Inspired Seafood, Meat & Veggie Recipes
Discover Millie’s Inspired Seafood, Meat, and Vegetable Recipes – A Fusion of Filipino and American Flavors” Unleash your inner chef with Millie’s inspired seafood, meat, and vegetable recipes, a fusion of traditional Filipino dishes and American cuisine. Raising an American family has influenced Millie’s cooking style, resulting in unique and delicious recipes. From seafood to meat, and veggie dishes, there’s something for everyone to enjoy and cook at home. Get ready to indulge in a fusion of flavors!
Tender & Juicy Baby Back Ribs
Janis's husband Lynley is a talented cook who hails from Pampanga, a province in the Philippines known for its rich culinary traditions. He has a natural talent for creating delicious meals that are full of flavor and texture, and one of his standout dishes is his...
Homemade Lechon Manok
Lechon Manok is basically the American version of the French original, rotisserie chicken recipe. It's a dish that's easily available in many grocery stores. Similarly, this Filipino rotisserie chicken which we call lechon manok, is considered a street food and...
Korean Shrimp Tofu Soup
Janis's Korean Shrimp Tofu soup is a delightful dish that's bursting with flavor and texture. This recipe is a slight variation on her Spicy Korean Tofu Soup, with the main difference being the seasoning. While the Spicy Tofu Soup features carrots, the Shrimp Tofu...
Ginataang Langka sa Alimango
Jackfruits are rarely available in the common US markets, but you can find them in cans at any Asian store. Fresh, ripened jackfruits are also very rare in America, but once in a while, you'll find them available at the Wholefoods market and most oftentimes, at Asian...
Ukoy na Dilis, Filipino Anchovy Fritters
Preparing Ukoy recipes can be made with either, fresh anchovies, shrimps or bean sprouts(togue). They are traditionally served as appetizers or part of a main course, with vinegar and fish sauce or soy sauce as its dip. It is a quick and easy fix that everyone enjoys....
Bicol’s Tasty Pansit Bato Recipe
Pansit Bato is Bicol's original Filipino noodle recipe, a saucy noodle named after a small town called "Bato" in Camarines Sur, in Bicol region. Its noodle texture is similar to Canton, but Bato is firmer. Bicolanos have a specific recipe for it. It comes with a lot...
Pinakbet Ilocano, Pinakbet sa Liempo
Lynley's Pinakbet Ilokano, enhanced with savory liempo (pork belly), is a unique blend of flavors. Combining the rich taste of pork belly and pungent fermented fish sauce with diverse vegetables, it presents a hearty, satisfying meal. His cooking method stays true to...
Sautéed Eggs, Ginisang Itlog sa Kamatis
A popular breakfast meal in the Philippines is Ginisang Itlog, or Sautéed Eggs, which involves sautéing battered eggs with onions, garlic, and tomatoes. This delicious dish is commonly served with fried dried fish or paired with Tocino or Longaniza and steamed or...
Char-Grilled Tender & Juicy Steak
Lee's grilled steak recipe is a testament to the versatility and popularity of this classic dish. While beef may not be a common meat on most Filipino dinner tables due to its expense, Janis's recipe proves that you don't need to break the bank to enjoy a delicious...
Stir-Fried Shrimps Recipe
Stir-fried shrimps is probably one of the quickest form of shrimp recipes you can do, to serve your family without missing the appetizing part of eating lunch or dinner meal. Simple ingredients with simple cooking process that results to an enjoyable meal. Don't we...
Miswa Noodle Soup with Patola Recipe
Miswa or Misua is very thin type of noodle, made from wheat flour. They easily dissolve in water when cooked. They originated in a place called Fujian, in China. Filipinos cook Miswa as a soup, it's main vegetable ingredient is usually Patola (Luffa or silk squash),...
Sotanghon Guisado, Sautéed Vermicelli
Also called cellophane noodle or glass noodles Sotanghon is made from variety of starches. In China for instance, where it has originated, Sotanghon is made from mungo(mung) beans, potato starch, sweet potato, tapioca and water. Most of us prepare Sotanghon recipes...