This is another common Filipino dish usually using annatto seeds to liven up the color. This particular one didn’t have the coloring because I always like the colors of the vegetables in pancit to show as naturally as possible. I wrote about it in an earlier post on pancit. Continue reading “Pancit Sotanghon Guisado”
Here’s another meal I made to use up leftovers from my pantry. This time I used a bottle of Merlot I’ve been using for cooking for a couple of months, canned tomatoes with balsamic vinegar and basil and bottled parmesan cheese. It was surprisingly delicious and so easy to make. I had more than enough Merlot so the sauce came out richly flavored. This had plenty of garlic but I still stashed a head of garlic in my luggage at the last minute! Continue reading “Spaghetti with Italian Sausage”
My inspiration for this dish was the Shrimp and Scallops Pasta Spouse had at Cucina Colore last month. It looked so good but I couldn’t taste it because it had shrimps. Of course, there’s always a way to re-create a dish to suit you and so I did…and I even made it better with the addition of asparagus. Continue reading “Asparagus and Scallop Spaghetti”
How do you make your Bolognese Sauce? This is probably the oldest spaghetti sauce Filipinos are familiar with. You might be wondering why I have that title on this post. Its a tribute to a beloved aunt who is, undoubtedly, the most colorful and vibrant among the sisters. She had tons of bangles, baubles and beads, not to mention the real thing. Every time I hear that song it never fails to remind me of her.
As a kid, my now Australia-based Tita Mameng del Fierro made the best Bolognese Sauce. She’s a home economics graduate from UST and is really the best cook among my mom’s sisters. She’s the total homemaker and was very much into sewing, crocheting, crafts, cooking, gardening and even cleaning. Her parties were so well-planned I always looked forward to them. Her table was beautifully spruced up and the food always predictably good. The best part of all was when she stood at the top of the stairs with a can of coins. That was our signal to position ourselves because she’d throw the coins at us and we kids would scramble for every centavo. Continue reading “Baubles, Bangles and Spaghetti Bolognese”
Every Filipino has probably disparaged our very unique Macaroni Salad, as I have. It’s not the usual macaroni, mayo and dill pickle concoction you’ll find everywhere else in the world. I guess you could call it a bit “confusilcated” as Spouse likes to say. A little bit of this, a little of that…and so much more. It’s a reflection of who we are, a melange of flavors and influences all in one bundle of confusion. I have this theory it’s also a reflection of the Pinoy’s openness to new ideas, cultures and flavors.
I really ought to stop intellectualizing now since, one, I’m not good at it and second, it’s just a salad. All I know is – it can be delicious if you’ll only give it a chance.
This is probably the one Filipino dish most recognized around the world. You just can’t escape it at birthdays. It’s traditional to serve pancit on someone’s birthday because noodles represents a wish for the celebrant’s long life. It then follows that if you do cook noodles on a birthday, you don’t cut the noodles.
This pancit I cooked was like a fried rice with ingredients that were mainly scraps from my refrigerator. It’s about that time of the week when I have to do my grocery shopping again you see… Continue reading “Pancit: Philippine-Style Fried Noodles”
This is my Eldest Sister’s own recipe for a white pasta sauce that’s proven to be a hit with ANYBODY who was fortunate enough to taste it. It’s very rich. It’s earthy. It goes well with soda, if you’re a kid, as well as it goes with a glass of very cold white wine if you’re an adult.