silver chopstix

Spicy Tuna Pasta with Olives and Capers

Posted by in Pasta/Noodles

This is another recipe that is quick and easy to prepare. The secret to making this dish is using the right kind of canned tuna. I prefer using the Hot and Spicy Century Tuna, which is a Filipino brand. I just supplemented it with another canned tuna in oil since I’m making a big batch of pasta. To make, cook 1 pack of spaghetti according to package directions. While your pasta is cooking you can start making your sauce. Heat a pan and add 2-3 Tbsp. of olive oil. Then…read more

Spanish Sardines Pasta

Posted by in Pasta/Noodles

Mary Grace cafe is my favorite restaurant in Manila. During our last visit to the Philippines, we ate there several times. I just love their pastas, specially their sardine pasta. I have tried to recreate their sardine pasta a couple of times without much success. The pasta becomes too fishy even after adding capers, olives and other spices I can think of. Until I had a sort of epiphany – omitting onions in the recipe. I find that sautéing garlic, onions and tomatoes to make the sauce makes it taste…read more

Malunggay Pesto Pasta with Longganisa

Posted by in Pasta/Noodles

Malunggay a common backyard plant is now getting international attention and is acclaimed to be the next superfood. Aside from having high nutritive value studies show it has a lot of healing properties. Malunggay is widely used in cooking not only in South East Asia but in South Asia and the Caribbean as well. Fresh malunggay leaves is hard to come by here in the Northeast, though I know that you can get these in most Asian grocers in California. I chanced upon a bottle of Malunggay Pesto at Legaspi…read more

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