Ernest’s pancit canton

pancit-canton2

If you're wondering who "Ernest" is, he is a 17-year-old reader who posted the recipe for pancit canton in the comment thread of the beef laing entry. I've been using oyster sauce for cooking pancit canton for years -- since I got the idea from a geeky cousin-in-law, Luigi -- but combining oyster sauce with hoisin sauce … »

Pasta with tinapang bangus (smoked milkfish)

pasta-tinapa

About a month and a half ago, I made pasta with bottled tuyo (salted dried herring), one of my many attempts at Filipinizing pasta by substituting tuyo for the traditional anchovies. Well, I did it again, a couple of days ago but, this time, with flaked tinapang bangus (smoked milkfish). You will need more salt on this one … »

Pancit miki (habhab)

pancit-miki-canton

I cooked this noodle dish last Wednesday, the day before typhoon Milenyo hit the Philippines. Never got a chance to post it until now. We had no power, and water, until last night. Most of the contents of the fridge had to be thrown out. The meat in the freezer thawed out completely on the second day. At least I was able to … »

Pasta with tuyo (dried herring)

pasta-tuyo

This is another one of my cheat-the-kids dishes. If I have my secret pasta sauce to bamboozle friends' kids into eating vegetables, I made this pasta dish to cheat my 12-year-old daughter into eating tuyo which she absolutely loathed. There was an overnight school affair one time when breakfast on the second day consisted … »

My secret pasta sauce

baked-spaghetti

I taught my daughters to eat vegetables by finely mincing boiled potatoes, carrots or kalabasa (squash) with rice and broth as soon they were old enough to eat table food. I taught them to eat fresh fruits in the same manner. So, I never really had problems feeding them vegetables. Of course, they have personal preferences … »

Serving idea for store-bought siomai (pork dumplings)

siomai-noodle-soup

Officially, summer has ended. But the humidity remains the same. Not exactly the ideal setting for long preparations in the kitchen--one of the reasons why I haven't made siomai (steamed pork dumplings) in quite a while. So when my daughters saw trays and trays of siomai in the supermarket, they asked if we could buy some. … »

Clams spaghetti with white wine

clam-spaghetti

I'm pretty sure there is a more sophisticated name for this dish other than the descriptive and provincial sounding "clams spaghetti with white wine". Whatever the proper name is, I have no idea. A cousin's husband prepared something similar to this during a weekend party in Tagaytay some time ago and I've been meaning to … »

Pasta a la panikera

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I don't use commercial pasta sauce. I like making my pasta sauce from scratch. There are times though when it's tempting to just stack up on jars of pasta sauce. They seem so convenient. Earlier today, I was in such a rush to cook lunch and I thought, "If I had a jar of pasta sauce, all I would have to do is cook the pasta … »

Beef and sotanghon (vermicelli noodles)

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Minor renovations in the house started today. Since we're far from the center of the town, my husband suggested that I cook extra for lunch to include the workers. It turned out that they brought packed lunches but the half kilo of sotanghon (vermicelli noodles) that I cooked was gone by 4.00 p.m anyway. More than half was … »

Meatballs stroganoff

meatballs-stroganoff

I can give you the recipe in three sentences. Meatballs made with ground beef and finely chopped belly bacon, browned in a mixture of olive oil and butter, then simmered with sliced mushrooms in a sauce made with canned mushroom soup. Off the heat, sour cream is stirred into the sauce. The sauce is ladled on cooked … »