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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)

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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

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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

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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

Vigan Longaniza Pasta with Olives and Arugula

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Vigan longganisa is just one amongst a wide variety of Filipino local sausage available. In the Philippines longganisa is customarily eaten with rice with a sunny side egg on the side. I have a pack of it sitting in my freezer and wasn’t really up to cooking it the traditional way which is fried. Creating a pasta dish is the first thing that came to my mind, since I usually add Italian sausage in my pasta sauce. But I knew from that start that this would not be a tomato…read more

Green Tea Noodle Salad

Posted by in Pasta/Noodles

This is another easy recipe that you can whip up for your family. Just like when making a salad, you can add whatever ingredient you like or have on hand. First, cook your green tea noodle according to the package directions and set aside. Chop and prepare the rest of your ingredients. Drain well a small can of light tuna, slice a half of an avocado, make your egg crepe and slice it into strips, wash and dry a handful of cilantro and cut into small strips one small radish….read more

Green Tea Soba with Kale and Pesto

Posted by in Pasta/Noodles

I usually make food that reflects the Season. What better way to celebrate Spring than make something “green” which signifies the changing landscape. Instead of using regular pasta, I used green tea soba which you can get at any Asian store. Soba can served either hot or cold and usually takes little less time to cook than regular pasta. Cook your pasta according to package directions and set aside. For this recipe don’t rinse the soba to allow the sauce/pesto better coat the noodles. Place the soba in a bowl…read more

Filipino Smoked Fish (Tinapa) Pasta

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I was really dead set on making fried rice tinapa (Filipino smoked fish) after seeing this photo, but after getting all the ingredients I began to have second thoughts. It may not appeal to my girls and I was a bit concerned about the sodium content of the dish. This got my creative juices flowing and suddenly had this idea of making a pasta dish instead. I just listed ingredients that would go well with tinapa keeping in mind that is has to be Filipino inspired. This is what I…read more