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Sofia's Dad Home Cooked Goodies and Filipino Deli

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Horsham, VIC
Sofia's Dad Home Cooked Goodies and Filipino Deli

We strive to recreate that distinct taste of the food our mothers and grandmothers served us as we grew up.

Except for spices and seasonings, all ingredients are locally sourced ( Victoria, Australia).

24/07/2022

Okoy, a popular streetfood snack usually sold near busy marketplaces in the Philippines. Grated squash, cabbage, bean sprouts, onions, prawns and pieces of tofu are mixed into a batter and fried. This Filipino vegetable and prawns fritter is best if dipped into a blend of spiced vinegar, garlic and soy sauce.
Perhaps this is our adaptation of the famous Okonomiyaki which Japanese settlers and merchants brought to the Philippines at the turn of the century.

01/05/2022

The family is craving for fried chicken? OK done Check. Craving for Filipino style Fried Chicken? A Big Check! This is my version of that beloved dish from Max's Fried Chicken restaurant. Complete with pancit canton, banana ketchup and Worcestershire sauce just to make the experience right.

What is Filipino style fried chicken? Max's began In 1945 during the aftermath of the liberation of Manila, a certain Filipino couple served fried chicken to American GIs turning their home into a makeshift restaurant. Perhaps being more familiar with the Chinese style of frying chicken, they used a fusion of local ingredients and aromatics to come up with that unique taste that argueably, became the standard for Filipino style fried chicken.

29/04/2022

Classic Beef Short Ribs Caldereta with sliced chorizos and pimiento stuffed olives.
When the Philippines was still a colony of Spain, affluent households emulated Spanish dishes with a local touch. Caldereta, derived from the Spanish word for cauldron is one such example. It is very similar to Iberian meat stews according to one popular source of information. Some add bits of cheese to make a richer stew so I used some leftover manchego cheese as a nod to our Spanish heritage.

19/04/2022

Flank Steak with Chimichurri with Paprika-Saffron and Beans Rice. This is my South American inspired dinner. The highlight of this meal is the Chimichurri, an ubiquitous sauce for Argentinian and Uruguayan grilled meats. It is used as a marinade and as a table condiment. Parsley, oregano, garlic, olive oil and red wine vinegar are minced and mixed together to make any grilled meats stand out in any BBQ gathering. Add some chopped coriander to add another dimension of flavor.

20/02/2022

My version of Adobong Pusit with lots of sauce. (Squid in Ink Adobo style). Philippine cuisine is heavily influenced by our Colonial Spanish heritage but some claim that it is the opposite for this dish. It is said that Jesuit missionaries in the Philippines brought back to Spain the practice of using squid ink in food that's why they have the Chipirones en su Tinta (Squid in its own Ink) a popular Basque squid dish.
Squid ink's flavor is predominantly briny but it could be transformed to an incredibly tasty element by combining it with garlic and some oils and fat.
This may sound strange but it pairs well with scrambled eggs with Chinese sausage and spring onion. All you need now is freshly cooked rice. Lots of it.

13/02/2022

Chicken Inasal. Barbecued chicken which originated from Western Visayas islands region of the Philippines. The tangy, garlicky with a hint of peppery spice flavor is a striking contrast to the sweetish barbecued chicken of Luzon and Manila. It also reveals the culinary differences of each region of the country.
Marinated in vinegar with a combination of aromatics such as lemon grass, ginger, garlic, calamansi(Filipino lime similar to kumquats). It is best eaten with garlic fried rice, drizzled with rendered chicken oil and annatto as colorant which is also basted on the chicken while on the grill. Don't forget the soy garlic and coco vinegar dip. Namit gid!

24/12/2021

Steamed Chicken with Mushrooms and Chinese Sausage served over rice. One of the comfort foods I enjoyed having when having lunch at that iconic teahouse in Greenhills, ( San Juan, Philippines) This Cantonese dish was brought over by Chinese immigrants to the Philippines at the turn of the century and can be usually found in their enclaves, their descendants making it an ubiquitous item in their daily fare.

12/11/2021

My version of an Irish Lamb Stew. Served with a generous pinch of dried mint. Meat from the lamb leg is a better choice for this dish as it is leaner. I first got a taste of this hearty meal in an Irish pub in a place called Makati, back when pub crawls were the norm and hangover cures are just next door. Fast forward to the present moment, this is also a perfect ending to a cold rainy day.

09/10/2021

It's Hainanese Chicken Rice tonight. A popular dish especially around Singapore and surrounds because of the Chinese settlers that introduced this dish to the region. Based on the various recipes and versions I have seen, this dish calls for precision and I must admit, my version is less than perfect but good enough to see my family having seconds.

07/10/2021

My version of a Hiyashi Chuka ( cold ramen) with soy sesame dressing. Perfect for those who just came from a dental appointment like my wife😁🥰.

05/09/2021

The classic Chicken ala King. This is a labour of love by my wife. The availability of Vol au Vents ( puff pastry formed into cups) in our local store inspired her to make this classic comfort food fit for a King! 🤗

24/08/2021

Thai inspired Soft Shelled Crab. A good example of an umami bomb. The combination of herbs and spices in the batter, the natural saltiness of crab fat plus the dipping sauce makes it such an indulgent dish reserved for special occasions.

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Horsham, VIC

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