silver chopstix

Chicken Adobo

Posted by in Chicken

If you are Filipino, you probably grew up eating adobo. This is a staple in most Filipino homes and each family usually have their own way of making it. As I have mentioned before this is flavored by a combination of soy sauce and vinegar. To make this recipe work you need to get the Filipino brand soy sauce, I use Lauriat because this is what my mom and grandma has been using. There are different brands of Filipino soy sauce in the market and you can choose any you…read more

Mapo Tofu

Posted by in Dinner

Our family loves tofu and this recipe is a favorite. It is relatively easy to prepare, you just need to have the right ingredients. Mapo tofu is a spicy dish originating from the Sichuan Province of China. Sichuan cuisine is known for it’s bold flavors and the use of chilis, spices and of course it’s Sichuan peppers. Authentic mapo tofu uses doubanjiang which is a paste made of fermented broad beans and spices. They use Pixian Douban in particular which is somewhat difficult to get a hold off here in…read more

Green Tea Noodle Salad

Posted by in Pasta/Noodles

This is another easy recipe that you can whip up for your family. Just like when making a salad, you can add whatever ingredient you like or have on hand. First, cook your green tea noodle according to the package directions and set aside. Chop and prepare the rest of your ingredients. Drain well a small can of light tuna, slice a half of an avocado, make your egg crepe and slice it into strips, wash and dry a handful of cilantro and cut into small strips one small radish….read more

Tuna Salad Stuffed Avocado

Posted by in General

Spring has inspired me to make dishes that are light as well as pleasing to the eye. I also wanted to make something that is easy or would take very little preparation. I recently made a tuna sandwich which I posted here, this time I wanted to add more vegetables to make it more colorful and interesting. For this recipe you will need: one can tuna, 1 small persian cucumber, 2 pieces of radish, 1 lemon and a bunch of cilantro. First, drain your tuna and place it in a…read more

Green Tea Soba with Kale and Pesto

Posted by in Pasta/Noodles

I usually make food that reflects the Season. What better way to celebrate Spring than make something “green” which signifies the changing landscape. Instead of using regular pasta, I used green tea soba which you can get at any Asian store. Soba can served either hot or cold and usually takes little less time to cook than regular pasta. Cook your pasta according to package directions and set aside. For this recipe don’t rinse the soba to allow the sauce/pesto better coat the noodles. Place the soba in a bowl…read more

Egg Salad Sandwich

Posted by in Lunch

Egg salad is probably one of the easiest thing you can make. It’s just hard boiled egg mixed in with some mayo. This combination might get a little bit tiring after a while so I made a jazzed up or upgraded version of it. To make, roughly chop 3 hard boiled eggs and place in a bowl. To this add 1/4 cup diced persian cucumber and 1 tbsp. finely chopped dill. Place 3-4 tbsp of Japanese mayo, this is my preference but you can definitely use your favorite brand. Season…read more

Paksiw na Bangus (Stewed Milk Fish in Vinegar)

Posted by in Seafood

Paksiw is a uniquely Filipino dish. It’s very rustic since the only flavoring ingredient is vinegar. As I have mentioned before vinegar is widely used in Filipino cooking. The main reason was food preservation, this was before the advent of refrigeration. It also emphasizes how our food revolves around 4 main flavors which is Salty, Sour, Bitter and Sweet. The secret to making good paksiw is using fresh fish or seafood. My parents and grandparents grew up in Navotas a fishing village near the capital and are used to literaraly…read more

Tuna Sandwich

Posted by in Lunch

Tuna sandwich can be a hit or miss thing. The secret to making a great tuna sandwich is getting good quality tuna. I usually use canned albacore tuna, until I discovered this Korean brand at my favorite Asian store. It’s called Dongwon canned tuna. There are several varieties available and it was daunting at first to pick the right one, but after reading the labels and the ingredient list I chose the light standard. This tuna has a very pleasant and mild flavor one that does not leave a fishy…read more

Smoked Salmon Avocado and Cream Cheese on Toast

Posted by in Breakfast

Smoked Salmon and Cream Cheese is a classic combination. The addition of avocado just took it up another notch. There is really no recipe for this, it’s just a matter of assembling all the ingredients together. The kind of bread to use is entirely up to you. I prefer to a hearty or whole grain bread because it hold it’s shape better. First, toast a slice of whole wheat bread. Then smear this with some cream cheese. Add some sliced avocodo then top it off with a couple of slices…read more

Smoked Salmon Asparagus Eggs Benedict

Posted by in Brunch

I love smoked salmon and just had it with poached eggs at Maison Kayser last weekend. It gave me an idea to make something similar at home. The first thing I did was look for a good quality smoked salmon that is not too expensive. I found one at my local Shoprite. First, poached an egg and set aside. Then cook several asparagus spears until tender (you can either boil or steam it). Immediately submerged it in ice cold water then pat dry and arrange on a plate. Prepare your…read more