Yes, I am aware that it’s a Spanish dish. But believe it or not, Paella has long been part of the Philippine menu. If I’m not mistaken, only Filipino cooking has the Spanish influence among all Asian cuisine. Surprised? You’re not alone. My Kiwi officemates were actually amazed to find out I was of Spanish descent when they asked about my lengthy maiden name.
I’m featuring the Paella today because my sister’s friend was kind enough to cook this for my mom’s birthday lunch.

Flickr Image: avlxyz

(I have the photo, Tom, the previous editor of Noodles and Rice, had the recipe.)
I miss …read more

Ingredients:
1/2 kg large shrimps, shelled and deveined
1/2 kg fresh mushrooms, sliced
4 tbsps lard
3 tbsps cornstarch
1/2 tsp powdered ginger
2 tsps soy sauce
salt
Directions:
1. Sprinkle cornstarch, soy sauce and powdered ginger over shrimps. Mix very well.
2. In a skillet, heat lard and stir-fry vegetables. Set aside.
3. Heat remaining oil in skillet and stir-fry shrimps in it for about 3 minutes. Add cooked vegetables to shrimps and combine very well. Add seasoning. Serve hot.
Happy cooking!
Source: Philippine Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Ingredients:
2 tbsps vegetable or corn oil
1 1/2 tbsps finely minced garlic
1/4 cup finely minced onion
1 tbsp minced ginger
1 1/4 kg chicken, cut into serving pieces
salt and ground black pepper to taste
2 tbsps fish sauce
3 cups water
2 cups peeled and cubed green papaya
2 cups spinach leaves or watercress
Since there wasn’t any green papaya nor raw pawpaw available here (not even at the Asian grocery!), I decided to use potatoes instead. It didn’t make much of a difference, so long as I can smell and taste the ginger-y flavour. Have you any suggestion though for an alternative next time I cook Tinola?
Directions:
1. …read more

Once again, it’s Meat-lovin’ Mondays!
So, do you enjoy eating or cooking with shrimp paste? If you are, then this is the dish to try. Others find bagoong or shrimp paste to be too salty so I suggest you limit your use according to your taste.
Ingredients:
500g pork, cut into cubes
3 cloves garlic chopped
2 onions, chopped
3 tomatoes, chopped
1 small pack bagoong
1 tablespoon of sugar
1 teaspoon vinegar
1 pork broth cube
3 tbsp oil
1/2 cup water
Procedure:
1. Fry the pork until golden brown then set it aside. Saute garlic, onions and tomatoes in oil, then add sugar and vinegar.
2. Simmer for 2 minutes then add the …read more