silver chopstix

Bulgogi Beef Bowl over Squash Rice

Posted by in Beef, Dinner

This is another dish that I whipped up in a hurry last week. I had a pack of thinly sliced rib eye that I got at HMart (our local Asian food store) that I marinated with 2 tbsp soy sauce, 1 tbsp sesame oil, 2-3 tsp. sugar and garlic powder and ground black pepper. I let the meat sit in the fridge for at least one hour and then pan fried it in a little oil until golden brown. I also made kabocha or squash rice to go with it….read more

Oven Broiled Kalbi

Posted by in Beef, Dinner

Kalbi is a Korean style of barbecued short ribs. My family usually order this everytime we go to our favorite Korean BBQ place. It can be quite pricey though. Until I discovered Beef short ribs at Sam’s club sold at a very reasonable price compared to buying at HMart (Korean grocery). It comes in 3-4 lbs pack more than enough for our family of 4. I usually marinate the whole club pack and just divide it into portions. To make, rinse the meat well and pat dry with paper towels….read more

Pesto Pasta with Avocado and Arugula

Posted by in Pasta/Noodles

This is was something I hastily put together one summer evening when I was really not in the mood to cook. It turned out delicious and my family loved it. It’s really more like just putting the ingredients together and not really a recipe. To make, cook the pasta according to package directions. When done drain and place in a deep bowl. Add a generous amount of pesto ( I used the prepared kirkland brand from Costco) or according to taste to the warm pasta, 1 avocado diced and a…read more

Ate Neng’s Dinindeng

Posted by in Vegetable

Sometimes the simplest of food is the tastiest and most nutritious. On my recent trip back home to Manila I got to sample this vegetable dish called”Dinindeng”. Ate Neng kindly showed me how to prepare it. This is the Visayan version of Dinindeng and a staple of her hometown in Rombang, Belison, Antique. To make you will need several kinds of vegetables – alugbati (malabar spinach), saluyot (jute), sitaw (yard beans), talong (eggplant), kalabasa (squash) and okra. First, boil about 4-5 cups water in a medium size pot. Once it…read more

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