silver chopstix

Budae Jjigae (Army Stew)

Posted by in Dinner, Tofu and Egg

Army Stew is a favorite of my girls. They would always order it whenever given the chance. This dish was created after the Korean War, a time when there was limited supply of food. People that time made use of the surplus food from US military bases which are mostly processed meat products like spam, hot dogs, canned baked beans etc. and added the local spices and ingredients to create something of their own. Today, it is has become a very popular hot pot dish specially during the winter time….read more

Spanish Sardines Pasta

Posted by in Pasta/Noodles

Mary Grace cafe is my favorite restaurant in Manila. During our last visit to the Philippines, we ate there several times. I just love their pastas, specially their sardine pasta. I have tried to recreate their sardine pasta a couple of times without much success. The pasta becomes too fishy even after adding capers, olives and other spices I can think of. Until I had a sort of epiphany – omitting onions in the recipe. I find that sautéing garlic, onions and tomatoes to make the sauce makes it taste…read more

Ogura Toast

Posted by in Breakfast, Sweets and Treats

Ogura toast is a Nagoya specialty. It’s a staple in most coffee shops and is popularly served as part of what they call a “morning set”. It’s a breakfast special where your coffee comes with an egg and toast at no additional cost. It has become so popular that convenience stores nowadays sell ogura-an bread and it’s now mostly available everywhere. So what is Ogura toast ? It’s thickly sliced bread that has been toasted with ogura-an a kind of sweetened red bean paste, usually served with butter or whipped…read more