silver chopstix

Tortang Talong II (Eggplant Omelet)

Posted by in Dinner, Vegetable

This is just an updated version of a blog I made on Tortang Talong four years ago. For best results I recommend that you use an Asian/Chinese eggplant. It is slender and elongated in shape and has a more delicate flavor and thinner skin compared to the American ones. First, you need to grill or broil your eggplants. You can do this on top of your stove if it is gas, or inside the oven or outside grill. The purpose is to soften the eggplant and to make it easy…read more

Goto (Congee with Beef Tripe)

Posted by in General, Rice

I would describe Goto as a downright hearty and unpretentious food. It’s rice porridge with some kind of ofal or beef tripe added as a key ingredient. For me what distinguishes it from Arroz Caldo is the kind of meat that is added, goto has beef or ofal and arroz caldo uses chicken. I haven’t had this in literally ages and I thought my girls would enjoy it since they are adventurous when it comes to food. I made this for dinner, though Filipinos usually have this for mid afternoon…read more

Okoy (Mung Bean Sprouts and Shrimp Fritters)

Posted by in Seafood, Vegetable

In my parents hometown of Navotas, Okoy is considered an afternoon snack. These are sold during the mid afternoon hours along with others treats like, Valencia (Turon goes by this name in Navotas), Maruya (banana fritter) etc. I remember older family members would eat Okoy with cold rice and a dipping sauce made up of vinegar, garlic and ground black pepper. When I was growing up we would sometimes have this for breakfast during the weekends. This is one of my favorite dish of all time. Whenever I would come…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

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

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

Budae Jjigae (Army Stew)

Posted by in Dinner, Tofu and Egg

Army Stew is a favorite of my girls. They would always order it whenever given the chance. This dish was created after the Korean War, a time when there was limited supply of food. People that time made use of the surplus food from US military bases which are mostly processed meat products like spam, hot dogs, canned baked beans etc. and added the local spices and ingredients to create something of their own. Today, it is has become a very popular hot pot dish specially during the winter time….read more

Spanish Sardines Pasta

Posted by in Pasta/Noodles

Mary Grace cafe is my favorite restaurant in Manila. During our last visit to the Philippines, we ate there several times. I just love their pastas, specially their sardine pasta. I have tried to recreate their sardine pasta a couple of times without much success. The pasta becomes too fishy even after adding capers, olives and other spices I can think of. Until I had a sort of epiphany – omitting onions in the recipe. I find that sautéing garlic, onions and tomatoes to make the sauce makes it taste…read more

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 studies show it has 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 chanced upon a bottle of Malunggay Pesto at Legaspi…read more