silver chopstix

Pancit Molo (Filipino Wonton Soup)

Posted by in Pasta/Noodles

I taught the girls how to make wontons a couple weeks ago. They made a lot and we were able to freeze them. Aside from steaming and pan frying wontons, you can also make it into soup. In the Philippines we call this molo soup. It’s essential to have a good broth as a base for this soup. Start by placing 2 split type chicken breast in a pot and add enough water to cover it, then add some pepper corns and a medium onion. If you want a richer…read more

Bistek Tagalog (Filipino Steak and Onions)

Posted by in Beef, Dinner

This is a very simple dish that requires just a handful of ingredients: soy sauce, lemon, ground pepper and of course your meat. The ratio of your seasonings and marinade is the key to the success of this dish. Of course how much one uses is very subjective and this why the flavor of this dish could differ among Filipino families. Preparation is easy, the key is to not overcook the meat which most cooks are prone to do. It’s really delicious when done right. My late grandmother or “Lola”…read more

Filipino Style Pork Chops

Posted by in Dinner, Pork

This pork chop recipe uses patis (fish sauce) as seasoning. Our family have been using fish sauce to marinate fried chicken and pork chops as far as I can remember. I’ve seen my mom and my Ninang Aveling who is really my aunt do this since I was a kid. Our family is from Navotas which is known as the fishing capital of Manila. It’s also where good quality patis can be found. I grew up using non-commercial patis, we get ours instead from small manufacturers in Navotas. These are…read more

Chicken Longanisa Rice Bowl

Posted by in Poultry

Preparing meals at home than eating out is not only healthier in my opinion but also cheaper. You don’t need to spend a lot to eat well. This longanisa rice bowl that I made for my family of four costs roughly fifteen dollars, excluding the rice. If we were to order this rice bowl in a restaurant in NYC or downtown LA it would have set us back 12 dollars per person. A pack of chicken longanisa from our local Asian grocer was $3.79, the cherry tomatoes from our local…read more

Wontons

Posted by in Pasta/Noodles

My girls wanted me to teach them how to make dumplings. I have been giving them cooking lessons the past several days which will come handy once they go back to University in the Fall. I wanted to make dumplings that leans more to the Filipino palate. So I searched the web for several recipes and came up with this. The filling for this dumpling is similar to that of the Filipino Siomai. To make you will need the following: 1 lb ground pork, 1 onion finely minced, 3 stalk…read more

Locavore

Posted by in Eat Out

Locavore is restaurant that showcase Filipino classic dishes that is given a new twist. They source local ingredients from around the country and try to get the freshest possible. We were able to dine at this restaurant when close friends of our invited us for dinner here. This is located at Forbestown in BGC just a walk away from the place we were staying. They have several locations in Manila and have been in business for several years now. I love how the restaurant is decorated, in wood tones and…read more

Piaya a la Mode

Posted by in Sweets and Treats

I had my first taste of piaya in high school back in the early 80s. Piaya is best described as a flatbread or some would say pastry filled with muscovado sugar. Back then this sweet delicacy is hard to come by in Manila. Someone would have to bring it to you all the way from Negros. Negros a province in the Visayas region is known as the “Sugar Bowl of the Philippines” since majority of the sugar plantation in the country can be found here. That is why it’s not…read more

Marugame Udon

Posted by in Eat Out

Marugame Udon or Marugami Seimen is a Japanese franchise that first opened it’s shop in 2000 in Kakogawa City. It’s a self-service style restaurant that specializes in Sanuki Udon. They have several locations all over world and just recently opened their first shop in the Philippines last August 2017. They are located at High Street, Bonifacio Global City, Taguig. During our recent vacation in Manila, we noticed the long lines outside this restaurant almost everyday when we would walk along High Street to scout for restaurant options for dinner. We…read more

Chicken Katsu

Posted by in Poultry

The word katsu is short for katsuretsu in Japanese which means “cutlet”. Chicken katsu is breaded fried chicken cutlet. In Japan the first katsu that was created used beef and eventually pork. It was only later on that chicken was used. I got this recipe from my youngest sister. She served chicken katsu in one of the dinners she hosted for us during our visit to Manila. It was so good that I have to ask for the recipe. To make, rinse and pat dry 4 pcs boneless skinless chicken…read more

Spaghetti Napolitan

Posted by in Pasta/Noodles

Spaghetti Napolitan is another popular Yoshuku (western style Japanese cuisine) dish. It was invented by Shigetada Irie, the head chef of Hotel New Grand in Yokohama after World War II. He got this idea from the spaghetti with ketchup that was part of US military rations. He did not use ketchup in his original recipe, but instead used tomato puree. This became so popular and was recreated by other restaurants in Japan. Since tomato puree and fresh tomatoes were expensive then, ketchup was used in its place. The dish that…read more