We love our rice. This fact is even more obvious after deliberating at COSTCO with my oldest daughter as to how many sacks of rice we should get. I said one will be enough, but she said, two because “we eat a lot of rice”, inviting chuckles from a nearby couple who overheard us and… Continue reading Giniling Fàntuán (饭团)
Tag: Filipino
Pepita Tang Yuan with Honey and Jasmine Tea
Tangyuan holds a dear place in my heart because I am always able to fuse it with both Mexican and Filipino elements. Even more so this year, as I noticed that both my kids started to really appreciate tangyuan, whether or not they are store bought! A little bit of a backstory: every year, it… Continue reading Pepita Tang Yuan with Honey and Jasmine Tea
Sinigang- Sesame Achoy Salad
Before Dough Zone spread to four states and had over twenty locations, it was once a small shop in Bellevue we loved to frequent. During my short- lived stint as a vegan, I picked out their vegetable dishes, which is how I ended up trying a humble looking salad, simply called “a choy salad”. When… Continue reading Sinigang- Sesame Achoy Salad
Longganisa Breakfast Sandwiches in 馍 (Mó)
If you’ve seen my post Longganisa Chao Fan, you would probably be familiar with my fascination with Foxy Folksy’s Longganisa recipe. In one of my shorts, you’ll see that this is a staple meal prep item I have in my freezer. I typically make two shapes: the log- shaped ones for my Chao Fan (or… Continue reading Longganisa Breakfast Sandwiches in 馍 (Mó)
Sinigang Salmon Dumplings
The temperatures have dropped in Seattle for a week now, and I’ve been living in my full length down coat. I look ridiculous and frumpy, but at this point, I care more about my comfort than style. It’s hard to imagine that Spring Festival is arriving soon with the weather we’re having. So today, I… Continue reading Sinigang Salmon Dumplings
Fortune Cookies, Four (Five) Flavors
Chinese New Year is coming early this year! To kick off celebrations, I decided to make fortune cookies, but with a Filipino (Ube and Pandan) and Mexican (Cacao and Churro) twist. Ironically, the origins of fortune cookies are blurry at best, and riddled with politics. Since my blog is about food and not about politics,… Continue reading Fortune Cookies, Four (Five) Flavors
Longganisa Chao Fan
I make your very basic Chao Fan (Fried Rice) at least once a week. It’s easy, balanced and only requires one pan to cook everything in it. The kids always look forward to it, and so do I. But growing up, longsilog along with bangsilog, dangsilog and tok-si-log were my breakfasts of choice. The components… Continue reading Longganisa Chao Fan
Ube Coco- nog Cocktail
Christmas was my favorite holiday growing up. As a kid, I got my hands dirty making rum balls for my mom’s friends, assisted wrapping the presents and helped trim the tree. When my grandma got older and no one was longer interested in the rigor of the rituals, I started orchestrating the festivities myself. Inevitably,… Continue reading Ube Coco- nog Cocktail
Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
This is a feat for me, as I typically do a fusion of two, rather than three, but hey, there’s a first time for everything! Today is the winter solstice and many Chinese families celebrate 冬至 (dongzhi) by eating dumplings and 团圆 (tangyuan) which is typically a sweet dish made with glutinous rice flour dumplings… Continue reading Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
Arrachera Tacos with Asian Salsa
I’ve been making this type of sauce one way or another to go with our grilled dishes for years. Sometimes I put pineapple, other times, I use a different chili; I never had a “standard recipe”. But for the arrachera, I wanted to make a sauce that compliments the Mexican seasonings, while still staying true… Continue reading Arrachera Tacos with Asian Salsa
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