silver chopstix

Spicy Beef Bulgogi Sandwich

Posted by in Lunch

This sandwich was from the leftover spicy beef bulgogi I made the previous night. Bulgogi just takes a few minutes to make. First marinate 1 lb of thinly sliced ribeye with 2 tbsp. soy sauce, 2 tbsp. mirin, 1 tbsp. honey, 1 tsp. sesame oil, 1 tsp. garlic powder (freshly grated garlic is preferable), 2 tbsp. or more of hot pepper paste depending on how much spice you can tolerate . Make sure to mix the marinade in with the meat and let sit for a minimum of 30 minutes….read more

Stuffed French Toast

Posted by in Brunch, Sweets and Treats

I wanted something special to serve before my kids went back to college after their month long winter break. These fresh cheese with cranberry and strawberry preserves stuffed french toast was a perfect decadent brunch idea. I believe the secret to making the perfect french toast is the kind of bread you use. The key is to use thick cut slices of bread that could hold up when soaked in milk. For this I used the Japanese style milk bread which is thick sliced with a soft fluffy interior. Challah…read more

Pork Sinigang

Posted by in Pork

Pork sinigang is a classic Filipino dish and a favorite of all. Pork is the most popular choice of meat in making this dish, specifically pork belly. I don’t often use this cut of meat because of the fat. But if I do, I trim the skin and excess fat from it. I already featured several recipes on sinigang. To make just follow this recipe I posted on pork ribs sinigang. This time I used okra, bok choy and eggplant for my vegetables. I have even used broccoli in sinigang,…read more

Bibingka

Posted by in Holidays and Entertaining, Sweets and Treats

There are a lot of food that I associate with Christmas. Bibingka is one of them. These are rice cakes usually sold outside chuches during the nine day series of early morning mass called “Simbang Gabi”. These however are not solely available during Christmas. You can get these anytime throughout the year. In fact it is also a popular mid-afternoon snack. I remember having this for merienda as child in our hometown of Navotas. We would always get it from “Aling Geneng” who not only makes the best “bibingka” in…read more

Pasta with Ham and Peas

Posted by in Pasta/Noodles

There is a limit to just how much sliced ham you can eat during the Holiday season. As always we have a lot of leftover honey baked ham day after Christmas. I’ve always tried to think of ways to add it to various dishes or create new ones with it. This time, I made creamy pasta with ham, peas and mushroom. First, cook your pasta (spaghetti) according to package directions, drain and set aside. Note: Add 1/2 cup frozen peas in the last 2 minutes of cooking. Heat a pan…read more

Filipino Ice Cream Sandwich (Ube Ice Cream on Bread)

Posted by in Sweets and Treats

I can still remember the days when my “lola” or “titas” would get us ice cream from carts that peddle these on the streets of our hometown. The sorbetero would only have either cheese or ube flavored ice cream. My choice would always be cheese but topped with sweet red beans served in small cones that tasted like barquillos – the cigar shaped wafer roll. Eventually they offered pandesal or monay as an alternative to serve your ice cream in. Eating ice cream in this manner is not soley “Pinoy”….read more

Ube Ensaimada

Posted by in Sweets and Treats

The reason why I made ube halaya last week is so I could make Ube ensaimada. Ensaimada is quite time consuming to prepare that is why I only make it during the Christmas season. This is not only a favorite of mine but my whole family as well. One of my girls helped me prepare these which made it far easier. I served these on Christmas eve dinner and for Christmas day brunch as well. Recipe can be found of my previous blog post. The only difference from the original…read more

Pakam na Manok (Chicken stewed in Ginger)

Posted by in Dinner, Poultry

I know that not a lot are familiar with Pakam. I believe this is a regional dish from the province of Bulacan. However, this is also well known in the Navotas/Malabon area where my family comes from. The reason maybe because of its proximity to Bulacan. My grandparents from both maternal and paternal side makes this dish using either chicken or beef. It is fairly simple to prepare. First, heat a pan and add 2 tbsp. vegetable oil. Then saute 1 thumbsized piece of ginger cut into slivers, 1 medium…read more

Ube (Purple Yam) Halaya

Posted by in Sweets and Treats

Ube or Purple Yam is a uniquely Filipino ingredient. I don’t know of any culture who uses and eat this as much as Pinoys. Aside from the ever popular halaya, these have been made into ice cream, hopia, ensaimada, puto, tart, cheesecake – the list could go on. However, ube has recently taken the world by storm. It has suddenly become so popular and sought after food here in the United States when New York’s Manila Social Club created the Golden Cristal Donut. For me Uba Halaya is synonymous to…read more

Ensaimada

Posted by in Sweets and Treats

Ensaimada reminds me of Christmas. This is one my favorite Filipino holiday food. This however is not soley served or available during the holiday season. You can buy this anytime anywhere back home in Manila. It’s just one of those gifts that almost everyone receives and enjoys the most. My standard for the best ensaimada is the one sold at The Peninsula Manila Bakery. I discovered this during the late 80’s as this was my go to place for artisan or whole grain breads, they have the best selection then….read more