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It’s Tasty Try-It Time!

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Enjoy savory to sweet aromatic adventures with us as we open the door to a Filipino sea-to-sweet fusion of recipes. We want to encourage our followers to experiment with exciting Filipino ingredients such as sea grapes, pandan leaves, and sweet sausages. Then gather up some inspiring ideas from Genie Kwon and Tim Flores that are used at their Two-Michelin-starred Kasama restaurant in Chicago. They are the first Filipino restaurant  to earn a Michelin star in the US. Genie Kwon and Tim Flores elevate traditional Filipino flavors using classic recipes and refined/modern techniques, blending heritage/traditional with creativity in savory and sweet dishes. It’s time to think about discovery, sensory joy, and wellness for body, mind, and spirit.

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Sea Grape Salad with Sesame Dressing
Fresh and flavorful Philippine-inspired salad.‘

About the Recipe: This vibrant salad features a unique combination of sea grapes, a type of seaweed with a fresh, briny flavor, and a colorful assortment of vegetables like lettuce, cherry tomatoes, onions, and cucumbers. The sea grapes are carefully rehydrated and rinsed to reduce saltiness, then arranged on top of the salad and garnished with edible flowers for an elegant touch. A rich sesame dressing made from sesame oil, soy sauce, rice vinegar, honey, tahini, ginger, and garlic, finished with toasted sesame seeds, is served chilled alongside the salad. This dish serves four and offers a refreshing blend of textures and flavors, perfect for a light meal or special occasion.

Yield: serves 4

pdf for Copy of Recipe – Sea Grape Salad with Sesame Dressing

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Kasama Filipino Restaurant Chicago

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A Michelin starred restaurant which opened in the year 2020 and gained it first Michelin star in 2022 and another in each succeeding year until it was awarded a two-star award in 2025. Unbelievable, but the star of the show is the nighttime tasting menu that we did not have the opportunity to enjoy

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To show the popularity of this restaurant , this is the Augusta Blvd. entrance to Kasama Restaurant at Noon on Saturday Feb 28th showing a line of people waiting to gain entrance to the brunch/sandwich and pastry portion of their business.

It was relatively chilly overcast day in mid 30’s with a slight wind and little sunshine, but people endured and it took roughly 45 minutes to negotiate the line to get to the entrance into the restaurant.

Once inside, you were presented with an ordering station where you could order food for takeout, pastries, and hot Filipino influenced food that would be delivered to your table. 2 people would be seated almost immediately but 4 or more would take a while to get to the right table setup as the restaurant has only 30 seating stations. There was plenty of eager, smiling and friendly staff to deliver food and drinks to correctly numbered table. This took about 5 to 8 minutes, and everything was served to us was correctly and boxed our pastry portions to take home. It was unbelievable efficient and we were impressed with how smoothly the whole process went and the general congeniality of the people waiting in line.  You could, also, order online takeout orders that allowed you to bypass the line and enter the restaurant at a special takeout station where you could pick up your order and exit immediately.

 

Here is the breakfast sandwich station where the longanisa (Breakfast Sandwiches) were being prepared in a high production fashion. They were really tasty and we enjoyed them.

Baker and co-owner Genie Kwon is in charge of the pastries, and her husband, Tim Flores, handles the savory side, serving up a daytime menu that draws from his Filipino heritage. And the evening brings an upscale menu to the forefront of this restaurant that draws rave reviews, fully booked reservations, and I am sure brought the Michelin Stars to this restaurant along with the high style dining presentation.

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Ube Basque Cakes

About the Recipe:  These tender and flaky mini cakes highlight the phenomenon of ube, a purple tuber native to the Philippines. The buttery cakes are filled with a creamy and mildly sweet ube pastry cream and tart huckleberries or blueberries. Jam could be used as a substitute. These cakes are then finished with a sprinkling of powdered sugar. At Kasama restaurant and bakery, they create a powdered sugar shape of the sun design from the flag of the Philippines over the top of each cake.

Link to Food & Wine Copy of Original Recipe 

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Kasama’s Mushroom Adobo

About the Recipe: Would you like a meat-free version of Adobo? This recipe is a creative take on the classic Filipino adobo and uses hearty mushrooms in place of the traditional meat. The mushrooms are simmered in a savory sauce, creating a dish that is rich, umami-packed, and deeply flavorful. This satisfying entrée highlights the essence of Filipino home cooking.

Link to Eater.com for Kasama’s Mushroom Adobo

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GG Inspired Filipino Food Cebu Style

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Skinless Sweet Flavored Filipino Sausages
Enjoy these Skinless Chorizo de Cebu sausages for breakfast with fried rice and eggs.

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About the Recipe: Embark on a flavorful journey with Hamonado-style longganisa, a beloved Filipino breakfast sausage that captivates the senses with its delicate sweetness and irresistible aroma. This recipe for skinless, sweet flavored Filipino sausages starts by blending ground pork with a medley of ingredients and encloses them in plastic wrap to form traditional breakfast entree. Serve your homemade sweet sausages alongside steaming rice and eggs, and savor the harmonious blend of sweet, savory, and garlicky flavors. Each bite recalls the comforting mornings of Filipino kitchens, where tradition and creativity shine on the plate.

Recipe Inspired by:
www.yummv.ph/recipe/homemade-skinless-chorizo-de-cebu-recipe-20231009

Note:  Hamonado-style longganisa is a type of Filipino sausage known for its sweet flavor profile. It is typically made from ground pork mixed with sugar, garlic, salt, and sometimes pineapple juice or other sweeteners, resulting in a tender and slightly caramelized taste when cooked. This style of longganisa is popular for breakfast and is often enjoyed with garlic fried rice and fried eggs.

Yield:  5 sausage links

pdf for Copy of Recipe – Skinless Sweet Flavored Filipino Sausages

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Pandan Lime Buko Party Dessert
Inspired Philippine sweet coconut tapioca cream.

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About the Recipe: Enjoy a tropical adventure with this luscious, creamy whipped dessert with chewy tapioca pearls and tender coconut chips that are swirled with pandan flavored lime gelatin. Each spoonful is a dance of textures and flavors , creamy, bouncy, and aromatic, with a tropical flair that’s sure to surprise and delight guests at your next big party.

Note:  In Filipino/Tagalog, “Buko” refers to young coconut. It is commonly used in various desserts and drinks, prized for its tender fresh and refreshing juice.

Inspired by traditional desserts served at celebrations in Cebu.

pdf for Copy of Recipe – Pandan Lime Buko Party Dessert

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Cebu Torta Mamon Cake
Traditional muffin-like cake popular in Cebu province.

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About the Recipe:  Cebu Torta Mamon Cake is a beloved traditional muffin-like pastry originating from the Cebu province in the Philippines. It has a soft, fluffy texture with a light sweetness. This cake is often enjoyed as a special treat during celebrations or as an everyday snack. The unique flavor comes from the use of coconut juice and just a hint of star anise, which infuses the syrup with a delicate aroma. Brush the baked cake with melted butter and add a sprinkling of sparkling sugar. Each little cake offers a delightful balance of richness and lightness, making it a favorite among locals and visitors alike.

Recipe Inspired by:  pinoyrecipe.net/cebu-torta-cale-recipe/

Cook’s Note: We made 6 small cakes; if you want more cakes, double this recipe. This recipe is a home-adapted version of the classic Cebu cake that uses 10 egg yolks.

pdf for Copy of Recipe – Cebu Torta Mamon Cake

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