silver chopstix

Adobong Pusit II (Squid in Black Ink Sauce)

Posted by in Dinner, Seafood

Squid in black ink sauce is not uniquely Filipino. This is considered a classic in Spanish and Italian cuisine. They call it “calamares en su tinta”. Their preparation is not that different from ours, squid is sauteed in onions, garlic and tomato and white wine is added then reduced before squid ink is added. I have previously posted a recipe of this dish here, but I was not thoroughly satisfied how it turned out since the squid ink didn’t turn as black as I wanted it too. The problem being…read more

Paella Negra

Posted by in Rice

Some purist would argue that this is really arros negre since it is not paella in a traditional sense. It is similar to a seafood paella in preparation but cuttlefish ink or squid ink is added to give it its black color. I have been making traditional paella for many years now but I was somewhat intimidated to make this. After getting my hands on a bottle of cuttlefish ink, I was challenged to finally make it this weekend for special send off dinner. I have compared several recipes online…read more

Pollo Tropical

Posted by in Eat Out

Pollo Tropical is a fast food chain that started in Miami, Florida. It specializes in Caribbean cuisine and is known for its flame grilled marinated chicken, beans and rice. They opened a location is New Jersey sometime in 2009 and our family fell in love with its food. It’s our go to restaurant on lazy weekends. Sadly they closed down in 2012. When we went to Florida for a short vacation over the holidays we made it a point to visit a location. It was actually our first stop. We…read more

Pork Ribs Sinigang

Posted by in Pork

Sinigang na “baboy” (pork) is one of the most beloved Filipino dish. I would say that sipping a bowl is like a cure to homesickness since it would surely evoke memories of family dinners. Pork is the favored meat for sinigang in most households. Pork belly in particular is the popular choice. I on the other hand like to use pork ribs since it gives a more flavorful broth that is less greasy or fatty. To make, place 1 medium chopped onion, 2-3 chopped roma tomatoes and 1.5 – 2…read more

Leaky Cauldron – Diagon Alley at Universal Orlando

Posted by in Eat Out

We just came back from a trip to Universal Orlando to visit the new addition to the Wizarding World of Harry Potter – Diagon Alley. The place was simply amazing, it was like stepping into the world of Harry Potter. Anyway, I’m here to talk about our dining experience there, we chose to eat at Leaky Cauldron. Leaky Cauldron serves traditional British fare. A menu board is placed on both sides of the entrance, inside there are roped lines leading to the register where you place your order. After your…read more

Pork Sarciado in a Pretzel Bread Bowl

Posted by in Beef, Pork

After dining at Leaky Cauldron in Universal Studios and having their beef and lamb stew, I was inspired to make this dish. I wanted to make a Filipino version so I subsituted Sarciado for the stew. Sarciado in tagalog literally means sauced or any dish with a thick sauce. My sarciado is a recipe of my grandma which she passed down to me. I usually use beef to make sarciado but I didn’t have the right cut of beef in my freezer so I used pork instead. To make, saute…read more

Prime Rib Tapa

Posted by in Beef, Brunch

I served prime rib for our Christmas eve dinner and sure enough we had leftovers. So for Christmas day brunch I decided to make “tapa” from it. Tapa in tagalog is dried/cured meat which is then fried or grilled before serving. I didn’t exactly cure my meat but just quickly marinated it in a bit soy sauce, pepper and garlic powder. These are the seasonings that I use to make beef tapa. Then pan fried it in a little oil until both sides are seared and crisp at the edges….read more