silver chopstix

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 and it also provides 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 chance upon a bottle of Malunggay Pesto at Legaspi…read more

Fruit Sando – Japanese Fruit Dessert Sandwich

Posted by in Sweets and Treats

Fruit Sandwich is made out of white bread usually Shokupan (Japanese milk bread), some type of fresh fruit and whipped cream. In Japan, fruit sandwich are found everywhere; in cafes, vending machines and every convenience store around the corner. There are even high end fruit parlors or fruit stores who serve this but uses only high quality fruits which they source meticulously. I was pleasantly surprised to find that our local Sunmerry bakery now serves fruit sandwich. It’s a limited time offer for their ongoing strawberry festival. To make fruit…read more

5th Anniversary

Posted by in Sweets and Treats

Can’t believe it’s been five years since I started this blog. The idea came came from the urging and encouragement of friends. They have seen the bento creations which I make for my girls and have been posting on facebook . It still took me a couple of years to muster the courage to eventually write my first blog post. To date I have made 323 entries since I started March 2, 2014. This has evolved to just posting my bento creations to documenting and writing recipes that I have…read more

Homemade Tocino

Posted by in Breakfast, Pork

This has unintentionally become a breakfast series. I first started with a beef tapa recipe. It’s a meat dish that has become a Filipino breakfast staple because of the popularity of Tapsilog a coined term for Tapa, Sinangag (garlic fried rice) and itlog (fried egg). This then led to the many silog combinations such as Longsilog where long stands for longanisa (Filipino sausage); Tocilog – Toci is Tocino (a sweet savory cured meat usually made of pork); and spamsilog for spam the canned meat. I made two versions of Tocino…read more

Skinless Longanisa (Filipino Sausage)

Posted by in General, Pork

This skinless longanisa is so easy to make, you won’t ever buy the pre-made ones at the store. Making homemade lets you control the ingredients you put in your sausage thus making it a healthier option for your family. I do have a recipe for longanisa which I used for my Filipino Burger, you can definitely use that too to make skinless longanisa. For this recipe, I used 1 lb ground pork to which I added the following: 1 Tbsp. salt, 3 Tbsp. white vinegar or cane vinegar, 1 Tbsp….read more

Beef Tapa

Posted by in Beef

This is a revised recipe of my beef tapa and by far this is my favorite one. My original recipe has lemon juice. I think lemon juice makes it more like the Filipino bistek (beef steak). For this recipe vinegar was used which I believe gives it that distinct flavor of tapa. To make, slice your beef (about 1.5 lbs.) into thin strips (a personal preference for faster cooking time). Then add 4-5 cloves minced garlic, 1 Tbsp. salt, 1 tsp. ground black pepper, 2 1/2 Tbsp. white vinegar, 1-…read more

Beef Empanada

Posted by in Holidays and Entertaining

Empanadas originated from Galicia, Spain. It was then introduced to the Philippines by it’s Spanish colonists. Filipino empanadas can either have a sweet or savory filling. It is usually shaped like a half moon with edges that are crimped, scalloped or fluted. There are different varieties of empanadas found in the country depending on the region you are in. There is the panara of Silay in Negros made from rice flour; the Ilocos empanada which comes in two forms, the Vigan (uncolored, uses garlicky Vigan longanisa and served with Ilocos…read more

Ube Cupcake

Posted by in Sweets and Treats

Ube is the one thing that is always present at our table during Christmas. I have been wanting to try my hand at making ube cupcakes, I just haven’t really gotten round to doing it till now. I made these a couple of weeks before Christmas as a pre-finals treat for my girls who are at University. I did have to do a little research to get the right recipe for it. I want to avoid using ube extract but seems it can’t be helped, to get that deep purple…read more

Buko Pandan Dessert

Posted by in Sweets and Treats

Another treat or dessert that I associate closely with Christmas is Buko (Young Coconut) Salad. This is a dessert that is meant to be served cold. The simplest buko salad I’ve had and considered the best is just a combination of buko, sago (tapioca balls or what is known as bubbles nowadays), evaporated milk and condensed milk. It may not seem appetizing by all appearances due to it’s homogenous color. But there is nothing like fresh sweet young coconut drenched in cream that spells ambrosia. Buko Salad have been elevated…read more

Tsokolate Eh (Filipino Hot Chocolate)

Posted by in Sweets and Treats

According to history, the Spanish brought chocolate to the Philippines four centuries ago through the galleon trade from Mexico. Chocolate or cacao was primarily served and prepared as a drink then. It was said that the espanolas, mestizas and the principalia of Intramuros need their cup of chocolate to start their day. Tableas (chocolate tablets) are prepared by Chinese “chocolateros” according to taste of each family. They would go from house to house with their grinding stones and they would at times imprint the family name or emblem on them….read more