Sukiyaki Beef Sinigang

Sinigang has always been considered comfort food especially when the rainy season sets in. It's a favorite in many Filipino homes, and there's probably more versions of this dish than you can count with both fingers. I was really psyched when Kulinarya Cooking Club announced its July theme, it's been so long since we had this dish, for which I blame the hot and humid weather we have been

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Layered Beef and Potato Bake

Very much inspired by Pinoy Cook's turkey, duck, and potato bake, I went on to cook this extremely heavenly baked dish composed of potatoes and beef. I actually only adapted the idea of layering potatoes with leftovers, and from what I can see, we have a totally different recipe. As far as I know, my version was a spicy, beefy goodness that you can compare to a generously stuffed lasagna, and is

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Five-Spice Meatballs in Sweet and Sour Sauce

Meatballs are really fun to eat most especially if they're accompanied with different kinds of sauces or dips, or perked up with herbs and spices that deliberately distinguishes your meatballs from the ordinary ones that we always find on top of our tables.

For this recipe, I used five-spice powder. It is a blend of five spices, namely star anise, cinnamon, ground pepper, ground cloves, and

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Spicy Korean Barbecue Recipe (Bulgogi)

 It was one of those Sundays when I get into a fight with my siblings. Our maid house helper has been a pain in every part of my body. She's been sneaking her friends into our house late at night for non-permitted sleep overs. She has also been playing hooky and focuses on her cell phone instead of doing what she's being paid to do. Because of her stupid addiction to her male chat-mates through

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Lumpiang Sili Recipe with Sweet Dip

I have been a lover of spicy things ever since I was a child. I love mixing hot sauce with my barbecue marinades. I include chili-garlic sauce in my stir fried vegetables, and I absolutely enjoy crushing red bird's eye chili (siling labuyo) in my white vinegar in which I used to dip grilled meat and vegetables. I also have Thai peppers in my herb garden, and I am currently attempting to grow my

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Baon Idea: Beef Steak (bistek)

When I'm cramming for baon ideas on a school day, I rummage the fridge for any ideas on what to cook. Since it's almost weekend when I cooked this bistek for my baon, the fridge is all out except for a few packs of beef and chicken. The vegetable crisper is empty, and the dry rack contains only garlic, potatoes, and a lot of white onions.What's different with this recipe is that I marinated the

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Good Bye, Rueben Tuesday

Long before I decided to study Culinary arts, I attended the Ontario College of Art and Design. At the time, I had a mild interest in cooking but certainly had no designs on becoming a chef.

In the Grange food court across the street on McCaul, there is a little sandwich shop. The name escapes me (I want to say Gypsy Eatery, but that doesn't seem right) at the moment but no matter. It was there that my film partner and I had Rueben Sandwiches with roasted potatoes. I had never had one before and I loved it. I remember asking where the sandwich comes from and he said it was eastern European. Well, he was wrong but it still tasted great. So simple and yet so flavourful.

There is some debate to the origins of the sandwich. The only definitive fact of origin is somewhere in the USA. It was probably New York. It seems like a New York kind of thing, doesn't it? Others argue Nebraska but for some reason, that doesn't add any appeal to me. As a special on a board, Nebraska-style Rueben Sandwiches simply does not have the same flair as New York-style. But, that's just me.

The sandwich uses corned beef which is usually a brisket cured in a brine. It is usually fairly inexpensive and it keeps for a little longer in your fridge than other meats. However, I must warn anybody about using Spam. Not my personal favourite. Spam is ground beef with gelatin in a can. Mmmm. More information on spam here. And it would certainly add a new, how should I put it, dimension to the sandwich.

Classic Rueben Sandwich

1 Loaf of Rye, sliced (dark or light)
100 ml Thousand Island Dressing
12 Slices of Emmenthal
1 kg Corned Beef, sliced
150 ml Sauerkraut
Half Stick of Butter, room temperateure

On a large griddle, heat beef and sauerkraut.

Butter rye bread and place bread on griddle butter side down. Spread desired amount of dressing on one side of sandwich and top with hot beef and sauerkraut. Top with cheese and remove from heat.

Makes approximately 7 or 8 sandwiches.

A Humble Chef's tip: melt the cheese on the griddle then place on sandwich for faster melting times.

Variation: try the Rachel Sandwich by using Pastrami instead of corned beef. The Rachel also uses Coleslaw instead of Sauerkraut. But, I'm not a fan of it.

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