silver chopstix

Shishito Peppers Spring Roll (Dynamite Lumpia)

Posted by in Vegetable

Filipinos love their lumpia and our family is no exception. There are several kinds of lumpia that we have in the Philippines and I have featured some of it in this blog – lumpiang shanghai, lumpiang gulay (fried and fresh) and tuna lumpia. You can actually wrap anything that you can think of be it savory or sweet. Dynamite lumpia is sweet peppers spring roll. They call it dynamite because of it’s shape and form and it’s explosive flavor being spicy hot. In the Philippines they use green finger chilis…read more

Spanish Sardine Rice Bowl

Posted by in Seafood

There are days when you just want food that reminds you of home. Sardines is one of them. Canned sardines is a staple in the Philippines proven by the numerous brands/varieties available. It practically takes up a whole aisle in the grocery store. It’s convenient and doesn’t cost much hence its popularity. It’s also an economical way of feeding a family specially when sautéed in garlic, onions and tomatoes. I associate canned sardines as an emergency food when there are power outages during typhoon season in Manila. Our family always…read more

Pork Sinigang

Posted by in Pork

Pork sinigang is a classic Filipino dish and a favorite of all. Pork is the most popular choice of meat in making this dish, specifically pork belly. I don’t often use this cut of meat because of the fat. But if I do, I trim the skin and excess fat from it. I already featured several recipes on sinigang. To make just follow this recipe I posted on pork ribs sinigang. This time I used okra, bok choy and eggplant for my vegetables. I have even used broccoli in sinigang,…read more

Pasta with Ham and Peas

Posted by in Pasta/Noodles

There is a limit to just how much sliced ham you can eat during the Holiday season. As always we have a lot of leftover honey baked ham day after Christmas. I’ve always tried to think of ways to add it to various dishes or create new ones with it. This time, I made creamy pasta with ham, peas and mushroom. First, cook your pasta (spaghetti) according to package directions, drain and set aside. Note: Add 1/2 cup frozen peas in the last 2 minutes of cooking. Heat a pan…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

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 béchamel 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