silver chopstix

Tortang Talong II (Eggplant Omelet)

Posted by in Dinner, Vegetable

This is just an updated version of a blog I made on Tortang Talong four years ago. For best results I recommend that you use an Asian/Chinese eggplant. It is slender and elongated in shape and has a more delicate flavor and thinner skin compared to the American ones. First, you need to grill or broil your eggplants. You can do this on top of your stove if it is gas, or inside the oven or outside grill. The purpose is to soften the eggplant and to make it easy…read more

Goto (Congee with Beef Tripe)

Posted by in General, Rice

I would describe Goto as a downright hearty and unpretentious food. It’s rice porridge with some kind of ofal or beef tripe added as a key ingredient. For me what distinguishes it from Arroz Caldo is the kind of meat that is added, goto has beef or ofal and arroz caldo uses chicken. I haven’t had this in literally ages and I thought my girls would enjoy it since they are adventurous when it comes to food. I made this for dinner, though Filipinos usually have this for mid afternoon…read more

Turon (Fried Caramelized Banana Rolls)

Posted by in Sweets and Treats

Turon is “saba banana” that has been coated in sugar and rolled in lumpia (spring roll) wrapper before being fried. In the Navotas-Malabon area where my parents grew up, these are called Valencia. It’s actually wrapped in a more rectangular and sometimes squarish shape compared to the long thin ones that we commonly see peddled on the streets of Manila. What we consider Turon are those stuffed with mashed sweetened monggo (mung beans) instead of bananas. For a more authentic Turon, I made used of the Filipino lumpia wrapper that…read more

Okoy (Mung Bean Sprouts and Shrimp Fritters)

Posted by in Seafood, Vegetable

In my parents hometown of Navotas, Okoy is considered an afternoon snack. These are sold during the mid afternoon hours along with others treats like, Valencia (Turon goes by this name in Navotas), Maruya (banana fritter) etc. I remember older family members would eat Okoy with cold rice and a dipping sauce made up of vinegar, garlic and ground black pepper. When I was growing up we would sometimes have this for breakfast during the weekends. This is one of my favorite dish of all time. Whenever I would come…read more

Peaches and Cream Fruit Parfait

Posted by in Sweets and Treats

Ever since I saw photos of fruit parfaits from Japanese fruit parlors, I have promised to make some for the family this Summer when a variety of fruits will surely be in season. I was torn to either making the berry version or the peach kind. Peach won in the end since it’s the sweetest during the Summer months here in Jersey. You may also use melons, mangoes, or a combination of fruits. There is really no cooking involved here just a matter of putting together your ingredients. For the…read more

Peach Cooler

Posted by in Sweets and Treats

It’s the height of peach season in New Jersey which starts early July til end of August. My girls love peaches and I always get some every time I do my grocery shopping. There are several types of peaches: yellow, white, free stone, clingstone, donut and nectarine. Yellow ones are the most common and what most orchards have for pick your own. This Summer cooler is a great way to use your overly ripe peaches. Like the strawberry refresher I made early in May, you will need to make your…read more

Burong Mangga (Pickled Green Mangoes)

Posted by in Kitchen Cabinet and Pantry

Burong Mangga reminds me of my childhood Summer days. This is the time when my Ninang Aveling would make it since it’s the peak season for mangoes. I believe back then they started pickling mango so they can have it all year round they way people here in the US Can seasonal fruits and vegetables during Summer. We would always eat burong mangga with grilled meats or fish and also with steamed crabs and shrimps. This is also a staple every time we would pack food for an out of…read more

Taho (Tofu Pudding)

Posted by in Sweets and Treats

Taho is made of silken tofu sweetened with arnibal (dark brown sugar syrup) and tapioca pearls (sago). I have fond memories as a child buying Taho from peddlers who carry two big aluminum buckets suspended from a pole. They would be walking on the streets of residential neighborhoods calling out “Tahooo” early in the morning. Taho is often be served in plastic disposable cups but we like to give our own cup or bowl to be filled up. I should also mention that this are always served hot. Nowadays, there…read more

Sweet and Sour Meatballs

Posted by in Beef, Dinner

Sweet and sour dishes are generally a crowd pleaser. It’s no wonder one of the most popular take out Chinese food is sweet and sour pork. What we are accustomed to eating here in the West is the Cantonese style where the meat is cooked first and the sauce is added before serving. The sauce is primarily made of of vinegar, sugar, ketchup for color and soy sauce. Filipinos have an array of sweet and sour dishes of their own ranging from meat to seafood. Meatballs is one of the…read more

Sago at Gulaman

Posted by in Sweets and Treats

The Philippines have their own version of bubble drinks even before bubble tea drinks have become a craze. It’s called Sago at Gulaman. We call tapioca or boba, “sago”. This is a cooler that you can get anywhere in the country. It’s almost a standard beverage or drink that is ever present in most local restaurant menu. You can also get it from street vendors, fast foods chains and even high end Filipino restaurants have their fancy version of it. It is just sago that has been flavored or sweetened…read more