silver chopstix

Tofu Nanban

Posted by in Dinner, Tofu and Egg

Nanban dishes are found in Japanese cuisine. It simply refers to anything that has or soaked in sweet and sour sauce. This has greatly evolved though and as with many Japanese dish it has foreign influence or roots, specifically Portuguese. They probably introduced sweet and sauce where vinegar is heavily used as a seasoning. It’s taste is similar to their escabeche. To make you will need a block a of tofu. I used extra firm for this recipe because I prefer it’s texture. Cut into rectangular blocks, drain and pat…read more

Miso Glazed Broiled Salmon Head

Posted by in Seafood

Fish heads are considered a delicacy are are eaten by most people in Asian countries. Unlike North America and Europe where clean and boneless filets are the preferred choice. Most fish heads are just thrown and are considered scraps. I have never seen fish heads sold in American groceries. Asians however don’t let anything go to waste and learn to use all parts of the fish. In the Philippines, we always serve fish whole and very rarely have I seen fillets. So I learned to appreciate to eat seafood this…read more

Tuna Pasta with Basil and Tomato

Posted by in Pasta/Noodles

One of my favorites things to do in the Summer is going to our town’s farmer’s market. Tomatoes and Fresh basil are it’s best during this time of the year. I got a pint of cherry tomatoes for less than 4 dollars and a big bunch of basil for 2 dollars. The vendor suggested that I freeze the basil if I won’t be able to use most of it. I already have pasta in mind when I bought all those produce from the farmer’s market. To make, cook a pound…read more

Pork Adobo with Sitaw (Long Beans)

Posted by in Pork

Pork adodo is one of my earliest blog post. It is one of the easiest dish to prepare if you have the right ingredients. For a heartier dish, most Filipinos would add hard boiled eggs to their adobo. In our family we do things differently, we always add sitaw or long beans. I grew up eating adobo prepared this way and loved it ever since. It pairs well with the flavors of soy and vinegar and gives you an extra boost of nutrients from the added greens. You can get…read more

Chicken Mami

Posted by in Pasta/Noodles

If Japan have ramen, the Philippines have mami. Noodles was introduced and was brought to us and Japan by the Chinese. As history has shown Filipino food is highly influenced by China. Noodles plays a big part in the Filipino food scene. Chicken mami is considered merienda fare. Before burgers and pizza joints can be found in every street corner of Manila; chicken mami, lugaw, pancit are typically the choice for midafternoon snack. Making the broth for chicken mami is very straightforward and not as complicated as the soup base…read more

Chicken Salad with Avocado and Cranberries

Posted by in Lunch, Poultry

I love how Paris Baguette make chicken salad sandwiches. It’s light and not overly dressed with mayonnaise. I took inspiration from them and added avocado to take it up a notch. I had leftover poached chicken from the soup I made last time so I used it to make this recipe. First, dice your poached chicken breast and place in a bowl. To it add a stalk of celery finely diced, 1/2 of finely minced white onion, 1/4 cup dried cranberries, 1/4 cup Japanese mayonnaise (kewpie brand), 1 small avocado…read more

Pancit Molo (Filipino Wonton Soup)

Posted by in Pasta/Noodles

I taught the girls how to make wontons a couple weeks ago. They made a lot and we were able to freeze them. Aside from steaming and pan frying wontons, you can also make it into soup. In the Philippines we call this molo soup. It’s essential to have a good broth as a base for this soup. Start by placing 2 split type chicken breast in a pot and add enough water to cover it, then add some pepper corns and a medium onion. If you want a richer…read more

Bistek Tagalog (Filipino Steak and Onions)

Posted by in Beef, Dinner

This is a very simple dish that requires just a handful of ingredients: soy sauce, lemon, ground pepper and of course your meat. The ratio of your seasonings and marinade is the key to the success of this dish. Of course how much one uses is very subjective and this why the flavor of this dish could differ among Filipino families. Preparation is easy, the key is to not overcook the meat which most cooks are prone to do. It’s really delicious when done right. My late grandmother or “Lola”…read more

Filipino Style Pork Chops

Posted by in Dinner, Pork

This pork chop recipe uses patis (fish sauce) as seasoning. Our family have been using fish sauce to marinate fried chicken and pork chops as far as I can remember. I’ve seen my mom and my Ninang Aveling who is really my aunt do this since I was a kid. Our family is from Navotas which is known as the fishing capital of Manila. It’s also where good quality patis can be found. I grew up using non-commercial patis, we get ours instead from small manufacturers in Navotas. These are…read more

Chicken Longanisa Rice Bowl

Posted by in Poultry

Preparing meals at home than eating out is not only healthier in my opinion but also cheaper. You don’t need to spend a lot to eat well. This longanisa rice bowl that I made for my family of four costs roughly fifteen dollars, excluding the rice. If we were to order this rice bowl in a restaurant in NYC or downtown LA it would have set us back 12 dollars per person. A pack of chicken longanisa from our local Asian grocer was $3.79, the cherry tomatoes from our local…read more