Category: home cooking

Seafood Noodles for Long Life


This is the only dish I cooked for Jadyn’s birthday yesterday. We don’t need that much for I am the only one eating most of the leftovers. Better cook just one dish that I really love eating so it won’t end up in the trash can.

I think I made a pretty good job making this seafood noodles yesterday for it really tastes great. The husband ate some too but he put some water and salt in it after putting in the microwave, I can only understand that for he doesn’t normally eat Filipino noodles or what we call “bam-e”.

This dish is cooked normally on birthdays because it represents long life for the celebrant. I cooked mine with bacon in it and used the bacon grease to sautee the garlic, onions and red bell pepper. I also added some jumbo shrimp in it to add flavor to the dish.

Simple Cure for Banana Craving


There are times when I crave for fried bananas for afternoon snacks just like what I had in the Philippines. Since I don’t see the kind of bananas (saba) for frying I can just use plantain banana instead and fry them. So simple and easy to make that surely cures my craving for banana Q. Plantains are good enough, if ripe they are naturally sweet so I don’t need to add sugar in them which is healthy.

Round Scad Inun-unan


I made quite a lot of people drool when I posted this delectable round scad inun-unan on my Facebook album. It truly is yummy. It has been such a long time I have not eaten this kind of fish. It is best cooked in vinegar with onions, garlic, finger pepper and eggplant/okra.

When I had this, it didn’t last long. I paired it with semi scorched grits and fed three mouths in this house. You see, even the little girls loved it too. I can’t wait to cook another one like this soon. Good thing I bought two packs of round scad when I went to the Hongkong Market last year.

Pancit Canton Straight From My Kitchen


Pancit canton newly cooked anyone? I know you are drooling as you are looking at this tasty pancit canton I have here. It is easy to prepare and doesn’t take long to cook. All you have to gather are the simple ingredients, the dried pancit canton noodles, carrots, cabbage, some meat, garlic, onion, ground black pepper and lemon. Just sautee the ingredients except for cabbage lemon, pepper and noodles because they will be added once the small amount of water added to the sauteed ingredients is boiling. You do not have to cook longer once you added the cabbage for it might get overcooked. A simple dish to make that everybody loves and that is the pancit canton!

Cornish Chicken Soup With Horseradish Leaves


I don’t normally get to make a soup exactly like this complete with ingredients. The main ingredient is cornish chicken which makes the soup tasty and added flavor to it are lemon grass, chayote and of course the horse radish leaves that my friend Jazzmine brought from the HK market two weeks ago. Thanks to her, I was able to make this soup which is most loved by Filipinos especially as days get cooler as we head into Fall. Tinolang manok anyone?

Small Feast At Home

I hungered for real Filipino food. It’s been a while since we last shopped at the Asian market so you can only imagine how I craved for filling food. Yesterday, we were able to shop at Nguyen Loi and good timing all vegetables I wanted to buy were available. It looked like they were just delivered at the store, shelves were full of stocks, even veggies or fruits that I don’t usually see at the market were available.

We spent over two hundred dollars there, most of which are my pick. Last night, I satisfied my craving for cooking/grilling three different kinds of food. We had grilled fish (three different types; salmon, milk fish and carabalyas as we call it in PI with head on), sauteed water spinach and tuna fish salad in vinegar. It looks like there was an occasion but truly, it was just an ordinary day for all of us.

…….. seafood party in the kitchen last night…
…. my plate and oh so yummy!

Bulalo Soup


There are times no matter how hot the weather is, I crave for pork soup. And when I do I make sure that I get to eat it. Does this bulalo soup make you drool? For sure you want to make this soup right now too, right? This was my lunch and dinner couple of days ago and it’s all gone now. Looking at this picture makes me wanna cook this again for it simply activates my salivary glands. The corns were so sweet that it gave the soup some sweetness to it. My little Morgana loved the corn as well as the soup.

Grilled Pork Belly Oh So Yummy!


Grilled pork belly anyone? It is not bad eating fatty pork meat like this once in a while. I am just thankful that some food I am craving to eat are available here in our area. Although the Asian Market is at least 23 minutes away but that does not mean I can’t buy what I want. Whenever I feel like eating Filipino food, I would just ask my husband to drive me to the store and stock up some meats, canned goods, vegetables and of course not forgetting to buy me some pork belly.

This deliciously seasoned pork belly meat is sooo good that I didn’t wanna eat it all in one meal. It was the husband who grilled it and he did it exactly as I wanted it to be cooked, a bit scorched and the skin is crispy like that of a roasted pig in the Philippines.

Food For The Poor


In my home country when we serve food like that in the picture on our table this means, we are the poorest of the poor for we cannot afford to buy us some meats or other decent food for the family. I grew up eating this kind of food and with no complain… I ate it. That is how I learned to love food for the poor and even until now, faraway from my homeland I crave and I long to eat miswa, dried fish, leafy veggies and the likes.

Here in America, having dried fish on our table is so precious and everyone is so jealous of it especially those who haven’t eaten dried fish for a long time. People back home don’t appreciate buwad. Most people there crave and want for a more delectable dish like those we usually cook during Holidays or special occasions.

Tinolang Pompano

Pompano is good for any recipe you want to make. I prefer to make tinola out of it for the natural fats of the fish makes the soup savory and tasty. It is also good for inun-unan if you should choose. It has dense flesh and there is not much bones in it even my husband likes it. Looking at this fish soup up here makes me want to make some to slurp right now. How about you? Have you ever tried buying pompano? It is a bit expensive but I don’t mind because it is worth the money.