Tag: 2025

Filipino sauteed bean thread noodles with vegetables and smoked tofu (pancit)

I first had pancit during college, when a Filipina-American friend made a huge batch for a potluck. Today we had a craving for a plant-forward version, so we decided to try this recipe: https://www.lifesambrosia.com/grandmas-pancit-recipe/ Unfortunately, we found the seasoning (1 Tbsp soy sauce, salt and pepper) too one-note, so we also took some seasoning tips…… Continue reading Filipino sauteed bean thread noodles with vegetables and smoked tofu (pancit)

Peruvian-Chinese fried rice with asparagus and egg whites (arroz chaufa blanco)

We first encountered a dish called chaufa blanco at Pisco y Nazca Peruvian restaurant, and we were blown away. Also called arroz chaufa blanco, it refers to fried rice seasoned without soy sauce. The Pisco y Nazca version featured only asparagus and egg whites, and it was not heavily seasoned except for toasted sesame oil.…… Continue reading Peruvian-Chinese fried rice with asparagus and egg whites (arroz chaufa blanco)

Filipino fried rice with smoked fish (tinapa fried rice)

Today we decided to try this Filipino fried rice recipe with smoked fish we had on hand: https://www.kawalingpinoy.com/tinapa-fried-rice/. According to this Wikipedia (https://en.wikipedia.org/wiki/Tinapa), tinapa means smoked fish in Tagalog, and the most common fish are milkfish and scags. We closely followed the recipe except for the following modifications: first, in lieu of 4 whole smoked…… Continue reading Filipino fried rice with smoked fish (tinapa fried rice)

Filipino sour soup with minced pork and vegetables (sinigang na baboy)

We have been in search of recipes to help us clean out our fridge, freezer, and pantry. We followed this recipe, but adjusted the meat and vegetables: https://www.thekitchn.com/sinigang-recipe-23687279. Our modifications: first, instead of 1.5 lb bone-in pork, we used 1/2 lb minced pork. Second, for the tomatoes we used 1/2 cup grape tomatoes, each cut…… Continue reading Filipino sour soup with minced pork and vegetables (sinigang na baboy)

Molasses cake with fresh ginger

For the past few days, I have dreamt of a molasses cake that I used to buy in the early aughts at Marvelous Market, a now-defunct local chain that served delicious baked goods. They sold their molasses cake in square-shaped slabs, similar to the freshly baked cornbread at Whole Foods. The cake had notes of…… Continue reading Molasses cake with fresh ginger

Simple pumpkin pie with a frozen crust

We misplaced our pie weights, so we weren’t able to blind-bake (prebake) a frozen pie crust. We decided to try this recipe, which calls for a frozen crust: https://startcooking.com/pumpkin-pie-for-beginners. Our modifications: first, we placed a foil-lined rimmed baking sheet in the oven before preheating to 425. Second, in lieu of 1 Tbsp pumpkin pie spice,…… Continue reading Simple pumpkin pie with a frozen crust

Minced turkey and vegetable soup

We had a craving for a vegetable-heavy soup with minced meat, so we tried this recipe: https://www.sandravalvassori.com/ground-turkey-soup/ For the vegetables, we used: carrots, celery, onion; Yukon potatoes (skin on), fresh tomatoes (see below); and fresh corn off the cob and baby spinach. This was a delicious and relatively healthy soup. Our modifications: first, instead of…… Continue reading Minced turkey and vegetable soup

Dominican braised chicken (pollo guisado)

We made this dish, and it was delicious: https://www.sandravalvassori.com/dominican-pollo-guisado-braised-chicken/. We made the recipe in our Ultimate pan. We closely followed the instructions, but had minor modifications. First, we used 4 chicken quarters. We skinned the quarters and cut them into three pieces each (drumstick plus the thigh cut into two parts), for a total of…… Continue reading Dominican braised chicken (pollo guisado)

Vietnamese-style shredded cabbage salad with fried tofu

We decided to make this for a light lunch: https://cooking.nytimes.com/recipes/12372-vietnamese-inspired-cabbage-salad-with-tofu?smid=ck-recipe-iOS-share Our modifications: first, we halved the amount of cabbage (to 3 cups shredded) and the salad dressing. At the same time, we maintained the original amounts of extra firm tofu, carrot, and peanut. Second, for the extra firm tofu, we followed a method from SkinnyTaste…… Continue reading Vietnamese-style shredded cabbage salad with fried tofu