'Noodle fest' archive

My younger daughter, Alex, had been hankering for pasta for weeks so when she suddenly sent a text message yesterday saying she was arriving home in three hours or so, I decided I would cook some spaghetti for her. For those of … (more...)

Westerners roast their meat bones and vegetables in the oven before dumping them in a pot of water to make broth. Asians don't do the roasting bit. Except, perhaps, for the South Asian tandoor, traditionally, there are no ovens … (more...)

An updated version of a recipe originally published in July, 2003. Pancit Lomi is a familiar dish from my childhood. My father and grandfather used to take my brother and I to Chinatown just to eat some. This Chinese noodle … (more...)

There is a 20-minute pancit miki recipe in the archive that has chicken and carrots; this is the more traditional version with pork, liver and kikiam (quekiam) or pork rolls. The kikiam used here is commercial kikiam which … (more...)

Nine out of every ten people I know would define Pad Thai noodles as a spicy noodle dish made with shrimps, mung bean sprouts and ground peanuts. But shrimps, mung bean sprouts and peanuts are not really the ingredients that define … (more...)

Made with vacuum-sealed shrimps found at the frozen section of Robinson's Metro East Supermarket. The shrimps came shelled, the heads cut off and, most importantly, the backs had been slit and the digestive system (the black thread) … (more...)

Yesterday, I showed you a pack of dried roots, barks and berries that I boiled with meat to make broth. Well, I didn't make a soup dish with the broth. I parboiled sotanghon in the broth then stirred the softened noodles with … (more...)

In Japanese cooking, ponzu refers to any of various citrus juices. If citrus juice is mixed with soy sauce, dashi, rice vinegar and rice wine, then, it is called ponzu shoyu or ponzu sauce. Serves one. Double, triple or … (more...)

I wanted to make chicken parmigiana (a chicken and pasta dish with Parmesan cheese) but couldn't find some decent Parmesan cheese in the supermarket. What I found was Edam cheese (quezo de bola to Filipinos). I'm not really a … (more...)

Most Filipinos know sotanghon soup as something with chicken or pork but, let me tell you, clams make a more flavorful broth. No need for enhancements, the natural flavors that can almost make you smell the sea are all you need … (more...)