silver chopstix

Ogura Toast

Posted by in Breakfast, Sweets and Treats

Ogura toast is a Nagoya specialty. It’s a staple in most coffee shops and is popularly served as part of what they call a “morning set”. It’s a breakfast special where your coffee comes with an egg and toast at no additional cost. It has become so popular that convenience stores nowadays sell ogura-an bread and it’s now mostly available everywhere. So what is Ogura toast ? It’s thickly sliced bread that has been toasted with ogura-an a kind of sweetened red bean paste, usually served with butter or whipped…read more

Oatmeal with Latik (Coco Jam)

Posted by in Breakfast

Serving a healthy breakfast need not be boring. You can jazz up your oatmeal by adding coco jam or latik as sweetener. While shopping at H-Mart I happen to see a few bottles of Coconut Jam on display in the Filipino sweets section. What first caught my eye was it’s beautiful packaging, I can still see in my eyes the latik of my childhood encased in a ghastly plastic container. I don’t remember the brand though but we seem to always have a jar at home. To make, prepare your…read more

Souffle Pancake

Posted by in Brunch, Sweets and Treats

I just love Asian desserts, they don’t only taste great but are so instagram worthy as well. SoufflĂ© pancake is just one example. This craze started in Japan and has quickly spread to the west. They are thick pancakes but light and fluffy on the inside. They are different from regular pancakes because of how they are prepared, instead whisking all ingredients together, the eggs are separated and the whites are whipped and folded into the batter. This makes the pancake puff up and at the same time wobbly, the…read more

Malunggay Pesto Pasta with Longganisa

Posted by in Pasta/Noodles

Malunggay a common backyard plant is now getting international attention and is acclaimed to be the next superfood. Aside from having high nutritive value studies show it has a lot of healing properties. Malunggay is widely used in cooking not only in South East Asia but in South Asia and the Caribbean as well. Fresh malunggay leaves is hard to come by here in the Northeast, though I know that you can get these in most Asian grocers in California. I chanced upon a bottle of Malunggay Pesto at Legaspi…read more

Fruit Sando – Japanese Fruit Dessert Sandwich

Posted by in Sweets and Treats

Fruit Sandwich is made out of white bread usually Shokupan (Japanese milk bread), some type of fresh fruit and whipped cream. In Japan, fruit sandwich are found everywhere; in cafes, vending machines and every convenience store around the corner. There are even high end fruit parlors or fruit stores who serve this but uses only high quality fruits which they source meticulously. I was pleasantly surprised to find that our local Sunmerry bakery now serves fruit sandwich. It’s a limited time offer for their ongoing strawberry festival. To make fruit…read more

5th Anniversary

Posted by in Sweets and Treats

Can’t believe it’s been five years since I started this blog. The idea came came from the urging and encouragement of friends. They have seen the bento creations which I make for my girls and have been posting on facebook . It still took me a couple of years to muster the courage to eventually write my first blog post. To date I have made 323 entries since I started March 2, 2014. This has evolved to just posting my bento creations to documenting and writing recipes that I have…read more

Homemade Tocino

Posted by in Breakfast, Pork

This has unintentionally become a breakfast series. I first started with a beef tapa recipe. It’s a meat dish that has become a Filipino breakfast staple because of the popularity of Tapsilog a coined term for Tapa, Sinangag (garlic fried rice) and itlog (fried egg). This then led to the many silog combinations such as Longsilog where long stands for longanisa (Filipino sausage); Tocilog – Toci is Tocino (a sweet savory cured meat usually made of pork); and spamsilog for spam the canned meat. I made two versions of Tocino…read more

Skinless Longanisa (Filipino Sausage)

Posted by in General, Pork

This skinless longanisa is so easy to make, you won’t ever buy the pre-made ones at the store. Making homemade lets you control the ingredients you put in your sausage thus making it a healthier option for your family. I do have a recipe for longanisa which I used for my Filipino Burger, you can definitely use that too to make skinless longanisa. For this recipe, I used 1 lb ground pork to which I added the following: 1 Tbsp. salt, 3 Tbsp. white vinegar or cane vinegar, 1 Tbsp….read more

Beef Tapa

Posted by in Beef

This is a revised recipe of my beef tapa and by far this is my favorite one. My original recipe has lemon juice. I think lemon juice makes it more like the Filipino bistek (beef steak). For this recipe vinegar was used which I believe gives it that distinct flavor of tapa. To make, slice your beef (about 1.5 lbs.) into thin strips (a personal preference for faster cooking time). Then add 4-5 cloves minced garlic, 1 Tbsp. salt, 1 tsp. ground black pepper, 2 1/2 Tbsp. white vinegar, 1-…read more

Beef Empanada

Posted by in Holidays and Entertaining

Empanadas originated from Galicia, Spain. It was then introduced to the Philippines by it’s Spanish colonists. Filipino empanadas can either have a sweet or savory filling. It is usually shaped like a half moon with edges that are crimped, scalloped or fluted. There are different varieties of empanadas found in the country depending on the region you are in. There is the panara of Silay in Negros made from rice flour; the Ilocos empanada which comes in two forms, the Vigan (uncolored, uses garlicky Vigan longanisa and served with Ilocos…read more