub a raw garlic clove directly onto the screaming-hot Sourdough Batard. The oils melt into the crust, creating an aromatic punch that cuts through the savory salt of the Prosciutto di Parma.

Chef’s Note on Mise en Place 🔪
Notice the prep in the background? A clean Mise en Place is the secret to a stress-free service. Everything in its place before the first plate hits the table.

A tavola! 🍷✨

Are you Team Jammy Egg (6 mins) or Team Hard-Boiled? Let me know below! 👇



Follow discocina on Instagram for more plating art & chef's secrets: https://www.instagram.com/discocina.ph

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