Posts Tagged ‘Asian’


Here’s an updated version of my Singapore-style Chili Crabs.

Being a Samareño, I’m proud to say that we have the best crabs in the whole world! 🙂 The crabs from Maqueda Bay are so sweet and juicy. Then we have the Alimango (mud crab) from Calbayog that are so rich in flavor!

Back home, we would cook the crab by just steaming ’em and that’s it… just as simple as that. If there are left overs, we would make crab omelette. Then I discovered crab cakes, which are basically fried patties of crab and potatoes dredged in flour and breadcrumbs. But it was only a few weeks ago that I discovered Singaporean Chili Crabs! A heavenly recipe for crabs! The perfect balance of spicy/sweet combo complements the crab so well.

So after some online searches, a few video demos, I made my list of what my version of Singapore-style Chili Crabs would be. I sort of mixed different recipes, threw in a few of these, removed a few of that, until I came up with what I would think is the ultimate chili crab.

Here’s the recipe:



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“Breakfast is the most important meal of the day.”

I was once told to “eat breakfast like a king, lunch like a prince, and dinner like a pauper”  but in this time and age, when we have to wake up even before the rooster blares his morning cock-a-doodle-doo, a proper breakfast meal is often considered one of the lesser morning priorities.

Personally, breakfast isn’t really my thing. Sure, there is the occasional cereal and pancakes, but most of the time, nada; unless, I wake up really early to prepare something. And during these times that I treat myself to some morning grub, it’s usually the staple Filipino kind – longganisa and eggs.

WHAT is a longganisa?

While the Germans have their bratwursts, the Americans their hotdogs, and the Mexicans their chorizos, we Filipinos have the longganisa. And like most sausages all over the world, the longganisa also has its variants: there are garlic-loaded ones, there are jamonados (distinctively sweet) and my favorite, the combination of these two flavors.

When I pamper myself to a morning feast, the sweet, garlicky longganisa is a favorite, paired with eggs over easy, and another definite must-have, sinangag.

But for someone like me who loves to cook, long-si-log (longganisa, sinangag at itlog) can sometimes be boring. So, one fine morning, I decided to turn this favorite Filipino breakfast into a burger.

Imagine a sweet garlicky peppery homemade longganisa patty, topped with cucumber slaw, fresh tomatoes, atchara (pickled green papaya) and fried egg, sandwiched in a toasted sesame bun. That’s MY kind of breakfast – in sandwich form.

LB Anatomy

Here’s how I do it:


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KP text2

When I was young, I had this notion that pasta was just spaghetti in a beefy, sometimes porky, tomato sauce, loaded with hotdog slices and then topped with grated cheese.  I was then introduced to foreign cooking shows and learned about the other ‘spaghettis’ in the world -that it goes beyond hotdogs and tomatoes. When I moved to Manila, I was further exposed to more pasta dishes and among those that I fell in love with were Sbarro’s Baked Ziti and World Chicken’s Asian Pasta.

It was love at first sight with the Asian Pasta. I had countless attempts of recreating the dish and I never, in all my tries, have succeeded. And as much as I hate to say this, I gave up. However, these attempts of searching for the recipe led me to Kung Pao Chicken.

Sweet and spicy would definitely not be the first words that would come up when you are asked to describe a pasta dish. They seem odd, but it is exactly these two flavor profiles that make Kung Pao one of my favorites. Yes, better than the Asian Pasta. The delicate balance of sweet and spicy with a little kick of salty sets Kung Pao apart from your typical tomato+herb pasta recipes.

I have already posted this recipe years ago, but I decided to update the recipe with a few new ingredients and here’s the  better version of my old post.


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Hey friends! Sorry I’ve not been updating this blog for the past few weeks. Just busy with work, then went on a quick vacation for some R&R.  No worries though, I’ll be posting some great recipes soon!

Anyways, August is my favorite month of the year coz it’s my birth month. This year, I celebrated my 26th birthday with Asian-inspired dishes. So let me share some of the dishes I prepared for my birthday, and yes, I’ll be posting some of the recipes 🙂


Deep-fried BBQ Pork Dumplings

Cuapao with Hong-ma and Peanut Filling


v That’s me blowing the birthday cake candle. Food on the left (T-B) BBQ Pork Dumplings, Korean Fried Chicken and Kung Pao Chicken Pasta.

Here we have Korean Beef Bulgogi, Cuapao, and Yang Chow Fried Rice


My AWESOME Family!!!

My SuperCool HS Barkada


And speaking of birthdays, watch out for my next post…

Pinoy-style Spaghetti puts the classic (read: boring) tomato-basil sauce to shame. This particular pasta sauce uses sugar (lots of it!), banana ketchup, ground beef, ham, and lots and lots of sliced hotdogs!!! It is then topped with a generous serving of grated cheese!

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