The Sassy Lawyer & Pinoy Cook on food, family and home.
Why are noodles so much fun to eat? Twirling them is so playful and that makes them so irresistible. We like our noodles in many ways -- from Chinese chow mein to Pad Thai noodles to Italian pasta to Filipino sotanghon (vermicelli) soup. And we have recipes for all of them. And more.
This is an updated version of a recipe originally published on September 22, 2003. Whether you call it pancit molo or molo soup, it is the same basic Filipino soup dish — pork dumpling or wonton soup often with bits of cooked chicken in the broth. I’ve always wondered why it goes with a pancit ... (more)
Alex had been asking for baked salmon with buttered vegetables but we only had a 300-gram or so of salmon fillet and it wouldn’t have been enough to feel all four of us for lunch. So, I deviated from the baked salmon with buttered vegetables by serving the salmon on a bed of very cheesy ... (more)
Everyone in my family has cough and cold. I thought it was plain exhaustion. The girls were having their final exams at around the same time that my mother passed away, then they moved to another unit in the same condo, there was a lot to do and, well, you add the usual skirmishes that ... (more)
I hope you’re still not tired of pasta aglia e olio yet because I’m still discovering so many wonderful variations. Apart from the basic spaghetti aglia e olio, I’ve cooked a variation with sun-dried tomatoes and, more recently, with mussels on the half shell. This time, I took the variation with sun-dried tomatoes a step ... (more)
It’s still the very basic and very easy to make pasta aglia e olio. Two additions, though. The first is an ingredient; the second is both an ingredient and a procedure. Evidently, I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth. I started the dish with ... (more)
A simple, easy and very tasty pasta dish that you can cook in one pan. Right, one pan (a wok is ideal). Who wants to wash a ton of pans and utensils anyway? The secret is in a very tasty sausage. And if you’re not a fan of sausage fat (although it’s very tasty, I ... (more)
Got shelled edamame? Here’s a fast and easy noodle dish that you can use the beans with. No real cooking involved — just boiling soba. All the flavors come from a sauce made with grated ginger, grated garlic, light soy sauce, lemon juice and honey. There are several varieties of soba available in the market ... (more)
The classic Italian spaghetti aglia e olio has only three basic ingredients: pasta, olive oil and garlic. Salt is added for flavor; parsley is sprinkled for color and texture. There are only two steps in the preparation of the dish: boiling the pasta the tossing it in the olive oil in which the garlic had ... (more)
I admire the Italians for their ability to turn basic pasta dough into so many shapes and sizes, then combine the noodles with all kinds of meat, seafood, sauces, vegetables and herbs to create endless dishes that taste, smell and look different from one another. I admire the Chinese for the same reasons.
Speedy isn’t a huge fan of pasta but he had two helpings of tonight’s dinner. Chunks of chicken fillets, bacon, macaroni and colorful veggies were mixed with condensed mushroom soup to make this one pot dish. It’s thick, rich, creamy and mushroom-y. And it cooks in 30 minutes flat. Scoop and serve with buttered toast ... (more)
Half a kilo of gindara fillets meant for the grill became a stew in a … »»
Since I first sampled this salmon belly sinigang at Gerry's Grill, I've … »»
Some five days ago, craving for something sweet past midnight, Speedy … »»
After a quick trip to the market, Speedy checked his Facebook account, … »»
Still experimenting with alternative methods of cooking, after using the … »»
If you're looking for the easiest cocktail drink recipe ever, you just … »»
A simple, easy and very tasty pasta dish that you can cook in one pan. … »»
I can't resist a good recipe when I come across one. I was browsing food … »»
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
It has a graham cracker crust and it is baked but at a lower temperature … (more...)
If you Google "melon cocktail", you'll find that there are two categories. … (more...)
According to Tastefully Done, age means deep fried and dashi, of course, is … (more...)
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
When I first came across this spinach recipe in The New York Times health … (more...)
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