Longanisa, Kale and Ricotta Quiche

I love to experiment with flavors and use Filipino ingredients in western cuisine. This is what makes cooking fun and exciting for me. I like to surprise my family with new and unfamiliar dishes, and being adventurous, they more than welcome anything I serve.

This was something I came up with for a weeknight dinner. We wanted something light, so I thought of making a quiche.

First, make your crust. You can do this ahead of time. In a bowl, place 1 1/2 cups all-purpose flour, 1/2 tsp. Salt and 7 Tbsp. Unsalted cold butter cut into small cubes. Cut the butter into the flour using a pastry blender until it resembles cornmeal. Then gradually add 3 tsp. Iced water and continue mixing until the dough comes together. Transfer dough onto a clean work surface and form into a disk. Place it on a sheet of cling wrap and refrigerate for about 1 – 2 hours.

Preheat your oven to 375 F. Remove the pastry dough from the fridge. On a lightly floured board, roll your dough into an 11″ circle. Carefully roll them out on a 9″ fluted tart pan. Gently press the dough on the pan and the edges of its fluted side. Using a knife or a rolling pin, cut off excess pastry. Place a piece of parchment paper over the pastry and fill it with dried beans or rice. Place the pan in the oven and bake for 20 minutes.

Meanwhile, prepare the filling: In a large bowl, combine 7 eggs, 2/3 cup milk (I used skim), and 2 Tbsp. Grated parmesan cheese and 1/4 tsp. Kosher salt and 2 cups baby kale. Pour the egg mixture into the pre-baked pie shell.

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In a small bowl, place 1/2 cup ricotta cheese (I used skim ricotta), 4 Tbsp. grated parmesan cheese, and mix until just incorporated. Spoon the mixture all over the pie shell. Dot about 3/4 cup of cherry tomatoes that has been sliced and about 1/2 cup of crumbled cooked longanisa all around the ricotta mixture. I used chicken longanisa patties, or you can take the meat out of the casing of any packaged longanisa of your choice. Place your pie pan on a baking sheet and bake at 350F for 50 – 55 minutes. Note: you can wrap the edge of the pie with foil to prevent burning.

Cool slightly before cutting. The quiche can be served warm or at room temperature.






Egg and Tomatoes Stir Fry

As I’ve said before you only need few simple ingredients to create the best tasting dish. I’ve had eggs and tomatoes before but never realized that this scrambled egg dish is very much a comfort food for most Chinese immigrants since it evokes memories of home. The one I am familiar with and what is served at our house differs in texture since it’s more like scrambled eggs with tomatoes thrown in and onions are sometimes added into the mix. I wasn’t overly fond of it since the tomatoes can be a bit tart too.

When I saw a recipe for Chinese egg and tomatoes stir fry I realized that we have been making it the wrong way. This egg dish just looks so creamy and luscious that I got so excited to make some myself.

You only need a few ingredients to make this : 3 eggs, one large tomato, oil, sugar, salt and tomato ketchup.

First, wash and cut your tomato into large chunks. Then take a pan and heat 2 Tablespoons vegetable oil. Add your tomatoes in the pan and let it cook over medium heat for about 2 minutes until it has released it’s juices. Season with 1/2 teaspoon salt, 1 teaspoon sugar and 1 teaspoon ketchup. Add about 2 Tablespoons water and continue cooking until tomatoes are soft and sauce a but thickened. Remove from heat and place in bowl and set aside.

Get another pan and place over medium high heat, add 2 Tablespoons oil and then add your 3 beaten eggs. When the edges are beginning to set, pour your tomato mixture in the middle of the pan then start pulling the cooked eggs towards the center like you would cooking scrambled eggs. Continue cooking until eggs are set but not dry. Remove from heat and transfer onto a plate. Serve over steamed rice, though I am tempted to try it with some crusty bread.





Salted Duck Egg Salad

Salted Duck Eggs is not solely Filipino. In fact it originated in China centuries ago. This was probably brought to us by the Chinese merchants who came before the country was colonized by Spain. Salted duck eggs even became a food trend in Asia several years back where it was added to everything imaginable, even potato chips !

We always have salted duck eggs as a side dish with tomatoes added to accompany fried seafood or meat. This is just a fancy version of the salted duck egg and tomato I made before.

This is an easy recipe, you just need to peel and cut the duck eggs into quarters. You can get salted duck eggs in any Asian store by the way. Then get some grape or cherry tomatoes, cut in half. Thinly slice some red or breakfast radish. Arrange everything on a plate then sprinkle some micro greens on top. I also added some mango strips as an after thought. I did’t add any dressing but just a sprinkling of kosher salt since that is what we do. But you can definitely use a combination of lemon and olive oil if you want to dress it.




Egg Salad with Cucumber and Dill

Egg Salad is somewhat our go to lunch when I want something quick and easy to prepare. It’s no fuss and I have all the ingredients most of the time at home, which are eggs and mayonnaise. To make it extra special, I added fresh dill and diced cucumbers. I already created a blog post on this before. This is an updated recipe, where I served it in brioche buns. It makes for a fun presentation and would be great for brunch or afternoon tea.



To make, place 5 hard boiled eggs in a small bowl. Roughly chop with a knife or even a fork. Then add 1/4 cup diced persian cucumber and 3-4 Tbsp. kewpie mayonnaise. Using this Japanese brand of mayo makes all the difference, I find it unnecessary to use salt and pepper whenever I use this for my egg salad. Blend in 1 Tbsp. chopped dill.

Take a brioche roll and make a slit on top. Place several lettuce leaf before piling on your egg salad. You can sprinkle more dill if you want before serving.





Budae Jjigae (Army Stew)

Army Stew is a favorite of my girls. They would always order it whenever given the chance. This dish was created after the Korean War, a time when there was limited supply of food. People that time made use of the surplus food from US military bases which are mostly processed meat products like spam, hot dogs, canned baked beans etc. and added the local spices and ingredients to create something of their own. Today, it is has become a very popular hot pot dish specially during the winter time.

It is very easy to prepare, it’s just a matter of assembling all the ingredients.


First, take a shallow pot and arrange the following ingredients onto it. The amount depends on how big is your pot and really how much you want to add to your dish. Some spam slices, 4-5 pieces of sliced kurubota sausages, a block of tofu, instant ramen noodles, some beech mushrooms or enoki mushrooms and 1/2 cup chopped kimchi.


For the seasoning place in a small bowl the following: 1 Tbsp. Korean chili flakes (Gochugaru), 1 Tbsp. Korean chili paste (Gochujang), 1 Tbsp. soy sauce, 1 tsp. sugar, 1 tsp. mirin and 1 Tbsp. finely minced garlic. Mix everything together and place this in the middle on the pot on top of your ingredients.


Carefully pour 4 cups of anchovy broth on to the pot. I used a dashi anchovy soup stock that is conveniently packed in tea bags. All you have to do drop it in a pot of water and boil for about 5 minutes.



I then cooked it on top of portable burner on the dining table, Korean style. Cover your pot with the lid and let it boil for about 8 minutes. Then stir and turn your ingredients over with tongs to cook evenly. You can start dishing it out onto bowls as soon as ramen has softened. You may then then lower the heat and add more broth as needed.

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Tofu Nanban

Nanban dishes are found in Japanese cuisine. It simply refers to anything that has or soaked in sweet and sour sauce. This has greatly evolved though and as with many Japanese dish it has foreign influence or roots, specifically Portuguese. They probably introduced sweet and sauce where vinegar is heavily used as a seasoning. It’s taste is similar to their escabeche.

To make you will need a block a of tofu. I used extra firm for this recipe because I prefer it’s texture. Cut into rectangular blocks, drain and pat dry with paper towels. Note: I wrapped these in paper towels for about 5-8 minutes to make sure extra moisture is removed.

Add enough oil to a small non-stick pan and place on medium high heat. Once it’s hot carefully add your tofu slices and fry until golden brown and crispy on the outside. This will take around 3-5 minutes per side. Set aside and drain on paper towels.

In another pan, add 2 tbsp. soy sauce, 2 tbsp. rice vinegar, 2 tbsp. sugar, 2 tbsp. mirin and let it come to a boil, lower heat and add your fried tofu. Let the sauce soak into the tofu by flipping several times while allowing the sauce to thicken and caramelize a bit.

To serve, arrange your tofu slices in a plate and pour some tartar sauce on top. Add some side salad or any greens you prefer.

P.S. To make tartar sauce, I chopped 2 hard boiled eggs and added a couple of tablespoons of Japanese Mayo and a tsp. of sweet relish.