silver chopstix

Tofu Nanban

Posted by in Dinner, Tofu and Egg

Nanban dishes are found in Japanese cuisine. It simply refers to anything that has or soaked in sweet and sour sauce. This has greatly evolved though and as with many Japanese dish it has foreign influence or roots, specifically Portuguese. They probably introduced sweet and sauce where vinegar is heavily used as a seasoning. It’s taste is similar to their escabeche. To make you will need a block a of tofu. I used extra firm for this recipe because I prefer it’s texture. Cut into rectangular blocks, drain and pat…read more

Avocado Toast with Watermelon Radish

Posted by in Brunch

This blog can attest to the fact that I simply love Avocado toast. I have featured several versions using different combination of ingredients depending on my mood. On recents trips to New York City I have been intrigued by an unknown ingredient added to my salads. It looks like a brightly colored pink radish. I wasn’t sure what it was since I was unaware that there was really something like it. After doing some research on the internet, I was able to confirm that it was indeed a variety of…read more

Miso Glazed Broiled Salmon Head

Posted by in Seafood

Fish heads are considered a delicacy are are eaten by most people in Asian countries. Unlike North America and Europe where clean and boneless filets are the preferred choice. Most fish heads are just thrown and are considered scraps. I have never seen fish heads sold in American groceries. Asians however don’t let anything go to waste and learn to use all parts of the fish. In the Philippines, we always serve fish whole and very rarely have I seen fillets. So I learned to appreciate to eat seafood this…read more

Jack Skellington Halloween Bento

Posted by in General

I miss creating bento lunches. I used to make it for my girls before they went to college. I make themed ones during holidays and special occasions. It’s during Halloween that I get really creative. This year I decided to make Jack Skellington onigiri because it has just the right amount of scary and cute. It’s fairly simple to make. Just prepare onigiri by making rice balls using a plastic wrap. Then cut out the facial features using some nori (seaweed). If you have a nori punch, it makes it…read more

Grilled Cheese Pimiento Sandwich

Posted by in Lunch

So I made a batch of gouda and sharp cheddar cheese pimiento spread a couple of days ago. I usually just use sharp cheddar but after trying Sam’s club version of this spread I know I needed to add gouda this time. Using sharp kind of cheese would also give you a deeper and more complex flavor. You can only have so much of pimiento on crackers and after making a big batch, I needed to find creative ways to use it. As it turns out making grilled cheese is…read more

Tuna Pasta with Basil and Tomato

Posted by in Pasta/Noodles

One of my favorites things to do in the Summer is going to our town’s farmer’s market. Tomatoes and Fresh basil are it’s best during this time of the year. I got a pint of cherry tomatoes for less than 4 dollars and a big bunch of basil for 2 dollars. The vendor suggested that I freeze the basil if I won’t be able to use most of it. I already have pasta in mind when I bought all those produce from the farmer’s market. To make, cook a pound…read more

Pork Adobo with Sitaw (Long Beans)

Posted by in Pork

Pork adodo is one of my earliest blog post. It is one of the easiest dish to prepare if you have the right ingredients. For a heartier dish, most Filipinos would add hard boiled eggs to their adobo. In our family we do things differently, we always add sitaw or long beans. I grew up eating adobo prepared this way and loved it ever since. It pairs well with the flavors of soy and vinegar and gives you an extra boost of nutrients from the added greens. You can get…read more

Chicken Mami

Posted by in Pasta/Noodles

If Japan have ramen, the Philippines have mami. Noodles was introduced and was brought to us and Japan by the Chinese. As history has shown Filipino food is highly influenced by China. Noodles plays a big part in the Filipino food scene. Chicken mami is considered merienda fare. Before burgers and pizza joints can be found in every street corner of Manila; chicken mami, lugaw, pancit are typically the choice for midafternoon snack. Making the broth for chicken mami is very straightforward and not as complicated as the soup base…read more

Pancakes with Berries

Posted by in Brunch

I made these pancakes for brunch one lazy Monday. The girls are in their last few days of Summer break and we are just enjoying every minute of their time home. I used the recipe from NYTimes and found this to be the best so far from all I have tried. In a bowl, place 2 cups all purpose flour, 2 tsp. baking powder, 1/4 tsp. salt, 1 Tbsp. sugar (entirely optional). Whisk all dry ingredients together until combined. Then beat two eggs and add this to 1 1/2 to…read more

Chicken Salad with Avocado and Cranberries

Posted by in Lunch, Poultry

I love how Paris Baguette make chicken salad sandwiches. It’s light and not overly dressed with mayonnaise. I took inspiration from them and added avocado to take it up a notch. I had leftover poached chicken from the soup I made last time so I used it to make this recipe. First, dice your poached chicken breast and place in a bowl. To it add a stalk of celery finely diced, 1/2 of finely minced white onion, 1/4 cup dried cranberries, 1/4 cup Japanese mayonnaise (kewpie brand), 1 small avocado…read more