silver chopstix

Beef Empanada

Posted by in Holidays and Entertaining

Empanadas originated from Galicia, Spain. It was then introduced to the Philippines by it’s Spanish colonists. Filipino empanadas can either have a sweet or savory filling. It is usually shaped like a half moon with edges that are crimped, scalloped or fluted. There are different varieties of empanadas found in the country depending on the region you are in. There is the panara of Silay in Negros made from rice flour; the Ilocos empanada which comes in two forms, the Vigan (uncolored, uses garlicky Vigan longanisa and served with Ilocos…read more

Ube Cupcake

Posted by in Sweets and Treats

Ube is the one thing that is always present at our table during Christmas. I have been wanting to try my hand at making ube cupcakes, I just haven’t really gotten round to doing it till now. I made these a couple of weeks before Christmas as a pre-finals treat for my girls who are at University. I did have to do a little research to get the right recipe for it. I want to avoid using ube extract but seems it can’t be helped, to get that deep purple…read more

Buko Pandan Dessert

Posted by in Sweets and Treats

Another treat or dessert that I associate closely with Christmas is Buko (Young Coconut) Salad. This is a dessert that is meant to be served cold. The simplest buko salad I’ve had and considered the best is just a combination of buko, sago (tapioca balls or what is known as bubbles nowadays), evaporated milk and condensed milk. It may not seem appetizing by all appearances due to it’s homogenous color. But there is nothing like fresh sweet young coconut drenched in cream that spells ambrosia. Buko Salad have been elevated…read more

Tsokolate Eh (Filipino Hot Chocolate)

Posted by in Sweets and Treats

According to history, the Spanish brought chocolate to the Philippines four centuries ago through the galleon trade from Mexico. Chocolate or cacao was primarily served and prepared as a drink then. It was said that the espanolas, mestizas and the principalia of Intramuros need their cup of chocolate to start their day. Tableas (chocolate tablets) are prepared by Chinese “chocolateros” according to taste of each family. They would go from house to house with their grinding stones and they would at times imprint the family name or emblem on them….read more

Ube Macapuno Cheesecake

Posted by in Holidays and Entertaining, Sweets and Treats

This Thanksgiving I wanted to add something truly Filipino to our table – to be precise our dessert table ! I made ube cheesecake a couple of years back and blogged about it here. The first time I made three miniature ones but on this occasion I made a slightly bigger one using a 7 inch spring form pan. The key to making really good ube cheesecake is making your own ube jam or halaya. I usually make it one day ahead since it takes more time and effort than…read more

Crispy Adobo Turkey Flakes

Posted by in Poultry

It’s the day after Thanksgiving and as expected we have leftovers. I did something totally new with it this time, I made adobo flakes. I had my first taste of adobo flakes at Via Mare Cafe, where it was originally created by the owner Glenda Barretto. They serve this with garlic rice and egg. It’s like toasted chicken adobo that is extra crispy, crunchy and flaky. One usually makes this from leftover adobo. Since I didn’t have adobo just leftover turkey meat, I had to cook it into adobo first…read more

Beef Mechado

Posted by in Beef, Dinner

Authentic Filipino beef mechado is a larded piece of beef that is braised in a mix of soy sauce, calamansi, tomatoes, ground pepper and bay leaf. The meat resembles that of a roast and when done it’s sliced into rounds. In our family this is served most often for Sunday lunch at my maternal grandmother’s house or at home. Meals are always extra special during Sunday’s when everyone gathers after church services. Nowadays, mechado has evolved into a kind of beef stew where meat is cut up into chunks. Probably…read more

Filipino Chop Suey (Vegetable Medley Stir Fry)

Posted by in Dinner, Vegetable

Filipino chop suey is just a colorful medley of vegetables that has been stir fried. Most often chicken, pork or shrimp is added. In my family chicken is the protein of choice. You can use any kind of vegetables you want; cabbage, carrots, celery, cauliflower, bell pepper and chicharo (snow peas) are the most popular. For this recipe I didn’t add any kind of meat, instead I opted to use quail eggs and some fish cake. To make, in a large skillet or wok saute in 2 tbsp. oil 1…read more

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