I had a dish similar to this when I went home to the Philippines in July. It was fro a very famous resto in Bacolod, the place where I am fr...

As the name suggests, this dish is a combination of two flavors. The fish that I used is tilapia but you can use other variety of fish, po...

I bought some squids from the Korean market when I went there to pick up some supplies. It has been sitting in the refrigerator for a coupl...

Here is another recipe that has been inspired by my latest trip to the Philippines. As my friends and I were making our rounds of the usual...

Ingr: 1 pkg ( 14 oz) wonton wrapper 8 oz. cream cheese ( softened) 6 0z canned crabs, drained and flaked** 1/2 tsp garlic powder 1/4 tsp pap...

Ingr: 2 lbs frozen tahong ( mussel) in half shell 1/2 cup butter, softened 4-6 cloves garlic, finely minced 1/2 cup Parmigiano Reggiano ( Pa...

Ingr: Shrimp, preferably jumbo size, shelled and deveined all Purpose flour or cornstrarch, if you prefer Panko bread crumbs 1 egg, beaten s...

Ingr: Soup Stock: 10 dried anchovies ( guts removed) 1/4 cup dried shitake mushroom 1/2 sheet dried kelp 1 small onion, sliced 50 grms pork,...

Ingr: 1 Lb octopus, cut legs into 2 inch strips and head cleaned and cut into strips 1 small onion, sliced thinly 3 scallions, sliced diagon...

1 lb schucked oysters, washed gently and drain well. 3 scallion, thinly sliced 1 red chili pepper, sliced thinly and diagonally 1 green chil...