silver chopstix

Sotanghon (Glass Noodles) Soup

Posted by in Pasta/Noodles

Sotanghon is Tagalog for Chinese Vermicceli or Glass noodles. They are called glass noodles because they become translucent when cooked. In Filipino cuisine they are either made into a stir fried noodle dish or added into soups. I decided to make Sotanghon soup since I had some leftover rotisserie chicken which I used to make my broth. First, place your leftover chicken (bones included) in a pot and add enough water to cover. You may add onion, carrots and celery to this. Let this come to a boil then lower…read more

Oven Roasted Pork Belly (Lechon Kawali)

Posted by in Pork

Filipinos love their pork, which is the reason why we have so many dishes that uses pork. One of these is Lechon Kawali. Lechon Kawali is a deep fried slab of pork belly that is cooked to a crisp. The traditional way of cooking this is to first simmer the meat in water with aromatics until tender. Then refrigerating it for several hours to dry the skin before deep frying it in oil. The last step is quite messy and difficult since the oil usually creates a lot of splatters….read more

Vegetable Spring Roll (Take 2)

Posted by in Vegetable

Lumpiang Gulay or Vegetable Spring Roll was my very first entry on this blog. That was a little over two years ago. I was new at blogging then and I feel I didn’t do justice to that dish. So here is my new entry. I used the same recipe but gave it a different presentation. As I mentioned previously, this is considered a snack or what we call merienda in Tagalog. My family loves this and I serve it for lunch or dinner with steamed rice and a dipping sauce…read more