satay ikan n gado gado in kintamani, bali

satay ikan n gado gado in kintamani, bali, originally uploaded by junglecatwoman.

heem yummy...nyam..nyam...nyam.

Haloumi Cheese, Zaatar & Tomato Pizzas

Haloumi Cheese, Zaatar & Tomato Pizzas, originally uploaded by avlxyz.

Italian food that's taste very yummy. It can make to stop it when we eat it.

Comfort food for rainy-day blues

t rained, it rained
It poured, it stormed
It shuddered, it thundered
It whistled, it blew

Imprisoned at home
I ran to the phone
And found comfort
In dialing Su Zhou :-)

MANILA, Philippines – Like most Filipino city rats, my comfort foods of choice rotate among Pinoy home cooking, pizza and Chinese food. So when stormy weather forces us to stay home and watch bad TV and inebriated by the music of the rain, by force of habit I find myself dialling 73737 (that's North Park, by the way, not Su Zhou).

Residents of the Greenhills and Wilson areas are much luckier because their choices for Chinese take-out far outnumber those for residents of other locations, save for Ongpin. It was in the Greenhills-Wilson area that I found a great neighborhood restaurant called Su Zhou.

Like a real Chinese resto, Su Zhou is a no-frills, no-nonsense joint. So for those who are after frills—ambience, coziness, dim lights—it would be wise to skip over to Fu instead at Serendra, The Fort; Su Zhou would not be the restaurant for you. The walls here are painted a simple flat white and green, they don't even have the same chairs and the lights are simple Chinese-themed lanterns.

But if you are a real foodie and can delight in a meal amid an austere setting, by all means visit this restaurant. Like the residents of San Juan and contiguous neighborhoods who fill the restaurant at different hours of the day, you'll grow accustomed to the place

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India: Purnima The Subcontinent's killer curry concoction, vindaloo, can make you weep. But Purnima chef Vikas Khanna uses gentler Portuguese piri-piri peppers that let you taste all the flavors in his Goan chicken vindaloo ($19). 254 W. 54th St.; 212-307-9797; www,purnimarestaurant.com; entrees, $14-$26

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Spicy food to cool off summer

Strange but true: hot food really does cool you off. How? Spices make you sweat, and your body temp dips. These are some of the most sizzling dishes on earth, cooked right here for chilling out a la NYC.

If you are grilling on cedar planks, or using a smoker box, pair the resulting dish with an oaky wine. Chicken or fish grilled will work with a lightly oaked Bourgogne Blanc, while Bordeaux or California Cabernet Sauvignon is a nice match for smoky pork ribs.

Nothing beats a seared steak coated simply in sea salt, fresh rosemary and cracked pepper. A big, bold spicy red like Malbec or Shiraz is the perfect pairing.

For more exotic fare like venison burgers or buffalo steaks, try South Africa’s funky red grape, Pinotage. Its aromas and flavors of smoked meats, among other things, is just the ticket for wild game.

Spicy dishes like Jamaican Jerk Chicken beg for something to tame the heat, like the bit of sugar in an off-dry Gewurztraminer, which will counter the spices and make you crave another spicy bite.

Don’t limit yourself to white or red—think pink! Barbecue flavorful bone-in chicken thighs, and serve them with a fruity dry rosé from France or Spain.

Choose Muscadet from France’s Loire Valley for a clambake. Locals know how well this white, with its hints of lemons and minerals, pairs with shellfish like oysters and lobster.

If grilled seafood is first marinated in citrus juice or vinegar, select a high-acid white like Gavi, Vinho Verde or Sauvignon Blanc to match the dish’s tartness.

Keep the grill fired up for dessert, and top grilled mango and pineapple slices with vanilla ice cream and toasted coconut. Sip a glass of demi-sec Champagne or late harvest Viognier and toast the end of summer.