silver chopstix

Pork Ribs Sinigang

Posted by in Pork

Sinigang na “baboy” (pork) is one of the most beloved Filipino dish. I would say that sipping a bowl is like a cure to homesickness since it would surely evoke memories of family dinners. Pork is the favored meat for sinigang in most households. Pork belly in particular is the popular choice. I on the other hand like to use pork ribs since it gives a more flavorful broth that is less greasy or fatty. To make, place 1 medium chopped onion, 2-3 chopped roma tomatoes and 1.5 – 2…read more

Pork Sarciado in a Pretzel Bread Bowl

Posted by in Beef, Pork

After dining at Leaky Cauldron in Universal Studios and having their beef and lamb stew, I was inspired to make this dish. I wanted to make a Filipino version so I subsituted Sarciado for the stew. Sarciado in tagalog literally means sauced or any dish with a thick sauce. My sarciado is a recipe of my grandma which she passed down to me. I usually use beef to make sarciado but I didn’t have the right cut of beef in my freezer so I used pork instead. To make, saute…read more

Prime Rib Tapa

Posted by in Beef, Brunch

I served prime rib for our Christmas eve dinner and sure enough we had leftovers. So for Christmas day brunch I decided to make “tapa” from it. Tapa in tagalog is dried/cured meat which is then fried or grilled before serving. I didn’t exactly cure my meat but just quickly marinated it in a bit soy sauce, pepper and garlic powder. These are the seasonings that I use to make beef tapa. Then pan fried it in a little oil until both sides are seared and crisp at the edges….read more

Lengua (Beef Tongue) with Mushroom Gravy

Posted by in Beef, Dinner

Our local Sam’s club now carries beef tongue. It costs around 20 dollars for a 3 lb one. I consider lengua as a sort of a delicacy because of the time and effort that goes with it’s preparation. Offal or organ meats is widely used and consumed in the Philippines and most countries in Asia for that matter. This is my first attempt at making this dish. After consulting my mom and several recipes online this is what I came up with. First, rinse or wash your beef tongue really…read more

Tuna Mayo Don

Posted by in Seafood

Tuna Mayo Don is just Tuna Mayo on rice. Don is short for donburi which means bowl. Donburi are rice meals served in bowls which may have toppings like beef, chicken, pork etc. I just learned of this dish after watching Midnight Diner (Shinya Shokudo Season 2) a Japanese drama series now serialized on Netflix. If you love tuna onigriri then you will love tuna mayo don. It does not really require cooking except for making your rice. Drain a small can of tuna (I like to use this Korean…read more

Purple Sweet Potato Fries with Miso Mayo

Posted by in Vegetable

You may have noticed I have recently been creating a lot recipes with purple sweet potato. It is considered a superfood because it’s not only delicious but packed with nutritional benefits as well. This recipe is very simple to make. Pre-heat your oven to 425 F. Wash and peel your sweet potato (I used 2 small ones), then cut into strips. Pat dry with paper towels and place in a bowl. Add 1-2 tbsp. olive and oil and season with salt and pepper. Toss everything to coat. Line a baking…read more

Omurice (Japanese Omelet Rice)

Posted by in Rice

My girls love omurice. They usually get this everytime we go to the food court at Mitsuwa or H-Mart. This is a western style Japanese food or what you call Yoshoku. Typical omurice is ketchup fried rice wrapped in an omelet. This is not that difficult to make since I did not do a french style omelet. I wanted the soft and creamy restaurant style eggs being dished out at Tokyo Hanten in Mitsuwa. First make your fried rice by sautéing 1/4 cup minced onion in a little oil until…read more

Tofu Katsu Curry

Posted by in Dinner

This is a healthy alternative for those who love tonkatsu (deep fried pork cutlet). Tofu is a great substitute for meat since it’s high in protein. Make sure to use firm tofu since it has a meatier texture and will hold it’s shape when fried. First, prepare your tofu by draining and placing it over several sheets of paper towel. Then place another layer of paper towel on your tofu before placing a weight on it to remove excess liquid. I usually use a small plate with a can soup…read more

Canned Mackerel Patties

Posted by in Seafood

This is one of the easiest and fuss free dinner recipes out there if you are in a hurry. I got this from my dad, he used to make this for us when I was I teen. He loves to tinker in the kitchen sometimes and create unexpected goodies. I made this for dinner the other night. To make you will need 1 can mackerel in water, 1 small onion, 2 eggs, salt and pepper and some parsley or whatever herbs you have in hand is fine. First, drain your…read more

Filipino Smoked Fish (Tinapa) Pasta

Posted by in Pasta/Noodles

I was really dead set on making fried rice tinapa (Filipino smoked fish) after seeing this photo, but after getting all the ingredients I began to have second thoughts. It may not appeal to my girls and I was a bit concerned about the sodium content of the dish. This got my creative juices flowing and suddenly had this idea of making a pasta dish instead. I just listed ingredients that would go well with tinapa keeping in mind that is has to be Filipino inspired. This is what I…read more