silver chopstix

Bottled Tuyo (Dried Herring) in Oil

Posted by in Breakfast

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

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