Avocado milkshake

•July.9.2008 • Leave a Comment

avocado milkshake


Iceberg salad + baked chicken strips + garlic croutons + boiled eggs + olives + Italian dressing

•July.9.2008 • Leave a Comment

iceberg salad

Fresh lumpia

•July.7.2008 • Leave a Comment

fresh lumpia

Taro rolls with brown sugar glaze

•July.7.2008 • Leave a Comment

taro rolls with caramel

I’ve always enjoyed eating boiled taro dipped in sugar as a kid. When I visited Auster in Kauai last summer, I had a taste of taro pie from McDo and loved it. One time my mom made turon (banana rolls) and had a shining light bulb moment: what if instead of banana I put taro inside? At first I thought about slicing boiled taro and roll it in lumpia wrapper. Somehow it didn’t appeal to me. Then I thought about mashing it like you would a mashed potato which is better because then I could easily mix it with cream or milk and sugar. Anyhoo, here’s the recipe I came up with and the finished product is pictured above.

1 lb taro root
¼ cup sugar
½ cup milk or heavy whipping cream
12 pieces lumpia wrapper (egg roll wrapper)
Oil for frying
½ cup brown or white sugar for glazing (optional)

  1. Boil taro roots until done (approx. 20 mins). Remove water and let cool.
  2. When cool enough to handle, peel taro roots.
  3. Mash the taro and put in a saucepan.
  4. Add sugar and milk or heavy whipping cream.
  5. Cook for 5-8 minutes in medium heat, stir frequently.
  6. Remove saucepan from heat.
  7. Spread a spoonful of taro mixture onto the wrapper and roll. Seal with water.
  8. Deep fry for 5 minutes or until brown.
  9. Caramelize the sugar and pour onto taro rolls (optional).

Makes 12 rolls.

Filipino-style eskabeche

•July.7.2008 • 1 Comment


Home-made longaniza + silog combo (Longsilog)

•July.7.2008 • Leave a Comment



•July.3.2008 • Leave a Comment