Whenever we go to Chinese restaurants or food courts and choose to order fried noodles, I would always go for the saucy ones. That explains why I tried to replicate or at least do my own spin on chow mein … Continue reading Saucy Chow Mein (Fried Noodles)
In the family I believe it was my sister who cooks pancit molo a long time ago. Can’t remember really but it’s a dish that’s been lying at back of my mind but somehow I never had the chance to … Continue reading Pancit Molo
Maaaring katawa-tawa pero late na ako natuto magluto ng pancit. Bakit kamo? Bilang bunso sa aming magkakapatid, ang toka ko sa pagluluto sa mga espesyal na okasyon tulad ng pasko at bagong taon ay dessert o kaya ay ibang lutuin … Continue reading LP56: Sotanghon Guisado
Maligayang Pasko sa inyong lahat! Heto po Christmas in Beijing… unlike last year when we had a wonderful time back home. What do I miss? Lemme start with…
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)!
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!