Misua or wheat vermicelli is made from wheat flour. It is very thin wheat vermicelli which is why cooking misua usually takes less than two minutes in boiling water. Is also good to add it with some vegetables. This tasty dish is a budget dish. It will not cost you a lot. Very simple but…
Fried rice is commonly served during breakfast every Filipino especially has a leftover rice from the previous days. Most Filipinos cannot live without rice in their daily meal. Basically, rice is life! Even snacks cooked in rice like suman, biko, sapin-sapin, bibingka, moron, and many more. This recipe is effortless. Just get a pan and…
There are so many ways to prepare and cook congee rice porridge. Typically served in Asian countries during breakfast meals and often the preferred option for people who are unwell due to its easy-to-eat and digest components. The main ingredient in cooking congee is rice cooked with a generous amount of water until softened porridge….
I was raised in a place where this dish is a common fixture on the table: odong and tinapa. While tinapa means smoked fish, Cebuanos refer this to as canned sardines or mackerel. Odong is salted flour noodles characterized by a thin hard texture (soft when cooked) and yellowish color. A worthy substitute is misua,…
Pancit bihon is commonly known as a Filipino type of noodles. Noodles in every Filipino’s life is very significant. For instance, eating and serving noodles especially during your birthday is symbolic way of saying “may you have a long life ahead of you”. This type of noodles called rice stick noodles or bihon vermicelli is…
There are many ways of cooking noodles, locally known as pancit or pansit. This is a term of noodles in Filipino cuisine the Chinese immigrants introduced to the Philippines. Another type of it is pancit palabok. It is a kind of rice noodles with a thick shrimp gravy or a seafood sauce with a bright…
Paella is a Valenciana rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying…
Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. Ingredients: 2 packed udon noodles 1 whole white onion 150 g chicken…
There are quite a number of Filipino noodle varieties: from the popular Malabon, sotanghon and bihon guisado to the lesser-known alanganin, alahoy and cabagan. Each has its own distinct characteristic, influenced by foreign visitors or locally available ingredients. So it’s not a surprise if you’ll see a series of pancit recipes I will be featuring…
Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local Pinoy cuisine. Noodle dishes are also standard fare in local restaurants and come in different forms and cooking methods. Food establishments specializing in noodles are often referred to as panciterias. You just can’t escape during parties or…