Korean Inspired Beef Short Rib Stew


Rainy days to me always = comfort food and staying in watching Netflix. Which is why I DIED when I cooked this Korean inspired beef short rib stew. It’s a bit spicy because of the gochujang (spicy paste), but really, really delicious over rice which I find makes the spice more bearable. The slow cooked short rib meat itself is SO tender – you don’t even need a knife for this!!!

I wanted to make this recipe because I remembered eating something similar back when I lived in the Philippines. This was a bit different though, likely because I added the spicy Korean paste, but I would say it’s even better than I remembered!

Loved the flavors of this dish – salty soy with sticky sweet flavours, both from the carrots and the sugar. Definitely couldn’t eat it fast enough! Especially with rice and homemade japchae!? So GOOD! Make this ASAP!!

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Cantonese Pork Belly with Grilled Peach Slaw


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Ohhh boy. I made such an INSANE Asian fusion dish, which I swear had angels singing (or crying tears of joy) because it was on a whole ‘nother level! My boyfriend even said it’s up there in his top five dishes of all time!

Five spice pork belly with grilled peach slaw – who would have thought that they’d be crazy good together?  I really, really loved how the warm, slightly salty flavours of the five spice Cantonese pork belly complemented the tangy but sweet Southwestern inspired slaw. The first bite is an explosion of flavour and crunch (did you see that crackling?!) that just works well and tingles your lips at the same time.

What really helped elevate this dish was using local peaches from Niagara, which were SO sweet and juicy. They didn’t have to travel that far like the peaches from the US, and are in season right now in Ontario. This was my first time grilling them and can definitely say their sweetness is brought out even more after being barbecued! It’s perfection tossed together with homegrown cherry tomatoes, shallots, parsley, red pepper and lime juice. I was trying to find a kickass recipe that involved peaches for the Loblaws Share the Food Love contest, and this did not disappoint!


Ah, pork belly, my second favourite type of meat… with ribeye being the #1. LOVED this so much. The five spice, shaoxing wine, salt, pepper and a touch of soy sauce worked really well. Not to mention it was baked at a low temp, and then put on broil for a few minutes to get that crunchy crackling. I used an interesting technique, placing sea salt on top of the skin so that the skin doesn’t cook while it bakes and allows you to finish the crackling evenly at the end.


Overall, not complicated to make, and the payoff is huge. The vibrant colors and fresh flavour of this summery dish leaves me feeling bittersweet that summer’s about to end – make this dish ASAP and serve it with salad!


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Fried Chicken + Ube Waffles!?


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We went HAM at Platito.


Pandesal, longsilog, tapsilog, tocilog and the fried chicken and ube waffles – we ate it all! Overall Platito didn’t disappoint and definitely satisfied our Filipino breakfast craving.


To start off we had the pandesal with maple butter, which was delish. If you haven’t had pandesal before you need to…ASAP! It’s similar to the sweetness of challah bread, but I love it way more because it’s light and soft! I’m not sure if they make the bread in house but I really loved it!

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My favourite by far though was the tocilog – tocino is sweet cured pork – and I really enjoyed this more than when I had it at Lamesa. Tapsilog (beef) was delicious as well, with a more salty taste than sweet. The Longsilog was my least favourite, I did like how it was made in house, but it was dry. If only it was more juicy! The fried chicken on the other hand was cooked well, was juicy but lacked flavor. I’m not sure if it was brined but it def needed more seasoning! The waffles were good though, fluffy and really tasty.


Service was great, we had a really friendly waitress and didn’t mind that much that the food took a while to be served to us. Cute spot to sit outside this summer!


35 Baldwin St

Toronto, ON 



Burrata with Heirloom Tomatoes


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Oh man. I love this: burrata with heirloom tomatoes, basil, prosciutto di parma (my FAV) and grilled olive ciabatta bread. It probably took me less than five minutes to put together this masterpiece. The creamy burrata, the sweetness of the tomatoes totally complemented by the light salty prosciutto…I can eat this everyday!! Loved the olive ciabatta bread from Forno Cultura. Delish!

To put this together, just drizzle olive oil over the tomatoes and burrata, scatter basil on it, and sprinkle with kosher salt and pepper. SO GOOD…a great summer dish!

Summer Pasta Dish: Pasta + Tomatoes


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WOW. Who knew that simple ingredients could create an amazing, solid pasta dish?!

Damn, this was so delicious that I couldn’t stop eating. All you need is pasta, some decent olive oil, fresh basil, garlic, really good cherry tomatoes and you’ve got yourself a perfect summer dish!! It’s a good thing I picked up a bunch of cherry tomatoes from the farmer’s market – man it really added nice sweetness, perfectly complemented with the olive oil (infused with garlic). The basil topped off at the end just adds another kick, an extra level that makes this taste so fresh!

It’s also so easy to whip up – you can do this pasta dish in 10 minutes, or even less! And I do love parmigiano cheese but you definitely don’t need it! Trust me, it will drown out the simple flavours.

Love this so much… I’m going to get fat and it’s not even winter yet!

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