Filipino Pancit Canton (and How to Velvet Chicken) Velveting is a Chinese technique used in stir-fry dishes that leaves meat succulent even after frying. It works well in this classic Filipino noodle dish. Recalling a lunch room conversation with an office mate nearly twenty five years ago I'm ... Read More
Pancit Bihon (Stir-Fried Rice Noodles)
If you ever attend a Filipino get-together one of the dishes you can count on being served is pancit. This is the Filipino word for noodles and there are several ways they can be prepared. Pancit bihon or pancit guisado (as it's referred to in my family) is one of the easiest preparations. ... Read More
Filipino Torta Meets Italian Frittata
All my favorite people were under one roof yesterday; we ate, caught up, teased and laughed...a lot. I haven't been as diligent about my monthly visits with my family who live two hours away so yesterday was even more special than Thanksgivings past. The young men and women (my nephews and ... Read More
Maja Blanca con Mais and My First Guest Post
When my blog was a mere three months young (June 17, 2010), I published a post celebrating the (for me) momentous occasion. True to form, my new-found friends--fellow bloggers and new readers--extended their well wishes, encouraging me to continue what I had started. Greg at Sippity ... Read More
A Ski Break and Chicken Afritada (Sun Valley, ID)
My leg muscles still ache as I type. I don't think I've been this sore for quite some time but it was all for a good reason. I've just returned from a ski break in Sun Valley, happy to take advantage of the hospitality of our good friends who shared their home with us for a few days. Having ... Read More
An Experiment: Pork Adobo
I've been sitting here trying to start this post unsuccessfully and it's all because of one question I've been asking myself: Why am I reluctant to share this dish? These are the answers I've come up with: Who needs another adobo recipe? There are other authorities on Filipino ... Read More
