Discocina

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

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

MALA GYU-SOMEN NABE 🇯🇵🇨🇳🇵🇭麻辣牛素麺鍋(Spicy Beef Somen Hotpot)A Filipino-Japanese-Sichuan Crossover Savory Filipino Beef Tapa...
05/03/2026

MALA GYU-SOMEN NABE 🇯🇵🇨🇳🇵🇭
麻辣牛素麺鍋
(Spicy Beef Somen Hotpot)

A Filipino-Japanese-Sichuan Crossover

Savory Filipino Beef Tapa and Japanese Somen in a spicy Mala Dashi broth. Served in a traditional Donabe.





beeftapa

LONGSILOG 🇵🇭A quintessential Filipino breakfast platter featuring sweet or savory longganisa (sausage), sinangag (garlic...
02/03/2026

LONGSILOG 🇵🇭

A quintessential Filipino breakfast platter featuring sweet or savory longganisa (sausage), sinangag (garlic fried rice), and itlog (fried egg). It’s a perfect harmony of garlic-heavy aromatics and rich, caramelized protein that defines Pinoy comfort meal.







Butabara no Chīzu Kurīmu Shichū 🇯🇵豚バラのチーズクリームシチュー(Pork Belly Cheese Cream Stew)
28/02/2026

Butabara no Chīzu Kurīmu Shichū 🇯🇵
豚バラのチーズクリームシチュー
(Pork Belly Cheese Cream Stew)





SOUTH ASIAN SPICED PORK BROCHETTES W/ GARDEN VEGETABLES & PINEAPPLE, SERVED W/ CHILLED THAI NAM JIM 🇮🇳 x 🇹🇭
23/02/2026

SOUTH ASIAN SPICED PORK BROCHETTES W/ GARDEN VEGETABLES & PINEAPPLE, SERVED W/ CHILLED THAI NAM JIM 🇮🇳 x 🇹🇭







EARTHY NOCTURNE (VERSION 1.0)- Soy-Mirin Cured Yolk- Sake-Ghee Basted Shiitake Mushrooms w/ Yakiniku Glaze- Cardamom-Sta...
07/02/2026

EARTHY NOCTURNE (VERSION 1.0)

- Soy-Mirin Cured Yolk
- Sake-Ghee Basted Shiitake Mushrooms w/ Yakiniku Glaze
- Cardamom-Star Anise Foam

R&D day and some proceedures need refinements.

Version 2.0 in the works. 😊






Lunch 12-30-2025 (Rizal Day) 🇵🇭- CRACKLING PORK BELLY IN “3-WAY SAUCE”- PINAKBET TAGALOG- KINULOB NA KANIN AT BAKA SA P...
30/12/2025

Lunch 12-30-2025 (Rizal Day) 🇵🇭

- CRACKLING PORK BELLY IN “3-WAY SAUCE”
- PINAKBET TAGALOG
- KINULOB NA KANIN AT BAKA SA PALAYOK

FETTUCCINE ALLE VONGOLE E POMODORINI IN BIANCO 🇮🇹(Fettuccine with clams and cherry tomatoes in white wine sauce) ...
21/12/2025

FETTUCCINE ALLE VONGOLE E POMODORINI IN BIANCO 🇮🇹
(Fettuccine with clams and cherry tomatoes in white wine sauce)





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