This recipe is so Filipino! It reminds me of the parties we hosted — and memories of my mother testing recipes we loved. This one is a particular favorite but I cannot remember which cookbook this came from. This recipe is very similar to my Buko Fruit salad sans the spaghetti noodles.

SPAGHETTI-BUKO SALAD

1 package pre-cut spaghetti (8 ozs.)

1-1/2 cups young coconut (buko), shredded

1 cup pineapple tidbits

1 (#2-1/2) can fruit cocktail

1/4 cup pickle relish

1/2 cup condensed milk

1 (6 oz.) heavy cream, chilled

1/3 cup cashew nuts, chopped

1. Cook spaghetti noodles as directed. Drain and arrange in a salad bowl. Chill.

2. Meanwhile, drain shredded coconut, pineapple tidbits, fruit cocktail, and pickle relish. Combine with cooked spaghetti and nuts.

3. Mix the condensed milk and chilled heavy cream thoroughly and pour over spaghetti mixture. Toss lightly until well blended.

4. Serve cold on a bed of lettuce.

Makes 6 to 8 servings

Posted: September 29th, 2009 under Noodles, Recipes, desserts.
Comments: 4

Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. It’s sad that my kids don’t really like the combination of the noodles. I think the taste is so divine and different from the usual pancit guisado. Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage which you can buy in the groceries. It gives a more smoky flavor to Bam-i.

Here is my recipe:

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Posted: August 9th, 2009 under Filipino Food, Noche Buena, Noodles, Recipes.
Comments: 18

It seems every birthday celebration is not complete without a noodle dish. A few days ago, I prepared Pancit Guisado as my potluck contribution to a friend’s birthday party celebration. I actually prefer the thin rice noodles as compared to pancit canton or dried Chinese noodles.

Ingredients

1/8 cup olive oil
1 tablespoon garlic, minced
1 onion. minced
1 cup boiled pork, sliced (keep broth )
1 onion., minced
1 small cabbage, shredded
1 large carrot, strios
1 tablespoons soy sauce
1 1/2 cup broth from boiled pork
1 bundle of Kintsay or Chinese leeks
1 bundle or roughly 250 grams of 1st class Bihon China (rice noodles or rice sticks)
1/2 teaspoon salt

For Garnishings

2 pieces Chinese sausage, fried and sliced
Spring Onion, chopped for toppings
Sliced calamansi

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Posted: June 3rd, 2009 under Noodles, Recipes.
Comments: 1

Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. Pancit Molo is best garnished with lots of toasted garlic. So here is the recipe for you to feast on.

Preparation is in three parts: the wrapper (if you want to make your own), the filling and the broth.

Let’s start with the wrapper

1 cup all purpose flour
2 egg yolks
1/4 teaspoon salt
Enough cold water to make a dough

1. Place flour and salt in a bowl. Make a well in the center.

2. Add eggs and water in the center of the flour.

3. Work it up to a paste and knead until smooth.

4. Roll thinly with cornstarch.

5. Cut to triangular shapes with 3 inches on two sides and shorter on one side.

Note: You can always buy ready-made wanton wrappers at the vegetable/cold storage section of the supermarket.

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Posted: May 26th, 2009 under Cakes, Pastries & Desserts, Noodles, Pork, Recipes, kakanin, suman, native rice cakes.
Comments: 4

Ingredients

1 kilo ulo ng baboy or dila ng baboy, cut up
2 quartered onions
1 laurel leaf
1 tablespoon rock salt
1 tablespoon peppercorn
1/2 kilo shrimp
1/2 kilo squid (with ink sac removed)
1/2 cup achuete
1 cup minced onion
hebe or dried shrimps
1/2 kilo ground beef
3/4 cups cornstarch
2 eggs
1/3 cup patis
bihon
boiled eggs
sliced green onions
chicharon
flaked tinapa

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Posted: March 8th, 2009 under Noodles.
Comments: 2

Traditonal Pancit canton is a dish that signifies long life, can give you luck and at the same time protect you against coronary heart diseases when sauteed in olive oil. Like I mentioned in the previous Pata Tim recipe, Olive oils contain unsaturated fat that are less oxidized compared to regular cooking oil. Oxidized cholesterol from cooking oil sticks to artery walls and form plaques that often lead to heart attacks and strokes.

Whenever I make Pancit canton, I don ‘t have any standardized measurements. Good thing that I attended a cooking session with Dona Elena and they showed how cooking with olive oil is healthier. Here is the Pancit canton recipe:

Ingredients

4 tablespoons Dona Elena Pure Olive Oil
1 piece red onion, medium, sliced
2 tablespoons minced garlic
100 grams pork liempo, cut into strips
100 grams chicken breast, cut into strips
2 pieces chinese chorizo
100 grams shrimps, peeled and deveined
5 pieces Shiitake mushrooms, sliced
1 piece carrot, sliced
2 cups snow peas (sitsaro)
1 piece cauliflower
2 cups cabbage, sliced
4 tablespoons Good life Oyster Sauce
2 tablespoons Good life Sesame Oil
250 grams Good life Pancit Canton Noodles
to taste salt and pepper

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Posted: February 3rd, 2009 under Noodles, Recipes.
Comments: 2

I’m back in the Philippines. Sorry I haven’t been updating. I just couldn’t find the time to blog ever since I vacationed in San Francisco. Everything has been hectic since I visited my two sisters in Northern California. The day I arrived in Manila, my husband wanted me to prepare a dish to bring over to his parents. Knowing my parent in laws love pancit, I decided that pancit canton was the best dish to prepare. Here is what I did.

Ingredients
1/2 kilo shrimps
1/2 kilo pork
1 chicken breast
1 egg white
1 tablespoons, cornstarch
1 medium sized onion, sliced
cooking oil ( I prefer corn cooking oil)
8 pieces Chinese Mushrooms
3 cups Chicken broth
3/4 kilo pancit canton noodles
6 dashes sesame oil
salt and pepper to taste

1/4 kilo chicharo
1 carrot, cut crosswise into 1/8 inch slices
1/2 cabbage
1 cauliflower, divided into flowerettes
4 stems celery, cut into 1 inch pieces
2 scrambled eggs
1/2 cup thin strips of ham (nice to use Chinese Ham but any will do)

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Posted: October 20th, 2008 under Noodles.
Comments: 1