silver chopstix

Goto (Congee with Beef Tripe)

Posted by in General, Rice

I would describe Goto as a downright hearty and unpretentious food. It’s rice porridge with some kind of ofal or beef tripe added as a key ingredient. For me what distinguishes it from Arroz Caldo is the kind of meat that is added, goto has beef or ofal and arroz caldo uses chicken. I haven’t had this in literally ages and I thought my girls would enjoy it since they are adventurous when it comes to food. I made this for dinner, though Filipinos usually have this for mid afternoon…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


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

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

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

Bibimbap Made Easy

Posted by in Rice

Bibimbap is a Korean dish, literally translated as mixed rice. This is a rice bowl topped with different kinds of sautéed and seasoned vegetables. A fried sunny side egg is usually added, others would include some thinly sliced beef. This is all mixed together with some gochujang (chili pepper paste) before eating. We usually order this or another variation, which is the Dolsot Bibimbap at our favorite Korean Restaurant. H-mart which is a Korean grocery store carries ready made Bibimbap vegetables. This is really convenient for those who does not…read more

Mix Grain Rice

Posted by in Dinner, Rice

I was first introduced to this kind of rice at our favorite Korean Barbecue restaurant. This is always included in their buffet selection. I initially thought it was just red rice but after giving it a taste, I found out it is a blend of various grains. The Korean food store where I frequently shop carries different brands of mix grain rice. They call it Jab Gok Bap. Some brands have very complicated cooking directions that requires a pressure rice cooker while others require soaking the grains overnight. After looking…read more

Congee with Youtiao

Posted by in Breakfast, Rice

Congee is the traditional breakfast fare in Far East Asia. In China, Hong Kong and Taiwan it is usually just made up of rice, water or broth and aromatics such as ginger and scallions. Most countries in Asia have their own version of this dish as I have explained in my previous post on Arroz Caldo. It is often prepared plain when served for breakfast. Toppings are always added depending on one’s preference. In most households and coffee shops in Asia this is usually paired with Youtiao. Youtiao is a…read more

Fried Rice with Broiled Mackerel

Posted by in Rice

I made fried rice with the leftover broiled mackerel from last night’s dinner. It’s my first time to use fish to make fried rice. I took inspiration from the Cantonese chicken and salt fish fried rice that our favorite Chinese restaurant serves. I just made use of what it’s my fridge and got creative. To make, I chopped a couple of stems of Chinese celery (this is more aromatic than a regular celery and its leaves are used as much as their stalks), diced half of an onion and shredded…read more

Chicken Arroz Caldo (Rice Porridge)

Posted by in Merienda, Rice

Most countries in Asia have their own version of rice porridge. It goes by many different names: congee in China, juk in Korea, okayu in Japan and lugaw in the Philippines. Filipino rice porridge is typically served as a mid-afternoon snack or what we call “merienda”. It is also considered comfort food specially during the cold and rainy season. When I was growing up my mom would always make us arroz caldo when we are feeling under the weather. The reason being it is easy to digest. Lugaw is also…read more