Simple Palate

18/08/2026

Good afternoon everyone I have this very special Biscocho from Iloilo. It is a friend who makes it and it is so delicious. It is the best one. I have tried. It’s light. It’s Buttery very little sugar. It’s not sweet and it has nuts it’s very very good and I’m helping her sell here in Manila it’s a must try. It is addicting. Please help my friend and at the same time enjoy her heirloom Biscocho recipe. It’s only ₱290 . I was able to finish one whole bag by myself that’s how good it was. If you’re not satisfied you can always return and I will give your money back. That’s how good it is. So if you can please post your orders here so I can tell her to ship From from Iloilo

16/08/2026

11/08/2026

Lunch yesterday at HIRO Japanese Yakiniku - Makati HIRO Japanese Yakiniku. 🥩🇯🇵

I was told that if there’s one thing to come here for, it’s the yakiniku — especially the Japanese Wagyu — so that’s exactly where I concentrated my palate.

The Wagyu is definitely the star of the menu, and some of the cuts were beautifully rich, buttery and melt-in-your-mouth. The staff were also excellent — very attentive, knowledgeable about the different cuts, and always ready to help with the grilling.

But I have to say, my experience was a little mixed. My friend and I found some of the Wagyu cuts a bit too fatty, while others were surprisingly tougher than we expected from Wagyu.

I didn’t try the ramen this time because I was told that at HIRO, the yakiniku is really what you come for — and I wanted to give the meat my full attention.

Was it good? Yes. Did every cut wow me? Not quite.

But that’s what makes trying restaurants interesting. Not everything has to be perfect to be worth experiencing — and every palate is different.

Simple Palate goes to HIRO. ❤️

05/08/2026

Pasta with baby squid and king prawns that looks restaurant-quality, but comes from a single pan

You don’t need an endless list of ingredients to make good pasta. Sometimes all it takes is a good stock made with the king prawn heads, perfectly cooked baby squid, and a sauce that clings to every bite. That’s where the magic begins.

And just when it seems the dish can’t get any better, the king prawns are added at the end to complete the dish.

⸻

INGREDIENTS 🛒

* Pasta: 400 g

* Baby squid: 500 g

* King prawns: 8
* Cherry tomatoes: 200 g

* Garlic: 3 cloves

* Tomato paste: 1 tbsp

* White wine: 100 ml

* Fresh parsley.

* Olive oil.

* Salt.
* Pepper.

*

STEP BY STEP

1. Clean the baby squid and cut them in half. Peel the prawns and set the tails aside. Use the heads to make stock.

2. Sear the prawn tails in a pan with a little oil and remove them.

3. In the same pan, sauté the chopped garlic. Add the cherry tomatoes and cook for a few minutes.

4. Pour in the white wine and let it reduce. Add the tomato paste and parsley and sauté everything together.

5. Add the baby squid and cook for 10 minutes.

6. Add the cooked pasta and a little of the stock prepared with the prawn heads. Stir so that the sauce coats the pasta well.

7. Add the prawns at the end, cook for one more minute and serve immediately.

04/08/2026

No water needed 🙌
Onion + apple + cabbage create a natural broth
Simple, clean, and so comforting
Save this if you love easy healthy meals
Video and recipe courtesy of SHI施 follow for more recipes

01/08/2026

Unagi-inspired rice bowl made with eggplant instead! 🍆

July 26 is Doyo no Ushi no Hi in Japan : a traditional day when many people eat unagi (grilled eel) to stay energized during the summer heat.

While the texture is different from real eel, the soft eggplant coated in a sweet and savory teriyaki sauce is incredibly satisfying. It’s the perfect bowl to enjoy when the summer heat takes away your appetite.

🤍 Recipe (2-3 servings)

◽︎ Ingredients

For the eggplant

* Eggplants … 2-3 (about 200-300 g)
* Potato starch (or cornstarch) … 3 tbsp

For the sauce

* Soy sauce … 2 tbsp
* Mirin … 2 tbsp
* Sake … 2 tbsp
* Sugar … 1 tbsp

To serve

* Steamed rice
* Shredded nori (optional)
* White sesame seeds (optional)
* Oil … a little

◽︎ Instructions

1. Trim off the stems and peel a few strips of skin from each eggplant (about four evenly spaced strips).
2. Steam the eggplants for 8–10 minutes, or wrap them in plastic wrap and microwave at 600W for about 3 minutes, until just tender.
3. Slice each eggplant lengthwise without cutting all the way through, then open it like a book. Lightly score the flesh with a fork.
4. Coat both sides with potato starch.
5. Heat a little oil in a frying pan over medium heat. Cook until both sides are nicely browned.
6. Add all the sauce ingredients and simmer until the sauce thickens and coats the eggplants.
7. Serve over steamed rice and top with shredded nori and white sesame seeds.

◽︎ Tips

* Peeling a few strips of skin gives the eggplant an appearance similar to grilled eel.
* Steaming (or microwaving) the eggplant first creates a soft, creamy texture while reducing cooking time.
* The sauce is intentionally seasoned a little stronger so it pairs perfectly with steamed rice.
* Eggplant is one of Japan’s signature summer vegetables. It’s low in calories, rich in dietary fiber, and makes this dish both light and satisfying.

I #!

Video and recipe courtesy please Follow for simple, additive-free Japanese home cooking 🇯🇵

japanesemomscooking