silver chopstix

Piaya a la Mode

Posted by in Sweets and Treats

I had my first taste of piaya in high school back in the early 80s. Piaya is best described as a flatbread or some would say pastry filled with muscovado sugar. Back then this sweet delicacy is hard to come by in Manila. Someone would have to bring it to you all the way from Negros. Negros a province in the Visayas region is known as the “Sugar Bowl of the Philippines” since majority of the sugar plantation in the country can be found here. That is why it’s not…read more

Marugame Udon

Posted by in Eat Out

Marugame Udon or Marugami Seimen is a Japanese franchise that first opened it’s shop in 2000 in Kakogawa City. It’s a self-service style restaurant that specializes in Sanuki Udon. They have several locations all over world and just recently opened their first shop in the Philippines last August 2017. They are located at High Street, Bonifacio Global City, Taguig. During our recent vacation in Manila, we noticed the long lines outside this restaurant almost everyday when we would walk along High Street to scout for restaurant options for dinner. We…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

Spaghetti Napolitan

Posted by in Pasta/Noodles

Spaghetti Napolitan is another popular Yoshuku (western style Japanese cuisine) dish. It was invented by Shigetada Irie, the head chef of Hotel New Grand in Yokohama after World War II. He got this idea from the spaghetti with ketchup that was part of US military rations. He did not use ketchup in his original recipe, but instead used tomato puree. This became so popular and was recreated by other restaurants in Japan. Since tomato puree and fresh tomatoes were expensive then, ketchup was used in its place. The dish that…read more

26th St. Bistro by Coffee Bean & Tea Leaf

Posted by in Eat Out

I just love Coffee Bean and Tea Leaf in Manila. We went there for breakfast on our first morning in Manila. This particular location has a full service restaurant as well as counter service. What I love about this CBTL is how cozy and inviting the place is. It’s decorated in warm tones and the furnishings is reminiscent of a Filipino home. It’s floor to ceiling glass walls also adds to its charm since it makes the room bright and gives it a modern feel at the same time. They…read more

Shrimp and Avocado Sandwich

Posted by in Lunch

This is another easy and fuss free lunch idea specially in the Summer months. For the shrimp, I used frozen Boom Boom shrimp (fully cooked) I got from Whole Foods and I just quickly heated this in the oven toaster until warm and a bit crisp. Peel and dice an avocado and combine this with the shrimp. Add a couple of tablespoons of Japanese Mayo and mix to combine. I also added some dill to the mixture for flavor. I then toasted a couple of slices of country bread I…read more

Overstuffed Egg Salad Sandwich

Posted by in Lunch

I love making these overstuffed sandwiches, they are not only filling but also appealing to the eyes. To make these sandwich, I used pumpkin and sesame bread from Paris Baguette. It provides a nice color and contrast and it also the thick slice kind which works well for making overstuffed sandwiches. First, prepare your egg salad by roughly chopping three hard boiled egg and adding about 2-3 T Japanese style mayo. Mix to combine and season to taste. Next cut in half two hard boiled egg and set aside. To…read more


Posted by in Eat Out

On my family’s recommendation, we ate at Manam on the first day of our vacation in Manila. It’s a restaurant specializing in Filipino comfort food. They serve the classics as well as Pinoy dishes with a twist. As we were a big group my family including my parents, sisters and their kids, we were able to order and try out several dishes. We got Ensaladang Kamatis and Kesong Puti – House made kaesong puti, fresh basil leaves, native tomato wedges, extra virgin olive oil. My dad loves kaesong puti and…read more

Overstuffed Sandwich

Posted by in Lunch

It’s Summer and my girls are back home. Lunches during this time of year are usually simple, mostly sandwiches or salad. I wanted to make something other than an old boring tuna sandwich. I got inspiration from some Japanese vloggers creating sandwiches for bento lunches. One thing that stood out for me was the amount of veggies they use. More than you would see in an ordinary sandwich. First, prepare your filling by making some hard boiled egg, peel and cut into half. Then drain a can of tuna and…read more

Green Rice Bowl with Beef Tapa

Posted by in Beef

We have been on a month long vacation that is why my blog was put on hold. It’s hard to get back to cooking when you stopped doing it for a while. I used a simple recipe in an attempt to get back to cooking – Beef Tapa Rice Bowl. Beef tapa, is a Filipino dish of fried beef slices that has been marinated or cured. Rice bowls are very forgiving and there is very little room for error in making one. Start by marinating a pound of thin slices…read more