Raw Meat Week: Day 2, it is called Pho. This is not totally raw but served raw and left to partly cook on the hot broth that is served with it. Pho is a type of Vietnamese noodle soup made out of rice noodles served with either beef or chicken, basil, mint and bean sprouts. … Continue reading »
Pancit Cabagan is one hell of a delicious noodle dish that originated from the Isabela province, like any other noodle dishes in the Philippines its roots are of Chinese origin. This dish for me looks like a cross between the Pancit Canton and Pancit Palabok, sometimes it nearly looks similar to Hokkien Mee but had … Continue reading »
For the fourth day of the Chinese dish week it will be something created outside of China but this dish definitely has its Chinese roots which is the case for a lot of South East Asian dishes. So for this post it will be a noodle dish called Pancit Bihon Guisado. Pancit or Pansit is … Continue reading »
Lomi is one of the many varieties of Filipino noodle dishes, it is made out of a very thick fresh egg noodles served in thick starchy gravy with crispy pork pieces, shrimps and vegetables, this dish probably had originated from the Chinese dish “Lor Mee” which is nearly similar in ingredients and preparation. In Philippines, … Continue reading »
Japchae, jabchae or chapchae is a Korean noodle dish made out of dangmyeon (sweet potato starch noodles) cooked with vegetables (carrots, onion, spinach, and mushrooms) and meat which is served hot or cold. The name japchae in English means “mixed vegetables”. A dish popular in Korea, severed usually as a side dish but can also … Continue reading »
Wat Tan Hor Fun is a noodle dish made out of rice noodles, choysum and mixed seafood served in a starchy sauce, though this dish is not commonly advertised like the popular noodle dishes in Singapore and Malaysia you can find this dish anywhere from restaurants to hawker stalls. I remember the first time I … Continue reading »
When Filipinos cook stir fried noodles the main ingredient would be either pork or chicken and we rarely use seafood specially fish, might be because we are used to eating our seafood as it is and rarely filleted, so we barely see fish fillets in supermarkets and if you want one you have to ask … Continue reading »
Pad Thai is a Thai dish made out of stir fried rice noodles flavoured with fish sauce, tamarind juice, chilli peppers garnished with bean sprouts, shrimps, chopped peanuts, eggs and lime juice. This dish is the national dish of Thailand and is listed at number 5 on CNN’s World’s 50 most delicious foods readers’ poll … Continue reading »
Pansit Sotanghon is another variant of the different noodle dishes that the Philippine cuisine can offer, other popular pancit varieties are: Bihon Guisado, Pancit Canton, Pancit Luglug, Pancit Malabon, Pancit Miki-Bihon and Pancit Palabok to list some but there are definitely more varieties specially when your country is separated into 1707 islands. Pancit or Noodles … Continue reading »
Laksa is a popular spicy noodle soup which is found in South East Asia more particularly in Malaysia, Singapore and some parts of Indonesia. Historians say it was invented in China as the word laksa might have originated from the Chinese word “la sha” meaning “spicy sand” which makes sense as the food is spicy … Continue reading »
Pho is a Vietnamese noodle soup dish made out of rice noodles and different types of meats in a rich stock served with bean sprouts, basil and lime. The most common meat used are beef (cooked and raw), chicken and assorted fish cakes. Pho originated in the early 20th century in Nam Dinh province southwest … Continue reading »
Goi Cuon also known as summer roll, salad roll, fresh spring roll or fresh roll is a Vietnamese dish made out of shrimps, herbs, rice vermicelli and vegetables wrapped in a rice paper called “bang trang”. It is unlike any other spring rolls as this dish is not deep fried but it is served as … Continue reading »
Ramen is a Japanese noodle dish which is made out of Chinese style wheat noodles with a meat or seafood based soup, topped with sliced meats, kamaboko, green onions and sometimes corn this is a totally comforting and flavourful noodle dish. Though this is hard to believe Ramen is of Chinese origin but its history … Continue reading »
There are two types of chow mein the steamed and the crispy variant (also be called Hong Kong style chow mein). These noodles might share the same name but they are totally two different noodle types, crispy chow mein uses flat noodles which are deep fried while the soft chow mein uses long rounded noodles … Continue reading »
This recipe is inspired from a recipe of an ex-colleague in the Philippines and a good friend here in New Zealand, Gerald is his name hence the dish. He introduced this dish to us when we had a potluck gathering before, it is a noodle dish that is similar to pancit canton but it uses … Continue reading »
