Baked Oysters with mushrooms

My dad, whenever he comes back from shore duty, would bring a big sack of oysters. The whole family would have such a feast. Being the youngest, I am always given the chore to do the cooking (or should I say dipping it in boiling water for 3 minutes) and opening of the oysters, and have kind of pride myself on doing so as my siblings didn't have a clue on how to do it...(or were they just pretending that they didn't know how ?) , this is how my liking for oysters started.

Try it.

Crispy Pata - another hit at Kulinarya

When I called Kulinarya to order this dish again, the owner said "you just had this last night", what he didn't know was, last night's order was just for taste testing, and this time the call was to order it for our Christmas family dinner. I got the Crispy Pata on December 24th, worried that it might be a "pork jerky" by then, I went to order anyway. Just 10 minutes in the oven and it's crispy again. It was a hit.

Crispy Pata (fried pork legs, "pata" means pork feet in Spanish) is either a make it or break it dish, if you don't know how to cook it, it would taste like oil or it would be too salty or the pork skin is not crispy. This dish is very high in cholesterol, again, another common Filipino dish at parties, and it should only be eaten at parties, and never should be a daily dish at home.

Kulinarya did well on this dish, not oily at all, crispy (not cripsy), they have made a certain flavour on this dish that attracts your salty pallet but with some sweet aftertaste, the dipping sauce is a common recipe and is meant to eliminate the oilyness of the dish, but theirs has a certain flavour that blends well with the dish, you've got to try it.

This restaurant is starting to become a favorite, (I better start writing some disclaimers on my blog, you might think I'm friends with the owners), so far all the dishes I've tried are "take outs", I haven't written about the ambience, but I don't really care much about that, what impresses me first is how delicious the food would be and Kulinarya so far, is still on the upswing chart.

Stay tuned for the next dish... Chicken Lolipop

....

Escabeche - another delicious dish at Kulinarya - 5 stars !!

Escabeche (Sweet and Sour Fish, whether red snapper or tilapia) is one of the most common dish in Filipino events and parties. The deep fried fish, cooked crisp, with a special sweet and sour sauce poured over the top. There is a certain way of deep frying the fish so that the cooking oil doesn't stay with the fish when cooked.

I tried this "Escabeche" dish at Kulinarya. This dish, I must say, is in a different league to the Kare-Kare and Kalderetta that I mentioned in my previous post. It's not too sweet and not too sour, I can compare it to the Escabeche dish that they served at big restaurants in Manila. Even if they had used tilapia instead of the red snapper, I would think that it tasted almost the same.

There's a Chinese grocery deli nearby, a deep fried tilapia dish would cost you about $6 - 7, it tastes alright, but be prepared to taste the cooking oil in the fish. For another $5 ($12), Kulinarya offer the Escabeche, not oily at all, can't go wrong on this one, whether for a party or for just tonight's meal. It's simply delicious.

Another 5 star rating !!!

For the folks who know me... you know what I am talking about when a dish is delicious.

Try it..

Kulinarya Filipino Restaurant in Coquitlam - 5 stars

A Filipino restaurant in Coquitlam !, it is in a convenient place for a restaurant, Glen Drive and Johnson, by the mini strip mall, ample parking, just north of the mall. It's a small restaurant, I'd say about 8 - 9 tables, bright, clean and newly opened.

I've been there two times last week, but it just keeps my interest going for good tasting Filipino food. The Beef Stew (Kalderetta) is the first one I tried, and I tell you this is the best Kalderetta one can ever taste (sorry Nonoy, you have been replaced), not too salty, the beef is cooked tender enough, and not too saucy. My son never liked Kalderetta but this one passed his taste buds with mucho gusto. The following day, I went there again and tried their Kare-kare (Beef/tripe stew in peanut sauce with vegetables) and no doubt, just like the Kalderetta, very delicious.

I will be trying all their dishes one at a time (calories galore). Stay tuned for an update, I'd be trying the crispy pata next and then Escabeche (did I spell that right ?) tilapia with sweet and sour sauce Filipino style.

Kulinarya Filipino Restaurant, Johnson and Glen Streets in Coquitlam. I don't want to say too much about how good the food is at this restaurant, but you've got to try it to experience it, I'd give this restaurant 5 stars.

I recommend this restaurant, the servings are modest, a dish would be good for two people.

I'd be telling everyone I know about this restaurant.

Pho Phu Thinh Vietnamese Restaurant

I had the chance to dine at this restaurant twice, in a span of two weeks. I'm impressed. The restaurant is bright, clean, the staff are polite and easy to talk to, service is fast, and the food is delicious.

I tried #31, and #39 in two different occasions, both of them are superb dishes, and for the price of $8/dish, you can't go wrong. #31 is the Grilled Lemon Grass Pork on rice, and #39 is the same as #31 only it's with vermicelli and shrimps on a skewer. I like their grilled pork, not burnt, sweet taste and comes with that bbq flavour.

I also tried the shrimp wrapped in egg roll wrapper, deep fried and combo'd with sweet chili sauce, this is a delicious appy.

The restaurant has about 12 - 15 tables of 4 arranged in an open setting. It's spacious enough.

The restaurant is just behind Coquitlam Centre Mall, corner of Glen and Johnson, by the strip mall, near the Chinese Grocery. There's ample parking space in the area, but limited in front of the restaurant.

The restaurant is owned by a Vietnamese family from the northern part of Vietnam, Ha Long Bay.

Try it out.

Beef in sweet soy sauce

Thinly sliced tenderloin with soy sauce, brown sugar, green onion, and bean sprouts.

Coat the tenderloin in brown sugar, marinade in regular soy sauce, (I like to use Silver Swan), for about 10 minutes. Use olive oil on a pan, cook beef until brown, add the chopped green onions, make sure that you don't over cook the green onions, just right that it is still a bit crispy, add bean sprouts when serving, this is similar to the Filipino "Bistek", you may add tofu press (wait that becomes sukiyaki ?)


Try it.

LongSiLog - Breakfast at Kulinarya

Barako coffee, LongSiLog, garlic cornics... what a way to a Saturday morning.
Kulinarya had been announcing that they would be serving Filipino breakfast on Saturday mornings... today, they finally did it, I went to try, this time I dined in... instead of my usual take out. I ordered the LongSiLog.
LongSilog is the term used when Longaniza (Filipino sausage), siningag (garlic-fried rice) and itlog (egg-sunnyside up) are combined into one meal served as breakfast.

To my surprise, the serving is a full plate. I was thinking of just two pieces of Longaniza, and a small cup of rice with egg, but check out the photo, it was a filling breakfast.Tasty fried rice, not too garlicky, the rice wasn't hard and not burnt, the sunny side up egg was cooked well, but still tasting medium well, (you know that flavour and texture). The Longaniza was bought local (I asked), 4 - 5 pieces cut in half, they also added a couple slices of tomatoe and I must say it the crispiest tomatoe I have every had... just perfect for the dish. I had the Barako coffee (is a coffee varietal grown in the Philippines- Wikipedia) with this dish, (sarap). The vinegar dip was offered but doesn't come with the dish. Their vinegar is a good blend, I was told it's their own mix, but I think it could do with a little more bitter taste. I would like to have more atchara on my next order, it was only a tablespoon full.


All in all, the Barako (not barko) coffee, the LongSiLog+tomatoe with vinegar made my morning. There was a whole family (from grandparents to grandkids) of 10 having their breakfast there, even the little kids (Caucasian) were having a full plate of LongSiLog... just goes to show that this dish is for everyone.

I wanted to have another cup of their Barako coffee (free) and order the Bangus, but had to go.

I wonder how Kulinarya did with their first Saturday with their Filipino breakfast.

This menu is offered everyday of the week.

Other breakfast dishes are TapSiLog [3 stars], (cured meat), siningag and itlog; BangSiLog Bangus [5 stars - a must try] (dried milk-fish), siningag and itlog.

Try it.

Siomai anyone ?

This is a favorite dish.
Ingredients: 2 lbs pork, 1 big onion, 1 big carrot, 1 tblsp soy sauce, 1 tsp pepper, 1 tsp salt, 1 box shrimp, 1 bunch of green (spring) onions.

Baked Tahong (Mussels) - easy way

This is another easy one to make. Garlic (about four cloves), shredded cheese (mozarella or cheddar), mussels, margarine or butter. Using a small frying pan, put two tablespoon margarine or butter, add chopped garlic, fry for about 2 minutes, set aside.

Set the mussels on a baking pan, coat the mussels with about half a teaspoon of the garlic/margarine, then add your shredded cheese (covering the mussels).

Bake (400 degrees) until the cheese is melted, then put the oven in grill mode to brown the cheese a bit (not too long).

Others sprinkle bread crumbs on top, but I find that it alters the taste.

The celery was added to complement the taste of the garlic.

Try it.

Tempura Tofu

This dish is a great appetizer. Soft Tofu, tempura mix, egg white, green onions, and oil.

Gently remove the soft tofu from the packing, cut into cubes, set aside. Put the egg white (maybe from two eggs), in one bowl, and the tempura mix in another bowl. Prepare a bowl with a paper towel or napkin on it. Heat the oil in a deep pan, (or use a deep fryer), to about 350 degrees F, and wait until it is almost boiling. Now start the process, dip three cubed tofu on the egg bowl, then to the tempura mix bowl, coating all sides of the cubed tofu, gently put the tofu into the deep fryer for about 10 to 20 seconds, just enough to make the tempura mix crunchy, not too long or else the oil will sip in between the tempura mix and the tofu, and it will be so oily. After 20 seconds or when it's a bit crunchy, remove it from the deep pan and put in the napkin bowl.

Just cook three at a time so that the temperature of the oil will be maintained.

Chop some green onions and spread on top of the tofu. I like to use the tempura sauce as a dipping sauce for this dish.

Try it

Thai Chicken Curry with long beans

Another dish with Thai Curry coconut milk (gata). Pan fry the chicken (until brown) on small amount of oil, add chopped garlic, peeled ginger, coconut milk(1 can) and boil (medium fire). When chicken is cooked, add "silleh" chili to taste, add chili peppers and long beans. Cook until long beans are tender (don't over cook the long beans).

Served with roasted garlic on rice and shrimp paste (Bagoong).

Pho Huy Vietnamese Restaurant in PoCo

There's a Vietnamese Restaurant in Port Coquitlam (BC). This restaurant is the best among the three in the area. I have forgotten the name of the dish on the photo,  Two pieces of grilled pork, rice, soup, vegetables (cole slaw like). Their fish-vinegar sauce acts as a dipping sauce for the grilled pork and salad. The grilled pork is tender and very tasty. This reminds of the the "Tapa Sinangag Itlog" breakfast meals popular in the Philippines. I give this restaurant and their dishes two thumbs up.

Red Curry Prawns

Medium size prawns cooked in coconut milk, string beans, chili pepper, red bell pepper, green onions, and dash of garlic. I added a tiny slice of ginger right after turning off the stove.

This is so good with garlic rice. Adding cold bean sprouts will surely compliment the spicyness of the chili peppers.

Try it..

Pancit Bihon

Pancit Bihon, one of the many Filipino noodle "Chow Mein" dishes. Bihon is the term used for the skinny rice noodles and Pancit is a general term for a noodle dish.

I used the follwing ingredients; bihon, bok choi, prawns, green onions, garlic, carrots, cabbage (shredded), chinese sausage, sometimes I add chinese peas and some secret spices. This dish can be a "standalone" or can be with pan del sal (filipino breakfast rolls), a dash of lemon and black pepper to contrast the taste a bit. And again goes great with coffee.

The technique on this dish is timing.

Try it.

Pad Thai - the easy way

Ingredients: Tofu, prawns, rice noodles, and Pad Thai paste, add bean sprouts, sriracha and green onions, peanuts after cooking and you are set.

Cook the prawns first and add it at the end when you have your tofu and noodles together. The sriracha is for your taste buds, not too much, it might get too spicy.

Try it.

Mussels in vegetarian oysters sauce

This will only take about 20 minutes to cook. Ingredients are vegetarian oysters sauce, ginger (thumbsize), 1 onion and green onions (chop the green onion to about 2 - 3 inches in length), mussels "Tahong" in the Filipino language, about 20 pieces).

Chop the onions and the peeled ginger and fry in small amount of oil for about 1 minute, add the mussels, stir for about 1 minute (medium heat), then add the oysters sauce (2 table spoons to start), stir, cover it for about 1 minutes in low heat, stir again, another minute, then you are done. If you want the oysters sauce to be thicker, add a teaspoon of corn starch or is it flour ?

Delicious as an appetizer.

Try it

Ginataang Talangka (Mini crab in coconut milk)

My Greek friend, Spiros, will laugh at this... it's certainly not going to be a Calamari for him.

A delicious Filipino dish, mini crabs cooked in coconut milk, shrimp paste, garlic, ginger, and chili or "silleh", green onions, with a dash of fish sauce. I usually add the "Silleh" at the end so I can measure the spicyness. The mini crabs go in second to the last, you don't want them over cooked.

Vinegar with crushed garlic is a good dipping sauce for this dish.

How do you eat it ?.. remove the top shell, split the body into two (by hand), dip into vinegar/garlic sauce, and eat the body (not the legs, they're pretty sharp). The "Gata" (coconut milk) is good over rice.

Try it.

Warning: very high in cholesterol

Spare Ribs

Early today I wasn't sure if I should cook the ribs for Sinigang (a Filipino sour soup with veggies and pork) or if I should bake the ribs, either way I had to boil the ribs to make it tender.

Tonight, I ended up baking them with the help of M & M's Gourmet Rib & Chicken Sauce.

I baked them at 350 degrees, with the last few minutes on grill mode to burn the tips.

The excess sauce on the pan serves as a flavouring to your rice, add roasted garlic (diced after roasting), dash of vinegar, and enjoy.

Yummy. Try it.

Quick and easy steak....

Rib eye, salt and pepper, grill at 400, 7 minutes on eash side. Add asparagus sauteed in garlic, butter and salt, with little green (spring) onions, baked potatoe.... and you are set for a delicious dinner. No big preparations. I'm sure our friend Gary G. would love this dish.

Fish "Halo-Halo"

I cooked this dish outside the house using the barbecue burner, or else the whole house would stink.

I call this dish "Fish Halo-Halo" ... it's just simply different kinds of fish (milk fish "bangus", pompano, halibut, tilapia, and salmon) brushed with tempura mix and deep fried in vegetable oil. Bring out the tomatoe, mango and onions, salted eggs, dice 'em up, and served with vinegar or fish sauce or even the vinegar "pinakurat" and garlic rice and coffee. I know what you're thinking "why coffee"... I don't have a clue... feels like it would just compliment the whole dish...

side note: Catfish is good too

Try it..