Noodles and Rice

March 1st, 2007

Tortang Alimasag

Crab and potato mini-omelets.
Basic recipe:
Saute minced garlic, chopped onions, and chopped tomatoes in a bit of oil.
Add diced potato and cook a few minutes.
Add crab meat (canned or freshly-cooked) and season with salt and/or fish sauce and pepper.
Remove from heat and cool a few minutes. Add beaten egg. Form into small patties and […]

By Stef -- 2 comments

February 21st, 2007

Mussels Tinola-Style

Tags: Filipino, filipino-cuisine, mussels-tinola-style, Seafood Dishes : Asian, Soups and Stews

By Stef -- 0 comments

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 […]

By Stef -- 0 comments

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

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 -- 9 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, […]

By Stef -- 3 comments

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)…. […]

By Stef -- 0 comments

January 16th, 2007

Birthday Breakfast

This was my recent birthday breakfast that two aspiring chefs (my 15-yo daughter and my younger brother) cooked up for me and the whole family — this was MY serving that was waiting for me as I went downstairs. Totally Filipino, decadent, cholesterol-laden and sure to be artery-clogging, preservative-full and guess what… DELICIOUS in […]

By Stef -- 9 comments