Announcements

What’s good, y’all?

Hi! I’m Jill (aka Jilly), and this is my journey to learning how to cook the food of my people, my family, my childhood, my home, and reimagining these dishes in ways that better align with my lifestyle as a 26-year-old working a full-time corporate job, living in the city and trying to keep up a lean clean diet (keyword: trying).

Entrees

Ginisang Upo [Take 1]

I was craving this dish but I had no idea what the name of it was. I called my mom and asked her, “So what’s the name of the soup you make that has upo in it?” She’s like “I don’t know, soup with upo.” LOL, I’m like really, mom? There are a few dishes she makes that she has…

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Entrees

Arroz Caldo [Take 1]

My first time cooking arroz caldo! I was inspired to cook arroz caldo after I went to a Filipino pop-up brunch in Seattle called Musang by Chef Melissa Miranda. One of the dishes was arroz caldo; she somehow incorporated cauliflower and it was delicious. This gave me the idea to cook arroz caldo using cauliflower rice and brown rice. I…

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Desserts

Kutsinta [Take 1]

Kutsinta is probably my favorite Filipino dessert from my childhood. My mom would always buy me a pack whenever we went to Fou Lee, a local Asian market in Seattle. These little cakes can also be found at Seafood City and Uwajimaya, but all of these places are not convenient for me now that I live in the city. It…

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Entrees

Chicken Adobo [Take 2, Purple Yam recipe]

I went to a community event where I met the owners of Purple Yam, a well-known Filipino restaurant in Brooklyn, New York. The owners, Amy Besa and Romy Dorotan, published a cookbook called “Memories of Philippine Kitchens.” The cookbook includes the chicken adobo recipe they use at their restaurant. Going to Purple Yam is definitely on my bucket list the…

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Entrees

Chicken Sopas (Take #1)

My first time making Chicken Sopas, one of my favorite comfort foods my mom cooked throughout my childhood. This is pretty much like American chicken noodle soup, except using macaroni/elbow pasta. The difference in pasta noodle just makes such a difference to me in terms of texture and nostalgia. Ingredients Used: Chicken Breast Tenders, 0.85lb – $4.67 Twisted Elbow Veggie…

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