One Pot Meatballs and Zoodles (Zucchini Noodles)

Last weekend we attended the fair at Durham here in Connecticut. I believe it is the biggest in the state, much anticipated and certainly well-attended. There was so much to see and check out that you can honestly spend an entire day during the fair without getting bored at all. My kids and I had a lovely time checking out the rides, games and exhibits and the animal shows. I have honestly never attended a fair this huge so it was something new and exciting for me.

Wagamama's Yaki Soba

There are two restaurants in the UK that we always go back to when we visit England. One is Nando’s (home of the Portuguese flamed grilled Peri-peri chicken) and Wagamama (restaurant featuring modern Japanese-inspired cuisine). Granted that there is Wagamama now in the US, particularly in Boston, since we don’t often go there, we make sure that we don’t miss the chance to visit our favorite branches in London. :)

Green Curry Laksa

Laksa, a very popular dish in South East Asia and am pretty certain in other parts of the world, is essentially a coconut curry soup with noodles often with chicken or shrimp, bean curd puffs, fish sticks and sometimes bean sprouts for extra crunch! The flavor is amazing and complex - a little sweet, tangy, savory, creamy and definitely spicy-licious from all the wonderful spices added to it. It's the kind of food that hubby and I love - multi-dimensional in taste and truly satisfying.

Vegetarian Pansit

A few times I have been asked on our Facebook page if I have a vegetarian version of our country's famous noodle dish - Pansit. At that time, I actually have never tried it without meat. In the Philippines, we either use chicken or pork, sometimes shrimp and even Chinese sausage to add flavor to the Pancit. However, there is a first time for everything. Finally, I decided to make a vegetarian/meatless version of the Pansit for our friends who prefer that diet.

Chicken Ramen

In 2009, we went back to the Philippines to visit my family for the Holidays. En route we stopped by Tokyo so we can see what it's like in Japan during the Holidays and also to have a much needed break after that long trip from Chicago. Once we landed and after checking-in at our hotel, we immediately went to search for food (airlines don't feed you much nowadays, do they?).

Guest Post: Ginger Sesame Seed Noodles

There are certain recipes where the adage "less is more" truly applies. This is one of those. Sometimes the best flavors come out when you don't complicate the recipe. I think this is why I love this noodle dish from my blogger friend Jen of Jenbeansblog.  A quick look at the ingredients will show that the aromatic flavors of ginger, sesame seed oil and cilantro are enough to make this wonderful dish a hit on your palate. This is not to mention the health benefits you get from ginger, especially for women. Jen has expounded on this on her blog. Thanks again Jen for this lovely post! I truly love the healthy dishes you feature on your blog. Now, I'll have to go to the grocery and get me some ginger and eat this! Enjoy!



Ingredients

Canola oil
10 - 15 thin slices ginger
1/3 cup rice wine (found in most Asian supermarkets - try to find the cooking kind, it has a lower alcohol content and more of the rice-y flavour)
2 eggs
2 tsp soy sauce
Optional: can add some tofu or lean beef strips for greater levels of iron


200g thin wheat noodles, cooked and drained
4 - 5 tbsp sesame seed oil
Chopped cilantro for garnish



Procedure 

 In a hot cast iron skillet, fry ginger slices in oil until lightly browned and sticking to the pan and the aroma is wafting. Add in rice wine and gently scratch the ginger bits from the pan. Lower the heat to medium low.

Break two eggs into ginger/wine mixture and stir until cooked. Add in soy sauce. It will be kind of soupy looking.

Take the ginger/eggs off heat and stir in cooked noodles. Drizzle with sesame seed oil and divvy up into bowls. Drizzle a bit more sesame seed oil over top and sprinkle with chopped cilantro.

 

Good replenishing to you all!

Pancit / Pansit (Philippine Noodle Dish)

If by any chance I am asked, what is the Filipino comfort food? I have only one answer: Pancit! Pancit is the generic term for noodles in the Philippines. Made of rice flour, it comes in different varieties and sizes. The most common version is Pancit Bihon as shown in the photo above.

I don't think you'll ever find a Filipino who doesn't love pancit. Come to any birthday party,  anniversary party, or whatever reason you may have to celebrate this dish is sure to be there. We eat it anytime of the day - lunch, dinner, snacks and, yes, even for breakfast. Well, at least I do! It's just my number one comfort food.

My mom makes the best pancit and am so proud to say it! Ask anyone from Gasan, Marinduque particularly those who have studied at Gasan Central School and they are sure to agree. So, everytime my mom visits me in the US, she is required to make this for us many times (at least once a week!) . The problem though is that my mother never uses any kind of measurement when she cooks. She just has the knack for it! She knows how much ingredient to put in to achieve the perfect balance of saltiness with a small hint of sweetness. I do miss her cooking when she's away!

I try my best to promote Filipino recipes whenever I can so when we have people over, I always have pancit on the menu. So far, no one has ever complained (or gotten sick!) and a few have even requested for the recipe. Also, it is gluten-free, no need to use wheat for this recipe.

Here's my attempt to do Pancit. I have specific measurements here to leave out any guesswork but let this serve as your guide and tweak it to your liking. Hope you like it!

Ingredients:

1-2 Tbsp olive oil
4 garlic cloves, chopped
1 onion, chopped
Shredded cooked (pre-boiled) chicken - (Use 1 breast or 2 thighs).
1 1/2 cups of any two of these veggies, chopped (except for snow peas): carrots, green beans, snow peas and cabbage (I prefer using carrots and green beans)
2 (8 oz) packs of Pansit Bihon  (Rice Noodles)- can be found  in Asian stores - look for the Philippine brand.

Note: If you do not have wheat or egg allergy try this 2 noodles combo - replace one pack of Bihon noodles with another 8 oz pack of Pansit Canton (Egg-Wheat Noodles) Philippine Brand. Of course, you can use other Asian brands but the Philippine brands I have tried and tested for this recipe. Other Asian brand of noodles (especially the Bihon variety) may take longer to cook and may have to be soaked in water first before using.

For the sauce:

5 Tbsp dark soy sauce (regular or wheat/gluten-free)
1 1/2 Tbsp oyster sauce (regular or gluten-free)
2 tsp sugar
Salt and pepper, to taste

Procedure:

Boil the chicken breast or thighs in just a little over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the stock. When the chicken is cool enough to handle, shred them or chop into small pieces. Set aside.

Heat oil in a big wok. Saute garlic and onion for a minute. Add the cooked chicken and season with a little salt and pepper.

Stir in the veggies and cook for another 3-4 minutes or until a little tender.

Pour about 2 1/2 cups of the chicken stock into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.

When it begins to boil add the rice noodles. Stir to ensure it gets soaked in the sauce. When it starts to soften a bit stir in the egg/wheat noodles/Canton (if using). Continue to stir the noodles while trying to soak them in the sauce until all the liquid has dried up.

Add some more stock or water if the sauce dries up before the noodles are tender. Adjust seasoning if necessary. Don't forget the calamansi (or lemon/lime) - squeeze a few drops on your noodles for some tang! Enjoy! 

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