silver chopstix

Chicken Katsu

Posted by in Poultry

The word katsu is short for katsuretsu in Japanese which means “cutlet”. Chicken katsu is breaded fried chicken cutlet. In Japan the first katsu that was created used beef and eventually pork. It was only later on that chicken was used. I got this recipe from my youngest sister. She served chicken katsu in one of the dinners she hosted for us during our visit to Manila. It was so good that I have to ask for the recipe. To make, rinse and pat dry 4 pcs boneless skinless chicken…read more

Spaghetti Napolitan

Posted by in Pasta/Noodles

Spaghetti Napolitan is another popular Yoshuku (western style Japanese cuisine) dish. It was invented by Shigetada Irie, the head chef of Hotel New Grand in Yokohama after World War II. He got this idea from the spaghetti with ketchup that was part of US military rations. He did not use ketchup in his original recipe, but instead used tomato puree. This became so popular and was recreated by other restaurants in Japan. Since tomato puree and fresh tomatoes were expensive then, ketchup was used in its place. The dish that…read more

Green Rice Bowl with Beef Tapa

Posted by in Beef

We have been on a month long vacation that is why my blog was put on hold. It’s hard to get back to cooking when you stopped doing it for a while. I used a simple recipe in an attempt to get back to cooking – Beef Tapa Rice Bowl. Beef tapa, is a Filipino dish of fried beef slices that has been marinated or cured. Rice bowls are very forgiving and there is very little room for error in making one. Start by marinating a pound of thin slices…read more

Oven Broiled Butterfish

Posted by in Seafood

We love fried fish, what stops me from making it is the smell and the spatters it leaves my kitchen. What I do when we have the craving is use the fry service our local 99 Ranch. Recently I discovered oven broiling is the perfect solution to my dilemma. You can achieve the taste and texture of fried fish without all the hassle. Turn on your oven broiler to high. Rinse and pat dry with paper towels your butterfish (I had it cleaned and gutted at my local Asian store)….read more

Wafu Pasta (Japanese Style Pasta with Shimeji Mushrooms)

Posted by in Pasta/Noodles

Wafu pasta means Japanese style pasta. Simply defined it’s a pasta dish with Japanese ingredients. I was introduced to wafu pasta by my sisters during a visit back to Manila in 2013. They brought me to Yomenya Goemon, a Japanese/Western noodle house based in Japan. We ordered among other things a pasta dish with mushroom having a unique Asian flavor. This recipe is my take on wafu pasta with Shimeji mushrooms. It’s not as good as the one served at Yomenya Goemon bit it will do for now. You will…read more

Beef Gyudon (Beef Rice Bowl)

Posted by in Beef

I had my very first taste of Gyudon when Yoshinoya opened a franchise in the Philippines back in 1992 at Robison’s Galleria. I didn’t become a fan since I found it bland and lacking in taste. The reason maybe because of poor preparation or even presentation. That franchise didn’t last long and closed it’s doors after less than an year of opening. Since moving to the the United States, I have had bowls of beef gyudon at various restaurants which left me with a better impression of this dish. I…read more

Broiled Pompano

Posted by in Seafood

This is one of the easiest seafood recipe that you can make and with only three ingredients required. You will need a whole pompano, that has been thoroughly rinsed and patted dry with paper towels, salt and canola oil. First, lay your fish in a cutting board and score it at a bias to create a checkerboard or crisscross pattern. Repeat on the other side. Turn on your oven broiler on high. Place your pompano in a baking sheet covered with foil and coat both sides of your fish with…read more

Pancit Canton

Posted by in Pasta/Noodles

Filipinos almost always serve noodles in any celebratory occasion. This is most associated with birthdays, since noodles are symobols of long life and good health. There are several types of noodles Filipinos use to make pancit (stir fried noodles). The following are the most common ones: miki (made with egg), bihon (rice), sotanghon (mung bean) and canton (wheat). For this recipe I used Canton noodles which are sold dried in plastic packages. The most popular brand is Excellent which is my Lola’s brand of choice . First, make some chicken…read more

Shrimp Tempura Taco

Posted by in Dinner, Seafood

This was an accidental recipe. I was really set on making grilled shrimp taco for dinner tonight but dropped the bowl of marinated shrimp as I was about to grill it. I cannot salvage those shrimps since it was covered with ceramic shards from the broken bowl. I don’t have time to prepare a different kind of meal so I quickly thought of a good substitute for my grilled shrimp. I then remembered the frozen shrimp tempura I have in the freezer. I got this from Costco and it does…read more

Pork Adobo Sliders

Posted by in Lunch, Pork

Just wanted to make something quick and easy for lunch that requires zero cooking. After scanning the fridge, I spotted some leftover pork adobo and rolls and this is how this recipe came about. I just reheated the adobo and shredded or pulled apart its meat. Then get a slider (you can use dinner rolls) and slice it in half. Add some watercress before piling the adobo on top. You can use lettuce leaf, arugula or whatever greens you have. Serve with chips and gherkins on the side. If you…read more