Noodles and Rice

February 19th, 2007

Filipino-Style Beef Stew

This dish isn’t that different from regular American beef stew, except some ingredients common to Filipino cooking are used.
3 pounds chuck roast, cut into cubes (or leave whole but tie the roast)
4 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
cornstarch for coating beef, optional
1/4 cup canola or other cooking oil
1 large onion, chopped
1 […]

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February 9th, 2007

Chicken Soup for the Sick: Mini-Tinola

This is the soup that I mentioned back here. Snow has finally fallen on Cincinnati, and with these temperatures you can be sure the sniffles and flu are once more in frenzied action. We are trying to ward it off by having lots of antioxidants (that chocolate is never far away, but you […]

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February 5th, 2007

Ingredient Spotlight: Pandan

Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe […]

By Stef -- 2 comments

February 3rd, 2007

Bangus Belly

What a blessing to us Filipinos that Bangus Belly (Bangus = milkfish) is so readily available now, even here in the Midwest (if you’re somewhere where you can’t get it, let me know and I’ll ship some to you — OF COURSE I’ll have to charge you:D).
Milkfish/bangus is one of the tastiest fish […]

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January 22nd, 2007

Pansit / Pancit Palabok

As promised, here’s my palabok using the Mama Sita’s Palabok Sauce Mix I wrote about.

Basically you follow the instructions on the packet, dissolve the powder in water and cook in a saucepan until thickened. The other things you need are rice noodles (bihon, bee-hoon, the thin ones that come in larger (approx. 8×13) packages. […]

By Stef -- 7 comments

January 18th, 2007

Mama Sita’s Palabok

I have been reminded by a very nice individual that not everyone who comes to this blog can, wants to or will cook from scratch. Said person suggested that perhaps I should feature “mixes” and “instant food” sometimes. Okay.
Here, then is a packet of Mama Sita’s palabok, which Filipinos often give as “pasalubong” […]

By Stef -- 3 comments

January 18th, 2007

Baked Chicken Honey

Thighs, drumsticks, wings from 1 3-4 lb. chicken
1/2 cup soy sauce
the juice of 1 lime
1/4 cup honey
1 tablespoon brown sugar
3 tablespoons minced garlic
freshly ground black pepper to taste
salt, optional
Marinate chicken pieces in the rest of the ingredients, except for the salt, for 4 hours or overnight, turning occasionally to redistribute. Drain chicken from marinade […]

By Stef -- 3 comments

January 18th, 2007

Time for Chicken

Do you know what happens to a chicken in a Filipino household? Filipinos are known for their frugality, so no part of the chicken goes to waste. Here’s a sampling of what can be made out of one 3-4 pound fryer:
The 5-yo is nursing a bad cold and cough, so the back bones, […]

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January 17th, 2007

Char Siu Bao Filling, Filipino Version

This is one of the ways we make our version of char siu bao filling.
1 1/2 cups chopped meat from Char Siu, prepared specifically for this dish, or leftovers
3 tablespoons minced garlic
1/2 cup finely chopped onions
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons light brown sugar
1/2 cup water
1 tablespoon cornstarch
Combine […]

By Stef -- 6 comments

January 17th, 2007

Cheater’s Char Siu

What do you do with pork tenderloin on a wintry Thursday evening with a hungry family waiting to be fed? Since mine has been clamoring for siopao for a while, I asked them if they’d be interested in a char-siu flavored pork, but they’ll have to eat it with rice (allergies, yada yada yada)…. […]

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