Patupat, photo by Arnold Gamboa
Patupat – Ilocano Glutinous Rice Dessert
Patupat is a specialty of the Ilocanos. It is a sweet glutinous rice cake.
Depending on which part of the Ilocos region, patupat can be wrapped in banana leaves or with intricately woven palm or banana leaves.
The photo below shows the specialty of Pangasinan, patupat encased in woven basket of palm leaves.
Mongolian Noodles, by Bless Mercado
Another noodle recipe to try at a Mongolian restaurant near you or better yet at home. 🙂
Mongolian Noodles Recipe
- 300 g udon noodles,
- ¹⁄3 cup water
- 1 inch fresh ginger, peeled and grated finely
- 5 cloves garlic, peeled and chopped finely
- 1 large onion, sliced finely
- 2 chicken breasts, sliced thinly
- 100 g bean sprouts
- 1⁄4 cup soy sauce
- 1⁄2 tsp chili paste
- 1 bar firm silken tofu, cut into cubes
- 2 bok choy, sliced,
Method of Preparation:
- First of, bring a large pan of salty water in to a boil.
- Add the udon noodles and cook until just tender (Follow the packet’s instruction)
- When cooked, drain the noodles and then set aside.
- Heat a large wok over a medium to high heat.
- Add the onion, garlic and ginger. Mix until fragrant.
- Stir in the chicken breasts and cook until golden brown.
- Add the bean sprouts and bok choy, stir.
- Pour in 1/3 cup water.
- Cook, stirring, for 2 minutes.
- Add the soy sauce, and chili paste. Continue stirring.
- Add the tofu cook for 2 minutes.
- Finally add the udon noodles and stir for a minutes.
- Add chopped flat parsley if you want.
- Serve immediately.
Chow mein, photo by JMorton
Chow Mein with Seasonal Vegetables
Today is my son, James’s birthday.
There is Asian tradition to serve noodles on birthdays for long life. Added to this, I saw in a Korean drama that one must eat the first spoonful or chopstick-ful of noodles without chewing or biting on to the strands so that one life span is not cut short. 🙂
James said that he might choke on the noodles if he swallowed them whole. 🙂 He’s got a point but I told him I have got my mobile phone ready to call an ambulance and while waiting for them to arrive, I will give him the Heimlich manoeuvre.
To report, he was fine and had a good time at his birthday dinner.
- 500g egg noodle (miki)
- 4 tbsp sunflower or vegetable oil
- 1 onion, peeled and sliced thinly
- 1 carrot, peeled, julliened
- 125 g bean sprouts
- 1/2 green bell pepper, julliened
- 1/2 Chinese cabbage, finely shredded
- 125 g baby corn, cut into thin strips
- 2 tbsp dark soy sauce
- 1 tbsp sherry
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cornflour
- 1 tsp sesame oil
Method of Preparation:
- Prepare the noodles. Cook it according to the packet’s instruction. Drain and run it under cool water to prevent it from cooking further. Drain and set aside.
- Heat the oil using a large pan or better yet a wok over high heat.
- Stir in the onions and then the carrots and baby corn. Fry for a couple of minutes.
- Add the bell pepper, cabbage, bean-sprouts and the noodles.
- Tip in the soy sauce, sherry, salt, sugar, cornflour and sesame oil.
- Stir-fry until the seasoning has been mixed in thoroughly.
Serve hot! Enjoy!
Sushi platter, photo by Arnold Gamboa
Authentic Maki Zushi
I will not be telling porkies here but making sushi is somewhat difficult! I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.
The rice! It has to be cooked to perfection and the fish and vegetables should be at their freshest.
Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes. We have to persevere; make an effort and acquire new skill for a potentially delicious reap.
To be continued! 🙂
Noodles have become a staple for home-cooking. This east Asian staple comes in various shapes and sizes. As a reference the following are some of the types of noodle which are widely available in supermarkets:
Know your noodles
Just remember that noodles dishes can sometimes contain a lot of oil to keep the strands from sticking together.
This type of noodles are available fresh or dried. Egg Noodle usually has a distinct yellow colour. Ideal for stir-frying.
This noodle is very thin and needs to be soaked in hot water before use. This is also called vermicelli noodles or affectionately as stick noodles. 🙂
Glass noodles are also call cellophane noodles or bean vermicelli. They are made from mung beans and are good in salad. This is my favourite noodles which is called sotanghon in the Philippines.
These are good in soup. The noodles are made from whole wheat and can be available dried or fresh.
Flat rice noodles or Ho fun
This is a white noodle which is available fresh or dried and in different widths.
This noodle is particularly popular in Vietnamese cooking but it originated in China.
Below is a recipe for a handmade noodles. If you have time, it is rather self-satisfying to roll your own.
Handmade Noodles Recipe
125 g plain flour or all purpose flour
2 tbsp cornflour (cornstarch)
1/2 tsp salt
1/2 cup boiling water
1 tsp vegetable oil
Method of Preparation:
- Sift the flour, cornflour and salt into a mixing bowl.
- Make a well in the middle of the flour mix.
- Add the boiling water and 1 tsp of oil.
- Use a wooden spatula the mix until it turns into a soft dough.
- Cover the mixing bowl with cling film and leave for 5 to 6 minutes.
- Now make the noodles by hand. Take a small ball of dough and roll it into a flat surface with your palm until the ball elongates into long strips, i.e. noodle.
- Repeat until all the dough has been industriously turned into noodles. 🙂
Biko, photo by PH Morton
Biko From Alma’s Kitchen
My sister-in-law, Alma is a very capable woman. A good example of a decent human being. She is friendly, she is caring, she can’t do enough to be helpful to anyone.
She is well like by everyone.
Her abilities go on and on. What I like most about her is her cooking. She can really cook up a storm.
Her biko is to die for. Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.
The above photo was from Alma’s kitchen. Doesn’t it look so delicious? And it was so yummy.
Click here for the recipe!
Biko a a favourite of mine. It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.
I remember my mother going to market and coming home with biko, which we would share and enjoy.
I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.
Biko is a symbol of halcyon days for me!
Baked beans, chips and nuggets, photo by JMorton
Homemade Baked Beans Recipe
It is very rewarding, and not to mention delicious, to make your own dinner, especially if it is an old family favourite like the baked beans.
This is the important bit: soak the beans overnight. Apparently this is to remove the phytic acid that beans contain which would make them more digestible. I’ve always thought the soaking process was just to make them softer, ergo, would make them cook faster.
But apparently beans contain anti-nutrients, the phytic acid, and this can cause heartburn, indigestion, flatulence and reflux. Ensure to discard the dirty soaking water afterwards.
Of course you can also get cans of beans in the supermarket, which is ready to cook.
- 400g dried haricot or cannellini beans or two cans of ‘cooked beans”
- 3 tbsp extra-virgin olive oil
- 2 red onions, finely chopped
- 150g pancetta or smoked streaky bacon, finely chopped
- 2 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 2 tbsp dark muscovado sugar
- 1 tbsp soy sauce
- 3 tbsp cider vinegar
- Soak the beans overnight. Drain them, place in a large casserole pan, cover the beans with water and bring to the boil over a medium heat. Keep removing any scum that gather on top.
- Cook for about 45 minutes-1 hour until tender, then remove from the heat and leave to drain in a colander for half an hour.
- Heat the oil in a large saucepan over a medium heat, add the onions and garlic.
- Stir in the pancetta or bacon and cook for 6-8 minutes.
- Add the tomatoes, sugar, soy sauce, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans.
- If you are using canned beans, start from No 3. 🙂