silver chopstix

Edo Sushi

Posted by in Eat Out

There is a new restaurant in town, it’s a fusion of Japanese and Korean cuisine. They specialize in rice bowls and sushi. We tried it upon the recommendation of a friend. You order on the counter and they deliver your food at your table. We tried the Edo bowls. I had the protein bowl which is fresh salmon, tuna, avocado and cucumber over sushi rice. Serving is pretty decent, I just wish that they have some sauce mixed in with the fish like poke bowls and cutback on the amount…read more

Grilled Ham and Cheese with Avocado and Arugula

Posted by in General

Spring has come really late for us this year. We still had snow beginning of April and frankly I am tired of the cold weather. That is why I wanted to create a dish that would remind me of the season. Something light, bright and refreshing is what comes to mind. First, get two slices of sourdough bread or whatever kind you fancy. Then spread both slices with dijon mustard. Layer the following on one side: couple of slices of swiss cheese, ham and a handful of arugula. Top with…read more

Oven Broiled Butterfish

Posted by in Seafood

We love fried fish, what stops me from making it is the smell and the spatters it leaves my kitchen. What I do when we have the craving is use the fry service our local 99 Ranch. Recently I discovered oven broiling is the perfect solution to my dilemma. You can achieve the taste and texture of fried fish without all the hassle. Turn on your oven broiler to high. Rinse and pat dry with paper towels your butterfish (I had it cleaned and gutted at my local Asian store)….read more

Wafu Pasta (Japanese Style Pasta with Shimeji Mushrooms)

Posted by in Pasta/Noodles

Wafu pasta means Japanese style pasta. Simply defined it’s a pasta dish with Japanese ingredients. I was introduced to wafu pasta by my sisters during a visit back to Manila in 2013. They brought me to Yomenya Goemon, a Japanese/Western noodle house based in Japan. We ordered among other things a pasta dish with mushroom having a unique Asian flavor. This recipe is my take on wafu pasta with Shimeji mushrooms. It’s not as good as the one served at Yomenya Goemon bit it will do for now. You will…read more

Beef Gyudon (Beef Rice Bowl)

Posted by in Beef

I had my very first taste of Gyudon when Yoshinoya opened a franchise in the Philippines back in 1992 at Robison’s Galleria. I didn’t become a fan since I found it bland and lacking in taste. The reason maybe because of poor preparation or even presentation. That franchise didn’t last long and closed it’s doors after less than an year of opening. Since moving to the the United States, I have had bowls of beef gyudon at various restaurants which left me with a better impression of this dish. I…read more

Spam Onigiri

Posted by in Bento, General

A visit to Mitsuwa always turn into a food trip for our family. We love that there is a variety of food to choose from their concessionaires. One of these is Omusubi Gonbei, they offer a mouth watering array of rice balls with various fillings. I was inspired to make this Spam Omusubi after seeing their various omusubi on display. I have already featured several omusubi a.k.a onigiri recipes in this blog which shows how just how much we love it. It’s easy to make this specially if you have…read more

Broiled Pompano

Posted by in Seafood

This is one of the easiest seafood recipe that you can make and with only three ingredients required. You will need a whole pompano, that has been thoroughly rinsed and patted dry with paper towels, salt and canola oil. First, lay your fish in a cutting board and score it at a bias to create a checkerboard or crisscross pattern. Repeat on the other side. Turn on your oven broiler on high. Place your pompano in a baking sheet covered with foil and coat both sides of your fish with…read more

Pancit Canton

Posted by in Pasta/Noodles

Filipinos almost always serve noodles in any celebratory occasion. This is most associated with birthdays, since noodles are symobols of long life and good health. There are several types of noodles Filipinos use to make pancit (stir fried noodles). The following are the most common ones: miki (made with egg), bihon (rice), sotanghon (mung bean) and canton (wheat). For this recipe I used Canton noodles which are sold dried in plastic packages. The most popular brand is Excellent which is my Lola’s brand of choice . First, make some chicken…read more

Shrimp Tempura Taco

Posted by in Dinner, Seafood

This was an accidental recipe. I was really set on making grilled shrimp taco for dinner tonight but dropped the bowl of marinated shrimp as I was about to grill it. I cannot salvage those shrimps since it was covered with ceramic shards from the broken bowl. I don’t have time to prepare a different kind of meal so I quickly thought of a good substitute for my grilled shrimp. I then remembered the frozen shrimp tempura I have in the freezer. I got this from Costco and it does…read more

Pork Adobo Sliders

Posted by in Lunch, Pork

Just wanted to make something quick and easy for lunch that requires zero cooking. After scanning the fridge, I spotted some leftover pork adobo and rolls and this is how this recipe came about. I just reheated the adobo and shredded or pulled apart its meat. Then get a slider (you can use dinner rolls) and slice it in half. Add some watercress before piling the adobo on top. You can use lettuce leaf, arugula or whatever greens you have. Serve with chips and gherkins on the side. If you…read more