• Sizzling tofu top
    Pulutan at Pica-Pica | Bar Chow and Appetizers,  Dagdag na Pagkain | Side Dishes

    Sizzling Tofu a la Max’s

    Crispy golden cubes of fried tofu in a creamy and savory sauce served in a sizzling plate. This is my take on sizzling tofu aka as tofu sisig, one of Max’s (the house that fried chicken built) most popular offerings, second only to their signature fried chicken. It is so easy to prepare but so impressive to present as an appetizer or bar chow, or as a side dish to, what else but, fried chicken. My husband loved tofu any how it’s cooked. I can’t remember any time that he passed on it. He ate it con gusto, especially in his twilight years when he tried to eat healthier. Our son…

  • Potato Salad top view
    Dagdag na Pagkain | Side Dishes

    Potato Salad à la Pancake House

    We have our timeless favorites at Pancake House and they’re not pancakes—Spanish omelet for my husband and son (maybe a man-thing?), pan-fried chicken for me. But I agree with them on the side dish to go with our orders: potato salad. Pancake House’s version is simple and no-frill, served on a bed of lettuce, topped with a slice of hard-cooked egg and garnished with cubes of red jello. Sometimes a full order (3 scoops) of potato salad is all I’d have and I’d be satisfied. This has become quite a comfort food for me that it—along with fresh fruit salad—was all I ate three times a day for three days after I…

  • Ceasar salad closeup image
    Dagdag na Pagkain | Side Dishes

    Caesar Salad a la Mario’s Recipe

    You’ve probably heard the story of how an Italian restaurateur—Caesar Cardini—invented his table-side salad in Tijuana in 1924 during Prohibition. Too many late-night patrons arrived one Fourth of July weekend at Cardini’s café and the restaurant ran out of food. Cardini frantically looked around to see what ingredients he had on hand. Locating several crates of romaine lettuce, he tossed the leaves with olive oil and eggs. He sprinkled the lettuce with salt and pepper, added a splash of fresh lemon juice, and tumbled it all with a generous grating of Parmesan cheese and garlic-flavored croutons prepared with bread left over from dinner. When folks from San Diego tasted it,…