silver chopstix

Tuna Pasta with Basil and Tomato

Posted by in Pasta/Noodles

One of my favorites things to do in the Summer is going to our town’s farmer’s market. Tomatoes and Fresh basil are it’s best during this time of the year. I got a pint of cherry tomatoes for less than 4 dollars and a big bunch of basil for 2 dollars. The vendor suggested that I freeze the basil if I won’t be able to use most of it. I already have pasta in mind when I bought all those produce from the farmer’s market. To make, cook a pound…read more

Chicken Mami

Posted by in Pasta/Noodles

If Japan have ramen, the Philippines have mami. Noodles was introduced and was brought to us and Japan by the Chinese. As history has shown Filipino food is highly influenced by China. Noodles plays a big part in the Filipino food scene. Chicken mami is considered merienda fare. Before burgers and pizza joints can be found in every street corner of Manila; chicken mami, lugaw, pancit are typically the choice for midafternoon snack. Making the broth for chicken mami is very straightforward and not as complicated as the soup base…read more

Pancit Molo (Filipino Wonton Soup)

Posted by in Pasta/Noodles

I taught the girls how to make wontons a couple weeks ago. They made a lot and we were able to freeze them. Aside from steaming and pan frying wontons, you can also make it into soup. In the Philippines we call this molo soup. It’s essential to have a good broth as a base for this soup. Start by placing 2 split type chicken breast in a pot and add enough water to cover it, then add some pepper corns and a medium onion. If you want a richer…read more

Wontons

Posted by in Pasta/Noodles

My girls wanted me to teach them how to make dumplings. I have been giving them cooking lessons the past several days which will come handy once they go back to University in the Fall. I wanted to make dumplings that leans more to the Filipino palate. So I searched the web for several recipes and came up with this. The filling for this dumpling is similar to that of the Filipino Siomai. To make you will need the following: 1 lb ground pork, 1 onion finely minced, 3 stalk…read more

Spaghetti Napolitan

Posted by in Pasta/Noodles

Spaghetti Napolitan is another popular Yoshuku (western style Japanese cuisine) dish. It was invented by Shigetada Irie, the head chef of Hotel New Grand in Yokohama after World War II. He got this idea from the spaghetti with ketchup that was part of US military rations. He did not use ketchup in his original recipe, but instead used tomato puree. This became so popular and was recreated by other restaurants in Japan. Since tomato puree and fresh tomatoes were expensive then, ketchup was used in its place. The dish that…read more

Wafu Pasta (Japanese Style Pasta with Shimeji Mushrooms)

Posted by in Pasta/Noodles

Wafu pasta means Japanese style pasta. Simply defined it’s a pasta dish with Japanese ingredients. I was introduced to wafu pasta by my sisters during a visit back to Manila in 2013. They brought me to Yomenya Goemon, a Japanese/Western noodle house based in Japan. We ordered among other things a pasta dish with mushroom having a unique Asian flavor. This recipe is my take on wafu pasta with Shimeji mushrooms. It’s not as good as the one served at Yomenya Goemon bit it will do for now. You will…read more

Pancit Canton

Posted by in Pasta/Noodles

Filipinos almost always serve noodles in any celebratory occasion. This is most associated with birthdays, since noodles are symobols of long life and good health. There are several types of noodles Filipinos use to make pancit (stir fried noodles). The following are the most common ones: miki (made with egg), bihon (rice), sotanghon (mung bean) and canton (wheat). For this recipe I used Canton noodles which are sold dried in plastic packages. The most popular brand is Excellent which is my Lola’s brand of choice . First, make some chicken…read more

Pasta with Ham and Peas

Posted by in Pasta/Noodles

There is a limit to just how much sliced ham you can eat during the Holiday season. As always we have a lot of leftover honey baked ham day after Christmas. I’ve always tried to think of ways to add it to various dishes or create new ones with it. This time, I made creamy pasta with ham, peas and mushroom. First, cook your pasta (spaghetti) according to package directions, drain and set aside. Note: Add 1/2 cup frozen peas in the last 2 minutes of cooking. Heat a pan…read more

Pasta with Garlic Oil and Tuyo

Posted by in Pasta/Noodles

I wrote a blog post on tuyo awhile back. As I have mentioned Filipinos almost always eat this with rice. However, in the past decade Filipinos have been very open and adventurous when it comes to food. Pasta tuyo is nothing new, have seen restaurants back home offering it on their menu and housewives making it in their own kitchen. This recipe was adapted from epicurious. I made some changes on the ingredients and measurements used. Cook spaghetti according to package directions (I used half of a lb box). Drain…read more

Pesto Pasta with Avocado and Arugula

Posted by in Pasta/Noodles

This is was something I hastily put together one summer evening when I was really not in the mood to cook. It turned out delicious and my family loved it. It’s really more like just putting the ingredients together and not really a recipe. To make, cook the pasta according to package directions. When done drain and place in a deep bowl. Add a generous amount of pesto ( I used the prepared kirkland brand from Costco) or according to taste to the warm pasta, 1 avocado diced and a…read more