Food Trip

Recipes of stuff I’ve created in my kitchen or among friends. Places I’ve eaten and would love to dine again.

If you don’t want your beef salpicao to be chewy, you’ve got to have the choicest cut and this has to be a very quick stir-fried dish. On my end, no matter how ‘quick’ I do it, my beef always end up chewy. That’s the reason why I decided to use the slow cooker for this dish. It makes the beef tender, whatever the cut they...

My grandma used to cook this dish every time I got sick. She cooks the soupy kind, put it in a bowl then add rice. After I’d eat it, she’d ‘reward me’ with a glass of Royal Tru Orange. She’d say that we’re lucky. During their time it was lugaw [rice porridge] cooked in garlic and ginger. Now, this is something we end up...

I got Chef Aleth Ocampo’s taba ng talangka bottle in the fridge. Was wondering what I could cook and at the same time catch up on sleep. So I looked up a few recipes online and settled for this one. This has minor tweaks already. I used chorizo [Poco Deli’s]  instead of the andouille sausage. I also added her taba ng...

I was fortunate to spend a Christmas weekend at Auntie Joy’s place in San Pablo, Laguna. I was craving for Caldereta when Marife served me this dish. It was called Sinantomas. It was delicious! They said it was a dish that’s unique to people in Laguna. There are two variations to this and this is one of...

Yes, I do love my slow cooker. I just dump the ingredients inside and then leave it for 5 hours or more to catch up on my sleep. However I learned a few things after using it for almost a year. The food tastes better when the sauce is cooked before hand. This means, you can schedule your meals too. That is, cook the...

Any foreigner who meets a Filipino will soon discover what Adobo tastes like. It’s one of those dishes that we call our own and it is quite easy to make. Of course, there will always be that “secret ingredient/technique” that would be handed down from generations to generations. There’s no defined way of cooking adobo....

I am not a chef. I didn’t even take up cooking – well I did in high school, but that doesn’t count. I am just a mother who wants to eat food that’s healthy and tastes good. Filipinos love fried food because it is easy to cook. However if I can dump something in a pot and come back to a hearty meal 8 hours later, that...

Chicken Pastel is a version of Chicken casserole – the Filipino style. That means – we get and put whatever is available and add sugar to taste. I didn’t like putting hotdogs in this because it would turn the sauce pink. No matter what you do, the hotdog would always dominate the dish with its strange chemical...

I always loved cooking- I just never had the time for it. I’d look up “20 min cooking” or “30-minute dinners” online, only for me to realize that it would take 1 – 2 hours because of prep time. Prep time includes cutting up the veggies, thawing the meat, and measuring everything. Forget the last part – I’m a...

I’ve always loved onion soup. I’ve tasted good ones and a few strange ones. I loved it for both the broth and the fact that I could have it with bread and cheese. I checked the recipes online and most of them looked simple enough. That is until I came across one that suggested I use both chicken and beef broth. Knowing...

I like pesto so much that ever since I learned to make my own, I try to do it every time I can. In fact I make sure that I always have a bottle or two of pesto sauce in the fridge. This PERFECT pasta combination is one of the reasons why. It is quick, easy, tasty and healthy. I got this combination from a good friend...

A former boss taught me this recipe. My son loved it as much as I did, so now it’s one of those dishes that we cook at home when we want to feel good about life. Ingredients: 1/2 kilo chicken 1 1/2 cups honey 1 clove garlic, chopped 1 tbsp. chopped kinchay [Chinese celery] Roasted sesame seeds Instructions: 1. Fry your...

I’m not a foodie, bloggie, chef or connoisseur, this blog speaks of good but nameless cheeses, good company, and how everything comes together to create a perfect blend of tastes and experience. Sofitel celebrated Bastille Day with 101 Cheeses. I know nothing about cheeses, except eating them. That’s why when Billie,...

I never gave this much thought until I tasted Marise’s homemade Chili-Garlic oil. It used to be something I’d just put on chinese food [dumpling and soups]. This one is tastier and more flavorful. Mars placed it on almost everything – eggs, fried fish, veggies and salad. I got hooked. I never realized that when...

When I was in grade school I hated my lunch. It was a single hotdog on 2 cups of rice, squished in a Sanrio plastic lunch container. By mid noon, the rice would be cold, tough and the hotdog in the middle would taste boiled. I had a nanny who dutifully prepared my meals which consisted of either a drumstick or a...