silver chopstix

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

Avodogs (Hot Dogs with Avocado)

Posted by in General, Holidays and Entertaining

So the family has decided we are having hot dogs for Memorial Day dinner. I bought the necessary supplies buns, hotdogs, dill pickles, yellow mustard and chips. I was thinking of making just the classic dog. But the day before, I had an idea of adding avocado to the hot dogs to make it somewhat healthier. I love avocados and felt it would give it a new twist to the American classic. For the avocado topping, mash an avocado and squeeze half a lime. Season with salt. To make, take…read more

Beef Sinigang (Sinigang na Baka)

Posted by in Beef

Sinigang is a well loved Filipino dish. It can be made with either meat or seafood. I have several recipes of sinigang in this blog like pork, pork ribs, corned beef, milkfish belly, salmon and shrimp. I just feel I need to make a beef version since it’s also a dish that I always prepare. When making beef sinigang, it’s better to use beef with bones in it like shank or short ribs. You can also use a fatty cut of beef like blade chuck roast or chuck eye roast….read more

Homemade Strawberry Milk

Posted by in General

This recipe is adapted from Hanse a youtube vlogger I accidentally discovered. She has great recipes but it’s all in Korean so I really can’t recreate her dishes. For this recipe I just kind of eyeballed the amount needed since it can easily be adjusted to one’s taste. Just a note this will not yield a smooth milk but this would have bits and pieces of berries that would probably suit adults more than children. To make you need to have strawberry syrup. First, clean and hull about a cup…read more

Strawberry Refresher

Posted by in Sweets and Treats

Strawberry season begins in mid May to early June in New Jersey. This is the best time to get the sweetest and freshest berries. This recipe is great for using ripe to overripe berries that you don’t want to waste. Since the weather is starting to get really warm now, this is a great cooler to serve during the Summer months. First, you need to make strawberry syrup. Wash and hull about 7-8 large berries, I used half of a pack of 1 lb. strawberries. Place strawberries in a glass…read more

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