silver chopstix

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

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

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

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

Somen are thin white Japanese noodles, usually eaten in the Summer months. This noodles are traditionally served cold with a light dipping sauce called tsuyu. This is very easy to prepare, I served this for lunch as the temperatures is extremely warm today. First, you need to make your toppings. I made three kinds: mushrooms, egg and sesame leaves. Get several pieces of dried shiitake mushrooms and rehydrate it in warm water for 30 minutes to 1 hour. Strain mushrooms and reserve the water used to rehydrate it. Pour this…read more

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

Pancit Bihon (rice stick noodles) is the most popular Filipino noodle dish. This is offered in most restaurants in the country and is always a staple in any gathering or potluck events. This is also often served during birthdays, because tradition dictates we serve noodles for “long life”. Rice stick noodles are also used in Chinese, Malaysian, Singaporean and Taiwanese cuisine. They are also referred to as bee hoon or rice vermicelli. As I have mentioned before Filipino families usually have their own recipe or way of cooking a dish….read more

There are already way too many post on ramen in the worldwide web, so I thought of making something original or different. I asked my husband what I can add to ramen to make it Filipino and he suggested “Adobo” This got me excited so I bought the ingredients I will need right away. I must admit this is a short cut recipe for ramen since I used this ramen kit. I believe this is the closest you can get to the authentic taste of ramen using a mix. Sun…read more

One other family favorite that I serve during Summer is cold Soba. I usually serve cold soba with just a dipping sauce of Mentsuyu which I buy pre-made in a bottle. I blogged about this here. You can also make a salad out of cold soba noodles. To make, cook your soba according to package directions. You can buy soba in any Asian store or you can find this in the international food aisle of your grocery store. You can add any kind of vegetable you want, I chose cucumber,…read more

This dish originated in the town of Malabon which is beside Navotas, the town where my parents and grandparents grew up. History shows that Navotas was originally part of Malabon, it was in 1859 that it became an independent town. Navotas is a coastal town located in the Northwest part of Metro Manila. It is known as the fishing capital of the Philippines. This dish incorporates a lot of seafood, as you would expect something coming from a fishing town. Pancit Malabon is not the same as Pancit Palabok as…read more