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. You might see variations of this when you search it in the web. What makes our family recipe different is that we like to add Chinese sausage and fish cake or fish ball to our pancit.
To make, first soak your rice stick noodles in water for a few minutes until softened then drain and set aside. In a heated pan or wok saute in 2 tbsp oil, 1 onion finely chopped and 2-3 cloves garlic minced. Cook until fragrant then add about 1/4 lb medium sized shrimp. When it turns bright pink take it out of the pan and set aside. Next add 1-2 pieces Chinese sausage sliced and cook until crisp at the edges. You then add your vegetables starting with 1 medium sized carrot cut into matchsticks, 1 cup green beans sliced at a bias and 2 stalks of chopped celery and half a head of shredded cabbage or napa cabbage. Stir and cook until vegetables are crisp tender. Last add 1 cup diced cooked chicken meat (I use chicken thighs). Then pour in 5-6 cups chicken broth preferably homemade, 2 ladles (cook’s spoon) soy sauce and 1-2 tbsp fish sauce (optional). Let this come to a boil. Remove half of your vegetable from the broth and set this aside to be used for garnish later. Add your bihon noodles and stir everything together until all ingredients are well combined. Cook until all the broth has been absorbed by the noodles. Transfer to a serving platter and garnish with shrimps and the vegetables you have set aside earlier.
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 noodle is the supplier of the best ramen shops in New York City.
First, make your adobo. I already featured adobo in my blog and you can find the recipe here. Instead of cutting the meat into smaller pieces, I cooked my meat into bigger chunks with the intention of slicing it into serving portions after cooking.
Then I made ramen eggs, the recipe I used can be found in this website.
Meanwhile, empty the soup base packet in your ramen bowl and add hot water. Cook your ramen noodles according to package directions and transfer it to your bowl. For the shoyu ramen I topped it with half of the ramen egg, a couple of slices of pork adobo and some spinach for texture and color. The miso ramen had the additional topping of chicharon.
Filipino Shoyu Ramen with Adobo
Filipino Miso Ramen with Adobo and chicharon
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, carrots and yellow squash to add to my salad. I just washed it then made long strips by using my julienne peeler. Prepare your dressing by mixing 1/4 cup rice vinegar, 1 tbsp soy sauce, 1 tbsp canola oil, 1 tsp sesame oil and 1 tbsp sugar.
Place your soba and vegetables in a bowl. Add your dressing and toss everything to combine. Sprinkle some sesame seeds before serving.
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 what most people think. Both have very different cooking techniques and ingredients. Wikipilipinas best described it as “Made with fat rice noodles that are first submerged in boiling water. The noodles are then tossed in a rich garlic-achuete oil sauce. Since Malabon is known for its seafood, in addition to some vegetables and hard-boiled egg, it is topped with oysters, squid rings, and boiled shrimps.”
Pancit Malabon is always served when we have family gatherings, celebrations and during holidays. Friends and relatives would sometimes request for this when they would come and visit. Most families in Malabon and Navotas have their own recipe or way of making this. This is the recipe of my maternal grandmother. Her recipe would call for ground pork in the sauce and for the toppings she would include shrimp and squid. My paternal grandmother on the other hand does not use squid but would add oysters instead and add chopped meat and not ground. For an extra special Pancit Malabon, it would include all three:shrimps, oysters and squid. I have seen how this dish is prepared in our kitchen countless of times as a child because I was fascinated by the way it was made. There really is no precise measurements, each ingredient is added by taste and feel or maybe just from experience. I learned to make this the same way with no measurements that is why for this blog entry there will be no recipe included.
Here in the Northeast, it is sometimes hard to get fresh seafood, I omitted squid and oysters from the recipe since I was not able to get a hold of these ingredients.
The recipe for this dish has been passed down to three generations already and I consider this a family heritage. This is the dish that our family is known for.
An alternative for tomato based pasta, this recipe is really quick and simple to make.
First brown your italian sausage (mild) in large pot deep enough to hold several cups of broth. I used 4 italian sausage patties that I broke up while cooking. Then add a medium sized onion that has been diced and 2-3 cloves finely minced garlic. Cook until onions are soft and translucent. In the same pot, add 5 cups of water and 1 chicken bouillon and let it come to a boil (the original recipe called for chicken broth). Then add 1 box of pasta (I used penne) and cook until al dente. Stir once in awhile to ensure pasta does not stick together. After about 8-9 minutes much of the liquid would have been absorbed. Add 3/4 – 1 cup milk (the original recipe called for half and half) and cook until sauce is slightly thickened. Add a bag of spinach and cook just until the leaves are wilted. Top with some grated parmesan cheese before serving.
Jollibee is the number one fast-food chain in the Philippines. It is one hundred percent Filipino owned and boast of having several dozen branches all over the world. It’s menu caters to the Filipino taste where you would find rice and noodles together with chicken and burgers in their menu items.
We do have Jollibee here in the Northeast but it’s location is not really accessible to us, you either have to take the NJ transit train and subway to NY city or sit through traffic at the turnpike and hope and pray that you can get parking once you get there. We visited a Jollibee branch in SoCal twice this summer when we were there for vacation. California has I think the most number of Jollibee location outside the Philippines given the number of Filipino Immigrants living there. My family had a taste of their spaghetti and liked it since it something different from what they are used to.
Their spaghetti is very popular among kids and one of their bestsellers. Filipino spaghetti is sweet compared to western style spaghetti and has sliced hotdogs added to it. This may be off-putting for those not used to it but I guess this is just what makes it truly Pinoy.
This is my take on the Jollibee style spaghetti. Saute a medium sized onion and when translucent add a couple of cloves of minced garlic. Add a pound of ground beef and cook till brown. You then add 3 pieces of hot dogs sliced and cook until it’s kind of crisp around the edges. Pour a small pouch of Filipino style spaghetti sauce. I used this brand since it’s the only thing available at our local Asian store.
Then add about half a bottle of marinara sauce. Simmer for 10 minutes. Pour your meat sauce over your cooked spaghetti and top with grated cheese.
Zaru Soba is a Japanese noodle dish that is typically served cold. We love to have this for either lunch or dinner during these hot and humid Summer days. It is a welcome change from either the cold sandwiches or salads that we usually have.
Zaru Soba is made up of buckwheat. They are usually served in a bamboo draining tray called Zaru. I have seen some restaurants even serve Zaru Soba on a bed of ice. They are eaten with a dipping sauce “Tsuyu” which is a mixture of dashi (Japanese cooking/soup stock), soy sauce and mirin (sweet cooking rice wine). There bottled ready to use “tsuyu” available in most Asian stores, so you don’t have to make it your own.
Finely chopped green onions and wasabi are usually added to the tsuyu. Nori strips are placed on top of the soba as garnish. My family likes to add Furikake and sesame seeds to the soba for added crunch and flavor.
To make, cook the Zaru soba noodles according to package directions. Plate it on a bamboo tray, garnish with nori and set aside. Finely chop a couple of green onions and place in small plates. Pour ready made “Tsuyu” which can be brought at any Asian store in individual bowls. To eat, add green onions and wasabi (if you prefer) to your “Tsuyu”. Take a small amount of soba with your chopsticks and dip it in your tsuyu bowl. Enjoy !
Fridays is pasta night in our family. It’s just usually the girls who have dinner at home as Fridays is date night for me and hubby. It’s also the end of the week and I want to cook something quick and easy. Tonight I decided to make spaghetti and meatballs. I made the meatballs from scratch but I used my favorite bottled brand for the sauce. I did not have any canned plum tomatoes on hand so this will make do.
For the meatballs, add the following to your ground meat: a medium sized minced onion, 2 cloves finely minced garlic, chopped parsley, a handful of breadcrumbs, 2 eggs and salt and pepper. Mix well using your clean hands. Form the meatballs into golf size balls.
Heat a pan and when it’s hot add your oil. Fry your meatballs until all sides are evenly browned. Do not crowd your pan and do not overcook as the meatballs will continue cooking in your sauce later. When all your meatballs are done, set aside.
In another pan sauté minced onion and garlic until soft. Add 2 cups of chicken broth and let it reduce. Add your bottled sauce (a can of plum tomato is better), basil, oregano and salt and pepper to taste and stir. Finally add your meatballs and let it simmer for about 25-30 minutes.
While waiting for your sauce, cook your pasta according to package directions and drain.
Arrange cooked pasta in a bowl add your sauce and top with desired number of meatballs.