Pan-Grilled Chilean Sea Bass with Port Wine Reduction

This recipe is very easy  to make. Chef Rikks Valles of Mida Food Distributors Inc. suggests using Pinot Noir and the best port wine you can find for the sauce. Just like the Cream Dory Tandoori with Raisin Couscous and Crab Cakes with Aioli Dill Sauce, this recipe for Pan-Grilled Chilean Sea bass with Port Wine Reduction was prepared for the “101 Ways with Seafood” demo over at The Maya Kitchen.

Chilean Sea bass is available at the frozen section of the supermarket and directly from Mida Food Distributors,Inc. For orders and to learn more about their products, you can check out the catalog on their website.

Here’s the recipe. Enjoy!


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Cream Dory Tandoori with Raisin Couscous

It’s recipe time once again! This time I’m sharing a recipe for Cream dory, a fish that has become quite popular here in the last couple of years. Cream Dory Tandoori with Raisin Couscous is a very flavorful dish that was also prepared by Chef “Rikks” Valles of Mida Food Distributors Inc, a direct importer  and distributor of frozen seafood products. Here is the recipe. I hope you enjoy it!


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Crab Cakes with Aioli Dill Sauce

Since the Holy Week is almost upon us, I thought it would be a good idea to post some seafood recipes with everyone. To start things off, I’d like to share this crab cake recipe by Chef Enrique Valles which he demonstrated during the “101 Ways with Seafood” cooking demo. Chef “Rikks”, as he is fondly called, is the chef of Mida Food Distributors Inc., a direct importer and distributor of frozen seafood products. This recipe comes to us courtesy of The Maya Kitchen.

Enough babbling. Let’s get to the food!


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Hainanese Chicken Rice Recipe from Chef Alex Chong

I got to attend the Asian Culinary Journey by Chef Alex Chong held recently at The Maya Kitchen. Chef Chong, who is the Executive Chef at The  Heritage Hotel Manila, demonstrated some well loved dishes from the South East Asian region. Among these is one of my favorites: Hainanese Chicken Rice. Here is the recipe that he kindly shared with us, which we’re sharing with so you can try out at home.


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Banana-Apple Fritters

One afternoon, I was hungry and looking for a snack in the kitchen. I found 3 whole pieces of saba which were left over from when mom cooked pocherong manok. I knew we had some pancake mix in the pantry so I decided to make maruya (banana fritter)for merienda. As I was preparing the bananas, I spotted a lone fuji apple in a bowl on the dining table. I decided I’d add that to what I’m making, so the banana fritters got upgraded to apple-banana fritters.

apple banana fritters

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Tinolang Manok

tinolang manok

I think it was 2 years ago when I first saw Travis Kraft’s video tutorial on Youtube on how to cook Adobong Manok. While I may have laughed at his attempts at speaking a heavily American-accented Tagalog, it has inspired me to write post about Filipino dishes that I love. For my first recipe post here, I am posting the recipe for my version of Tinolang Manok.

Tinolang Manok is one dish which is best eaten hot, on a cold and rainy day., and served with a dipping sauce of calamansi juice, patis (fish sauce) and sili.
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The Christmas Ham- A Filipino Tradition

christmas ham

Nothing says Christmas like a delicious Christmas ham on the table at noche buena. While the ham-hamon as it is locally called- originated in the west, Filipinos have whole-heartedly embraced it; adjusting and cooking it to suit the Filipino palate–making it a part of Filipino Christmas tradition.
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Best nachos ever

Nachos are always a favorite treat, whether as a snack while watching a movie or as an appetizer while waiting for the main course. The problem with having nachos from your favorite restaurant is there’s never enough toppings and it can get pretty expensive. So how do you get the perfect nachos? You make it yourself, of course!

Yummy yummy nachos!

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Easy Pasta Cream Sauce Recipe

I’ve had this craving for some pasta with creamy sauce, so it’s off to Google I go for some easy recipes to try. After reading up on different ways on cooking cream sauce, I went on to experiment and was able to get a pretty good formula after one (semi-failed) try. The seasoning of this sauce comes mainly from the chicken mix, which I based off my mother’s grilled oregano chicken recipe.

Chicken and Cream pasta sauce

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Post Holiday Omelette

Happy new year! Like most households, our refrigerator is still bursting with food prepared for the holidays. I was getting tired of eating humba, spring rolls, and macaroni salad, so for dinner, I whipped up some omelette. Of course, when I foraged for ingredients to put in my omelette, there was nothing else except holiday leftovers: queso de bola and ham. Not that I’m complaining though, I love the Christmas ham!

Post Holiday Omelette

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