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Food articles posted in Jul 2003
Pearl Balls
Our Saturday get-together with friends broke up a little after midnight. When we got home, I took a cup of glutinous rice, placed it in a bowl, added twice as much water and placed the bowl in the fridge, to prepare the rice for the next day’s lunch–pearl balls.
Pearl balls is the name for [...]
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Kiddie Spaghetti 2
This is what I brought for our usual Saturday get-together with friends. Our girls were not in the mood to go out and preferred to stay at home. I thought against cooking another dish for their dinner since it would mean double work for me and twice the amount of dishwashing for the maid. Besides, [...]
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Almondigas
Misua is the name for fine rice noodles used mostly for soup dishes because of its tendency to get soggy once it becomes wet.
This is an old recipe from my grandmother. My only contribution is to add grated carrots to the meatballs to add flavor and color. And I substituted leeks for the traditional sibuyas [...]
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Pancit Lomi
Pancit Lomi is a familiar dish from my childhood. My father and grandfather used to take my brother and I to Chinatown just to eat it. This Chinese noodle dish has become so popular in the Philippines that it is not uncommon to find it in expensive restaurants as well as in plastic bags [...]
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Radical Cabbage Rolls
Bored with cabbage rolls cooked in tomato sauce? Try my “invention”… it’s like making morcon but without the red meat.
The “cabbage rolls” I grew up with were filled with ground pork and cooked in tomato sauce. All the cabbage rolls recipes I’ve read were just variations of that basic recipe. Like, is that an unspoken [...]
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Braised eggplants
Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili bean paste, garlic, onions, oyster sauce, soy sauce, sugar and pepper.
A great side dish for broiled, grilled, or baked meat, chicken or seafood.
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long [...]
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Chop Suey
A classic Chinese dish that has been adopted by Filipino cuisine, chop suey is a stir fried vegetable dish cooked with meat, carrots, snow peas, baby corn and quail eggs.
Other vegetables that may be included in chop suey are cauliflower, celery, cabbage, bamboo shoots, broccoli and mushrooms.
The pork may be substituted with diced chicken meat.
For [...]
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