silver chopstix

Shishito Peppers Spring Roll (Dynamite Lumpia)

Posted by in Vegetable

Filipinos love their lumpia and our family is no exception. There are several kinds of lumpia that we have in the Philippines and I have featured some of it in this blog – lumpiang shanghai, lumpiang gulay (fried and fresh) and tuna lumpia. You can actually wrap anything that you can think of be it savory or sweet. Dynamite lumpia is sweet peppers spring roll. They call it dynamite because of it’s shape and form and it’s explosive flavor being spicy hot. In the Philippines they use green finger chilis…read more

Spanish Sardine Rice Bowl

Posted by in Seafood

There are days when you just want food that reminds you of home. Sardines is one of them. Canned sardines is a staple in the Philippines proven by the numerous brands/varieties available. It practically takes up a whole aisle in the grocery store. It’s convenient and doesn’t cost much hence its popularity. It’s also an economical way of feeding a family specially when sautéed in garlic, onions and tomatoes. I associate canned sardines as an emergency food when there are power outages during typhoon season in Manila. Our family always…read more

Sopressata and Prosciutto Sandwich

Posted by in Lunch

My kids love salami when they were in middle school. When I say salami I mean Genoa Salami. It’s a staple in their lunchbox. Sopresseta is also a kind of salami with a higher fat content and has a more rustic appearance compared to others. In a nutshell Sopressatas are salamis but not all Salamis are Sopressatas. The key to making a good sandwich is choosing the right type of bread. For this I used Ciabatta roll which I cut in half. Then lightly toast it just to get it…read more

Spicy Beef Bulgogi Sandwich

Posted by in Lunch

This sandwich was from the leftover spicy beef bulgogi I made the previous night. Bulgogi just takes a few minutes to make. First marinate 1 lb of thinly sliced ribeye with 2 tbsp. soy sauce, 2 tbsp. mirin, 1 tbsp. honey, 1 tsp. sesame oil, 1 tsp. garlic powder (freshly grated garlic is preferable), 2 tbsp. or more of hot pepper paste depending on how much spice you can tolerate . Make sure to mix the marinade in with the meat and let sit for a minimum of 30 minutes….read more

Stuffed French Toast

Posted by in Brunch, Sweets and Treats

I wanted something special to serve before my kids went back to college after their month long winter break. These fresh cheese with cranberry and strawberry preserves stuffed french toast was a perfect decadent brunch idea. I believe the secret to making the perfect french toast is the kind of bread you use. The key is to use thick cut slices of bread that could hold up when soaked in milk. For this I used the Japanese style milk bread which is thick sliced with a soft fluffy interior. Challah…read more

Pork Sinigang

Posted by in Pork

Pork sinigang is a classic Filipino dish and a favorite of all. Pork is the most popular choice of meat in making this dish, specifically pork belly. I don’t often use this cut of meat because of the fat. But if I do, I trim the skin and excess fat from it. I already featured several recipes on sinigang. To make just follow this recipe I posted on pork ribs sinigang. This time I used okra, bok choy and eggplant for my vegetables. I have even used broccoli in sinigang,…read more

Bibingka

Posted by in Holidays and Entertaining, Sweets and Treats

There are a lot of food that I associate with Christmas. Bibingka is one of them. These are rice cakes usually sold outside chuches during the nine day series of early morning mass called “Simbang Gabi”. These however are not solely available during Christmas. You can get these anytime throughout the year. In fact it is also a popular mid-afternoon snack. I remember having this for merienda as child in our hometown of Navotas. We would always get it from “Aling Geneng” who not only makes the best “bibingka” in…read more