I think I had already mentioned before that I love to learn different ways to cook mussels as I don’t know a lot of recipes that uses these wonderful sea creatures. So far I these are the recipes I know that uses mussels as the main ingredient Baked Tahong Moules Marinieres Butter Garlic Mussels Tinolang … Continue reading »
Pancit Cabagan is one hell of a delicious noodle dish that originated from the Isabela province, like any other noodle dishes in the Philippines its roots are of Chinese origin. This dish for me looks like a cross between the Pancit Canton and Pancit Palabok, sometimes it nearly looks similar to Hokkien Mee but had … Continue reading »
Last day of the Lenten dishes week and for this time I will be featuring what I had guest posted at the Hungry Giant, a blog run by a fellow Filipino blogger called Gio. Gio as he describes himself is a frustrated cook, an amateur photographer, a writer, a closet hedonist and a passionate foodie. … Continue reading »
As I have already mentioned before, I only knew few recipes for mussels that is why I always take every opportunity to learn a new one and do my own version. Usually served as an entree with bread on the side for some (not to mention with a glass of wine), this is yet another … Continue reading »
For the fourth day of the Chinese dish week it will be something created outside of China but this dish definitely has its Chinese roots which is the case for a lot of South East Asian dishes. So for this post it will be a noodle dish called Pancit Bihon Guisado. Pancit or Pansit is … Continue reading »
If were in a hurry we always resort to making some fried rice either for lunch or dinner, it’s not just quick to prepare it is also an all in one dish where you have your carbs and protein in one serving. For those who does not know fried rice is an essential part of … Continue reading »
This dish reminds me of family beach summers in the Philippines where it is customary to bring and cook your own food as resort restaurants tend to be expensive specially when there are a lot of you in the family dining in together. Halabos na Hipon and grilled fish are some examples of the dishes … Continue reading »
Japchae, jabchae or chapchae is a Korean noodle dish made out of dangmyeon (sweet potato starch noodles) cooked with vegetables (carrots, onion, spinach, and mushrooms) and meat which is served hot or cold. The name japchae in English means “mixed vegetables”. A dish popular in Korea, severed usually as a side dish but can also … Continue reading »
Do you have lots of leftover ham and don’t know what to do with it? Well let me share a recipe that let you use that leftover ham in a different way, an Asian inspired stir fry dish made out of asparagus and straw mushrooms. Since this is a free style dish I can’t tell … Continue reading »
Fried rice can have many variations from the Yangzhou fried rice of China, Nasi Goreng in Malaysia and Sinangag in the Philippines but all of them are created for one reason and it is the recycling of left over ingredients from other dishes as well as the leftover steamed rice hence the variations are limitless but … Continue reading »
Sautéed Bean Sprouts and Tofu or Guisadong Togue (in Tagalog, “Guisado” means sautéed and “Togue” means bean sprouts.), is a vegetable dish that consists of bean sprouts, carrots, fried tofu and shrimps. A popular side dish in the Philippines and neighbouring countries such as Japan and Thailand where it is used to accompany dishes like … Continue reading »
