silver chopstix

Cauliflower Fried Rice

Posted by in General

Cauliflower rice is the rage now. There seems to be more people who are consciously trying to live a healthy lifestyle and are seeking alternatives to grain and carbs in their diet. This is also perfect substitute for those who are gluten intolerant. I was skeptical at first when I heard I about this, I wasn’t really sure if it would taste great as a substitute for rice since I know that cauliflower can give an off putting smell (most cruciferous vegetables do). This was until a friend of mine…read more

Purple Sweet Potato Fries with Miso Mayo

Posted by in Vegetable

You may have noticed I have recently been creating a lot recipes with purple sweet potato. It is considered a superfood because it’s not only delicious but packed with nutritional benefits as well. This recipe is very simple to make. Pre-heat your oven to 425 F. Wash and peel your sweet potato (I used 2 small ones), then cut into strips. Pat dry with paper towels and place in a bowl. Add 1-2 tbsp. olive and oil and season with salt and pepper. Toss everything to coat. Line a baking…read more

Omurice (Japanese Omelet Rice)

Posted by in Rice

My girls love omurice. They usually get this everytime we go to the food court at Mitsuwa or H-Mart. This is a western style Japanese food or what you call Yoshoku. Typical omurice is ketchup fried rice wrapped in an omelet. This is not that difficult to make since I did not do a french style omelet. I wanted the soft and creamy restaurant style eggs being dished out at Tokyo Hanten in Mitsuwa. First make your fried rice by sautéing 1/4 cup minced onion in a little oil until…read more

Purple Sweet Potato Pancake

Posted by in Breakfast

To celebrate Fall, I decided to make sweet potato pancakes – the purple kind. For this recipe I used Okinawan purple sweet potato. You can find this at H-Mart or any big Asian grocer. This is not Ube or the Philippine Purple Yam. This has a paler and smoother skin. I prefer this purple sweet potato because it taste much sweeter. To make scrub and clean your sweet potato (I used 2 medium sized ones) under running water and dry with paper towels. Then roast it in a 400F oven…read more

Tofu Katsu Curry

Posted by in Dinner

This is a healthy alternative for those who love tonkatsu (deep fried pork cutlet). Tofu is a great substitute for meat since it’s high in protein. Make sure to use firm tofu since it has a meatier texture and will hold it’s shape when fried. First, prepare your tofu by draining and placing it over several sheets of paper towel. Then place another layer of paper towel on your tofu before placing a weight on it to remove excess liquid. I usually use a small plate with a can soup…read more

Canned Mackerel Patties

Posted by in Seafood

This is one of the easiest and fuss free dinner recipes out there if you are in a hurry. I got this from my dad, he used to make this for us when I was I teen. He loves to tinker in the kitchen sometimes and create unexpected goodies. I made this for dinner the other night. To make you will need 1 can mackerel in water, 1 small onion, 2 eggs, salt and pepper and some parsley or whatever herbs you have in hand is fine. First, drain your…read more

Maharlika (Filipino Moderno)

Posted by in Eat Out

I am really thrilled to say that Filipino food has finally arrived. It is becoming more main stream here in the United States. There are several Filipino restaurants that have opened in the New York City area in recent years that caters not only to the Filipino palate. One of these is Maharlika in downtown New York. They started as a pop-up moving from one restaurant to another, which finally led them to opening a place in East Village. Reservations is highly recommended when you visit if you are a…read more

Bottled Tuyo (Dried Herring) in Oil

Posted by in Breakfast

Tuyo refers to any salted dried fish. In Tagalog, it’s literally translated to mean dry. Sun drying is the oldest way of preserving fish and thus giving it several years of shelf life. The Southern and Central Philippines is known to have the most varieties of dried fish available in the market. Cooking dried fish can be bit of a hassle though because of it’s pungent smell. This can either be something good or a turn off depending on the person. In recent years, there are entrepreneurs who developed and…read more

Pokemon Go Bento

Posted by in Bento

Pokemon Go took the world by storm the past summer. Since it’s release two months ago, it has been downloaded 500 M times according to its developer Niantic. I was never really a pokemon fan until I played this game out of curiosity. You would have been living under a rock if you didn’t know how much everyone is talking about this game. That being said, it’s just fitting that I create a bento with a Pokemon Go theme. To make, I used yellow decofuri to color my rice to…read more

Ebi and Shiso Onigiri (Baby Shrimp and Perilla Leaf Rice Ball)

Posted by in Bento

I really wanted to use dried Sakura Ebi for this recipe but it’s very hard to find it here in our area. I found this instead at a Japanese grocery store in New York city. I am not sure if it’s the same since there is no English translation in the package. If you were following my blog, you would see that I already have made several kinds of onigiri. This one is may not appeal to everyone specially if you are not used to eating dried shrimp. This dried…read more