silver chopstix

Grilled Cheese Pimiento Sandwich

Posted by in Lunch

So I made a batch of gouda and sharp cheddar cheese pimiento spread a couple of days ago. I usually just use sharp cheddar but after trying Sam’s club version of this spread I know I needed to add gouda this time. Using sharp kind of cheese would also give you a deeper and more complex flavor. You can only have so much of pimiento on crackers and after making a big batch, I needed to find creative ways to use it. As it turns out making grilled cheese is…read more

Tuna Pasta with Basil and Tomato

Posted by in Pasta/Noodles

One of my favorites things to do in the Summer is going to our town’s farmer’s market. Tomatoes and Fresh basil are it’s best during this time of the year. I got a pint of cherry tomatoes for less than 4 dollars and a big bunch of basil for 2 dollars. The vendor suggested that I freeze the basil if I won’t be able to use most of it. I already have pasta in mind when I bought all those produce from the farmer’s market. To make, cook a pound…read more

Pork Adobo with Sitaw (Long Beans)

Posted by in Pork

Pork adodo is one of my earliest blog post. It is one of the easiest dish to prepare if you have the right ingredients. For a heartier dish, most Filipinos would add hard boiled eggs to their adobo. In our family we do things differently, we always add sitaw or long beans. I grew up eating adobo prepared this way and loved it ever since. It pairs well with the flavors of soy and vinegar and gives you an extra boost of nutrients from the added greens. You can get…read more

Chicken Mami

Posted by in Pasta/Noodles

If Japan have ramen, the Philippines have mami. Noodles was introduced and was brought to us and Japan by the Chinese. As history has shown Filipino food is highly influenced by China. Noodles plays a big part in the Filipino food scene. Chicken mami is considered merienda fare. Before burgers and pizza joints can be found in every street corner of Manila; chicken mami, lugaw, pancit are typically the choice for midafternoon snack. Making the broth for chicken mami is very straightforward and not as complicated as the soup base…read more

Pancakes with Berries

Posted by in Brunch

I made these pancakes for brunch one lazy Monday. The girls are in their last few days of Summer break and we are just enjoying every minute of their time home. I used the recipe from NYTimes and found this to be the best so far from all I have tried. In a bowl, place 2 cups all purpose flour, 2 tsp. baking powder, 1/4 tsp. salt, 1 Tbsp. sugar (entirely optional). Whisk all dry ingredients together until combined. Then beat two eggs and add this to 1 1/2 to…read more

Chicken Salad with Avocado and Cranberries

Posted by in Lunch, Poultry

I love how Paris Baguette make chicken salad sandwiches. It’s light and not overly dressed with mayonnaise. I took inspiration from them and added avocado to take it up a notch. I had leftover poached chicken from the soup I made last time so I used it to make this recipe. First, dice your poached chicken breast and place in a bowl. To it add a stalk of celery finely diced, 1/2 of finely minced white onion, 1/4 cup dried cranberries, 1/4 cup Japanese mayonnaise (kewpie brand), 1 small avocado…read more

Pancit Molo (Filipino Wonton Soup)

Posted by in Pasta/Noodles

I taught the girls how to make wontons a couple weeks ago. They made a lot and we were able to freeze them. Aside from steaming and pan frying wontons, you can also make it into soup. In the Philippines we call this molo soup. It’s essential to have a good broth as a base for this soup. Start by placing 2 split type chicken breast in a pot and add enough water to cover it, then add some pepper corns and a medium onion. If you want a richer…read more

Bistek Tagalog (Filipino Steak and Onions)

Posted by in Beef, Dinner

This is a very simple dish that requires just a handful of ingredients: soy sauce, lemon, ground pepper and of course your meat. The ratio of your seasonings and marinade is the key to the success of this dish. Of course how much one uses is very subjective and this why the flavor of this dish could differ among Filipino families. Preparation is easy, the key is to not overcook the meat which most cooks are prone to do. It’s really delicious when done right. My late grandmother or “Lola”…read more

Filipino Style Pork Chops

Posted by in Dinner, Pork

This pork chop recipe uses patis (fish sauce) as seasoning. Our family have been using fish sauce to marinate fried chicken and pork chops as far as I can remember. I’ve seen my mom and my Ninang Aveling who is really my aunt do this since I was a kid. Our family is from Navotas which is known as the fishing capital of Manila. It’s also where good quality patis can be found. I grew up using non-commercial patis, we get ours instead from small manufacturers in Navotas. These are…read more

Chicken Longanisa Rice Bowl

Posted by in Poultry

Preparing meals at home than eating out is not only healthier in my opinion but also cheaper. You don’t need to spend a lot to eat well. This longanisa rice bowl that I made for my family of four costs roughly fifteen dollars, excluding the rice. If we were to order this rice bowl in a restaurant in NYC or downtown LA it would have set us back 12 dollars per person. A pack of chicken longanisa from our local Asian grocer was $3.79, the cherry tomatoes from our local…read more