Magic Mushrooms (Salmon-Wrapped Avocado)

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I recently put chalkboard paper on some of my kitchen cabinets to make the kitchen look a little less plain and a little more interesting. A grocery list here, some inspiring quotes regarding food, cooking and the pursuit of happiness there… and at the bottom, a funny little list titled ‘What Would James Eat?’. James is always asking me to make something or other–and while I am always up for the challenge, I tend to lose track of his numerous requests. So I decided to honor his insatiable appetite (and my burgeoning attempts at interesting dishes) by giving him some space in my kitchen for a list.

(What’s on the list, you ask? Homemade pho and Taiwanese beef noodle soup, among other things. But those are other recipes for other entries!)

Magic mushrooms have been on the list since before the list existed, however, and I’m glad I was finally able to deliver with a version all my own.

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Magic mushrooms are our favorite appetizer from Hapa Sushi, which is a fusion/nouveau-type sushi restaurant in the Metro Denver area. Whenever we visit Denver, we go to Hapa and order this appetizer without fail. However, it’s been well over half a year since the last time we’ve managed to patronize this sushi joint–so I only had my memories as reference. If you’re a Denver native or you’ve eaten at Hapa before, you’ll have to tell me whether I’ve managed to create a worthy copycat recipe, okay?

I would advise you to make sure you have a nice, sharp knife before attempting to make these; a dull knife won’t be able to create the thin slice necessary for the rolling of the salmon around the avocado. Additionally, this recipe requires vigilance: you can’t really walk away from any of it while it’s cooking. There’s not really much I can offer in the way of a shortcut other than buying the sweet soy sauce (or unagi sauce) at the store instead of making it yourself–but the consistency will be thinner.

Even if these mushrooms taste nothing like the ones at Hapa, I still think they’re pretty damn tasty. You’ll be dismayed at how quickly they disappear relative to the amount of work it takes to make them–but hey, you’ll get credit for being an awesome cook, so all’s well that ends well!

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Hungarian Mushroom Soup

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James and I made a rookie mistake yesterday: we bought produce from Costco. Now I have enough garlic to fight off an entire army of vampires.

We also ended up with 24 oz. of cremini mushrooms, or baby portabello mushrooms. I’m pretty sure we’ll be eating mushrooms until they grow out of the tops of our heads. However, the surplus of mushrooms allowed me to make one of our favorite soups… so I suppose we can’t complain too much.

This mushroom soup was one of the first things I learned how to cook from scratch a few years ago–which should tell you how easy it is to scrape together. The most important ingredient (apart from the titular mushrooms of course) is paprika–or rather, Hungarian sweet paprika, which gives this soup its je ne sais quoi. If you don’t have any on-hand, you can easily substitute regular paprika; of course, I would still recommend buying Hungarian paprika at your local European market or deli. The earthy sweetness of this particular paprika is really hard to replicate.

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The “hardest” part of this recipe is reintroducing liquids back into the pot and evenly distributing the roux, or the mixture of flour and butter that coagulates around the mushrooms and onions. And it’s not really that hard–just pour the broth into the pot a little bit at a time (¼ c. or so) and stir. At first, the introduction of liquid will create a paste; with the addition of more liquid, this paste will break into lumps and eventually dissipate into the broth, leaving a glossy, thick soup.

I should also note that I halved the recipe since James and I are no good with leftovers, but these measurements are easily doubled and/or tripled for the amount of people you need to cook for.

Lastly, I switched out the sour cream for greek yogurt to make this recipe a little more healthy; I think we actually prefer the yogurt to the sour cream because the flavor is milder–almost like a creme fraiche. And I threw in cayenne pepper because I didn’t have hot paprika on-hand–but feel free to leave it out if you don’t like a little kick at the end of each spoonful. This soup is hearty enough to be served on its own but also pairs well with some warm, crusty bread. Enjoy!

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Recipe adapted from Closet Cooking.

 

Korean Pickled Radishes & Jalapenos

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While reviewing past recipes and the write-up before the recipes, I’ve realized that my blog entries follow a very sad outline:

  1. Kris used to think ________ was icky! What a travesty.
  2. (soul-searching paragraph)
  3. And now she doesn’t. Yay ________!

Today, we are tackling pickles–which I also disliked for a long time. But since I seem to have disliked everything when I was growing up (ha), I’m going to skip over that fact and talk about how amazing Korean food is instead!

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My first and dearest experience with Korean food was at a little joint called San Chang in Colorado Springs when I moved there in 1999. I had tried “Korean” food before at Pan-Asian restaurants around Delaware as a child, but not like San Chang. What were these funny grills doing in the middle of the table? Why were there so many vents? And why were there so many versions of pickled vegetables in tiny plates?

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It wasn’t until I befriended Korean-American classmates at college that I learned the magical name of these vegetable dishes–banchan. But I loved banchan from the start, and often stuffed myself on it before the main course arrived at the table. My favorite banchan involved radishes in various forms: julienned, cubed, sliced, and so on, pickled in so many delicious ways. I loved the cool, crisp crunch of the radish and the subsequent explosion of pickling juice that would follow with each bite. They were a sharp, effective palate cleanser to the salty savoriness of galbi or the sweetness of bulgogi. Ever since that first magical visit, I’ve been a fan of Korean food and flavors… and most importantly, pickles!

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James linked this pickled radish & jalapeno recipe to me while I was in the Philippines, so I gave it a go when I came back to LA and was pleasantly surprised at how easy it was to make. I tweaked the ratio of sugar and jalapenos because we prefer our pickles a little spicier and less sweet, but feel free to play with the ratio according to your preferences. I also chopped the radish rather coarsely because we are radish fiends–but you can make smaller slices if you wish, especially if you’re using the pickling juice as a sauce for meat. Either way, I hope you give this very simple recipe a try–whether you’re a banchan fan like me or looking to spice up the condiments at your dinner table. You won’t be disappointed!

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Recipe adapted from Top Chef Korea.

Kona Coffee Shortbread Cookies

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The cookie drought is over! Hallelujah!

I think my soul just missed baking. Now how dramatic is that?

Truth is, as much as I love cooking and throwing together meals for friends, baking has always been my first love. Which is a bit strange, I’ll admit–since I don’t really eat most of the things I bake. My sometime sweet tooth allows for me to taste whatever baked good I’ve made for quality-checking purposes, but I usually try to pawn all of my baking off on others (as my friends will attest). But certain cookies wiggle their way into my heart despite my best intentions… this is definitely one of them.

The original recipe actually uses olive oil and fresh rosemary for a savory-sweet twist; I chose to use Kona coffee because we recently returned from Hawaii with bags of the stuff! The basic recipe without my additions (powdered sugar, butter, salt and flour) make for an excellent basic shortbread recipe with which you can try other combinations with. In fact, I’m pretty sure you’ll see variations of this recipe on this site in the months to follow…

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The consistency of these shortbread cookies is fantastic: light and crisp, with just a touch of vanilla sweetness. The small, coarse grounds of Kona coffee add texture and a very mild coffee bite; the glaze is strong but sweet, almost like coffee ice cream. I enjoyed these with coffee (obviously) but they go well with a nice hot cup of tea or by themselves!

If you don’t have vanilla beans, you can substitute 1 tsp. of vanilla extract; I know vanilla beans are expensive and not everybody has them lying around. Likewise, you can use any coarsely-ground coffee instead of Kona–just make sure the bean is a milder and less bitter variety. The roast should still be medium to dark, though. Lastly, the glaze–James and I are huge coffee fans, so I threw in the espresso powder to kick up the coffee flavor. If you don’t have it on-hand, you can make the glaze without and it will be fine–it’ll just be lighter in color.

And if this all looks like too much work for you, you’re in luck: Trader Joe’s has a version of this cookie (in fact, their cookie is what inspired me to make this in the first place). I like to think that mine is better, but you can be the judge on that if you’d like. ;)

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Recipe adapted from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes.

Cauliflower Rice

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James is going to be turning the big 3-0 soon, and he was determined to knock a few things off his ‘Dirty Thirty’ list before his birthday. One of the items on his list is getting in shape–so he told me flat-out that he wouldn’t be eating any desserts or breads that I normally love to bake. Truth be told, I was pretty sad at first. I love baking, even more so than cooking, and I find it both challenging as well as relaxing. But I slowly grew accustomed to cooking for his dietary needs and along the way found myself enjoying the challenge.

(This is the reason my site has been bombarded with vegetable recipes as of recently, if you couldn’t tell!)

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While most of the food I make nowadays is health-conscious, we still miss the more ethnic foods we normally enjoy with our families. We bid adieu to rice and rice-reliant recipes with heavy hearts, figuring that we’d be able to revisit them again with our rock-hard beach bodies. But as my interest piqued with Szechuan/Sichuan food, I realized that I needed something to balance out the spicy, intense flavors of Szechuan dishes. What to do?

Cauliflower to the rescue–again!

I’ve tried a few cauliflower rice recipes, but none that really felt like a worthy substitute for rice until now. And this recipe is so plain, so easy… you can spice it up as much as you want or leave it bare-bones as a nice, bland counterpoint to a flavorful meal. Sauté minced garlic before adding onions or add cilantro and lime at the end… use it as a substitute for rice when making fried rice… the list goes on. I’ll be honest–I grew up on rice, so nothing will truly replace the satisfaction I feel when I eat rice. But this is as close as I can get, so I’ll take it!

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Recipe adapted from Om Nom Paleo.

Maque Choux Corn

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It’s embarrassing to admit now, but I was not a huge fan of Creole or Cajun food until recently. It seems blasphemous to say something that far-reaching as a food lover–to write off an entire region that is known for being a rich melting pot of vibrant flavors. But I like to blame my strange aversion to bell peppers as well as my unfamiliarity with New Orleans cuisine. I don’t ever recall having anything remotely Creole or Cajun when I was growing up, and my college isn’t really known for its diverse culture or cuisine…

(I know, I have no excuse for the bell pepper hatred. All I can say is that I’ve come to my senses, and that sad period in my life is over.)

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Now that I’m on Team Cajun/Creole, I’m all about the flavors and richness of culture that you can taste in every dish. I especially admire Cajun cooking for its resourcefulness–which is great for those of us looking for a lot of taste on a more limited budget. Sorry, Creole: let’s do étouffée another night, okay?

I know I’ve stated this before, but corn is one of my favorite things to eat. I love its sweet flavor and chewiness and think it goes well with just about anything. And when I found this recipe in a Cajun cookbook, I was intrigued. How would the subtle sweetness of corn play with the spiced, sharp flavors of Cajun preparation? Quite well, it turns out, and even better than I expected. The bell pepper and onion sharpen the sweetness, while the earthy tang of the tomato sauce makes each bite savory. Throw in the Old Bay seasoning and cayenne pepper and you’ve just kicked these corn kernels up another level!

This side dish would pair well with a fish fry or chicken and grits–it really spices up a meal without being overwhelming! I definitely recommend using fresh ears of corn, but if you’re looking for a quick and non-messy alternative, use frozen corn instead. Just defrost the corn in the microwave until the frost is melted, then follow the directions.

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Recipe adapted from About.com.

Buffalo Cauliflower “Wings”

IMG_8106It’s no secret that I’ve been a fan of cauliflower for a long time, but I still find myself surprised at how many different ways I can enjoy it. More recently, cauliflower has become the poster child for paleo and carb-free diets. Its mild flavor, coloring and crunchy consistency has allowed cauliflower to be a satisfying substitute for major sources of carbohydrate in our daily diets. Cauliflower also does a smashing job as an entree for vegetarians and vegans. And did you know that cauliflower is high in Vitamin C, dietary fiber, and folate? It truly is a super vegetable!

IMG_8079The basic preparation for cauliflower usually includes steaming or boiling, but trust me when I say that there is no more satisfying way of eating cauliflower than roasted cauliflower. The cauliflower head takes on a golden-brown color as the aroma fills your kitchen; by the time you take the cauliflower out of the oven, your mouth will be watering for those crunchy florets. Most of the time, I’m satisfied with the standard flavors included in roasting vegetables–salt, cracked pepper and olive oil. But in this particular case… you can’t go wrong with buffalo sauce, right?

IMG_8080I found this recipe last week and my curiosity was piqued; so much so that I went out and bought cauliflower that same day for a trial run. And after making it three times in less than a week (!!), I’m not only sure I’ve improved on the recipe… I know for a fact that we’ll be coming back to this recipe time and time again. James and I are not vegetarians–far from it, really–but the ease of preparation compared to actual chicken wings can’t be denied. I love wings, but sometimes I love being lazy just a little bit more.

IMG_8090The key to this recipe is in the preparation of the cauliflower. Roasting the entire cauliflower head instead of cutting it into florets first allows the individual stems to stay crunchy while still imparting that charred, roasted flavor. Pan-frying the cut florets in a little bit of olive oil crisps the edges and changes up the consistency of each bite. Throwing sauce onto vegetables is easy, but making sure the vegetables taste outstanding before the sauce comes into the picture is the key to making a truly successful vegetable dish.

If you prefer your buffalo sauce mild instead of medium regarding heat, reduce the sriracha amount. I’d say that this mixture creates a medium heat. And if all else fails–bleu cheese or ranch dressing will go a long way in taming the spiciness levels. We either eat this as an appetizer or as a main dish with other vegetable sides. And something tells me that this will come in handy for Fridays during this Lenten season…

Recipe adapted from Leite’s Culinaria.

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French Quarter Beignets

French Quarter Beignets

French Quarter Beignets

It was mid-July of 2012, and our wedding was a mere 2 months away. Wedding had taken over my brain some time ago, but in the last desperate dash toward “The Day” I found myself consumed by it. James decided that I needed a break–probably as much for his sanity as well as my own–and I voted for Disneyland. It’s the happiest place on Earth, and it’s only 40 minutes away! It was the obvious choice (well, for me at least). And then, the fated day arrived. I was giddy. I was ecstatic. I was ready.

And then I realized all too quickly that going to Disneyland on a weekend date in July is a terrible idea.

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Kids are out of school for the summer, so out-of-state families crowded the park and made the lines quite long. Trying to walk to any location was harrowing–if you didn’t watch your step, a stroller would attack your shins or the crowd would carry you away in the opposite direction. And to make matters worse, the heat was unrelenting. ‘This seemed much more magical to me when I was three years old,’ I thought dolefully as we meandered through the park.

Despite the heat and the crowds (and the overpriced everything), we still had a wonderful time–thanks in part to the delicious Mickey beignets in the French Quarter portion of the park. We sat underneath the shade of the courtyard trees to escape the heat and indulged in the crispy, puffy dough piled high with powdered sugar. I still remember how much I enjoyed not just the beignets, but that moment in time–a break from the hectic itinerary and the hour-long lines.

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I made these beignets as well as a seafood gumbo for my friends in honor of Mardi Gras last night, and they more or less disappeared with each fresh batch I placed on the table. This recipe is one I’ve seen on several sites, claiming to be both from the Disney resorts and from the famous Café du Monde in New Orleans. Either way, it’s a very easy recipe that requires no real delicacy from the cook–which makes it a perfect way to end the meal when you’ve got something more labor-intensive preceding it. (I’m looking at you, gumbo.)

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A few notes regarding the recipe: First, these must be made and served fresh. They don’t taste anywhere near as good when cold and they lose their crisp quickly. And secondly–this recipe makes a LOT of beignets. Be warned! I would halve this recipe if I were to make it again, even for a crowd of 10+.

I’ve already eaten way more of these beignets on my own than I care to admit, so I can attest to how good they are. But are they Mickey beignets? I guess I’ll have to try those again sometime to come up with a definitive answer!

Recipe adapted from AllEars.net.

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Sirloin Tip Roast

Sirloin Tip Roast

Sirloin Tip Roast

James has always been vocal about his preference for chicken over other meats, especially when we’re eating at home. My few attempts at porkchops have had a lukewarm reception from him (but always with the ‘it’s not your cooking, I just don’t like porkchops’ footnote). Beef used to be on equal ground with chicken, but recently it’s been relegated to a once-in-a-while treat. I think that its downgrade in status began with our gradual conversion to healthier eating; we began focusing on more chicken and fish rather than beef and pork. But from my perspective as the home cook, I found chicken to be a much more versatile protein than beef.

But when I spied the slashed price on sirloin tip roast in a grocery ad, I couldn’t resist. I had tried roasted pork tenderloin before with James and failed. Perhaps beef would be able to tempt his palate more than pork ever could!

And boy, did it ever.

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The preparation was so simple that I could easily justify making this on any weeknight for any family. Even though the recipe lists a 2-hour marinade, you can marinate meats such as pork or beef for up to 24 hours without seeing a significant difference in taste or quality.* You could combine this roast into a bag with wine and garlic cloves, leave it in the fridge while you’re at work, then roast it when you get home and have it ready in time for dinner. It tastes like you spent a long time tweaking the flavors to get it ‘just right’ but takes a fraction of the effort. I know that I tend to be a bit of a masochist in the kitchen with the difficult preparations, but I can’t deny that I have my favorite go-to recipes that are simplicity at its most delicious.

*Marinating more high-quality cuts such as rib-eye or porterhouse is not recommended as it will decrease the quality of the cut. Source

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If you love medium-rare beef as much as we do, investing in a meat thermometer is essential. You won’t be able to guarantee the consistency of a beef roast on time in the oven alone, as cuts can vary. This is the thermometer that we use; I like it because I can set an alarm to go off when the probe has reached the preferred temperature. But any manual or digital meat thermometer will go a long way in taking the guesswork out of roasting meat!

I also wanted to mention the importance of placing this roast on a rack instead of directly on your baking sheet or tray. The rack keeps the roast from touching direct heat, which assures a more even consistency to your roast. I made the mistake of neglecting this step and paid for it with a much-too-well-done bottom of my roast. Let my errors be your guide. :)

The herb rub made for an amazing outer crust, and the wine and garlic marinade gave the inner meat of this roast a tender juiciness. This is the perfect recipe for impressing family and friends, and fares just as well as a leftover cold-cut for the next day’s sandwiches. Even if beef is not your everyday preference, I promise that this simple recipe warrants a try.

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Recipe adapted from About.com.

Hello Philippines! Part 2

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At the ridge facing the Taal Volcano crater lake, Tagaytay

My mother and grandmother could only stay in the Philippines for ~10 days, so my father and I were left to our own devices after their early departure from Manila. He decided to take me to Tagaytay (tuh-GAI-tai), which is a highland city about an hour south of Manila. Tagaytay sits on a ridge at the edge of Taal Lake, which provides the city with gorgeous views of the volcano-formed island in the center as well as the other smaller islands clustered nearby. Because Tagaytay is at a higher elevation and is nowhere near as urbanized as Manila, it is treasured as an escape from the heat and hustle and bustle of the capital city. Many elite Filipinos own vacation houses or condos in Tagaytay, and I grew to understand why during the overnight stay with my father.

Sunset at Taal Lake

Sunset at Taal Lake

Our adventure started with a zig-zagged, rapidly descending road that sliced down the ridge from Tagaytay to the waters of Taal Lake. After some negotiation on my father’s part, we were led to our banca (a traditional boat outfitted with bamboo riggers) and our boat driver, who cheerfully greeted us and pulled up a plank to help us into the vessel. The next 15 minutes were spent in peaceful silence as our banca glided through the morning mist and skimmed on the water toward the volcano island.

Our banca

Our banca

Once we reached shore, we were escorted to a stable where we were assigned our own ponies. Luckily for me, we were also assigned guides that helped steer the ponies onto the correct winding path leading to the volcano’s mouth. As we slowly ascended, we noticed other tourists struggling with the heat, the dust and the steep climb… and the sight of them made me very, very grateful for the hard-working pony I sat upon! When we finally reached the summit, we were greeted by women selling fresh coconut juice for thirsty travelers. And… well, who am I to deny them my business?

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The view of the crater lake was impressive, but a bit hazy because of the humidity and the sulfuric gas that was still steaming from underneath the lake. Yes, I did just say sulfuric gas. Taal Volcano is still active, and at certain points along the ride I saw volcanic vents that emitted smoke and the smell of rotten eggs. And unlike the crater lake at Mt. Pinatubo, access is limited to the lip of the volcano because of its current active status. It was a fun ride, but the heat made me grateful for the subsequent boat ride back to shore once we descended.

Unfortunately, the rest of the trip went downhill pretty fast once we returned to Orion–I won’t go into the details other than to say that having the untreated water here by accident is not a vacation for your digestive system. I was bedridden for two days, and so I missed out on the plans that we had made for the rest of the trip. But let’s not talk about the dangers of drinking the water in third-world countries by accident. Instead, let’s talk about how amazing the food in the Philippines is every time I visit!

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Lechon Kawali at a roadside Bulalohan

Filipino food (to me) is like the Soul Food of Asia–packed with flavor and unabashed in its lack of healthier options. Even the dishes that aren’t fried are likely still packed with decadent ingredients like coconut milk, liver, and sugar. There are certainly foods in its repertoire that are less unhealthy than others, but I think that most of the ones that define Filipino cuisine are not going to break ground for being diet-friendly. I come to the Philippines armed with this knowledge and determined to eat with moderation. And yet, I usually leave the Philippines much heavier than when I arrived because I just can’t help myself–the food is too good!

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Lechon Baboy, freshly roasted at our compound

Pork is probably what we’re best known for, and for good reason, as you can see above. With lechon baboy, the whole pig is slowly roasted over a charcoal fire with lower heat over many hours; this allows the skin to crisp evenly on all sides. While being roasted, the skin is basted with sauce to produce the most amazing, savory crunch. There really is nothing I’ve tried in any other cuisine that is equivalent to how damn good lechon baboy tastes when fresh off the spit–especially the skin, accompanied by a chewy layer of fat that melts over your tongue in a wave of umami sensation.

Lechon baboy is usually reserved for special occasions–the one I enjoyed in Orion was for my nephew’s birthday. But what if you’re craving that “this is so delicious I don’t care if I have a heart attack” flavor? Lechon kawali is pork belly that is simmered with flavors such as bay leaves and peppercorn, then deep fried and chopped into bite-sized pieces. (The picture is above the last.) I can feel my arteries hardening every time I eat lechon kawali, but it hurts so good!

Crispy Pata at Ling Ling's in Balanga City

Crispy Pata at Ling Ling’s in Balanga City

Let’s not forget the other iconic pork dish of the Philippines–crispy pata, or deep-fried pork leg/knuckles! Yes, more deep-fried pork. Are you starting to see a trend here? I’ve seen both leg and knuckles used for this dish, but the more traditional meat used is pig knuckles. The knuckles are marinated overnight, then deep-fried and served with a soy-vinegar sauce. The result is tangy, savory and unreservedly delicious.

Dinaguan, or pig's blood stew

Dinaguan, or pig’s blood stew, at Nathaniel’s in Pampanga City

Or perhaps you’d like something unfried? This pig’s blood stew, or dinaguan, stews pork and pig offals such as tripe in pig’s blood spiced with chili, garlic and vinegar. Waste not, want not–all parts of a pig are delicious! Dinaguan is a popular meryenda or mid-day snack when paired with puto–a steamed rice cake, often topped with cheese or a salted egg. Don’t be off-set by the inclusion of offals in the stew (if you’re not already off-set by the inclusion of blood as a major ingredient!). I ended up gobbling down every piece of tripe by the end of the meal!

The bottom line: Filipinos do pork better than anybody. There, I said it, and I’m willing to stare anyone down that tries to prove me wrong!

Adobong Pusit--my favorite!

Adobong Pusit–my favorite!

Just because we elevate pork to the next level doesn’t mean that we aren’t equally adept at other proteins. Fish is the obvious example, as the Philippines is the largest archipelago in the world. And while each of these island regions has its own specialties, there are some that transcend regions and become staple dishes of the Philippines itself. One of these preparations is adobong pusit, or adobo-style squid. The small to medium-sized squid is cleaned and prepped, then sauteed with garlic, bay leaves, vinegar and soy sauce. As it is cooked, its ink is released, giving adobong pusit its trademark appearance. My mom’s cousin, or my second aunt, makes the best freakin’ adobong pusit I’ve ever eaten which is pictured above… right before I decimated half of the serving bowl!

Inihaw na Isda, or Grilled Fish

Inihaw na Isda, or Grilled Fish

Seafood platter with fresh crab, shrimp and ceviche

Seafood platter with fresh crab, shrimp and ceviche

I’m getting a little long-winded here, but I truly love the food in the Philippines. And even though I live in Southern California–which has the largest Filipino community outside of the Philippines itself–the food never tastes quite as good as it does back in the PI. And whenever I go back, my family is more than willing to reacquaint me with how delicious each specialty dish really is… which usually equates to a much heavier Kris on the return flight.

Family and food–through these two linchpins of my life, I feel like I have a direct connection to my heritage and therefore my culture. I know that at my very core, I am American in my thoughts, my preferences and my sensibilities. But my heart and my stomach are Filipino to the core, and I will always be grateful to my family for raising me this way.

Just a fraction of my awesome family at Mt. Samat, Bataan

Just a fraction of my awesome family at Mt. Samat, Bataan