Brodard Chateau Vietnamese Restaurant

This restaurant is definitely one of the best Vietnamese restaurant I have ever been. An  upscale restaurant and the food exceeded my expectations. It was a great experience eating here.

Bahn Cuong, crepes filled with shrimp and pork topped with steamed pork and crispy fried shrimp rolls. More of an appetizer. 

Nem Nuong Cuon (Pork Spring Roll) so good, and a must try. 

Shrimp with Sweet Potato Fries served with spicy fish sauce, delicious! 

Passion Fruit Orange Juice so refreshing and something different that an average juice

Located at 9100 Trask Avenue, Garden Grove CA 92844. 
Telephone number: (714) 899-8273

Happy Thanksgiving 2014!

Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year. Several other places around the world observe similar celebrations. It is celebrated on the fourth Thursday of November in the United States and on the second Monday of October in Canada. Thanksgiving has its historical roots in religious and cultural traditions, and has long been celebrated in a secular manner as well. By Wikipedia

Our Thanksgiving Spread this time prepared by my daughter Crischel

Juicy Baked Turkey

Tasty Honey Baked Ham

Creamy Green Beans Casserole

Cheesy Baked Macaroni

Fruit Cocktail Cake for dessert

Cilantro Flavors of Vietnam

Late post from my April 2014 food trip in Iloilo City, Philippines

This restaurant became my instant favorite. They offer variety of Vietnamese dishes and I can say they are really good. 
Haven't been there? Then now is the time. 

Spicy Buttered Prawns

Pomelo Salad, really refreshing

Pad Thai

Beef and Cucumber Salad

Iced Coffee

Cucumber Lemon Cooler

Located in Jalandoni Street, Iloilo City 

Callos Recipe

This one is my husbands favorite. Always reminds him of back home specially fiestas and birthday.  

2 tablespoon virgin olive oil
1 tablespoon minced garlic
1 med white onion
2 pcs. chorizo bilbao
2 lbs. ox tripe, boiled and sliced
1 large potato
1 large carrots
1 large bell pepper
1 tablespoon sliced green olives
3 cup tomato sauce
2 tablespoon tomato paste
Spanish Paprika, Salt & Pepper to taste

Cooking Direction:
Sauté onion and garlic till golden brown using the olive oil. Add the cut ox tripe and chorizo bilbao. After few minutes add the carrots, potatoes and bell pepper. Add the slices of green olives, 1/2 cup of water, tomato paste and tomato sauce. Season with salt, pepper & paprika. Cover and simmer for 10 minutes. Remove from heat and serve. 

Orange Tei

Orange Tei is a gourmet Japanese restaurant located in Anaheim Packing District offering Sushi Rolls and Ramen. This place is one of our favorite. A little bit pricey but the food is fresh, fast and good. 

Tonkotsu Shoyu 

Double Tuna Roll

OT Buns Pork

Spicy Tuna Tempura

Tuna Green Salad

Located at:
400 South Anaheim Blvd.
Anaheim, CA 92805

Pinaksiw na Bilong Bilong

Been a while I had this pinaksiw na Bilong Bilong (moon fish) so when I saw this fish at a local Seafood City grocery store in Vallejo, Ca I bought me some right away even it's kinda pricey ($5.99 a lb)

1 1/2 lb Bilong Bilong
1/2 cup Datu Puti Vinegar
6 garlic cloves, sliced thin
2 tbsp cooking oil
salt and ground pepper to taste

Cooking Direction:
Clean fish and pat dry. Place fish in a deep pan. Add salt, ground pepper, garlic cloves and vinegar and simmer in low heat for 5 minutes or the juice starts to reduce. This kind of fish is so thin that it does not take that long to cook.. 
Add the cooking oil. Simmer for few more minutes, Remove from heat and serve. 

Happy cooking! 

Sawali Grill Restaurant

First time coming here and now became our favorite. Not the best location but what matters to us was the food and Yes kids loved the Crispty Pata, it's all good. I rate it 4 star! 

One of the best Crispty Pata I've tasted

Beef Mushroom, Pork and Chicken Barbeque, Pork Sinigang Pork Sisig and more

Located at 3414 W Ball Road in Anaheim 

Pancit Molo Recipe

A famous dish originated from a District in Iloilo City called Molo.

For the Molo balls you need:
100 pieces Dim sum wrapper (thinner than wonton)
2 lb. ground pork
1/2 lb. shrimp
10 pieces garlic cloves
2 tablespoon chives (sliced thin)
3 pieces eggs
2 tablespoon sesame oil
salt & pepper to taste

Mix all above ingredients and chill for an hour before wrapping. After wrapping leave it out in the air to allow the molo balls wrapper to dry to avoid it from sticking to each other.

For soup base you will need:
4 pieces Chicken breast
1/2 lb. shrimp
1/2 lb. ham
1 tablespoon chives
5 pieces garlic cloves
1 large onions
salt & pepper to taste.

1. Chop or slice cooked ham. Set aside.

2. Boil chicken till cook. Let it cool then shred. Set aside.

3. From the chicken broth boil the shrimp. When you see the shrimp all orange remove from the broth. Let it cool first then peel the shell.

4. Pound the shrimp head using the back of the knife or better if you have "almires". Scoop some of the broth and mix with the crushed shrimp head. Mix and drain and add the to the remaining broth.

5. Sauté garlic and onion. Add ham, chicken breast and shrimp. Bring to boil. Adjust the heat to medium.

6. Add salt and pepper. Bring to boil again.

7. Now you could add the molo balls. Once the balls start floating from the broth that tells you its done/cooked.

8. You could sprinkle sliced/chopped chives and chopped brown garlic on top.

Baked Lemon Salmon

A Healthy Tasty Dish
How to:Heat oven in 425d. Season 3 lbs of Pink Salmon with 3-4 minced garlic cloves, salt and ground pepper to taste. Arrange seasoned salmon in a baking dish brushed with 2 tablespoon of olive oil. Top salmon with slices of lemon, cover pan with aluminum foil and bake for 40-45 minutes.
Remove from the oven, allow to cool for few minutes before serving. Enjoy!

Sweet and Sour Fish in Ginger

also known as Fish Escabeche
2 to 3 lbs white fish
1 small red bell pepper, julienne
1 small red bell pepper, julienne
1 small carrots, julienne
4 pieces garlic cloves, sliced thin
1 medium onion, cubed
2 pieces thumb size ginger, sliced thin
1 piece green onion, cut into 3 pieces
1 cup pineapple juice
2 tablespoon banana or tomato ketchup
1/2 cup datu puti vinegar
1/2 cup water
1/2 teaspoon corn starch, dissolved in a tablespoon of water
cooking oil
sugar, salt and ground pepper to taste
pineapple slice for garnish

Cooking Direction:
Fry fish on both side till golden brown. Once fried remove from the pan and drain excess oil using a paper towel. Set aside.

Using a wok or a deep frying pan brown ginger and garlic in cooking oil. Add water and simmer for a minute. Add pineapple juice and vinegar. Simmer for few minutes. Now add the ketchup, sugar, salt and ground pepper to taste. Simmer in low heat for 2 minutes. Start adding the carrots, bell pepper and onion. Add cornstarch, simmer for a minute, add fried fish, simmer for few minutes. Remove from heat.
Arrange fish in the platter first then the veggies and the sauce. Garnish with pineapple slices and green onions. Serve and Enjoy!

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