silver chopstix

Egg and Avocado on Toast

Posted by in Breakfast

A healthy breakfast to start your day. I don’t even want to call this a recipe, more like assembling an open faced sandwich. To make, slice some avocado and place it on top of your toast. How much you say truly depends on your preference. I suggest making use of whole grain or some kind of hearty bread for it does make a difference. Then heat a non-stick skillet and add a pat of butter or oil over medium heat. Then pour in 2 beaten eggs and when it begins…read more

Greek Yogurt Pancake

Posted by in Breakfast

The family wanted pancakes so I searched for a recipe that will include ingredients I already have. Using yogurt instead of milk to make the batter appealed a lot to me. So even if I haven’t tried this recipe I was hoping for the best. To make, whisk the following dry ingredients: 7 Tbsp. flour, 2 Tbsp. sugar, 1 tsp. baking soda and 1/2 tsp. salt. In a separate bowl beat 2 eggs and add 1/2 tsp. vanilla extract. Get a container of greek yogurt (I used a 7oz container…read more

Filipino Breakfast Sandwich

Posted by in Breakfast

This came about as I was trying to think of creative ways to feature Filipino food. To make this breakfast fare, I used longganisa a type of Filipino sausage which I already featured here. Breakfast sandwiches always use sausage or ham as filling. Substituting longganisa just gave it an Asian twist. I initially planned to dress it with hollandaise sauce but opted not too since it might not suit the strong garlicky flavor of the longganisa. I just added some diced tomatoes and cilantro which I think compliments it well….read more

Blueberry Lemon Pancakes

Posted by in Breakfast

Did you know that blueberry is the state fruit of New Jersey ?! It officially became the state fruit in 2003. New Jersey is known to be the “blueberry capital of the nation”. Summer is berry season, specifically blueberry which is at it’s peak between July 5 – August 10 according to Jersey Fresh/Department of Agriculture. So what do you do when you have too much blueberries on hand ? Make pancakes !!! I did initially made a batch of muffins but had some kitchen mishaps along the way so…read more

Congee with Youtiao

Posted by in Breakfast, Rice

Congee is the traditional breakfast fare in Far East Asia. In China, Hong Kong and Taiwan it is usually just made up of rice, water or broth and aromatics such as ginger and scallions. Most countries in Asia have their own version of this dish as I have explained in my previous post on Arroz Caldo. It is often prepared plain when served for breakfast. Toppings are always added depending on one’s preference. In most households and coffee shops in Asia this is usually paired with Youtiao. Youtiao is a…read more

Crispy Anchovies Over Rice (Dilis Rice)

Posted by in Breakfast, Seafood

Anchovies or Dilis in Tagalog are usually sold dried. Dried anchovies are widely used in Asia, in Japan and Korea they are used to make stock and as savory snack or appetizer. Southeast Asians on the other hand usually fry these in a little oil until golden brown and crisp. It is commonly eaten with rice but each country in the Southeast has it’s own unique way of serving it. Malaysia and Singapore has Nasi Lemak a traditional breakfast of rice, sambal, dried anchovies and boiled or fried egg. Indonesia…read more

Filipino Corned Beef Hash

Posted by in Breakfast

I have enough leftover corned beef from the sinigang I made last week to create another dish. When I make the traditional corned beef and cabbage for my family, I usually make a Filipino style corned beef hash from our leftovers. I posted a recipe for corned beef last year and this recipe is similar except for the addition of diced potatoes. I did not use all the cooked corned beef for my sinigang, from what is left I sliced the meat as thin as possible and cut it into…read more

Longganisa (Filipino Sausage)

Posted by in Breakfast

Longganisa is the local sausage of the Philippines. There are various types of longganisa available and most are regional in taste and flavor. There is the Lucban which is garlicky, the Vigan which has a sour undertone due to the addition of vinegar and Pampanga style which is sweet to name a few. Longganisa is usually a breakfast fare served with garlic rice and sunny side up egg popularly known as Longsilog (Longganisa + Sinangag + Itlog) I made this longganisa by using the recipe for the Filipino burger I…read more

Corned Beef Pandesal

Posted by in Breakfast

In the Philippines when you say corned beef it goes without saying that they meant the canned variety. The cured beef brisket that is either fresh or ready to eat slices sold in delis is not widely available when I was growing up. Canned corned beef was probably one of those staples brought by US soldiers to the country during WWII or even during the American occupation. It has become a staple in Filipino households and is usually served for breakfast and eaten with rice. There are several brands of…read more

Champorado II

Posted by in Breakfast

I made a new pot of champorado since my family thought that first one was too rich and chocolatey. They say it was like eating a bar of chocolate. I guess I am the only one who really appreciated it since I am such a chocoholic. I doubled the recipe this time and substituted Hershey’s dark chocolate powder to Hershey’s Natural unsweetened cocoa. I just added a tablespoon of the dark chocolate to make it darker in color. This makes for a decadent chocolate porridge that is not intensely sweet….read more