I LOVE cooking my own food. It's not that I don't like my wife's cooking, but I prefer to concoct a dish that borders at the intersection of Filipino and Japanese cuisine. One example is converting 'pinakbet' (a variety of vegetables, pork and shrimp paste) to taste like heavenly Japanese. The trick is to remove the bitter gourd and add curry instead of shrimp paste.

Another example is converting a can of Ligo sardine to taste like Japanese. This means adding a generous amount of onion, plus rice wine, sugar, and Kikkoman soy sauce. If Ligo management is reading this, maybe they can try it for size alongside with their other variants, like their Spanish-style and in 'gata' (coconut milk).