silver chopstix

Pasta with Ham and Peas

Posted by in Pasta/Noodles

There is a limit to just how much sliced ham you can eat during the Holiday season. As always we have a lot of leftover honey baked ham day after Christmas. I’ve always tried to think of ways to add it to various dishes or create new ones with it. This time, I made creamy pasta with ham, peas and mushroom. First, cook your pasta (spaghetti) according to package directions, drain and set aside. Note: Add 1/2 cup frozen peas in the last 2 minutes of cooking. Heat a pan…read more

Filipino Ice Cream Sandwich (Ube Ice Cream on Bread)

Posted by in Sweets and Treats

I can still remember the days when my “lola” or “titas” would get us ice cream from carts that peddle these on the streets of our hometown. The sorbetero would only have either cheese or ube flavored ice cream. My choice would always be cheese but topped with sweet red beans served in small cones that tasted like barquillos – the cigar shaped wafer roll. Eventually they offered pandesal or monay as an alternative to serve your ice cream in. Eating ice cream in this manner is not soley “Pinoy”….read more

Ube Ensaimada

Posted by in Sweets and Treats

The reason why I made ube halaya last week is so I could make Ube ensaimada. Ensaimada is quite time consuming to prepare that is why I only make it during the Christmas season. This is not only a favorite of mine but my whole family as well. One of my girls helped me prepare these which made it far easier. I served these on Christmas eve dinner and for Christmas day brunch as well. Recipe can be found of my previous blog post. The only difference from the original…read more

Pakam na Manok (Chicken stewed in Ginger)

Posted by in Dinner, Poultry

I know that not a lot are familiar with Pakam. I believe this is a regional dish from the province of Bulacan. However, this is also well known in the Navotas/Malabon area where my family comes from. The reason maybe because of its proximity to Bulacan. My grandparents from both maternal and paternal side makes this dish using either chicken or beef. It is fairly simple to prepare. First, heat a pan and add 2 tbsp. vegetable oil. Then saute 1 thumbsized piece of ginger cut into slivers, 1 medium…read more

Ube (Purple Yam) Halaya

Posted by in Sweets and Treats

Ube or Purple Yam is a uniquely Filipino ingredient. I don’t know of any culture who uses and eat this as much as Pinoys. Aside from the ever popular halaya, these have been made into ice cream, hopia, ensaimada, puto, tart, cheesecake – the list could go on. However, ube has recently taken the world by storm. It has suddenly become so popular and sought after food here in the United States when New York’s Manila Social Club created the Golden Cristal Donut. For me Uba Halaya is synonymous to…read more


Posted by in Sweets and Treats

Ensaimada reminds me of Christmas. This is one my favorite Filipino holiday food. This however is not soley served or available during the holiday season. You can buy this anytime anywhere back home in Manila. It’s just one of those gifts that almost everyone receives and enjoys the most. My standard for the best ensaimada is the one sold at The Peninsula Manila Bakery. I discovered this during the late 80’s as this was my go to place for artisan or whole grain breads, they have the best selection then….read more

Smoked Salmon and Egg Toast

Posted by in Brunch

I guess you know by now how much I love smoked salmon and avocado. I have had several blog post on these the past months. There are endless possibilities on what and how you can combine it with other ingredients. This egg and salmon combo is one of the most common or popular one out there. Simply toast your choice of bread. Then slather a good portion of smashed avocado on top. Then layer in your smoked salmon and top it off with a fried egg. This is not just…read more

Pasta with Garlic Oil and Tuyo

Posted by in Pasta/Noodles

I wrote a blog post on tuyo awhile back. As I have mentioned Filipinos almost always eat this with rice. However, in the past decade Filipinos have been very open and adventurous when it comes to food. Pasta tuyo is nothing new, have seen restaurants back home offering it on their menu and housewives making it in their own kitchen. This recipe was adapted from epicurious. I made some changes on the ingredients and measurements used. Cook spaghetti according to package directions (I used half of a lb box). Drain…read more

Bistek Tagalog (Filipino Beef Steak) Sandwich

Posted by in Beef

I love to think of non-traditional ways to serve Filipino food. This is one of those, a creative way of serving Bistek or Filipino Beef Steak which is usually eaten with rice. I got the idea from the Vietnamese Banh Mi and just knew this would work. Using a baguette would be ideal since this would hold up the fillings and give that perfect crisp crust but you can always use hoagie rolls. I made the meat filling by using the traditional recipe that my family has been using for…read more

Filipino Sopas from leftover Turkey

Posted by in Poultry

The day after thanksgiving I always make soup from the turkey carcass. It’s always the Filipino style chicken noodle soup or what we call “Sopas”. I just place the bones in a big stock pot and cover it with water and add celery, carrots and onion and let this simmer for about 20 minutes. Then I strain the broth and set this aside. Before throwing away the the bones make sure to pick the meat from it. In another pot saute 2-3 cloves minced garlic and 1 medium chopped white…read more