silver chopstix

Pasta with Garlic Oil and Tuyo

Posted by in Pasta/Noodles

I wrote a blog post on tuyo awhile back. As I have mentioned Filipinos almost always eat this with rice. However, in the past decade Filipinos have been very open and adventurous when it comes to food. Pasta tuyo is nothing new, have seen restaurants back home offering it on their menu and housewives making it in their own kitchen. This recipe was adapted from epicurious. I made some changes on the ingredients and measurements used. Cook spaghetti according to package directions (I used half of a lb box). Drain…read more

Bistek Tagalog (Filipino Beef Steak) Sandwich

Posted by in Beef

I love to think of non-traditional ways to serve Filipino food. This is one of those, a creative way of serving Bistek or Filipino Beef Steak which is usually eaten with rice. I got the idea from the Vietnamese Banh Mi and just knew this would work. Using a baguette would be ideal since this would hold up the fillings and give that perfect crisp crust but you can always use hoagie rolls. I made the meat filling by using the traditional recipe that my family has been using for…read more

Filipino Sopas from leftover Turkey

Posted by in Poultry

The day after thanksgiving I always make soup from the turkey carcass. It’s always the Filipino style chicken noodle soup or what we call “Sopas”. I just place the bones in a big stock pot and cover it with water and add celery, carrots and onion and let this simmer for about 20 minutes. Then I strain the broth and set this aside. Before throwing away the the bones make sure to pick the meat from it. In another pot saute 2-3 cloves minced garlic and 1 medium chopped white…read more

Seafood Doria

Posted by in Rice, Seafood

This dish is best described as a rice casserole topped with b├ęchamel sauce and cheese then browned under a broiler. Story goes that this dish was invented by an Italian living in France. But wherever it originated it became widely popular in Japan. It is considered Yashoku or what you call modern Japanese cuisine or western influenced Japanese cooking. I used this recipe to make this dish, the only difference I made is using frozen seafood mix instead of just plain shrimps. You can bake it in individual serving dishes…read more

Paella

Posted by in Dinner, Rice

I had my first taste of paella when my dad took us to Minggoy’s restaurant in Magallanes as a high school student in the 80s. That was the first Spanish restaurant I have ever been to. My family would also order paella to go from them whenever there is a family celebration at home. When I first started making paella, I must admit I took the easy route and used the packaged paella mix you can buy in the grocery store. It’s either the goya or vigo brand, my family…read more

Salmon Baked in Foil Packets

Posted by in Dinner, Seafood

This is one easy and fool proof way of cooking salmon fillets. Clean up is a breeze too since there are no pans to scour or scrub. Pre-heat your oven to 400F. Take a heavy duty foil and place some lemon slices in the middle, then place your salmon fillet on top. Season fish with salt and pepper and then add 2 tbsp of butter on it. Sprinkle generously with chopped dill, I added a lot since I love dill. Then pull the sides of the foil together and do…read more

Chicken Nilaga (Filipino Chicken Soup)

Posted by in Poultry

Chicken Nilaga I think was the very first dish I learned to cook. It is the easiest I think because it’s just practically boiling meat and adding vegetables. Making a flavorful and tasty Nilaga is another matter. I make nilaga during the Autumn and Winter season when the weather is a lot cooler. Nothing beats a warm bowl of soup on a cold night. Since our weather is starting to get chilly, I made some chicken nilaga for dinner. First, make sure to use bone in chicken to create a…read more

Birthday Dinner – Pan Seared Ribeye Steak and Roasted Purple Sweet Potato

Posted by in Beef

Today is a special day and we are celebrating by having steak. My husband loves ribeye and it was just my luck that Whole Foods has it on sale. The bone in ribeye was going for $9.99 a lb, I got a piece which came just a little over a pound and is more than enough for the two of us. You really need a cast iron pan to cook steak over a stove. I didn’t own one so I had to make do with my thick bottomed stainless steel…read more

Smoked Salmon Rice Bowl

Posted by in Seafood

Smoked Salmon is one my favorite food. I love it on toast or bagel and could eat it breakfast, lunch or dinner. Recently I broke tradition and decided to add it on my rice. This for me is what cooking is all about, letting your imagination run wild and not limiting yourself to the expected. I have to admit this could not entirely be called cooking but more of putting your ingredients together. Start by placing your cooked white rice on a bowl. You can use brown rice, quinoa or…read more

Pan Seared Swordfish with Herbed Butter Sauce

Posted by in General, Seafood

I am just loving the newly opened Whole Foods Market in our town. I have been there almost everyday since it’s grand opening. Last Sunday a display of a whole swordfish right outside their store immediately caught my attention. They were on sale for $9.99 a lb. and were even sampling it for their customers. Who can resist that bargain so I bought a piece that was just a little over a pound for our dinner that night. To prepare, I cut the swordfish steak in half since it was…read more