silver chopstix

Avocado with Milk and Sugar

Posted by in Sweets and Treats

In the Philippines avocados are eaten as a fruit and is usually served as a sweet or dessert. That is why I when I moved here to the US, I can’t wrap my head around eating avocados in a savory form. It took me awhile to bring myself to eat guacamole. The most popular way to eat avocados for us is just adding milk and sugar to it. Just scoop out the flesh of an avocado and place in a bowl. It’s best if you use chilled avocados for this….read more

Spicy Tuna Pasta with Olives and Capers

Posted by in Pasta/Noodles

This is another recipe that is quick and easy to prepare. The secret to making this dish is using the right kind of canned tuna. I prefer using the Hot and Spicy Century Tuna, which is a Filipino brand. I just supplemented it with another canned tuna in oil since I’m making a big batch of pasta. To make, cook 1 pack of spaghetti according to package directions. While your pasta is cooking you can start making your sauce. Heat a pan and add 2-3 Tbsp. of olive oil. Then…read more

Egg Salad with Cucumber and Dill

Posted by in Brunch, Tofu and Egg

Egg Salad is somewhat our go to lunch when I want something quick and easy to prepare. It’s no fuss and I have all the ingredients most of the time at home, which are eggs and mayonnaise. To make it extra special, I added fresh dill and diced cucumbers. I already created a blog post on this before. This is an updated recipe, where I served it in brioche buns. It makes for a fun presentation and would be great for brunch or afternoon tea. To make, place 5 hard…read more

Ube Boba Milkshake

Posted by in Sweets and Treats

Everyone in our family loves Boba or Bubble tea drinks. We almost always do a weekly run to our favorite bubble tea place in town. You usually chose between milk tea and fruit tea variety, but there are also specialty drinks like slush and smoothies. I prefer the the slush kind that is why I thought boba would really go well in milkshake. First, you have to prepare or make your bubbles, you can buy them in packs at most Asian stores. Just cook according to package directions and place…read more

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 sautĂ©ing 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

Oatmeal with Latik (Coco Jam)

Posted by in Breakfast

Serving a healthy breakfast need not be boring. You can jazz up your oatmeal by adding coco jam or latik as sweetener. While shopping at H-Mart I happen to see a few bottles of Coconut Jam on display in the Filipino sweets section. What first caught my eye was it’s beautiful packaging, I can still see in my eyes the latik of my childhood encased in a ghastly plastic container. I don’t remember the brand though but we seem to always have a jar at home. To make, prepare your…read more

Souffle Pancake

Posted by in Brunch, Sweets and Treats

I just love Asian desserts, they don’t only taste great but are so instagram worthy as well. SoufflĂ© pancake is just one example. This craze started in Japan and has quickly spread to the west. They are thick pancakes but light and fluffy on the inside. They are different from regular pancakes because of how they are prepared, instead whisking all ingredients together, the eggs are separated and the whites are whipped and folded into the batter. This makes the pancake puff up and at the same time wobbly, the…read more

Malunggay Pesto Pasta with Longganisa

Posted by in Pasta/Noodles

Malunggay a common backyard plant is now getting international attention and is acclaimed to be the next superfood. Aside from having high nutritive value studies show it has a lot of healing properties. Malunggay is widely used in cooking not only in South East Asia but in South Asia and the Caribbean as well. Fresh malunggay leaves is hard to come by here in the Northeast, though I know that you can get these in most Asian grocers in California. I chanced upon a bottle of Malunggay Pesto at Legaspi…read more