silver chopstix

Elephant Bento

Posted by in Bento

One of my girls has a collection of stuffed elephants. I got my inspiration for today’s bento from it, as I wanted to make something other than a bear or bunny in my kyaraben creations. After doing some research online, I was able to find an elephant onigiri that is really cute and is not that hard to make. I still have some leftover sakura denbu from the my melody bento I made last week. That is what I used to give my elephant a nice pastel pink color. To…read more

Beef Pepper Rice Copycat

Posted by in Lunch

Beef Pepper Rice is one of the most popular dish served at Pepper Lunch. This is a Japanese fast food chain that allows customers to cook their own food on a special plate that can be heated to 500F in very little time. The meat and vegetables are then placed on these plates then served to the customer where they continue to cook. You are encouraged to mix everything up until the meat is done to your liking. Two kinds of special sauce are also offered to season your food….read more

Spaghetti and Meatballs

Posted by in Dinner, Pasta/Noodles

Fridays is pasta night in our family. It’s just usually the girls who have dinner at home as Fridays is date night for me and hubby. It’s also the end of the week and I want to cook something quick and easy. Tonight I decided to make spaghetti and meatballs. I made the meatballs from scratch but I used my favorite bottled brand for the sauce. I did not have any canned plum tomatoes on hand so this will make do. For the meatballs, add the following to your ground…read more

Kabocha Gohan (Kabocha Squash Rice)

Posted by in Dinner, Rice

Kabocha is a variety of  squash or what you call Japanese pumpkin. It is green skinned and weighs an average of 2-3 pounds. It’s skin is edible when cooked.  Gohan is the Japanese word for rice. This  is what you refer to as a mixed rice dish, where ingredients are added and cooked with the rice. I chanced upon this recipe while browsing the web for dinner menu ideas. It looks fairly easy to make plus squash is a favorite in our family. You can make this by stove top…read more

My Melody Bento

Posted by in Bento

One of the challenges in making bento is finding natural ways to make it colorful. I try to avoid using dye to color my rice. To make My Melody I had to source for Sakura Denbu. This is ground seasoned codfish with a sweetish flavor and is bright pink in color. I have been searching for this product since last year. I even have to ask relatives from the Westcoast to keep an eye out for this. I finally spotted one at our local Asian store early this Spring. To…read more

Tuna Lumpiang Shanghai

Posted by in Dinner

In keeping with the Lenten season, I made a meatless version of lumping shanghai. Lumpiang shanghai is one of the most popular and well loved dish among Non-Filipinos. Almost all of my friends here in the Eastcoast request for this whenever I entertain. This is a thinner egg roll with a ground meat filling where finely minced vegetables and seasonings are added. There is no rule on what you can add to the meat filling. For this recipe I used carrots, celery and green onions. You may also add water…read more

Pinakbet (Filipino Mixed Vegetables)

Posted by in Dinner, Vegetable

I grew up eating the Tagalog version of Pinakbet. This is a mix of different vegetables consisting of chinese eggplant, okra, bitter melon, long beans, calabaza and tomatoes with the addition of shrimps. This is usually flavored with bagoong (shrimp paste). There is also the Ilocano version where they use fermented fish sauce and ginger as flavoring and everything is just layered and not sautéed. Note: Metro Manila where I came from is part of the Tagalog region. Philippine cooking is very much regional and each has their own way…read more

Easter Treats

Posted by in Sweets and Treats

I have made chocolate dipped strawberries for various holidays and occasions in the past years. This particular treat is now a favorite of mine. I have always used Ghirardelli candy making and dipping bar till I discovered Candiquick. This candy melting chocolate gives great consistency and finish and is not difficult to handle. For this recipe, I used a package of strawberries, vanilla candiquick and orange gel food coloring. Melt candiquick according to package directions. Add your food coloring and stir until you get your desired color. Dip your strawberries…read more

Tinumis

Posted by in Beef, Dinner

Tinumis is a stew of ground meat with the addition of pork or beef blood as it’s gravy. For non-Filipinos who are unfamiliar with this dish, I just have to say that the use of pork, beef or chicken blood in cooking for that matter is not totally unusual. A lot of countries and cultures have been doing it for decades and each have their own version/way of cooking it. I also find it similar to a Northern Thai dish Laap Meuang. I’ve eaten and tried this dish countless  times…read more

Roasted Chicken Leg Quarters

Posted by in Dinner, Poultry

Roast chicken is my go to recipe on a busy school night. My original recipe only uses salt, pepper and garlic powder as seasoning. During a trip to Montreal, I got to taste their Portuguese style roast chicken. It was the best chicken I have ever had. Since then I have searched the web for the closest recipe for it to recreate it’s flavor. This is my own take on it. I think it needs more spices and garlic but my family loves this so I’m keeping it this way…read more