silver chopstix

Pancit Malabon

Posted by in Pasta/Noodles

This dish originated in the town of Malabon which is beside Navotas, the town where my parents and grandparents grew up. History shows that Navotas was originally part of Malabon, it was in 1859 that it became an independent town. Navotas is a coastal town located in the Northwest part of Metro Manila. It is known as the fishing capital of the Philippines. This dish incorporates a lot of seafood, as you would expect something coming from a fishing town. Pancit Malabon is not the same as Pancit Palabok as…read more

Mix Grain Rice

Posted by in Dinner, Rice

I was first introduced to this kind of rice at our favorite Korean Barbecue restaurant. This is always included in their buffet selection. I initially thought it was just red rice but after giving it a taste, I found out it is a blend of various grains. The Korean food store where I frequently shop carries different brands of mix grain rice. They call it Jab Gok Bap. Some brands have very complicated cooking directions that requires a pressure rice cooker while others require soaking the grains overnight. After looking…read more

Lumpiang Hubad

Posted by in Dinner, Vegetable

Lumpia is a dish that was brought by Chinese immigrants to the Philippines. It can either be fried or fresh. It is popularly known as egg roll or spring roll. The Philippines has several lumpia dishes, the most popular is lumpiang shanghai which I blogged about here and lumpiang Gulay or Prito. There is also what you call lumpiang hubad literally translated as naked spring roll. The reason being it is served without a wrapping. It is a mix of different kinds of vegetables stir fried and served with a…read more

Lechon Pork Belly

Posted by in Dinner, Pork

Lechon is the star or center of any holiday, festival or party in the Philippines. It is a whole pig roasted over a charcoal pit. It is usually skewered in bamboo and is turned slowly to cook for several hours until the skin is golden brown and crisp. It is hard to find decent tasting lechon here in our area. If you are lucky to find one it is very expensive. In recent years, I have seen a smaller version of lechon in the form of a roll. I believe…read more

Asian Greens Yu Choy and Kai Lan

Posted by in Dinner, Vegetable

Our family has to have a side of greens or salad for dinner. Preparing Asian greens is one of the easiest specially during a school weeknight. One of the Asian greens I regularly serve my family is Kai Lan or Chinese Broccoli. I just usually serve this steamed without any sauce or any kind of seasoning. My girls like it simply prepared. I am fortunate that they are not picky eaters. Last night I decided to jazz it a up a bit. I took a bunch of chinese broccoli and…read more

Congee with Youtiao

Posted by in Breakfast, Rice

Congee is the traditional breakfast fare in Far East Asia. In China, Hong Kong and Taiwan it is usually just made up of rice, water or broth and aromatics such as ginger and scallions. Most countries in Asia have their own version of this dish as I have explained in my previous post on Arroz Caldo. It is often prepared plain when served for breakfast. Toppings are always added depending on one’s preference. In most households and coffee shops in Asia this is usually paired with Youtiao. Youtiao is a…read more

Adobong Pusit (Squid in Black Ink Sauce)

Posted by in Dinner, Seafood

In the Philippines Adobo is a method of cooking that uses vinegar. Vinegar has and is always been a key ingredient in Philippine cuisine primarily because it helps preserve food. This held specially true during the Spanish colonial times when most do not have access to refrigeration, to make food last longer. Nowadays, it’s purpose is not only for preservation but more for flavoring. Filipino food is characterized as either salty, sour, bitter or sweet or a combination of these. The most popular form of adobo is Adobong baboy or…read more

Crispy Anchovies Over Rice (Dilis Rice)

Posted by in Breakfast, Seafood

Anchovies or Dilis in Tagalog are usually sold dried. Dried anchovies are widely used in Asia, in Japan and Korea they are used to make stock and as savory snack or appetizer. Southeast Asians on the other hand usually fry these in a little oil until golden brown and crisp. It is commonly eaten with rice but each country in the Southeast has it’s own unique way of serving it. Malaysia and Singapore has Nasi Lemak a traditional breakfast of rice, sambal, dried anchovies and boiled or fried egg. Indonesia…read more

Mom’s Mapo Tofu

Posted by in Beef, Dinner

This is not an authentic recipe for mapo tofu. It’s adapted from a dish that my mom always makes when cooking tofu. First, add 1-2 tbsp. vegetable oil in a heated wok or pan. Then saute until fragrant 1 tbsp. finely chopped ginger, 2 cloves garlic finely minced and 1 small finely chopped onion. Add in 1 lb of ground beef and cook until brown. While your meat is cooking whisk in a small bowl 1/4 cup cooking sake, 2 tbsp. oyster sauce, 2 tbsp. sweet chili sauce and 1…read more

Summer Strawberry Salad

Posted by in Vegetable

I made this a couple of weeks back, after strawberry picking at a nearby farm. I just put together some green leaf lettuce, a bunch of cilantro and a handful of sliced berries. This salad was meant as a side for our grilled pork ribs chops. You can add some walnuts and feta cheese or even grilled chicken to make a hearty Summer meal. Make sure everything is chilled before serving. Drizzle with some raspberry vinaigrette or poppy seed dressing. (228)