Snacks – Page 3 – Kusina ni Norie

Spinach-Artichoke Dip

I’m not the only one who loves this dip but also a lot of our friends like it too. I made this dip for my husband’s birthday party and I doubled the batch as I have always done. It tastes so good that any leftover from a get together, if there is any, will beContinue reading “Spinach-Artichoke Dip”

Cassava Pudding (Yuca Root)

Cassava is also called Yuca here in the states and can be found in Hispanic and Asian stores or large grocery stores that also sell Asian or Hispanic produce. They are large roots like large sweet potatoes but the skin is thick, dark brown and looks like wood. 1 large or 2 small yuca rootsContinue reading “Cassava Pudding (Yuca Root)”

Pandesal

(makes about 20 pcs.) 6 cups (720 g) all purpose flour 2 tsp. (12 g) salt 2 tsp dry yeast or 1 pkg. instant yeast 3 TBS Crisco shortening or unsalted butter 5 TBS (75 g) sugar 1 3/4 cups lukewarm water 1 cup bread crumbs for dredging Procedure: Measure all dry ingredients into aContinue reading “Pandesal”

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”

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”

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”

Empanada (Filipino Style)

Like any dish that I cook, I did not measure anything here but I will give the approximate amounts of the ingredients. 1 lb. ground pork or ground beef or half and half 2 cloves of garlic crushed 1 medium onion minced 1 small green bell pepper or de-seeded jalapenos, diced 1 medium size potato,Continue reading “Empanada (Filipino Style)”

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”