Pinoy Spaghetti

I just had another one of my very few cooking adventures in NZ. My friend’s sis K celebrated her birthday and I whipped up spaghetti Bolognese with a hint of pinoy of course. What with the sausages and a little sugar and whatnots… the kids just love it! Uhmm… yeah the “big kids” love it, too.

Before I go on with the how-to, I apologize for not having a photo of it taken. I was kinda busy that day photographing people instead of food (so un-me). Above was taken back in Beijing, cooked in a similar way though but with Italian herbs and Parmesan cheese.

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Pan-fried Fish Fillet and Pasta

The staple of the Filipino food is rice but for the sake of variety I sometimes prepare bread or noodle or corn for the much needed daily carbohydrate intake. Here, I pan-fried few processed fish fillets and served them with pasta tossed in olive oil, parsley, Italian herbs and parmesan cheese – another easy to prepare dish as well as a truly mouth-watering meal!

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Chicken Mami

I’ve been dreaming of cooking chicken mami (noodle soup) since I had miki (flat noodles) soup back home that my sister prepared. Thanks to Karen for her recipe I didn’t have to ask my sis for hers.

I remember dad serving me chicken mami when I was a sick child and beef mami when I was working for overnight projects during my college days. Now it’s me cooking for myself.

Chicken soup is the answer to all these inconsistent weather patterns in Beijing making me wickedly sick with a bad cold.Anyways, here is how I prepared mine using Chinese-style dry noodles instead of fresh noodles.

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Bihon Guisado

Pancit bihon and lumpiang shanghai maybe too boring for birthdays but in a foreign country when one seldom finds the right ingredient like lumpia wrapper and pancit bihon, these dishes become more than spectacular. The birthday boy was really lucky!

My missing ingredient is kinchay or Chinese celery. Again, how come I can’t find it here in Beijing? A common dilemma here and even in Brunei where I used to be based. Always available is this celery that looks exactly like our kinchay but with a stronger flavor. I’m talking about coriander leaves, main ingredient in Thai tom yam soup. Well, there really is Chinese celery available. The leaves are slightly bigger but I only need few tablespoon of it, chopped, but these are sold in big bunches. So I said forget about it.

Bihon guisado, by the way, is fried rice vermicelli or meehoon goreng in other southeast Asian countries. Here’s my bihon recipe (for long life)!

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spaghetti & pasta soup

It took me years to perfect my spaghetti. Although it’s a very easy dish to cook (as I think it is now), I started cooking Italian only about 5 years ago. I bought a small recipe book about how to cook simple Italian dishes. My version of spaghetti is an asian fusion (or whatever that means he he he) – sweet spaghetti everybody loves back home w/ some Italian touch ala-Sopranos (this is what I get from watching it).

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Fried Noodles

Before I go on w/ my noodle blogging, i just wanna mention here that im happy to inspire a friend of mine to start his own recipe blog! That’s in spite of my non-pro cooking or what I call edible experiments. Go boy!

I’m the youngest in our family, so cooking pancit or any type of fried noodles (which was a holiday specialty) was never assigned to me back home. The first time I ever tried (w/ the exception of instant noodles, ofcourse) was for the millennium dinner! (that millenium dinner is a story worth-telling in my autobiography.) Anyways, my recipe below is somewhat special because it’s not really pancit canton which is actually wheat noodles & what i really had in mind. Instead I got 2 packs of instant noodles, discard all those preservatives inside & used just the noodles. How we come up w/ the idea? well, it’s a bit difficult to find the right stuff around here.

By the way, this pancit is for some birthday girl out there!

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