WELCOME

 

book pile

Welcome to the San Francisco Bay Area. Welcome to My Bay Kitchen!

Growing up in Baguio City, Philippines, I learned most of my cooking from my late mother,  just watching her in the kitchen.  She had no recipe books or cheat sheets, just the skills and knowledge  gained from my grandmother and great grandmother. I honestly believe that the best dishes are probably the ones that are passed on by word of mouth and practice, perfected not by measuring cups or kitchen timers, but by intuition and the pouring of one’s heart into the cooking. I have personally tried each of the recipes in this blog, injecting my own tweaks to make them more healthy and easy to prepare. More

I hope you will enjoy cooking the recipes as well as the story that goes with each of them. Select from the Category drop down menu  or visit this site’s pages by making a selection from the top menu bar. You can also use the search button to look for recipe key words.

Oh, and keep coming back for a second serving!

Buttered Chicken Wings And Pops

image.jpegI was recently treated to a restaurant meal of buttered chicken. Of course it was delicious.  Who can say no to anything with butter?

Today, I had a craving for buttered chicken but was too lazy to venture out in the rain.  So I decided to make it myself in my kitchen.

Each restaurant has its secret recipe, and so do I. But for once, I’m sharing you my secret to an amazing buttered chicken using wings and lollipops!

INGREDIENTS

10 pcs chicken wings

10 pcs chicken lollipops (drumsticks)

1 cube, chicken bouillon

1 cup water

1 tbsp butter

Salt and pepper to taste

DIRECTIONS

Thoroughly wash the chicken wings and drumsticks. Drain and season with salt and pepper to taste.  In a medium pan, boil the water. Add in the chicken bouillon. Add the chicken pieces and cook until tender and most of the water has evaporated.  Add the butter, making sure to coat all the chicken pieces.  Brown the chicken as desired.  Remove from heat and serve warm.

Cheesy Broccoli And Cauliflower Florets

image.jpegThere’s so much one can do with broccoli and cauliflower.  When these vegetables are abundant where you live, like Baguio City, you sometimes take them for granted.  For sure, there are many traditional recipes that you can use them for, but once in a while, your imagination and penchant for adventure get the better of you. Which is  why I came up with this simple yet sumptuous cheesy recipe.

It’s all about the cheese, one might argue. But I disagree. It’s also about the broccoli and cauliflower.

INGREDIENTS

6 broccoli florets

6 cauliflower florets

2 cups water

1 chicken bouillon

1/2 tsp turmeric powder

2-inch slice of cheese melt, cut into cubes

DIRECTIONS

Boil the water in a pan. Add chicken bouillion.  Add turmeric. Reduce heat and add cauliflower and broccoli florets.  Cook until tender. Note that the broccoli will cook faster than the cauliflower.  Remove florets from the pan and set them on a plate or saucer. You can save the liquid for soup or other recipes.  Add the cheese cubes and allow to melt on top of the warm florets.  If desired, place the florets with cheese in the microwave for faster melting. Serve warm over a bed of fresh cabbage leaves.

Goat Meat: Is It Kilawen? Is It Dinakdakan? How About Both!

imageDecisions, decisions. Whenever I’m in my hometown of Baguio City in the Philippines, I always make sure that one (or several) of my meals would include kilaweng kambing (goat meat ceviche) or dinakdakan (boiled and grilled  pork snout, ears and brain).

Both are delicacies that are closely identified with Baguio and other parts of the Northern Luzon (Ilocos) region.

I’ve never attempted to cook either from scratch. They’re a-plenty in local eateries, including name restaurants in the malls.

One day, as I was sourcing for meat and seafood at the local public market, I came across a stall that was selling goat meat.  Right there and then, I felt I needed to get some and venture into home-cooking the kilawen.

But as I was prepping for this goat meat dish, I thought that perhaps I could try to cook the kilawen in a similar fashion as I would for the dinakdakan — using all goat meat of course.

And the rest is history.  I had my kilawen and my “dinakdakan”  all in one meal!

Oh, by the way, do not discard the liquid from boiling the goat meat.  It’ll make for a great, hot soup!

INGREDIENTS

2 lbs fresh goat meat (thigh, neck and shoulder)

3-4 cups water for boiling

4 pcs laurel leaves

3 red onion onions, minced

1 tbps green onion, sliced

1 thumb-sized ginger, sliced

2 thumb-sized ginger, minced

4 pcs Thai chillies, sliced

1/2 cup white vinegar

Salt and pepper to taste

4 pcs, calamansi (or one lime)

3 tbsps mayonnaise

DIRECTIONS

Burn hair of the goat from the skin, then boil the meat in water, ginger, laurel and salt until soft and tender.  Drain goat meat, discard laurel leaves. (Save the liquid for soup!)
Cut the goat into small pieces and marinate in vinegar, chillies, ginger, onion and salt. Squeeze the juice of the calamansi (or lime) over the mixture. Add mayonnaise and toss well. Add more salt and pepper as needed. Garnish with green onions.

Serve warm or chill in the refrigerator.

 

Goat Meat Soup With Plantains And Bok Choy

image.jpegGoat meat is known to be the healthier of most other meats like beef, pork or chicken. And that’s why I feel lucky to live in a place where it is relatively easy to procure fresh goat meat.

But it’s not just the meat that makes for a great meal. It’s also the soup.

This recipe capitalizes on the appetizing qualities of goat meat, boiled and seasoned to perfection, and complemented by the sweetness of plantains and the nutritiousness of my favorite vegetable, bok choy.

INGREDIENTS

1/2 lb goat meat (skin and bones included), cleaned and cut into bite-sized pieces

4 cups water

4 pcs dried basil

Salt and pepper to taste

1 cup, bok choy, chopped

4 pcs plaintain, peeled and cut in half

 

DIRECTIONS

Place goat meat, water and dried basil in a medium pot.  Bring to a boil.  Reduce heat and continue to cook until goat meat is tender.  Add salt and pepper to taste.

Add in plantains and cook for another 5-10 minutes.  Add bok choy and turn off heat.

Serve warm.

Simply, Buttered Chayote (Sayote)

image.jpegI’m always on the lookout for ways to prepare and cook the chayote (sayote) fruit, other than mixing it with the Filipino chicken tinola. It’s so abundant here in my hometown of Baguio City (Philippines).  I always have chayote fruit or two sitting in my fridge.

So today, I thought of cooking chayote without the benefit of chicken or other meat.  Just plain, good old chayote — a vegetarian fare.

As Julia Child would say, “it’s all about the butter.”

INGREDIENTS

One large chayote fruit, peeled and sliced into cubes or bite-sized pieces

3 cloves garlic, peeled chopped

1/2 thumb of ginger, thinly sliced

1/2 small onion, sliced

1/2 tsp, whole peppercorn

Salt and ground pepper to taste

1/2 cup water

1 tbsp butter

Sliced green onions for garnish

DIRECTIONS

In a small sauce pan, place the chayote fruit slices, garlic, onions, ginger, peppercorn, salt and pepper to taste, and water.  Bring to a quick boil.  Reduce heat and continue cooking until the chayote fruit slices are tender and most of the liquid has evaporated.  Turn off heat and add butter to melt, making sure to coat all of the chayote slices.  Remove from heat, place on a serving bowl and garnish with green onions.

 

 

 

Chayote Pork Casserole

image.jpegWhen it comes to certain vegetables, you almost always stick to the exact same recipe that you were first introduced to. Like sayote (chayote).

When you cook chayote leaves, it’s most likely in a salad dish.  When cooking chayote fruit, it’s probably as part of a stew or soup like chicken tinola.

I like to challenge convention or status quo, so I thought I’d make up something else using both chayote fruit and leaves.  So this is what I came up with — I’ll call it chayote pork casserole.

I basically cut the fruit into small cubes and added them to pork slices cooked in garlic, onions, tomatoes, ginger and tomato sauce; added the leaves upon simmering and served the casserole topped with ground chicharon (pork rinds).

INGREDIENTS

1/4 lb pork belly, sliced into bite-sized pieces

Two chayote fruits, peeled, seeded and sliced into tiny cubes

One cup, chayote leaves

3 cloves garlic

1/2 medium-sized onion, sliced

1 small tomato, chopped

1 small thumb of ginger, peeled and thinly sliced

1 cup, tomato sauce

Salt and pepper to taste

1 cup water

1/2 cup ground pork rinds

2 tbsps Olive oil

DIRECTIONS

In a medium casserole, heat Olive oil over medium-high heat.  Add garlic and cook until golden brown.  Add ginger and cook for one minute.  Add onions and cook until fragrant and tender.  Add tomatoes and stir the mixture well.  Add pork slices and stir-fry until cooked and nicely browned.  Add tomato sauce and salt & pepper to taste. Add water and bring to a quick boil.  Turn heat to low and add chayote fruit.  Simmer until the fruit is tender. Add chayote leaves and cook for one minute before turning off heat.  Remove from heat. Serve warm and top with ground pork rinds.

Eggplant And Carrot Omelet

image.jpegIf you love tortang talong (eggplant omelet) but don’t want to deal with the tedious process of roasting then peeling the eggplants, then you’ll appreciate this recipe. What’s more, we’ve added some carrots for that added crunch to this favorite Filipino fare.

INGREDIENTS

2 medium Chinese eggplants, thoroughly washed with stems cut off and discarded

1 small carrot, peeled

3 eggs

1 tsp corn starch

1 tsp breadcrumbs

1 tsp raisins

Salt and pepper to taste

3 cloves garlic, peeled and crushed

2-3 tbsps Olive oil

1/2 cup water

DIRECTIONS

Slice the eggplants and carrot into very tiny cubes and set aside.

Heat 1 tbsp Olive oil on a pan over medium-high heat. Saute the garlic until golden brown. Add in carrots and stir-fry until tender, but still crispy.  Add in eggplants and stir-fry for about 2-3 minutes.  Add water and bring to a quick boil.  Reduce heat to a simmer.  Add salt and pepper to taste.  Continue cooking until the eggplants become tender and most of the liquid has evaporated.  Remove from heat and let cool.

In a medium bowl, beat the eggs before adding the eggplant and carrot mixture, corn starch, breadcrumbs and raisins.  Mix well.

Heat the rest of the Olive oil and about half a cup of the egg mixture. Continue to cook on either side until set.  Remove from heat and repeat the process for the remaining egg mixture.

Serve warm with tomato ketchup or your favorite sauce/dip.