Sotanghon (vermicelli, glass noodles) and ginseng soup

Yesterday, I showed you a pack of dried roots, barks and berries that I boiled with meat to make broth. Well, I didn't make a soup dish with the broth. I parboiled sotanghon in the broth then stirred the softened noodles with sauteed pork and vegetables. Oh, my goodness! The … [Read more...]


Sotanghon (vermicelli) soup with clams and wakame

Most Filipinos know sotanghon soup as something with chicken or pork but, let me tell you, clams make a more flavorful broth. No need for enhancements, the natural flavors that can almost make you smell the sea are all you need and want.I used saltwater clams for … [Read more...]


Ma Yi Shang Shu (Ants Climbing A Tree)

The Chinese, the Italians and the Arabs all used to claim having invented the noodle. Then, in 2005 in Lajia in the Chinese province of Qinghai, archeologists unearthed "an upturned earthenware bowl filled with brownish-yellow, fine clay. When they lifted the inverted … [Read more...]


Sotanghon (vermicelli), chicken and mushroom soup

It's probably the summer heat that makes us crave for liquid in just about any form. My family seems to appreciate soup more these days no matter how simple.But why we're craving for simpler dishes, I have no idea. Perhaps we've had our fill of exotic and spicy Asian … [Read more...]


Pancit bihon (rice sticks with chicken and vegetables)

Surprisingly, there is no pancit bihon recipe in my archives. There is a pancit miki bihon and that's about it. A good thing, really, that I'm posting the pancit bihon recipe more than five years after this food blog first went online. I've done things to this noodle dish … [Read more...]