Happy New Year! Some happy new recipes for 2014!

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It’s now 2 weeks into January and I haven’t greeted you all a happy new year yet! Better a little late then never so…..Happy 2014 to you all! We wish you the best possible year! Have any resolutions? I don’t remember when I stopped making them, but this year I’m just focusing on being positive (and hopefully inhibit the production of gray/white hairs). I tend to stress (go bonkers) about things (such as finding recyclable plastic in the kitchen garbage can every morning). Nevertheless, I guess I don’t have much reason to be stressed. I don’t have kids yet, hehe, just higher-maintenance fur-kids. As always, here at food flavor fascination, we celebrate with good food (and a little tinkering of recipes & culinary ideas). In addition to the grub, we celebrated with New Year’s Eve traditions of displaying 12 or 13 round fruits to bring prosperity in the new year as picture above (click here to read more about this seemingly peculiar Filipino cultural tradition) and also watching all five of the original Planet of the Apes movies (my husband’s New Year’s Eve tradition). Now, back to the food. We rang in the year with some classic/traditional New Year’s dishes, but updated for 2014. Continue reading

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Sotanghon Soup v2.0

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We ate a lot of great food on our anniversary. San Francisco is such a delicious city! Who can resist indulging while staying there? Especially with places like Tartine Bakery where we got our pastry craving satisfied. When we got home, I think we wanted to be a bit more salubrious and eat more veggies. My husband has become a big fan of veggie-heavy dishes….except for those with kale….or mixed with quinoa, LOL. I love both, but try not to cook those superfoods as often and just get my fix somehow some place. I blogged about a Filipino-style chicken noodle soup last spring and was craving that, so last night on Halloween we had a different version of it, a veggie-loaded sotanghon (mung bean noodle) soup. Continue reading

Filipino Chicken Noodle Soup with Turkey Meatballs (Sotanghon Soup)

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What are cellophane noodles? Do you know what they are? It is a type of noodle made out of mung bean starch and is also known as mung bean threads, glass noodles, or mung bean vermicelli among other names. Filipinos call it sotanghon. These are one of my favorite noodles and my mom would often cook with sotanghon more than bihon (rice vermicelli). I guess I was jonesing for some sotanghon soup. It’s the Filipino version of chicken noodle soup, though there are multiple variations on chicken noodle soup in Filipino cuisine. Just replace the sotanghon with elbow macaroni and you have sopas! Or take out some of the veggies, use homemade pasta and you have miki nilad-dit, which is my dad’s specialty. Today is sotanghon day and even though the weather has gotten a bit warmer, I’m still wanting some soup. How about you? Heck, I don’t mind eating this in the heat of summer either! 😀 It’s just a comforting dish. I’ve added some turkey meatballs to make a two bird soup of Chicken Sotanghon Soup with Turkey Meatballs. Continue reading