All posts filed under: Filipino Food

sikwate

Tsokolate or Sikwate (Filipino Hot Chocolate Drink)

Lately, I have been reminiscing the summers spent at Tagum with my Lola Mommy (Papa’s mother).  As soon as the school is over I commute via public bus and travel for 1 hour and 30 minutes to Tagum, Davao del Norte. I have this vague memory of walking under cacao trees at our ancestral home looking for ripe cacao fruit. Once I spotted one and get a confirmation from Lola that I did find the right one, we would break it open and enjoy it’s fresh white meat. “Oh wag mo itapon yung buto” (Don’t throw the seeds) Lola would remind me. I was tasked to gather, wash and dry the seeds under the sun making sure that birds won’t steal them away. Once the seeds are dried, Lola would roast and grind it before she makes tsokolate or sikwate. The house would smell amazing. We would always enjoy our tsokolate with Tagum biko – a rice cake with a sweet glaze on top. The biko we get from Tagum is like no other, I have sacrificed luggage …

mama sitas barbecue chicken

Recipe: Pan Grilled Chicken

One concern I had before moving to Dubai was availability of ingredients and products I was used to using specially when it comes to cooking. I packed a good stash of ready made sauce mix to make caldereta and sinigang. Why? I was not a confident cook because while I helped in the kitchen someone always did the cooking for me. The good news is Filipino products is widely available in small and major groceries here – your favorite Pinoy corned beef, canned tuna, suka, toyo and Mama Sita’s oyster sauce are sold here. Now lets get on to this super easy Pan Grilled Chicken recipe. Made easy with the use of store bought Mama Sita’s barbecue marinade. YES, I admit and take no shame of me using ready made food flavorings specially when I just spent the rest of my free time watching Elementary. How easy is this you ask? Wash and pat dry chicken thighs (I prefer dark meat), place on a container with lid, pour enough Mama Sita’s barbecue marinate to cover chicken, keep in your …

isda lumpia recipe bento lunch

Fish Spring Rolls (Fish Lumpia)

Fried spring rolls or commonly known as lumpia shanghai in the Philippines is a favorite dish to serve on special occasions along side pancit. Besides fried rice this is one dish that my kids eat with much gusto that has hidden vegetables and it’s easy to prepare. Lumpia is a versatile dish that you can prepare vegetarian or with any meat you like. For this recipe I made use of left over fried fish and broiled fish fillet. I packed this for the kid’s bento lunch box and they once again requested it for lunch.      

Chicken Quinoa Arroz Caldo Recipe

Chicken Arroz Caldo with Quinoa

  We’ve been hit by a nasty flu this past week, thankfully all of us are now feeling great. Arroz Caldo is a simple dish that is hearty and comforting. This dish is made during the cooler months or when someone is sick. It is usually made with a mix of glutinous and regular rice, chicken, garlic and lots of ginger. I’ve made a healthier version by adding white quinoa to rice. It’s a great way to introduce quinoa to your family, the chicken broth and ginger slightly masked the nutty flavor of quinoa.

Guest Post: Fluffy Puto Rice Recipe (Filipino Steamed Rice Cakes)

I’m so excited to share my space with a good friend Maria who resides in Italy with her family. A little background- My Mama is best friends with Maria’s Nanay Lyn but we didn’t get to spend time (Maria and I) together growing up in Davao. They move to Australia. I got to spend time with Nay’ Lyn’s family for a few days when they stop-over at Manila before heading to Davao for their vacation. Maria and I both love baking and this topic started our friendship. We chatted about daily life and exchange tips and recipes on baking. We are planning to open our own cafe – which will happen once we are on the same timezone and country. Finally, after almost 2 years of convincing her to write a blog post here she is with her Puto Rice (Steamed Rice Cake) Recipe.   *** Hi, I’m Maria, your guest writer for today. Like my friend Gail, I’m an expat, married and a mother of 2 – An energetic and headstrong girl, Aurora and a velcro …

Taho!

The kids and I survived a total of 12 hrs of flight and 6 hrs of waiting in the airport. We are finally in Davao spending time with my side of the family. LittleMan V introduced ‘taho’ to LittleMiss. Taho is a sweet snack made from soft silken tofu, arnibal (sugar syrup), and sago (tapioca pearls). I grew up eating taho (and still remains a favorite), it’s nice to see that my kids are enjoying every spoonfuls. We have limited so slow internet access. So far loving the freedom of not constantly checking my mobile for notifications.

Ube Cheesecake

For the past month I’ve been working on improving the taste of the Ube Cheesecake. Daddy C who is a big fan of Ube Cake requested that I re-create the taste of ube ice cream for the cheesecake. The first batch of ube cheesecake was baked using just mashed boiled ube  and the 2nd batch was enhanced with ube flavoring. I discussed the boys comments with Sandy my sister from another mother who lives in Vienna and she suggested I try making it again but this time use halaya (jam). See ube doesn’t have any distinct taste you need to add butter and salt to boiled one or macapuno to enhance it’s flavor.