Welcome

  • I cook as a hobby, and I maintain this blog primarily to keep track of recipes that my family has enjoyed over the years. I started blogging back in 2015, in response to requests from friends for recipes they had seen me post on Facebook (but that I couldn’t easily catalog). My original blog was on another platform that became less user-friendly over time. I migrated my blog to WordPress earlier this year, and I’ve spent more time than expected reformatting the migrated posts.

    This blog is and always will be a work in progress. For example, I currently provide Tags for posts, but I have not coded for Categories. I also generally try to share the recipes themselves in my posts, but in cases where the recipe is not available online, I try to identify the source (e.g., the cookbook title and author) as needed. In some cases, such as where a family has shared their recipe with me but hasn’t authorized me to share it widely, I post a photo of the dish with that proviso.

    I recently added a Search widget to this blog. On the desktop version, the Search bar appears prominently on the left hand side. But for some reason, it is hidden on the mobile app. If you’re on your phone, tap on the SHOW tab at the top left of the home page. That will reveal another screen with the Search bar.

    I hope you enjoy exploring my blog and find some recipes to try.

  • We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp), and 3 minced garlic cloves (we increased to 4). Second, after the chicken has marinated, heat a large saute pan (we used an All-Clad stainless steel with vertical walls) with 2 Tbsp vegetable oil, then add the marinated chicken pieces. Saute on medium high until juices run clear and chicken is fully cooked (about 8-10 mins). Add 8 oz cremini mushrooms (cut into ½” slices) and saute until mushrooms are cooked, about 2 mins. Garnish with 2 Tbsp fried shallots (we used this in lieu of fried garlic). Serve with jasmine rice. (Feb. 2020)

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  • We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we refrigerated the drumsticks and thigh bones in one bowl and the chopped thigh meat in another bowl. Second, heat a low-walled Dutch oven with 1 Tbsp oil, and saute 1 large sliced onion and 1 inch microplaned ginger (about 1 Tbsp) until fragrant, and then add the larger chicken pieces. Saute for a few mins, and then stir in the chopped chicken thighs until the chicken is no longer pink. Add 1 Tbsp fish sauce and saute. Third, add 8 cups unsalted chicken broth, deglazing the browned bits on the bottom of the pot. Add a 50 g packet of tamarind seasoning mix (we use Mamasita brand), then bring to a boil, cover, and reduce to a medium simmer (25 mins). Fourth, after the 25 mins, add 8 oz sugar snap peas (trimmed) and 2 serrano peppers (tops removed), then cover and simmer on low for 3 mins. Just before serving, add 5 oz baby spinach to the soup pot. Serve with jasmine rice. (Feb. 2020)

    Variation: For the protein, use 1 boneless chicken breast (1 ¼” dice) and 1 thick-cut, bone-in pork chop (1 ¼” dice). For the vegetables, add 1 medium Russet potato (peeled and cut into bite-sized pieces) and 7 dried medium shiitake mushrooms (reconstituted, stem removed, and sliced). (June 2021)

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  • We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with modifications: first, cut two boneless, skinless chicken breasts into thin strips, mix with 1 tsp soy sauce, cover, and place in fridge. Second, cook 8 oz sweet potato cellophane noodles as directed (until al dente), then drain, rinse with cold water, and set aside in a colander (see Note below). At the same time, julienne the following vegetables: ½ cup carrots (about 1 medium), 1 cup sugar snap peas (about 8 oz), and 1 cup red cabbage (about 8 oz). Third, heat a large wok on medium heat with 1 Tbsp neutral vegetable oil, then add 1 small onion (thinly sliced crosswise) and 3-4 garlic cloves (thinly sliced). Saute until onion begins to soften (about 2 mins), and then add the slivered chicken, sauteing on medium heat until the chicken no longer is pink (2 mins). Stir in 2 Tbsp each soy sauce and oyster sauce, coating the chicken. Fourth, stir in the julienned carrot, sugar snap peas, and cabbage and 1 cup chicken broth. Cook at medium-low, covered until the vegetables are on the crisp side of tender (about 2 mins). Then stir in the cooked cellophane noodles and continue cooking on medium-low until the noodles have absorbed the liquid. Season with freshly ground black pepper and drizzle with 1 tsp toasted sesame oil (this is not part of the original recipe). Finally, just before serving, squeeze the juice of a few lime wedges overtop. (Feb. 2020)

    Note: The original recipe called for 8 oz bean thread noodles, but based on our pantry we used sweet potato cellophane noodles.

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  • Details here: https://www.weightwatchers.com/us/recipe/curried-yogurt-sauce-and-dip-1/5626a5ef271fc584086c7109 We skipped the cilantro and used nonfat Greek plain yogurt. (Feb. 2020)

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  • We tried this easy vegetarian NYT recipe: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We served this with tortilla chips and baked potato. (Feb. 2020)

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  • I figured out a shortcut recipe. It’s not authentic, but it tastes pretty close. Brew 12 oz of your strongest roast coffee (we use either Lavazza Classico or Trader Joe’s Laos Bolaven Plateau). Spoon 2 tsp to 1 Tbsp sweetened condensed milk (we recommend Longevity brand) into a 2-cup measuring cup. Pour the hot coffee into the measuring cup, and stir well. If serving hot, pour the coffee in a mug. For iced coffee, place a handful of ice cubes in a 12 oz tumbler glass, pour the coffee mixture into the tumbler, and serve. (Feb. 2020)

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  • We tried this NYT recipe: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?smid=ck-recipe-iOS-share Our modifications: first, instead of trying to caramelize the cabbage in the pot, we followed a tip from a commenter and oven-roasted it. After preheating the oven to 425, we quartered, cored, and julienned the cabbage, then tossed in a little olive oil, with some salt and black pepper. We spread the julienned cabbage in a single layer on two baking sheets and then oven-roasted until browned, stirring from time to time (about 15-20 mins). Second, to make up for the olive oil, we reduced the unsalted butter to 5 Tbsp. We melted the butter in a Dutch oven, then sauteed the leeks, adding the garlic midway. Then we added the oven-roasted julienned cabbage. Third, to make this soup heartier, we replaced the 4 cups of water with a quart (4 cups) of unsalted chicken stock. This means we used 6 cups chicken stock. Then we added the diced potato and the thyme (leaves only). We also added about ½ tsp marash pepper and 2 Parmesan rinds for umami. Fourth, midway through simmering the soup, we found the soup too thick and added 2 cups vegetable broth (for a total of 8 cups liquid). Finally, at the end of cooking we stirred in 1 Tbsp red wine vinegar and 1 tsp apple cider vinegar. If you use vegetable stock and/or water and omit Parmesan, this recipe can be vegetarian. The flavor and texture of this soup evokes French onion soup. (Jan. 2020)

    Note 1: Here’s a reheating tip – we have found that the soup thickens over time. To thin it out, we dilute the soup with additional no-salt chicken broth. We typically reheat 24 oz of soup, and we add 1/2 cup chicken broth to achieve the right texture. (Jan. 2025)

    Note 2: We made another version with red cabbage, 2 potatoes, 2 leeks and 4 small shallots. For the 6 cups liquid, we used a mix of unsalted beef (1 cup), unsalted chicken stock (4 cups), and Better Than Bouillon chicken broth (2 tsp diluted in 1 cup hot water). After cooking, the soup tasted a little thin, so we added 1 Tbsp Better Than Bouillon vegetable broth concentrate (undiluted), 2 tsp apple cider vinegar, ½ cup fried shallots, and about 2 tsp kosher salt (Apr. 2020).

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  • We tried this recipe, and it was delicious: https://www.bonappetit.com/recipe/wholegrain-mustard-dressing We used white wine vinegar and added a little more agave syrup. We tossed this dressing with some sliced celery and carrot ribbons. (Jan. 2020)

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  • We had half a rotisserie chicken leftover (about 2.5 lb), so we tried this quick and easy recipe: https://www.backtothebooknutrition.com/rotisserie-chicken-rice-soup/ Our modifications: first, we added 6 baby skin-on Yukon potatoes, cut into bite-sized pieces (4 pieces per potato) at the same time as the carrots. Second, for the liquid, we used 8 cups chicken stock (half unsalted). Third, for the herbs, we used ¼ bundle fresh dill (tied with kitchen string), a bay leaf, and a few sprigs thyme (leaves only). Fourth, we hand-shredded the rotisserie chicken (discarding skin and bones) and added it to the boiling soup just before adding the rice. Finally, for the rice, we used 1 cup Cal Basmati (rinsed and drained), covered and simmered for 12 mins. We garnished with fresh dill. (Jan. 2020)

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  • We tried this recipe: https://addapinch.com/classic-egg-salad-sandwich-recipe/ After peeling and rinsing the boiled eggs, we used an egg slicer, both horizontally and vertically. This was simple and tasty. (Jan. 2020)

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