Gyoza (pork-shrimp-herbs)

When we went to Japan last 2008, I kept asking hubby how do they cook gyoza, he told me, maybe they fried it, grill it and steam it. I tried all of them, but they don’t look like the gyozas I ate at the japs restaurant.

After finding several awesome Japanese cookbooks from japantown library, I finally knew how to do it! Fry a little, steam and fry a little more. Let me try to explain it further on the procedures.

I also found out that good gyozas are flavorful, aromatic and made of veges and pork. Well, I made mine a little bit different, I used herbs, spices, pork and shrimp.


grated pelled ginger
grated onion
grated garlic
chopped green onions
chopped cilantro
Japanese soy sauce
sake or mirin (sweet sake)
salt and pepper
sesame oil honey
pure honey
finely chopped peeled shrimp
ground pork

package of Japanese gyoza skins or round Chinese dumpling wrapper

dipping sauce (combine all ingredients):
Japanese soy sauce
Japanese rice wine vinegar
hot chili oil

while cooking:
water and oil


1. Combine all the filling ingredients and let stand for 15 mins and mix well again.
2. To wrap filling, take one wrapper and lay it flat on your hand.
3. Take about 1/2 tablespoon of the filling to the center of the wrapper.
4. Using your finger, run a thin layer of water along the inner rim of the wrapper and press both sides together, forming a half circle and make 4 tucks at edge of the wrapper.
4. Lay the bottom of the gyoza flat and let it sit upright.

Cooking :
1. Put a medium sautee pan in high heat and add little oil.
2. put 6- 8 gyozas to the pan, flat side down.
3. When the bottom turn brown, for 1 – 2 mins add 1/4 cup of water to the pan and cover.
4. Turn the temperature from high heat to medium heat.
5. Cook until all the liquid has evaporated, about 3 – 4 mins.
6. Then add little oil and continue to cook until bottom is crisp.
7. I like the sides, to be a little bit crispy too, so I turn the gyoza to the sides for about
2 times, while making the bottom crispy.
8. Transfer the cooked gyoza to the serving platter and cook the remaining ones, with same process with water and oil.
9. Serve gyoza with dipping sauce.

the wrapper


the wrapper

filling on the wrapper

how to wrap

how does it look after wrapping

wrapping done

how to cook



Korean – Sweet and Spicy anchovies – BokkEuml

Recently I got lots of cravings on oriental taste.

We just transfered to San Francisco CA, particularly at the heart of Japan Town. It feels like heaven in terms of tastes availability. I am surrounded by vast variety of Japanese, Korean, Chinese, Thai, Vietnamese, Filipino and Farmer’s market. Hundreds of oriental restaurants are within our reach, but I don’t want to spend much to eat good food. So I tried them at home.

So here is one that I can’t stop eating.

Korean: Sweet and Spicy Anchovies - BokkEum

Gochujang Paste:Can be bought from asian, japanese or korean store

Vietnamese Garlic Chili Paste:Can be bought from asian, japanese or korean store

Red Pepper flakes


2 cups Dried anchovies

soy sauce
olive and sesame oil
sesame seeds
Korean : 1 tbs Gochujang paste
Vietnamese: 1tbs Chili garlic sauce
Korean: 1 tbs red pepper powder
grated garlic
grated white onion
4 tbs of white wine
4 tbs of water


1. Heat the pan, toss in anchovies for 5 mins until
lightly toasted.
2. put the heat to low, push the anchovies at the side of the pan.
3. pour some olive oil and sesame oil.
4. add garlic and white onion, stir until light brown.
5. Add soy sauce, water, sugar and wine
6. Then add Gochujang, chili flakes and chili garlic sauce.
7. Mix the sauce with anchovies in a low heat.
9. When all the sauce are mix in and caramelized add the sesame seeds.

Serve as side dish, appetizer and can be stored in the fridge for 2 weeks or more
dried squid, boneless fish, shrimp can be used instead of anchovies

Cabbage Kimchi

Kimchi can be made with so many varieties, this is just one of them.
This is the most common yet, the most salable of all.


Cabbage cut unto 1/4 size of the head
Cut Spring onions
Carrots cut into strips
Garlic crushed
Ginger crushed
Radish cut into strips
Cilantro sliced

Fish Sauce
Shrimp Paste
Crushed dried Chilli
salt (1/2 cup for every head of cabbage)


1. Mix all salt in water to make a salt solution.
2. Marinate the cabbage into your salt solution for 6 hrs.
3. Put this inside your refrigerator.

For the meantime:
Prepare the Spices and chili mix
1. Mix in all the sliced ingredients: carrots, cilantro, ginger, spring onions, garlic, radish, fish sauce, shrimp
paste and crushed dried chili.
2. Mix thoroughly and set aside.

After 6 hours of marinating the cabbage:

1. Wash each leaf thoroughly with running water.
2. Drain water thoroughly and dry each leaf.
3. Put the spices in between each leaf and arrange nicely, until all leaves are thoroughly covered.
4. Cover the container where you arrange the cabbage and spices.
5. Leave it at a room temperature to age for 1 whole day.
6. Refrigerate and ready to serve chill.

Can be eaten with garden salad, meat, soup or rice.

Cabbage marinated in Salt Water

Spices ready to mix with Marinated Cabbage


Green Salsa

Salsa is one of my favorite dip, I love the zesty, sweet and sour flavor.

I made a green salsa, with more jalapeno pepper than tomato. It’s really good. Instead having cream dip for
chips and crackers I have this! Fresh and healthy!

tomatoes seeded
jalapeño pepper seeded (more than tomatoes)
sweet pickles
lemon peel

preparing the tomatoes

jalapeno pepper ready for chopping

lemon squeeze


Combine all ingredients and chill.

Eat with crackers, chips, nachos, steak and other combination

Ready green jalapeno!

Crackling Chicken skin (Chicharon)

This is a common delicacy when we are drinking beer or watching a movie or just hanging out. You can find this anywhere in the Philippines, even with the balut vendors.

Very easy to make, known to be unhealthy but who can resist the crispness ?!

I actually saved all the chicken skin when I cook chicken menus. Now here is the best way of cooking all of them!


Chicken skin

Salt and Pepper


1. Cut the chicken skin into rectangular stips.
2. Marinate with salt and Pepper for one hour.
3. Drain the liquid from the Chicken skin through the strainer.
4. Prepare the deep frying pan.
5. Fill half of the pan with oil.
6. Heat the oil until really hot (smoking hot)
7. Put the chicken skin to the pan until brown (do not over crowd).
8. Put the cooked chicken skin to a strainer.
9. When the oil from the fried chicken skin is drain it will turn crispy and dry.

Crackling good!

Serve with vinegar, salt and hot chillies as dip.

Note: Be careful with oil when deep frying, it might boil too high and might overflow. Before this happens, turn off your fire and turn it back on when bubbles subside.

Spinach for Popeye at last

I have tried cooking veges with spinach but I get frustrated cause it gets very soft and mushy.
I have been thinking on how to do it like kangkong. 🙂 But kangkong does not get soft easily when cooked.

At last I’ve got answer from a japanese cookbook I’ve brought with me. Sure I can’t understand the character, some chinese character I can, but the pictures gave me a bright idea! Blanch it! Or near to it, just soak it into hot water.


hoisin sauce (widely used by japs and southeast asian food)
squeezed lemon
fish sauce (patis)
sesame seed
sesame oil/olive oil
shrimp paste (bagoong)


1. Soak spinach with hot water until soft.

Spinach in hot water

2. Take the spinach out of water and squeeze it.

squeezed spinach

3. On the plate, mix it with hoisin sauce, sesame oil, fish sauce, squeeze lemon and shrimp paste
4. Sprinkle with sesame seeds.

Spinach in hoisin lemon fish sauce

Try it! 🙂