Drooling Over…

Melting Wok’s E-Fu Noodles

I’ve got noodles here, but [sniff] if I make this I’ll be the only one who can eat it…. not very penitential LOL… will have to wait until after Easter. But those of you with a hankering for seafood and noodles — this is the perfect dish! Not to mention it’s got that lovely sauce made creamy with the use of eggs…. yum…

Lafang’s Paksiw na Tawilis – Tawilis is little fish (read Mike’s entry for further description) — and my parents love this dish; it was an acquired taste for me. They steamed the tawilis in banana leaves and serve it with freshly squeezed kalamansi juice over hot rice. Yum! Mike’s friend, however, used mango leaves to cook this version! Very creative, and makes a lovely presentation.

Sim Cooks’ post on Singapore Curry Puffs…. I like them with sardines too!! I’ll have to ask Aisa to make some of this, she’s such an expert at pleating the pastry.

Slanted Door’s Shaking Beef — I’ve been waiting for Charles Phan to put out a book, but this will have to suffice for now. More recipes from Chef Phan from Epicurious, and Mark Bittman’s site (Thanks, Cindy.)