silver chopstix

Koimo Sweet Potato

Posted by in Merienda

Koimo is a Korean sweet potato. I always see an abundance of these during the fall and winter months at my favorite Asian Store. They are smaller in size compared to the yams and sweet potatoes sold here in North America. I believe that roasted sweet potato is favorite snack or street food in Japan and Korea. In the Philippines, camote which is sweet potato in Tagalog is also a popular snack often boiled or deep fried with a coating of brown sugar. During my weekly trip to the grocery…read more

Tricolor Soboro Bento

Posted by in Bento

Soboro is any seasoned meat/fish/egg that has been crumbled during cooking and is usually used as a rice topping. It is also a popular choice in making bento lunches for kids because of the ease in preparation. Ground chicken or beef is commonly used to make soboro. Though you can use any kind of meat you prefer. I decided to make a tricolor soboro bento to make it more visually appealing. To make the ground meat soboro, sauté 1 clove of finely minced garlic and 1 tbsp. of finely minced…read more

Oven-Fried Chicken

Posted by in Dinner, Poultry

This is a very easy recipe for those of you like me, who love fried chicken but hate frying, the spatters and the messy clean up after. I have been making fried chicken this way since my kids were little. I find it hassle free and would not require you to be at the stove 100% of the time. Make sure to use bone in chicken for this recipe. I used chicken thighs and marinated it with the juice of one lemon and about 1 tsp of salt and 1/2…read more

Chocolate Fondue

Posted by in Sweets and Treats

My girls invited their friends over for a Valentine’s day get together. Aside from the savory dishes I served, I made them Chocolate Fondue for dessert as a special treat. For the dippers, I chose a combination of fruits and sweet snacks. My choices were strawberries, pineapple, bananas, strawberry and regular flavor marshmallow and wafer sticks. There are so many things you can try and use to make an awesome chocolate fondue. Some ideas would be kiwi, apples, melon and even dried fruits, cookies, cakes, cheesecakes, pretzels, cinnamon sticks, mini…read more

Croissant Ice Cream Sandwich

Posted by in Sweets and Treats

I got the idea for this dessert from the memories of food from my childhood. In certain parts of Asia, ice cream sandwich is literally served in between slices of bread. Did you know that ice cream carts in the Philippines serve this dairy treat sandwiched inside bread buns or pandesal ?! This is not uncommon in Southeast Asia, Singapore’s ice cream vendors scoop their ice cream on multi-colored pandan bread. Thailand, has their own version too as described in this site. The Vietnamese make theirs by scooping it onto…read more

Longganisa (Filipino Sausage)

Posted by in Breakfast

Longganisa is the local sausage of the Philippines. There are various types of longganisa available and most are regional in taste and flavor. There is the Lucban which is garlicky, the Vigan which has a sour undertone due to the addition of vinegar and Pampanga style which is sweet to name a few. Longganisa is usually a breakfast fare served with garlic rice and sunny side up egg popularly known as Longsilog (Longganisa + Sinangag + Itlog) I made this longganisa by using the recipe for the Filipino burger I…read more

Fish Sinigang (Fish in Tamarind Soup)

Posted by in Dinner, Seafood

Sinigang is a Filipino soup flavored with a souring agent. The most commonly used is tamarind or sampalok in Tagalog. Although other fruits such as guava, bilimbi and calamansi are widely used as well. Sinigang can be made with meat such as pork, beef or chicken. Seafood sinigang on the other hand is made using shrimps or fish. When making fish sinigang Milkfish or “bangus” is the most popular choice (pictured above), my personal preference is Tilapia because it’s easier to eat and handle when cooked bone in. To make…read more


Posted by in Dinner, Pork

Menudo is one of the most popular tomato based dish in Filipino cooking. By the name itself you would know that it has Spanish/Mexican influence. In my mom’s side of the family, menudo is always cooked by par boiling the meat and other seasonings first. In Tagalog this is “sangkutsa”. My Lola (grandmother) used to say that this will not only help tenderize the meat but give it more flavor and eliminate unwanted smell of meat sometimes. To make, place 1 lb of cubed pork (I used pork butt) in…read more