Palitaw

Palitaw is customarily made with glutinous rice soaked overnight in water and which is then processed into a soft dough via grinding. The availability of commercial sweet rice flour in most stores here in the Read more

Sauteed Snow Pea Sprouts (Dou Miao)

Sauteed Snow Pea Shoots are one of our menu favorites in the chinese restaurant we patronize on most weekends. Tender, versatile and fast cooking, these chinese greens are the perfect stir-fry Read more

Guisadong Pancit Miki

I’ve heard and known for quite awhile the magic of Adobe Photoshop in terms of photo editing. We’ve had the program for a year now and my daughter has been actively using it for her website, Read more

Steamed Chicken with Basil Pesto and Toasted Pine Nuts

I love this type of recipes. You know, the type so simple to make, yet, so versatile that with a few more ingredients added in, leftovers morph Read more

Salmon with Fresh Salsa Mayo Coating

This salmon with fresh salsa mayo coating, like the chicken with apples and brie I shared here, is one of the recipe treasures from the Read more

Chicken with Apples and Brie

You know how, sometimes, in the heat of the moment you’ll say mean little things and take quite a pleasure in doing so? Then, after awhile, when the storm has passed and the situation got chewed on a bit, you wish you could take back the words that have left your lips Read more

Chili Garlic Shrimp

Here is a quick, done-in-a-flash way to liven and spice up shrimps. The recipe uses the convenience of bottled sauces thus, preparation Read more

Pork Tocino

Tocino, which literally means “pork”, is a usual Filipino breakfast offering and is typically served as a “silog-type” meal, with sides of garlic fried rice, Read more

Halloween Fun

Forgive me for the lull in recipe posting. I’ve been too busy…having fun! Read more