Legumes, Pancits, Pastas and Rice – Page 3

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”

Pancit Palabok

This is another kind of pancit that uses bihon noodles (rice noodles), but uses the fatter ones instead of fine. It is a wet and saucy type of pancit with gravy that is rather shrimpy tasting. This one that I made does not have shrimp in it but only shrimp juice. One can put theContinue reading “Pancit Palabok”

Ham and Bean Soup

Papa’s recipe (not the sweet pork and beans) Around the Christmas holidays in the Philippines we would cook a large dried ham. This ham is a whole salt cured ham, smoked and dried imported from China. And because it is almost mummified it took forever and a day to boil it in a conglomeration ofContinue reading “Ham and Bean Soup”

Pancit Malabon

There are different kinds of Pancit but we will talk about each one separately as I make them. Pancit Malabon was a specialty noodle dish in the town of Malabon, now part of Metro Manila. The authentic Pancit Malabon is garnished on top with: The smell of the smoked fish is too strong for theContinue reading “Pancit Malabon”

Purple-Hulled Peas and Black-Eyed Peas

This is another Southern dish that can be eaten alone, with rice or eaten as a side dish for a dish like chicken fried steak. Purple-hulled peas are not commonly sold at the grocery store although they may be available in the frozen section. They are either a small farm crop or a backyard gardenContinue reading “Purple-Hulled Peas and Black-Eyed Peas”

Ginisang Munggo (Mung Beans)

This is a popular bean dish in the Philippines and is one of our favorites here. But the dish in the picture is an Americanized version. That is, the ingredients I used here are not the original ingredients if it were cooked in the Philippines. My American husband accepts it and he even loves it. Continue reading “Ginisang Munggo (Mung Beans)”

Easy Shrimp Alfredo

Ingredients: Cook the pasta according to package. Drain and set aside. Heat the olive oil and butter in a skillet until butter is melted and bubbly. Do not burn. Sauté the garlic until fragrant or a few seconds. Drop in the shrimp and sauté until pink and curled. Add the Alfredo sauce and the pasta. Continue reading “Easy Shrimp Alfredo”

Beef Pepper Soup

This soup is a comfort food as far as I am concerned. You can make it with rice, Fideos or broken up angel hair spaghetti, about 1″ to 2″ long. It is easy and quick to make especially if in a pinch or too tired to make a big meal. It is a meal inContinue reading “Beef Pepper Soup”

Beef Noodle Soup

Fideos or Pideos Fideo is a type of pasta popular in Spanish or Mexican dishes. They are very fine noodles, finer than Angel Hair and cut up in pieces about 1” long. However, there are different thicknesses available but I opted for the finest one. It also depends on the brand. Filipinos adopted this dishContinue reading “Beef Noodle Soup”

Miswa Soup

(Ground Beef With Fine Flour Noodles) This dish is very easy to make but is very good. I cooked this soup one cold evening for my husband and I. I had a little leftover that I had for lunch the next day and I was going to cook more of this soup that would complementContinue reading “Miswa Soup”