Eating whole fish is very typical in most Asian households. In my household, we ate pan-fried tilapia and baked milkfish stuffed served with a mango-type salsa. I love fish, but I hate fish with lots of small bones (like milkfish). That’s why I really gravitated to croaker, which has far less bones.
Soy-yu chicken, chicken cooked in sweet soy sauce and ginger sauce, is one of my childhood favorites. I’m fairly certain that my dad just made this recipe from scratch, but I think he was inspired Hawaiian cuisine.
Its super easy to make and all my friends who have tried it loved it!
This is a family recipe, created by my grandma on my dad’s side. My dad is the oldest of nine kids; while big families weren’t so uncommon in the Philippines a few decades ago, you can imagine it was tough feed such a large group on a limited budget. This recipe is proof that you can make a few ingredients go a long, tasty way.
Oyster sauce chicken afritada is a dish I created while I was a poor college student. I was feeling a little homesick and was craving traditional Filipino chicken afritada. It hits close to the mark, but the salty oyster sauce makes it more of a Chinese dish in my opinion.
Kimchi jjigae (kim-chee gee-gay) is a spicy Korean stew made with kimchi and pork belly. This recipe was given to me to by a friend who introduced me to Korean food.
