silver chopstix

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

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