silver chopstix

Tuna Salad Stuffed Avocado

Posted by in General

Spring has inspired me to make dishes that are light as well as pleasing to the eye. I also wanted to make something that is easy or would take very little preparation. I recently made a tuna sandwich which I posted here, this time I wanted to add more vegetables to make it more colorful and interesting. For this recipe you will need: one can tuna, 1 small persian cucumber, 2 pieces of radish, 1 lemon and a bunch of cilantro. First, drain your tuna and place it in a…read more

Green Tea Soba with Kale and Pesto

Posted by in Pasta/Noodles

I usually make food that reflects the Season. What better way to celebrate Spring than make something “green” which signifies the changing landscape. Instead of using regular pasta, I used green tea soba which you can get at any Asian store. Soba can served either hot or cold and usually takes little less time to cook than regular pasta. Cook your pasta according to package directions and set aside. For this recipe don’t rinse the soba to allow the sauce/pesto better coat the noodles. Place the soba in a bowl…read more

Egg Salad Sandwich

Posted by in Lunch

Egg salad is probably one of the easiest thing you can make. It’s just hard boiled egg mixed in with some mayo. This combination might get a little bit tiring after a while so I made a jazzed up or upgraded version of it. To make, roughly chop 3 hard boiled eggs and place in a bowl. To this add 1/4 cup diced persian cucumber and 1 tbsp. finely chopped dill. Place 3-4 tbsp of Japanese mayo, this is my preference but you can definitely use your favorite brand. Season…read more

Paksiw na Bangus (Stewed Milk Fish in Vinegar)

Posted by in Seafood

Paksiw is a uniquely Filipino dish. It’s very rustic since the only flavoring ingredient is vinegar. As I have mentioned before vinegar is widely used in Filipino cooking. The main reason was food preservation, this was before the advent of refrigeration. It also emphasizes how our food revolves around 4 main flavors which is Salty, Sour, Bitter and Sweet. The secret to making good paksiw is using fresh fish or seafood. My parents and grandparents grew up in Navotas a fishing village near the capital and are used to literaraly…read more

Tuna Sandwich

Posted by in Lunch

Tuna sandwich can be a hit or miss thing. The secret to making a great tuna sandwich is getting good quality tuna. I usually use canned albacore tuna, until I discovered this Korean brand at my favorite Asian store. It’s called Dongwon canned tuna. There are several varieties available and it was daunting at first to pick the right one, but after reading the labels and the ingredient list I chose the light standard. This tuna has a very pleasant and mild flavor one that does not leave a fishy…read more