Pancit Palabok Made Easy This is one of the Philippines' most popular noodle dishes but it's usually saved for special occasions (or enjoyed as takeout) because of its reputation for being hard to make. My version is authentic, flavorful, skips the sodium-loaded flavor packets and bouillon cubes ... Read More
Filipino Pancit Canton (and How to Velvet Chicken)
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
