Happy Birthday to my sister! I hope you have a good time today! You deserve it! If only I can send you some of this food! A fun memory I have of my sister while we were kids was when we had some visitors over and a lady asked my sister, she was then a 3 year old, “What is your favorite food?” My sister responded enthusiastically, “Chicken and mashed potatoes!” However, the lady’s daughter, about the same age said “Malunggay!” I can’t believe I still remember this, it makes me laugh thinking about that time. So, for her birthday, I made chicken and mashed potatoes, inspired by Indian cuisine. She loves Indian food and even traveled to Southeast Asia for a mission trip last year as a nursing student. We are really proud of her achievements and desire to help people. In addition to serving many people, I think she developed a taste for foods with spices. So for her birthday, here is an Indian fusion dish: Crispy potato chip chicken tikka masala with aloo gobi mash. Continue reading →
Being a Philippine-American, I am naturally drawn to Mexican culture and cuisine as Philippines and Mexico share customs and traditions dating back to some 400 years. If you are interested in reading about the Mexican-Philippine cultural relationship, check out this article. Many traditional Mexican dishes (non fast-food ones) that I have had remind me of Filipino home cooking and comfort foods. The first time I ate cochinita pibil at a Mexican restaurant, it reminded me of a pork dish that my dad would cook. Though there are some differences in ingredients used (for example: Filipino adobo refers to a meat stew cooked in a vinegar & soy based sauce and Mexican adobo involves dried and/or smoked chiles), something about Mexican food transports me to my family’s table. I can feel the warmth and care put into making the dishes in the same way that my parents and other relatives do with Filipino food.
Since my husband is recovering from a nasty cough and it has been a bit cloudy outside last week, I made Oaxacan-style chicken and masa dumplings (mole amarillito con pollo y chochoyotes). This orange-red colored mole is not usually what you would think about when talking mole. Probably the most common is the mole poblano or mole negro that involve chocolate and a slew of other ingredients and spices. There are several types of mole originating in Oaxaca and other states in Mexico, but this mole amarillito isn’t very complicated and doesn’t require so many ingredients. It is easy to whip up and is full of flavor, I guarantee it! Continue reading →
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 →