Home Baked French Baguettes

What better way to start off your day with freshly home baked baguettes? I came across this Basic French Baguette recipe from the HOMEMADE vegan pantry cookbook. The technique of developing the no-knead method originated from Jim Lahey.  Lahey discovered that all you have to do was simply mix the dough, then set it aside […]

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Palayok (Clay Pot)

I was very proud of myself for having made Paksiw na Isda for the first time. It’s one of my favorites amongst the various fish entrees commonly cooked in a Filipino household. To be able to cook it using my mom’s treasured clay pot from many moons ago was an honor in itself, and even […]

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Chicken Afritada, A Filipino Food Classic

This classic comfort food is an easy way to learn how to cook a staple *Filipino cuisine. It has minimal ingredients that you may readily have available in your fridge and pantry.

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Braised Oxtail Ragù

The perfect cozy meal for those cold winter nights! 

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Sopas Filipino

So I’ve never made this before, but its been on my list of to do’s. While I didn’t quite have all the right ingredients, I managed to pull it off going by memories from childhood. Sopas is a staple comfort food—macaroni chicken soup, in the Philippines. Made of the simplest ingredients in less than an […]

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Dripping salaciously with each bite…

As far back as I can remember, my first love for sandwiches began in middle school. Freddie’s Sandwiches, the little sandwich shop that could situated on the corner of Francisco Street in San Francisco. 

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Pulled Pork Lechon Lau Lau

Well, I don’t really know much about this Hawaiian dish…other than I’ve only had Lau Lau a number of times from a chain eatery in shopping malls.  Of course, not knowing what home cooked Lau Lau could possibly taste like; and seldom do I run across authentic Hawaiian food where I live, I decided to […]

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This is Chicken Tocino…

Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. A variant of it is popular in the Philippines.   In making tocino in the Philippines, the pork belly meat (although chicken can be used, as well) is first sliced into thin strips. Anise wine, annatto, water, […]

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Water Spinach (kangkong) Adobo

Hi there!  Here’s a different take for those of you who are familiar with adobo–Filipino style.  This is a perfect vegetarian dish if you want to experience the classic taste of Philippine adobo, but without the meat…

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Braising Mix Greens with Bacon

For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish!  I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce.  Oh, and need I mention the obligatory […]

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Memories and Food…

Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were at home for lunch or dinner or at one of his favorite restaurants nearby. No matter what meals and with […]

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The Hangtown Fry (An Ode to Placerville “Hangtown, Ca”)

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.[1] The dish was invented in Placerville, California, then known as Hangtown.

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