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 ... Read More
Singapore Noodles
What is it about noodles (or pasta) that is so satisfying? That the thought of it immediately makes you hungry and even when your stomach warns, I'm getting full, you continue to eat anyway? Maybe I should only speak for myself? I'll happily eat noodles or pasta for days, especially if I ... Read More
Stir-Fried Noodles with Kale and Cabbage
I mentioned on a recent post that my Kindle reader has been practically attached to my left hand for the last two weeks. If not in my hand, it's been conveniently in my bag, ready to be pulled out at the first break in activity. I've loved books since I was a child and when we moved to the ... Read More
Noodles with Peanut-Lime Vinaigrette (and a Visit to Death Valley)
We've just returned from a quick trip to Death Valley National Park. At 282 feet below sea level, the park has the distinction of having the lowest elevation on the continent and is also widely known for its extreme weather conditions, scorching in the summer with temperatures in the 120's ... 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
Sesame Noodles with Kale and Cabbage
As I struggled up the last hill towards home, the thought of a big lunch dampened the pain on my burning legs. I was ready for my reward after an overly-ambitious bicycle ride with the boys--lots of food! I inched along, mentally itemizing the contents of my refrigerator and pantry. This was ... Read More
