silver chopstix

Stove Top Grilled Corn On The Cob

Posted by in Vegetable

I make it a point to get Jersey corn at our town’s Farmer’s Market during the Summer. They simply are the sweetest corn ever. It’s also not that expensive at 6 for $3.75 . I don’t do anything fancy with it. I usually just boil or grill them. I just discovered that you can grill corn on your stove top. This made it a lot easy for me since I have avoided using our outdoor grill lately, simply because I cannot stand the heat and humidity we have been having….read more

Salt and Pepper Shrimp

Posted by in Seafood

I am always on the look our for dinner ideas. I have a pound of shrimp in the freezer I wanted to use so I searched for a recipe that is exciting enough but not too hard to prepare. Salt and Pepper shrimp stood out from all the recipes I read. We always order salt and pepper silverfish everytime we dine at our favorite Chinese restaurant so this would be perfect. To make, clean shrimp by trimming the head and claws/legs with kitchen shears. Pat dry with paper towels and…read more

Barley Tea

Posted by in Kitchen Cabinet and Pantry

I was first introduced to Barley Tea 6 years ago, at a Korean restaurant that opened near our area. It was a complimentary drink given to all their customers. I didn’t know what it was that I had to ask our server. He told us it was barley tea and even explained how to prepare it. He said I can buy the grains used to make it at the Asian store just beside the restaurant. So I have been buying packs of barley and making tea out it using the…read more

Tilapia Fish in Clear Broth (Pesang Tilapia)

Posted by in Seafood

One of the easiest recipes for fish that my mom taught me. This dish has a very light and delicate flavor and good for those who are trying to eat healthy. This is also the first seafood/fish dish that I gave my girls as babies (boneless of course). Ask your fish monger to cut your whole tilapia into steaks, in my case I had him cut it into three pieces. I suggest using bone in fish for this recipes to create a flavorful broth. Pour 5-6 cups of water into…read more

Crispy Silver Fish Patty

Posted by in Seafood

Silverfish or Dulong in Tagalog can be bought frozen in any Asian grocer. They come in either a 204 g or 409 g box. To make allow the fish to thaw, what I did was place it in bowl of water then transferred it into a fine mesh strainer to rinse and drain. Squeeze as much liquid as you can then place in a bowl. For this recipe I used two 204 g boxes of silver fish. To this add, 3 tbsp. all purpose flour, 1 tsp. salt, 1/2 tsp….read more

Ground Beef with Bok Choy

Posted by in Beef, Vegetable

One of the simplest and most satisfying dish you can serve your family. I must admit I made this one night because I was in a hurry. This is a what you can see on a typical Filipino dining table, some kind of meat sautéed with whatever vegetable on hand. Filipino’s like to season their food with fish sauce but I prefer soy sauce. First, saute 1 medium sized finely chopped onion cook until translucent. Then add 2 cloves of minced garlic and cook until fragrant. Add your 1 lb….read more

Five Spice Meat Roll (Quekiam)

Posted by in Poultry

Five Spice Meat Roll is a dish that is usually served in Hokkien speaking parts of Asia. It is known as Ngoh Hiang in Singapore, Loh Bak in Malaysia, Quekiam in the Philippines and Gohyong in Indonesia. It is made up of a mixture of ground meat (usually pork and shrimps) and spices and then wrapped in bean curd sheet. I remember the only time we would have this is when my parents would get some from our favorite Chinese deli in Greenhills. Since, this isn’t something that I can…read more

Fish Cardillo

Posted by in Seafood

This became my husband’s favorite dish after making it for him as newlyweds. It’s fried fish with a tomato and egg sauce. I don’t know how this dish came about my guess is some homemaker just wanted to make fried fish more interesting and decided to use ingredients that is readily available from her pantry. Fried fish is very much a staple in Filipino households and I believe this is a practical way of jazzing it up. This is one of the many things that I grew up eating and…read more

Fried Avocado Two Ways

Posted by in Lunch

I wanted to make something savory out of my avocados and I found out that you can actually deep fry them. Looking through several recipes proved it’s easy enough to prepare. First, peel and cut your avocado into wedges. Then prepare your breading, place your seasoned flour (I just added some salt and pepper), beaten egg and panko into three separate containers. Dredge your avocado into the flour making sure you shake off excess, then dip into the egg and last coat it with panko. Repeat until all your avocado…read more

Cold Somen Noodles

Posted by in Pasta/Noodles

Somen are thin white Japanese noodles, usually eaten in the Summer months. This noodles are traditionally served cold with a light dipping sauce called tsuyu. This is very easy to prepare, I served this for lunch as the temperatures is extremely warm today. First, you need to make your toppings. I made three kinds: mushrooms, egg and sesame leaves. Get several pieces of dried shiitake mushrooms and rehydrate it in warm water for 30 minutes to 1 hour. Strain mushrooms and reserve the water used to rehydrate it. Pour this…read more