silver chopstix

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

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

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

Pakam na Manok (Chicken stewed in Ginger)

Posted by in Dinner, Poultry

I know that not a lot are familiar with Pakam. I believe this is a regional dish from the province of Bulacan. However, this is also well known in the Navotas/Malabon area where my family comes from. The reason maybe because of its proximity to Bulacan. My grandparents from both maternal and paternal side makes this dish using either chicken or beef. It is fairly simple to prepare. First, heat a pan and add 2 tbsp. vegetable oil. Then saute 1 thumbsized piece of ginger cut into slivers, 1 medium…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

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

Chicken Kare-Kare

Posted by in Dinner, Poultry

Leftover rotisserie chicken in our household often turns to chicken noodle soup or the Filipino style sopas. Sometimes, when the mood strikes I make some kind of pasta dish out of it. Those didn’t quite appeal to me this time. Kare-Kare was in my menu for the week but I was hesitant to make a new dish since we still have leftover roast chicken. This was where inspiration struck. Making Kare-Kare usually starts with boiling some kind of meat, what is great with this recipe is that your cooking time…read more

Tinolang Manok (Lemongrass and Ginger Chicken Soup)

Posted by in Dinner, Poultry

This is considered a classic Filipino dish, it’s simple yet flavorful. The original recipe does not include lemongrass, I just added it because I love it’s aroma and flavor and I know it will go well with ginger. To make, heat a medium sized pan with about 2 tbsp. vegetable oil. Add 1 stalk lemon grass that has been smashed and 1 thumb sized ginger cut into slivers, saute until fragrant. Then add 1 medium sized chopped onion and cook until transluscent. To this add 1.5 lbs skinless chicken thighs…read more

Chicken Adobo

Posted by in Poultry

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 preparing 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

Five Spice Meat Roll (Quekiam)

Posted by in Poultry

Five Spice Meat Roll is a dish that is usually served in Hokkien speaking parts of Asia. It is known as Ngoh Hiang in Singapore, Loh Bak in Malaysia, Quekiam in the Philippines and Gohyong in Indonesia. It is made up of a mixture of ground meat (usually pork and shrimps) and spices and then wrapped in bean curd sheet. I remember the only time we would have this is when my parents would get some from our favorite Chinese deli in Greenhills. Since, this isn’t something that I can…read more