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Mexican Menudo

I first had a taste of menudo when my best friend and neighbor Linda invited us to a party at her house one New Year’s Eve. She said that it is a tradition among Mexicans to have menudo to eat when the clock strikes midnight on New Year’s Eve for good luck. My husband won’tContinue reading “Mexican Menudo”

Goto (Tripe Lugao)

(Pronounced Go-toh) Lugao or lugaw is a rice congee (Asian) or gruel usually cooked with meats like beef tripe, chicken and sometimes clams or mussels. It is also called arroz caldo con tripas de res in Spanish. It is not eaten as a main meal in the Philippines but eaten as a merienda or mid-dayContinue reading “Goto (Tripe Lugao)”

Lugaw With Mussels or Clams

(Rice With Mussels or Clams Soup) Ingredients: 2 doz. Manila clams or 1 dozen mussels 1 tsp grated or julienned ginger root 1/2 cup chopped onions 2 cloves garlic, crushed and minced 8 cups water ¾ cup long grain rice uncooked and washed salt, black pepper Chopped green onions and/or fried garlic for garnish SteamContinue reading “Lugaw With Mussels or Clams”

Lo Mein or Lo Mien

(With Chicken, Beef, Pork or Shrimp) Lo Mein is my favorite dish to order when I go to a Chinese restaurant along with fried spring rolls. I’ve been wanting to eat this but I did not want to eat out so I looked at what I had available in the fridge and the pantry. IContinue reading “Lo Mein or Lo Mien”

Fresh Egg Noodles with Peanut Butter Sauce

Before you think negatively of eating peanut butter on noodles or spaghetti, let me tell you that this is surprisingly very good and is very easy and quick to fix for a hurried lunch or dinner. Ingredients: 5 to 8 oz. egg noodles (I used fresh noodles) 2 tsp. sesame oil (more if you likeContinue reading “Fresh Egg Noodles with Peanut Butter Sauce”

Lomi (Pancit Lomi) with Quekiam

Here is another kind of Pancit that is popular in the Philippines that was a take off from Chinese noodle dishes. Since the name “Lomi” is similar to the American Chinese noodle dish Lo mien or Lo mein, I wonder if Lomi is really Lo mien, Filipino style? Possibly, except the method of cooking andContinue reading “Lomi (Pancit Lomi) with Quekiam”

Kikiam, Kekiam or Quekiam

(No set spelling or articulation because it was a Chinese word) Kekiam is not a dish by itself but is used in dishes or added to dishes like Pancit Lomi (find recipe in Noodles), and soups like Mami, or some noodle soups. However, it can be made into balls and fried, which can be eatenContinue reading “Kikiam, Kekiam or Quekiam”

Pancit Sotanghon

The Transparent Noodles For those who do not know the difference between Bihon and Sotanghon, Sotanghon are noodles made from Mung beans. It is probably more familiar to you as the “transparent noodles”. It is also known as Bean Thread and is more commonly sold at the Asian section of grocery stores than the riceContinue reading “Pancit Sotanghon”

Pancit Bihon

This is the Pancit that everybody is familiar with. Bihon are rice noodles. The best Bihon brand I found is Super Q. It is made from cornstarch and not rice but the noodles don’t break apart. The amount of liquid for this brand of noodles is what I used in this recipe and is perfect.Continue reading “Pancit Bihon”

Pancit Canton

Pancit Canton is another kind of pancit that was introduced eons ago by the Chinese immigrants from Canton, China to the Philippines, thus named it Pancit Canton. It is cooked or garnished traditionally with meat like shrimp or shredded chicken but I made it without any meat so it would be fitting to serve toContinue reading “Pancit Canton”