silver chopstix

Vigan Longaniza Pasta with Olives and Arugula

Posted by in Pasta/Noodles

Vigan longganisa is just one amongst a wide variety of Filipino local sausage available. In the Philippines longganisa is customarily eaten with rice with a sunny side egg on the side. I have a pack of it sitting in my freezer and wasn’t really up to cooking it the traditional way which is fried. Creating a pasta dish is the first thing that came to my mind, since I usually add Italian sausage in my pasta sauce. But I knew from that start that this would not be a tomato…read more

Chicken Adobo

Posted by in Chicken

If you are Filipino, you probably grew up eating adobo. This is a staple in most Filipino homes and each family usually have their own way of making it. As I have mentioned before this is flavored by a combination of soy sauce and vinegar. To make this recipe work you need to get the Filipino brand soy sauce, I use Lauriat because this is what my mom and grandma has been using. There are different brands of Filipino soy sauce in the market and you can choose any you…read more

Mapo Tofu

Posted by in Dinner

Our family loves tofu and this recipe is a favorite. It is relatively easy to prepare, you just need to have the right ingredients. Mapo tofu is a spicy dish originating from the Sichuan Province of China. Sichuan cuisine is known for it’s bold flavors and the use of chilis, spices and of course it’s Sichuan peppers. Authentic mapo tofu uses doubanjiang which is a paste made of fermented broad beans and spices. They use Pixian Douban in particular which is somewhat difficult to get a hold off here in…read more

Green Tea Noodle Salad

Posted by in Pasta/Noodles

This is another easy recipe that you can whip up for your family. Just like when making a salad, you can add whatever ingredient you like or have on hand. First, cook your green tea noodle according to the package directions and set aside. Chop and prepare the rest of your ingredients. Drain well a small can of light tuna, slice a half of an avocado, make your egg crepe and slice it into strips, wash and dry a handful of cilantro and cut into small strips one small radish….read more

Green Tea Soba with Kale and Pesto

Posted by in Pasta/Noodles

I usually make food that reflects the Season. What better way to celebrate Spring than make something “green” which signifies the changing landscape. Instead of using regular pasta, I used green tea soba which you can get at any Asian store. Soba can served either hot or cold and usually takes little less time to cook than regular pasta. Cook your pasta according to package directions and set aside. For this recipe don’t rinse the soba to allow the sauce/pesto better coat the noodles. Place the soba in a bowl…read more

Paksiw na Bangus (Stewed Milk Fish in Vinegar)

Posted by in Seafood

Paksiw is a uniquely Filipino dish. It’s very rustic since the only flavoring ingredient is vinegar. As I have mentioned before vinegar is widely used in Filipino cooking. The main reason was food preservation, this was before the advent of refrigeration. It also emphasizes how our food revolves around 4 main flavors which is Salty, Sour, Bitter and Sweet. The secret to making good paksiw is using fresh fish or seafood. My parents and grandparents grew up in Navotas a fishing village near the capital and are used to literaraly…read more

Baked Sliced Country Ham

Posted by in Pork

I usually serve ham over the holidays, either Christmas or New Year. I was never a fan of the spiral cut honey baked ham that is so popular here in the US. I grew up in the Philippines eating the salty sweet style ham. One brand that comes to mind is Majestic ham which is favorite of my dad. He would always get a whole leg of ham which my mom would serve on Christmas day. I discovered that I could recreate this ham from my childhood by using Country…read more

Pork Bone Soup (Nilagang Buto ng Baboy)

Posted by in Pork

There is nothing better than a steaming bowl of soup on a cold winter night. I wanted to make a comforting as well as a rich and satisfying dinner, so I thought of pork bone soup. Any cook knows that the secret to making a good broth is bones, be it chicken, beef or pork or any combination of these. Pork neck bones is relatively cheap, you can get these at any Asian grocer. It will make a hearty meal since the bones are actually meaty. Rinse the bones in…read more

Adobong Pusit II (Squid in Black Ink Sauce)

Posted by in Dinner, Seafood

Squid in black ink sauce is not uniquely Filipino. This is considered a classic in Spanish and Italian cuisine. They call it “calamares en su tinta”. Their preparation is not that different from ours, squid is sauteed in onions, garlic and tomato and white wine is added then reduced before squid ink is added. I have previously posted a recipe of this dish here, but I was not thoroughly satisfied how it turned out since the squid ink didn’t turn as black as I wanted it too. The problem being…read more

Paella Negra

Posted by in Rice

Some purist would argue that this is really arros negre since it is not paella in a traditional sense. It is similar to a seafood paella in preparation but cuttlefish ink or squid ink is added to give it its black color. I have been making traditional paella for many years now but I was somewhat intimidated to make this. After getting my hands on a bottle of cuttlefish ink, I was challenged to finally make it this weekend for special send off dinner. I have compared several recipes online…read more