Food articles posted in May 2003

Cheesy turon (banana spring rolls)

Still making turon with strips of langka (jackfruit)? Too boring… try strips of cheese. Turon will never be the same again.

Turon is a spring roll filled with saba banana. As street food, they are sold along sidewalks by ambulant vendors who cook them on gas stoves set on rolling carts. Sold that way, turon is [...]

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May 11, 2003 | Filipino food, Snacks

Spanish sardines spaghetti

I was so pleased that the cooked dish turned out so well. Really great. So, I guess it’s important to say that in cooking this dish, choose the sardines with caution. The ones that come in jars are more firm and better-flavored. They cost more than twice as much as their canned counterparts, but the [...]

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May 10, 2003 | Asia & beyond, Noodle fest

Pork menudo

Spanish in origin, menudo is similar to cocido, except that no chorizo de bilbao, (spanish sausage) is added. Menudo is a rich dish with sauce thickened and flavored by finely chopped onions, tomatoes and bell peppers. The acidity of the tomatoes and tomato paste is tempered by the sweetness of raisins.

Unlike pork meat, pork [...]

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May 10, 2003 | Filipino food, Meat recipes

Nilagang manok

Nothing can be simpler than just throwing everything in a casserole and leaving them there to cook. With the right combination of ingredients, boiled chicken and vegetables will whet everyone’s appetite come dinner time.
When using a variety of vegetables in a single dish, cut similar vegetables (like potatoes, carrots, squash, turnips, taro, chayote, etc.) in [...]

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May 10, 2003 | Chicken recipes, Filipino food, Soup recipes, Vegetable recipes

Chicken arroz caldo

Arroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge.
Although not available in all wet markets, premature chicken eggs can be bought with liver and gizzards. These eggs have not yet formed shells and are mostly just yolks. They are rich and delicious [...]

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May 7, 2003 | Chicken recipes, Filipino food, Rice recipes

Guinataang dalag (mudfish)

Dalag (mudfish) and vegetables cooked with gata, the freshly squeezed cream from grated coconut, is a dish rich in flavor, color, texture and aroma.
When buying dalag, choose one that is still alive. Ask the fish vendor to kill it (gosh, that sounds bad, doesn’t it, but what other term is there… execute?) and take [...]

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May 6, 2003 | Filipino food, Seafood recipes, Vegetable recipes

Sotanghon (vermicelli) with chicken & wood ears

While most cooks soak the sotanghon noodles in cold water prior to cooking, I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can. This way, the cooked dish is more flavorful. For good soup stock, do not use chicken fillets. Use a whole chicken, [...]

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May 4, 2003 | Filipino food, Noodles recipes

Fried chicken, garlic-mayo sauce & pineapple cole slaw

During the first few years of our marriage, my husband would repeatedly ask me to cook dishes his mother used to prepare. I would do it, except that I would prepare the dishes my way, not hers. Later on, as my culinary vocabulary continued to grow, I tried more and more new recipes. I guess [...]

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May 4, 2003 | Asia & beyond, Chicken, duck & turkey, Healthy veggies