silver chopstix

Breakfast Bowl

Posted by in Breakfast

I have made several blog post on Rice bowls on this blog, usually Asian or Filipino inspired. Decided to make something different this time using quinoa. I have been substituting quinoa for rice for a healthier option and it’s nutritional value. This is a meatless breakfast bowl inspired by the dish I had at Cookshop in Chelsea. Simply cook your quinoa according to package directions and place about 1/2-3/4 cup of the cooked quinoa on a wide bowl. Then place a fried egg on top seasoned with pepper and some…read more

Papaya with Milk for Breakfast

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Papaya is a regular item seen on our breakfast table. This was when I was a child living in the Philippines. Being in the tropics this is almost always available throughout the year. Nowadays, even if you are no where near the tropics it is relatively easy to find ripe papaya. Asian or Ethnic groceries usually carry these in their produce section. My dad has his own way of eating papaya, it’s always with a squeeze of calamansi and a sprinkling of sugar. As a child I didn’t really appreciate…read more

Smoked Salmon and Dill Scrambled Egg on Avocado Toast

Posted by in Breakfast, Brunch

It is simple and easy to make your own elegant brunch at home. No need to go to New York City and set you back 20 dollars a plate. You just need a little creativity or imagination. For me anything with avocado looks and taste great. Adding smoked salmon just gives it more flare. This isn’t exactly a recipe, it’s more like making a sandwich where just put things together. Get a crusty bread and toast it. Then add some smashed avocado and scrambled egg. For the scrambled egg, add…read more

Avocado Toast with Poached Egg

Posted by in Breakfast, Brunch

I can’t seem to get enough of avocado toast. I can eat this everyday. I try to add different flavor ingredients or combinations to make it more interesting This time I added arugula, poached egg and finished it off with generous shavings of parmesan cheese. I got this idea from the avocado crostini I had at the Atrium Dumbo last month. First, get a slice of bread or in my case a slice of multi grain loaf that has been toasted. Then add the following in this order: a heaping…read more

Smoked Salmon Avocado and Cream Cheese on Toast

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Smoked Salmon and Cream Cheese is a classic combination. The addition of avocado just took it up another notch. There is really no recipe for this, it’s just a matter of assembling all the ingredients together. The kind of bread to use is entirely up to you. I prefer to a hearty or whole grain bread because it hold it’s shape better. First, toast a slice of whole wheat bread. Then smear this with some cream cheese. Add some sliced avocodo then top it off with a couple of slices…read more

Eggs Baked in Avocado

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Avocados have risen in popularity for the past several years here in North America. The most common type of avocado that is widely available is the Hass. It has a thicker skin, ripes slowly and keeps for long in the fridge or counter top. It is also considered one of the superfoods since it contains a lot of nutrients and health benefits. Some of it would be for keeping a healthy heart, weight control and protection against certain cancer to name a few. I learned to eat avocado in a…read more

Hot Dog, Egg and Rice

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Comfort food is nostalgia, memories that reminds us of home cooked meals served at our parents house, snacks we used to eat as children, food that we used to hate but seem to long for now. Hot Dog and Rice is food nostalgia for me. In the Philippines and some parts of Asia, almost anything is eaten with rice and hot dogs are no exception. Growing up we didn’t eat hot dogs for lunch , we ate it for breakfast or snack. It is always served with white rice or…read more

Purple Sweet Potato Pancake

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To celebrate Fall, I decided to make sweet potato pancakes – the purple kind. For this recipe I used Okinawan purple sweet potato. You can find this at H-Mart or any big Asian grocer. This is not Ube or the Philippine Purple Yam. This has a paler and smoother skin. I prefer this purple sweet potato because it taste much sweeter. To make scrub and clean your sweet potato (I used 2 medium sized ones) under running water and dry with paper towels. Then roast it in a 400F oven…read more

Bottled Tuyo (Dried Herring) in Oil

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Tuyo refers to any salted dried fish. In Tagalog, it’s literally translated to mean dry. Sun drying is the oldest way of preserving fish and thus giving it several years of shelf life. The Southern and Central Philippines is known to have the most varieties of dried fish available in the market. Cooking dried fish can be bit of a hassle though because of it’s pungent smell. This can either be something good or a turn off depending on the person. In recent years, there are entrepreneurs who developed and…read more

Beef Tapa Rice Bowl

Posted by in Breakfast, Brunch

This a a creative way of dishing up Tapsilog. This combination of meat, egg and rice became so popular in the 80’s that several restaurants and take out counters sprouted all over the city serving only this. There are several possible combination of meat, egg and rice dishes you can come up with. Most popular would be tocino a sweet cured pork, longganisa which is a type of Filipio sausage and tapa which is cured beef. There are really no limits to what you can use fried chicken, bacon, hot…read more